Handbook of practical cookery

Cut the fish about an inch in thickness. Place on a sheet of paper the flour; place on another sheet the bread crumbs. Beat well on a plate the egg. Season the bread crumbs with the pepper and salt. Lift the fish with a fork. Roll it well in the flour, then dip it in the beaten egg. Roll it now in the bread crumbs. When both pieces are prepared in this way, heat in a frying-pan the dripping ; when the smoke rises, place in the pieces of fish ; cook them for seven or eight minutes on both sides. Place the slices on a very hot dish, and garnish with a little parsley. Fried Fish. — Two large haddocks, one table-spoonful flour, one tea-spoonful salt, one salt-spoonful pepper, two table-spoonfuls dripping. Mix well on a sheet of paper the flour, pepper, and salt. Wash well and clean the haddocks. Cut off the fins ; and roll them in the seasoned flour. Melt in a frying-pan the dripping ; when the smoke rises, place in the haddocks, and cook them seven or eight minutes on both sides. Serve on a very hot flat dish, and garnish with parsley. HOT POT — SEA PIE. 273 Hot Pot. — One pound cold cooked meat or one pound lean mutton, two pounds potatoes, one large onion, one half pint cold water, half an. ounce dripping, half a table-spoonful salt, one half tea-spoonful pepper, one table-spoonful flour. Soak over night in a small basin of boiling water the onion, then cut it in thin slices. Pare the potatoes very thinly, place them in a sauce-pan, cover them with cold water, and allow the water to boil. While the water is coming to the boiling-point, place on a plate the flour, pepper, and salt. Mix them well together. Cut in small pieces either the mutton • or cold meat. Roll each piece in the seasoned flour. Take the potatoes from the boiling water, dry them in a towel, and slice thinly about hah*. Place a layer of the slices in a pie-dish, then a layer of the meat, then a little of the onion, and so on, until all is used up. Cut the remainder of the potatoes in half. Place them on the top, with the round sides uppermost. Melt the dripping in a cup or tin, and with a feather brush the potatoes over. Place the pie-dish in a moderate oven, and bake half an hour. If mutton has been used cook one hour. Sea Pie. — One pound steak, one quarter pound suet, one half pound flour, one half tea-spoonful baking-powder, one large tea-spoonful salt, one salt-spoonful pepper, three gills cold water, one carrot, one turnip, one onion. Cut in small pieces the steak. Place the pieces in a stewpan. Pour over half of the water, half of the salt, and all of the pepper. Place the pan over the fire, and allow the water to boil. Pare thickly the turnip ; slice it thinly. Scrape the carrot ; slice it also. Pare and slice also the onion. When the water boils, draw the pan on one side. Add the vegetables; and let all simmer slowly one hour and a quarter. While this is simmering, remove the skin from the suet, and chop it finely. Place it in a basin. Add the flour, the remainder of the salt, and the baking-powder. Stir all well together, and moisten the mixture with the