SprinJile in bottom of deep dish about | teaspoon minced parsley, 1 tablespoon button mushrooms, § teaspoon lemon juice, pepper, and salt. Lay in 1 lb. halibut, add a few more mushrooms, a little parsley, 1 tablespoon ketchup, and 1 gill water. Lay a few pieces butter✪ Baked Halibut on top, and bake in a quick oven 15 minutes. Lift out fish, beat yolk of egg in a little cold water and teaspoon vinegar. Stir this into the sauce over fire till egg thickens in tin. Seiwe fish with sauce round. Broiled Herring^s. Split open, remove bones, and lay flat. Sprinkle with pepper and salt, and place on grid. Broil quickly, first on one side, then the other. Lay on hot dish, and pour over this sauce — 1 oz. butter dissolved, 1 teaspoon vinegar, tablespoon of minced parsley, and pinch of salt and pepper. Boiled Herring's✪ Broiled Herrings. Clean the fish, and remove the eyes ; put the tails through the eye-holes, and boil gently in water, to which ^ teacup of vinegar has been added. Fresh Herrings and Onions. Slice and fiy in a little fat, onions as for steak. Clean herrino-s and fry a light brown, with salt and pepper. Serve together hot delicious dish and tasty. Baked (or Potted) Herrings. ^ ^ Salt, i teaspoonful Pepper, i t^cupful Vinegar, 4 Hay Leaves, i teacupful Water. Clean the fish thoroughly ; cut off the heads and tail-fins ; take 22 TRIED FAVOURITES COOKERY BOOK. out the back-bone, which may be easily done, by beginning at the tail and pulling up to the neck. Roll each fish up neatly, laeginning again at the tail, and keeping the skin to the outside. Pack neatly in a pudding-dish; strew flour, pepper, and salt over them, with a few pieces of butter, and the water and vinegar. Bake in a moderately- • h^ted oven. Another way of cooking them is to steam them in a pan with a close lid. To Fry Red Herrings. Split open, skin, and remove the bone from as many herrings as may be required. Fry in small piece of butter — care must be taken not to burn them. (This is a very tasty way of cooking red herrings.) Fish Kedgeree. Boil a cup of rice as for cuiTy ; take cold dressed fish free from bones ; mix 2 oz. butter with the rice, add the fish, and season with salt, pepper, and cayenne. Now add 2 eggs slightly beaten✪ Fish Kedgeree, stir to- gether quickly over the fire for 3 minutes, and serve very hot. OR, Equal quantities cooked fish and cooked rice, 1 hard-boiled egg, and 1 oz. butter to \ lb. of each. Melt butter, and when hot, but not brown, add rice and fish, and stir with fork till well mixed and quite hot; season with white pepper and salt. Pile roughly on hot dish, cut egg in pieces, take out yolk, place pieces of white round, and mb yolk through sieve on the top. Lobster Cutlets. 1 tin of Lob.ster, IJ- oz. Butter, 1^ oz. Flour, \ pint of Milk, 1 teasiK)oiiful Lemon Juice, 1 tabiespoonful Cream, 1 Egg, Cayenne, i teaspoonful Salt, and Bread Crumbs. Chop the lobster, melt th© butter in a pan, add the flour, mix to a paste, add the millv, and stir over the fire till it boils. Then add the cream and lemon juice, seasoning the lobster. Spread on a floured plate to cool. Divide into 10 or 12 equal portions, form into cutlets, brush over with beaten egg, toss in bread crumbs, and fry a golden brown in a bath of fat. Drain on soft paper. Stick in thin end of each cutlet a stem of parsley. Dish up in a circle on a folded seiwiette, and garnish with parsley. Fish a.nd Macaroni Pie. ✪ Fish and Macaroni Pie

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SprinJile in bottom of deep dish about | teaspoon minced parsley, 1 tablespoon button mushrooms, § teaspoon lemon juice, pepper, and salt. Lay in 1 lb. halibut, add a few more mushrooms, a little parsley, 1 tablespoon ketchup, and 1 gill water. Lay a few pieces butter on top, and bake in a quick oven 15 minutes. Lift out fish, beat yolk of egg in a little cold water and teaspoon vinegar. Stir this into the sauce over fire till egg thickens in tin. Seiwe fish with sauce round. Broiled Herring^s. Split open, remove bones, and lay flat. Sprinkle with pepper and salt, and place on grid. Broil quickly, first on one side, then the other. Lay on hot dish, and pour over this sauce — 1 oz. butter dissolved, 1 teaspoon vinegar, tablespoon of minced parsley, and pinch of salt and pepper. Boiled Herring's. Clean the fish, and remove the eyes ; put the tails through the eye-holes, and boil gently in water, to which ^ teacup of vinegar has been added. Fresh Herrings and Onions. Slice and fiy in a little fat, onions as for steak. Clean herrino-s and fry a light brown, with salt and pepper. Serve together hot delicious dish and tasty. Baked (or Potted) Herrings. ^ ^ Salt, i teaspoonful Pepper, i t^cupful Vinegar, 4 Hay Leaves, i teacupful Water. Clean the fish thoroughly ; cut off the heads and tail-fins ; take 22 TRIED FAVOURITES COOKERY BOOK. out the back-bone, which may be easily done, by beginning at the tail and pulling up to the neck. Roll each fish up neatly, laeginning again at the tail, and keeping the skin to the outside. Pack neatly in a pudding-dish; strew flour, pepper, and salt over them, with a few pieces of butter, and the water and vinegar. Bake in a moderately- • h^ted oven. Another way of cooking them is to steam them in a pan with a close lid. To Fry Red Herrings. Split open, skin, and remove the bone from as many herrings as may be required. Fry in small piece of butter — care must be taken not to burn them. (This is a very tasty way of cooking red herrings.) Fish Kedgeree. Boil a cup of rice as for cuiTy ; take cold dressed fish free from bones ; mix 2 oz. butter with the rice, add the fish, and season with salt, pepper, and cayenne. Now add 2 eggs slightly beaten, stir to- gether quickly over the fire for 3 minutes, and serve very hot. OR, Equal quantities cooked fish and cooked rice, 1 hard-boiled egg, and 1 oz. butter to \ lb. of each. Melt butter, and when hot, but not brown, add rice and fish, and stir with fork till well mixed and quite hot; season with white pepper and salt. Pile roughly on hot dish, cut egg in pieces, take out yolk, place pieces of white round, and mb yolk through sieve on the top. Lobster Cutlets. 1 tin of Lob.ster, IJ- oz. Butter, 1^ oz. Flour, \ pint of Milk, 1 teasiK)oiiful Lemon Juice, 1 tabiespoonful Cream, 1 Egg, Cayenne, i teaspoonful Salt, and Bread Crumbs. Chop the lobster, melt th© butter in a pan, add the flour, mix to a paste, add the millv, and stir over the fire till it boils. Then add the cream and lemon juice, seasoning the lobster. Spread on a floured plate to cool. Divide into 10 or 12 equal portions, form into cutlets, brush over with beaten egg, toss in bread crumbs, and fry a golden brown in a bath of fat. Drain on soft paper. Stick in thin end of each cutlet a stem of parsley. Dish up in a circle on a folded seiwiette, and garnish with parsley. Fish a.nd Macaroni Pie.

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