or with any garnish, such as seasoned watercress,
lettuce, caviar, etc., to taste. Another Jewish way
of cooking fish, salmon especially, is this: Fry a sliced
onion in a little oil till nicely browned, then drain it,
and lay it in a pan with a nice cut of salmon, fully
1½ inches thick, one or two parsley roots, pepper, salt,
and a little finely-minced green ginger (failing this,
use freshly-ground ginger, but this is not as fragrant
as the green kind), with sufficient cold water to cover
the fish; bring this all to the boil, and then only let
it simmer till the fish is cooked. Meanwhile, prepare
some forcemeat balls thus: Remove the skin and bones
from a nicely-boiled plaice, and flake the fish finely,
mixing it with pepper, salt, minced parsley, a table-
spoonful of fine breadcrumbs, and sufficient egg to
bind it all; roll this all into little balls and put these
into the pan with the fish when the latter is about
half cooked. When the fish is quite ready lift it out,
pour off about one-third of the liquid in the pan (accord-
ing to the amount of sauce you wish for), and pour
to what is left in the pan the juice of four lemons beaten
up with the yolks of four eggs, tossing it gently together
till the sauce thickens nicely (but without actually
boiling, which would curdle it), then pour it over the
fish and the little balls, and leave till quite cold. It is
well to remember that cold, plainly-boiled salmon,
turbot, or indeed many other fish, such as cod, haddock,
halibut, etc. (to say nothing of fried smelts, broiled
trout, etc.), is excellent if plainly dished with a garnish
of green parsley, tarragon, or fennel, and some rich
well-made sauce, sent up separately in a sauce-boat.
Cold tomato, curry, rémoulade, Chauron, etc., all
answer for this, as does also cold Dutch sauce, a some-
what different preparation from the hot one of the