BOILED COD WITH LOBSTER SAUCE.

Boil the fish, as directed [see boiled fish], and, when done, carefully remove the skin from one side; then turn the fish over on to the dish on which it is to be served, skin side up.

 Remove the skin from this side.
Wipe the dish with a damp cloth.
Pour a few spoonfuls of the sauce over the fish, and the remainder around it.

Garnish with parsley, and serve.
This is a handsome dish.


BOILED HADDOCK WITH LOBSTER SAUCE.

The same as cod.
In fact, all kinds of fish can be served in the same manner; but the lighter are the better, as the sauce is so rich that it is not really the thing for salmon and blue fish.

Many of the best cooks and caterers, however, use the lobster sauce with salmon, but salmon has too rich and delicate a flavor to be mixed with the lobster.
 

Lobster sauce will be coming soon but many other sauces will work just as well and I will have many of them on soon.
Capt.