Split open the fish and remove the head and backbone, wash well in cold water and diy in a cloth. Chop the parsley, herbs, and suet, and mix these together ; add half the crumbs, the rind of half a lemon, and pepper and salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter ; on this another fish with the cut part next the seasoning. Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for haK an hour. Slip into a hot dish, and serve. 310 THE ART OF LIVING IN AUSTRALIA. CODFISH AND POTATOES-BOUILLABAISSE OP COD. 2 lbs. Murray Cod . .Is. 1 lb. Potatoes \d. Slices of EoU 1 quart Water . 1 fagot of Herbs 2 Leeks or 1 Onion Pinch of Saffron 1^ oz. Butter✪ Codfish and Potatoes-Bouillabaisse of Cod Total Cost— Is. ikd. Zi^d. Time — One Hour. Put the butter into a saucepan, and when it is hot add the^ leeks or onion chopped small, and let them get a good colour without burning ; then add a quart of water, the fagot of herbs, the saffron tied in a piece of muslin, and the potatoes peeled. Bring up to the boil, and when they are nearly cooked cut the cod into slices and lay it in. Cook slowly for twenty minutes, take up the fish, and put it in a hot dish and lay the potatoes round. Season and flavour the liquor, and boil up. Cut the bread into slices, put it into a hot dish, and strain the liquor over ; serve with the fish. BUTTERED WHITING. 3 Whiting .... Pepper and Salt li oz. Butter .... 1 Lemon✪ Buttered Whiting Total Cost— Is. 2d. Time— 20 Minutes. Is. 2d. Wash the whiting, dry them in a cloth, mix a little flour, pepper, and salt together, cover the fish thoroughly with this. Butter a tin dish, lay the whiting in and put the rest of the butter over them in small pieces, and put them into a hot oven ; baste constantly with the butter. This must not be allowed to get black ; it should be brown. When the whiting are done, which will be in from fifteen COOKERY BECIPES, (fr. 311 to twenty minutes, according to the thickness of the fish, place them in a hot dish and pour the butter in which they have been cooked over them. \ ¥■ BROILED PISH. 2 Mullet .... 2 teaspoonsful Oil . Pepper Salt✪ Broiled Fish Total Cost— 8|fZ. Time— 10 Minutes. ^plit the mullet open and wash away the black substance from the bones, dry on a cloth, rub with oil and sprinkle them with pepper and salt, and leave them in a cool place for an hour. Rub a gridiron with a piece of suet, and when it is quite hot put on the fish and broil it carefully, turning it two or three times whilst cooking. Lay on a hot dish and rub over with a little butter. To broil successfully a very clear fire is required, and it should be made up some time before it is wanted. Broil- ing on a gas-stove is equivalent to broiling over a fire, BOILED PISH.

AI-modernized reading of the original text

Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth. Chop the parsley, herbs, and suet, and mix these together ; add half the crumbs, the rind of half a lemon, and pepper and salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter ; on this another fish with the cut part next the seasoning. Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour. Slip into a hot dish, and serve. CODFISH AND POTATOES-BOUILLABAISSE OP COD. 2 lbs. Murray Cod . .Is. 1 lb. Potatoes \d. Slices of EoU 1 quart Water . 1 fagot of Herbs 2 Leeks or 1 Onion Pinch of Saffron 1^ oz. Butter Total Cost— Is. ikd. Zi^d. Time — One Hour. Put the butter into a saucepan, and when it is hot add the leeks or onion chopped small, and let them get a good colour without burning ; then add a quart of water, the fagot of herbs, the saffron tied in a piece of muslin, and the potatoes peeled. Bring up to the boil, and when they are nearly cooked cut the cod into slices and lay it in. Cook slowly for twenty minutes, take up the fish, and put it in a hot dish and lay the potatoes round. Season and flavour the liquor, and boil up. Cut the bread into slices, put it into a hot dish, and strain the liquor over ; serve with the fish. BUTTERED WHITING. 3 Whiting .... Pepper and Salt li oz. Butter .... 1 Lemon Total Cost— Is. 2d. Time— 20 Minutes. Is. 2d. Wash the whiting, dry them in a cloth, mix a little flour, pepper, and salt together, cover the fish thoroughly with this. Butter a tin dish, lay the whiting in and put the rest of the butter over them in small pieces, and put them into a hot oven ; baste constantly with the butter. This must not be allowed to get black ; it should be brown. When the whiting are done, which will be in from fifteen COOKERY RECIPES, ETC. 311 to twenty minutes, according to the thickness of the fish, place them in a hot dish and pour the butter in which they have been cooked over them. \ ¥■ BROILED PISH. 2 Mullet .... 2 teaspoonsful Oil . Pepper Salt Total Cost— 8|fZ. Time— 10 Minutes. ^plit the mullet open and wash away the black substance from the bones, dry on a cloth, rub with oil and sprinkle them with pepper and salt, and leave them in a cool place for an hour. Rub a gridiron with a piece of suet, and when it is quite hot put on the fish and broil it carefully, turning it two or three times whilst cooking. Lay on a hot dish and rub over with a little butter. To broil successfully a very clear fire is required, and it should be made up some time before it is wanted. Broiling on a gas-stove is equivalent to broiling over a fire, BOILED PISH.

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The art of living in Australia