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Season with salt and pepper, dip in egg and crumbs, and fry in deep fat.

 

Cut the fish into pieces about three inches square and half an inch thick. Dip each one into beaten egg, then cover with crumbs. Lay them in a large baking-pan, sprinkle with salt, pepper, and grated onion. Dot with butter, and bake about twelve minutes in a very hot oven.

 

Skin twelve large sardines, bring to a boil in a little water, reserving the oil which was drained from the fish. Add a cupful of water, a teaspoonful of Worcestershire, a teaspoonful of made mustard, a teaspoonful of vinegar, salt and pepper to season. Arrange the fish on a stone platter which will bear the heat of the oven and let get very hot. When the sauce is boiling hot add the beaten yolk of an egg and stir until thick. Pour the sauce over the fish and serve at once.

 

Raw oysters are best served in their own shells, on plates of cracked ice. Blue points are 