A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

sauce to table with them. Boiling is the least satisfactory way of cooking halibut, but if it be chosen, have the fish in one thick piece. Put into boiling water, and simmer gently until the fish shows signs of parting from the bone. =Halibut Pie.=--Take a piece of the middle of the fish, remove all skin, and cut into pieces an inch square. Roll each piece in a mixture of salt, pepper, and breadcrumbs, place in a pie-dish with lumps of butter at the top. Pour a glass of white wine over. Cover with a "short" crust, and when this has baked until well brown, the fish also will be done. =Herrings, Boiled.=--Few fish are more delicious than fresh herrings boiled. Wash, scale, and empty them very particularly. Souse them with vinegar, then drop into boiling salted water, simmer for about ten minutes, and lift them out the moment they are done. Drain them, arrange nicely on a clean napkin, garnish with parsley and horseradish, and serve parsley sauce with them. =Herrings, Broiled.=--Let them lie in salt overnight, wash them, empty, and split them open. Dry thoroughly, and dredge a little flour over them. Lay on an oiled gridiron, broil on both sides. Lay each one separately on a hot plate, and place a morsel of butter on the top. Then pour the following sauce over them: a tablespoonful of chopped parsley, the same of minced herbs, and a "suspicion" of onion, same of butter, a teaspoonful of salt and pepper mixed, a wineglassful of vinegar; boil altogether for a moment. =Herrings, Pickled= (to eat cold).--Scale and clean the herrings carefully, split them open and take out the backbone. Sprinkle with salt and pepper after laying in a deep dish. Cover with vinegar and water. Bake till tender through. =Herrings, Pickled= (French mode).--Scale and clean the herrings, empty without splitting them. Cut off the heads, and put the fish into an earthern jar, strew salt liberally over them; let them lie twenty-four hours. Drain them and place them in an enamelled saucepan with a dozen peppercorns, a bay-leaf or two,