The household gas cookery book

be served with this fish, but plain melted fresh butter, without the addition of flour, is considered by most epicures to be the best. Fresh Haddocks (Scotch Style). — Take 3 lbs. of fresh haddock, cut off the fins, head and tail, split open through front without separating. Season the inside with a teaspoonful of salt and pepper, spread over J oz. of melted butter, and fold up. Place on a lightly-buttered tin, pour a very little melted butter over, then set it in the oven for 30 to 40 minutes. Re¬ move and dress on a hot dish. Spread a little parsley butter over, decorate with 6 quarters of lemons, and a little green parsley, and serve. Curried Haddock. — Skin and clean the fish, re¬ moving all the bones, and divide it into small pieces about three inches long. Fry the fish in 2 ozs. of butter with one shallot, one tablespoonful of curry powder, and one teaspoonful of flour and seasoning; then add one pint of stock. Simmer all gently for ten minutes, and serve on a dish with the fish in the middle and the sauce around it. Turbot, Stewed. — Cut up a small turbot into thin slices, dip in flour, fry them in hot fat until a golden-brown. Into a saucepan place two ounces of butter, then add one ounce of flour; stir into this a little salt and cayenne pepper, one filleted anchovy, a teaspoonful of walnut pickle, and a glassful of claret; let this simmer for five minutes, when place in the fried turbot; let the whole simmer for ten minutes, and serve on a dish with some garnishing of cut lemon. Bass Matelote. — Scale, trim, wash, and wipe dry 2 sea bass about ij to 2 lbs. each in weight. Have ready a large frying-pan with an ounce of butter and 2 small onions chopped, and cook on a gas jet for 5 or 6 minutes. Then lay the two fish over the onions, &7 and season with pepper and salt, adding one dozen button mushrooms, 12 oysters, and half a dozen peeled shrimps. Moisten the whole with half a tum¬ blerful of claret and a tablespoonful of some good tomato sauce. Cover the fish with some buttered paper, and let it simmer on the gas for 5 or 6 minutes. Then place the pan in the oven to bake for 20 minutes. Remove the paper and lift out the fish, and cook the contents of the pan for five minutes more, adding half an ounce of butter, a teaspoonful of cornflour, and pour this gravy over the fish and serve. The Plaice. This fish should be, when quite fresh, clear-skinned and plump, with orange-red spots on the back, brightly coloured. If the spots on the back are black, the fish has passed its pristine freshness. Plaice, Steamed. — Clean and empty the fish, if not already done by the fishmonger. Cut a slit through the skin down the back — this will prevent the white from breaking while cooking. Put the fish into a fish kettle. Do not let it continue to boil — only simmer. The plaice does not take long to cook, and care must be taken not to allow it to be overdone. Ten minutes after the water has come to the boil, is quite sufficient for a moderately-sized fish. Lift the fish out of the kettle on its strainer, and allow it to drain. Serve the plaice white side up, on a neatlyfolded napkin, and pieces of parsley alternately with sliced lemon around the dish. Plain melted butter in a sauce-boat, or parsley butter, or shrimp sauce, may be served with this fish.