Scallops, when in season, are fairly cheap, about gd. to is. per dozen. The best way to serve is to fry them. Dry and dredge with flour, season with salt and pepper. Brush over with the yolk of an egg and cover them in breadcrumbs. Have the fat (dripping or lard) well boiling, and plunge the scallops into it, and let them cook for two minutes. Remove with a fish slice, allow them to thoroughly drain, sprinkle with a little salt, and some cayenne. Serve on a hot dish with ornamented fish papers, cut lemon, and fried green parsley. Salmon. — Particular care should be taken that, no matter in what form salmon is cooked, it must always be well done, as if this fish is sent to table insufficiently cooked, it is both unwholesome and uneatable. Sprats. — Sprats are in season, usually on Lord Mayor’s day, about 9th November. They are whole¬ some and of a good flavour, and may be smoke-dried, potted or fried, but they are best when broiled, as they are of a very oily nature. They should be chosen as fresh as possible. 1 his may be known by the brightness of their eyes and their silvery appearance. 1 heir flavour is improved by the addition of a squeeze of lemon juice and a pinch of cayenne. - Sprats, Fried. — Clean the sprats, dry them well, draw them at the gills, dredge them with flour, and run a skewer through the heads of about a dozen. Fry them on the skewer in plenty of hot fat, and when they are nicely browned lift them on to a hot dish covered with blotting paper, for the fat to drain. Fold a hot plate in a warm napkin, GAS COOKERY BOOK. 65 lay this on a hot dish, draw the skewer from the sprats place them upon it, and garnish the fish with parsley and lemon. Time to fry, two or three minutes. 7 Sprats, Baked. Clean the sprats, cut off the heads, and dry with a soft cloth. Put them into a dish and cover with equal quantities of vinegar and water. Add seasoning in the proportion of a bay leaf, a small onion, two or three allspice, a little salt, and a quarter o an ounce of whole pepper✪ Baked Sprats with each pint of the lquor. Cover the dish and bake in a slow oven till one. When cold, take off the cover and serve. 1 ime to bake, half an hour. Sprats, Pickled. Take as many as required and clean and cut off the heads, and put them in strong brine tor an hour. Drain and dry them and put them in layers into a pickling jar. Between each layer sprinkle salt. When the jar is full press the fish down tightly and cover the jar closely. The salt may be mixed in the following proportions Half a pound ot salt, half a pound of bay-salt, and a tablespoonful ot white sugar, an ounce of saltpetre, and a pinch of cochineal✪ Pickled Sprats When wanted, the sprats may be fried in butter and served on toast, or they may be freed from skin, pounded to paste, and covered with clarified butter. The Haddock is much esteemed, and deservedly so. The flesh is firm, with a delicate flavour, besides which it is cheap, and generally plentiful. Select a fish between 3 and 4 lbs. Steamed Fresh Haddock.— The tail of a haddock✪ Steamed Fresh Haddock, after being cleaned, should be fastened in the mouth by means of a skewer. Put the fish into the fish steamer, lower the gas, and allow it to gently steam for a few minutes. Watch it, and as soon as the flesh starts leaving the bone, lift the fish out and let it drain. Serve on a folded napkin. Any sauce may E 66

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Scallops, when in season, are fairly cheap, about gd. to is. per dozen. The best way to serve is to fry them. Dry and dredge with flour, season with salt and pepper. Brush over with the yolk of an egg and cover them in breadcrumbs. Have the fat (dripping or lard) well boiling, and plunge the scallops into it, and let them cook for two minutes. Remove with a fish slice, allow them to thoroughly drain, sprinkle with a little salt, and some cayenne. Serve on a hot dish with ornamented fish papers, cut lemon, and fried green parsley. Salmon. — Particular care should be taken that, no matter in what form salmon is cooked, it must always be well done, as if this fish is sent to table insufficiently cooked, it is both unwholesome and uneatable. Sprats. — Sprats are in season, usually on Lord Mayor’s day, about 9th November. They are whole¬ some and of a good flavour, and may be smoke-dried, potted or fried, but they are best when broiled, as they are of a very oily nature. They should be chosen as fresh as possible. 1 his may be known by the brightness of their eyes and their silvery appearance. 1 heir flavour is improved by the addition of a squeeze of lemon juice and a pinch of cayenne. - Sprats, Fried. — Clean the sprats, dry them well, draw them at the gills, dredge them with flour, and run a skewer through the heads of about a dozen. Fry them on the skewer in plenty of hot fat, and when they are nicely browned lift them on to a hot dish covered with blotting paper, for the fat to drain. Fold a hot plate in a warm napkin, GAS COOKERY BOOK. 65 lay this on a hot dish, draw the skewer from the sprats place them upon it, and garnish the fish with parsley and lemon. Time to fry, two or three minutes. 7 Sprats, Baked. Clean the sprats, cut off the heads, and dry with a soft cloth. Put them into a dish and cover with equal quantities of vinegar and water. Add seasoning in the proportion of a bay leaf, a small onion, two or three allspice, a little salt, and a quarter o an ounce of whole pepper with each pint of the lquor. Cover the dish and bake in a slow oven till one. When cold, take off the cover and serve. 1 ime to bake, half an hour. Sprats, Pickled. Take as many as required and clean and cut off the heads, and put them in strong brine tor an hour. Drain and dry them and put them in layers into a pickling jar. Between each layer sprinkle salt. When the jar is full press the fish down tightly and cover the jar closely. The salt may be mixed in the following proportions Half a pound ot salt, half a pound of bay-salt, and a tablespoonful ot white sugar, an ounce of saltpetre, and a pinch of cochineal When wanted, the sprats may be fried in butter and served on toast, or they may be freed from skin, pounded to paste, and covered with clarified butter. The Haddock is much esteemed, and deservedly so. The flesh is firm, with a delicate flavour, besides which it is cheap, and generally plentiful. Select a fish between 3 and 4 lbs. Steamed Fresh Haddock.— The tail of a haddock, after being cleaned, should be fastened in the mouth by means of a skewer. Put the fish into the fish steamer, lower the gas, and allow it to gently steam for a few minutes. Watch it, and as soon as the flesh starts leaving the bone, lift the fish out and let it drain. Serve on a folded napkin. Any sauce may E 66

The household gas cookery book