Page:Everyday Luncheons.djvu/51

41 put in a buttered mould, and steam for half an hour. Serve either hot or cold.



Clean, split, remove the bone, rub with lemon-juice and soft butter or olive-oil, and broil slowly.

 

Put a pound of the fish into a saucepan and cover it with fresh water. Add a slice of onion, a slice of carrot, a pinch of salt, and a teaspoonful of vinegar. Cover the water and cook about five minutes after the water begins to boil, then remove the fish, drain, and serve with melted butter.

 

Place the fish on a plate in the steamer, sprinkle lightly with salt, pepper, and vinegar and steam until very tender. It will take but a few minutes.

 

Season first with salt and pepper, then place the steaks on a buttered gridiron, and broil slowly.

