BOILED HERRING
Rub the fish with salt and vinegar. Skewer their tails in their mouth and boil gently for ten or twelve minutes. Drain, and serve with melted butter and minced parsley.
BROILED FRESH MACKEREL
Split the fish, remove the bone, and rub inside and out with melted butter or olive-oil. Grease the broiler, and proceed as with any other fish. Butter it, sprinkle with minced parsley, and serve very hot.
PERCH
These little fish are nearly always fried. Dip in flour or corn-meal and fry in pork or bacon fat.
SALMON STEAKS
Prepare and cook as codfish steaks.
ESCALLOPED SALMON
Prepare creamed salmon according to directions given above. Put a layer of the fish in a baking-dish, sprinkle with crumbs, add another layer offish, then crumbs, and so on until the dish is full, having crumbs on top. Dot with butter, sprinkle with grated cheese, and brown
