The thorough good cook

salt, grated nutmeg, and lemon-peel, with an egg to bind it ; baste it well with butter. When dished, stick upon the back oblong bits of fried toast, and serve with the following sauce : — Dissolve an anchovy in some highly seasoned gravy, thicken it with butter mixed with flour, and a tablespoonful of cream ; add a little catsup, cayenne, vinegar, walnut catsup, and soy. Lobster sauce may also be served with roast pike. 131. Baked Pike. Scrape the scales off a large pike, take out the gills, and clean it, without breaking the skin. Stuff the fish with a forcemeat made of two "handfuls of grated bread, one of finely minced suet, some chopped parsley, and a little fresh butter, seasoned with pepper, salt, mace, grated lemon-peel and nutmeg, pounded all together in a mortar, ■with two whole eggs. Fasten the tail of the pike into its mouth with a skewer, and then dip it, first into a wellbeaten egg, and then into grated bread, which repeat twice, baste it over with butter, and bake it in an oven. If two of them are to be served, make one of them of a green colour by mixing a quantity of finely minced parsley with the grated bread. When the fish is browned, cover it with paper until it is done. Serve with a Dutch sauce (p. 332) in a tureen. 132. Baked Pike. {French Warj.) Prepare the pike as usual, but, instead of stuffing it with the farce prescribed in No. 131, stuff it with forcemeat balls. Be careful to bind the head, which is liable to break. Make N 2 a marinade— a small quantity "will do, as it is improper that pike should be smothered in it : indeed, there will be quite enough if it reaches the middle of the fish. Baste the fish frequently Avith some of the moistening, that it may take a fine colour, which is not easily obtained, as you are not using crumbs of bread. When it is done, drain it. Take some of the marinade to make a butter sauce in this way: — Put a good lump of butter and a sjDoonful of flour into a stew-pan : moisten with the inarinade, but do not allow the sauce to boil. Add to this a spoonful of essence of anchovies and the juice of a lemon. Serve the sauce under the fish without masking it. If the pike is not of a good colour, you should add some fine capers to the sauce : and in this case, mask the fish with it. 133. To Cook Trout. This is the method of the woods, and in the woods I learned it. The trout must be cooked in the open air by a wood fire on the ground, or a charcoal fire in a small Boston furnace. Clean and scale your fish ; open, clean, and wash the inside ; then take two small skewers, sa}' of red cedar wood ; upon each thread a piece of fat salt pork, half an inch square ; with these fix the belly of the fish asunder ; annex it by the tail to a twig of pliant wood, Avhich suffer to bend over the fire so as to bring the fish opposite to the blaze ; place a large biscuit or a thin slice of dry toast under the drip of the gravy; cook quickly. For a two-pound fish ten minutes will sufiice ; dish with the biscuit under it, and eat with salt and lemonjuice, or with shrimp or lobster sauce, or a dash of Worcester or of Harvey's. 134. Haddock Pudding.