Cookery for every household

Weigh the fish free from skin and bone, wipe it with a cloth, and cut it into small neat pieces. Grease a small basin about the size of a breakfastcup ; put in first a layer of bread-crumbs, then some fish, more bread-crumbs, and so on. Beat up the egg in a small basin with a fork, add the milk and seasoning to it, and strain over the fish and breadcrumbs. Let the pudding stand for a few minutes, then twist a piece of greased paper over the top of it, and steam slowly until firm to the touch. When ready, lift it out of the pan, let it stand for a minute or two, loosen round the edges, and turn out carefully on to a hot plate. Garnish with a small sprig of parsley. Notes. — If preferred, the fish may be chopped small instead of being left in pieces. The pudding may be baked instead of steamed. Time to cook, 15 minutes. 2527. Haddock or Whiting Stuffed and Baked 1 whiting or small haddock. 2 table - sps. breadcrumbs. A little chopped parsley. 2 table-sps. milk. 1 yolk of egg. Grated lemon rind. A small piece of butter. Pepper and salt. Clean and skin the fish, and cut off the head. Make a stuffing with the bread-crumbs, parsley, a little grated lemon rind, pepper and salt, and bind together with the yolk of an egg. Fill the opening in the fish with this mixture, and then place it in a fireproof dish. Pour the milk round, cover over, and bake quickly about 15 minutes. Then remove the cover, sprinkle the fish with a few dry breadcrumbs, put two or three small pieces of butter on the top, and brown lightly. Time 15 to 20 minutes. 2528. Flaked Haddock in Shells 1 small fresh haddock. White sauce. Salt and pepper. A few bread-crumbs. A little lemon juice. Steam a small haddock (see p. 532), and, when cooked, lift the flesh from the bones and let it fall in flakes. Season it nicely with pepper, salt, and a few drops of lemon juice. Place the fish in small greased china shells, and coat well with white sauce ; sprinkle a few bread-crumbs on the top, and bake in a hot oven about 10 minutes. Notes. — Any other white fish may be used instead of haddock, or remains of cold cooked fish. 2529. Fricassee of Oysters | doz. oysters. 1 dessert -sp. butter. 1 tea-sp. flour. 1 yolk of egg. Seasoning. A squeeze of lemon juice. Choose very fresh oysters. Put them into a small lined saucepan with their liquor, and just bring them to the boil. Then strain, reserving the liquor. Melt the butter in the saucepan, and stir in the flour, add the oyster liquor gradually, and stir until boiling. Cook a minute or two, then remove the saucepan from the fire, and stir in the yolk of egg, oysters, lemon juice, and seasoning. Do not boil again, but serve at once with a little dry toast or toast biscuits. 2530. Stewed Smelts 2 or 3 smelts. I Seasoning. £ tea-cupful light stock. | Lemon. Cut the heads oii the smelts and clean them carefully. Place them in a small fireproof dish with a little light stock or, if allowed, some white wine, and seasoning to taste. Cover the dish and cook in the oven until tender. Serve on the same dish, garnished with a few thin slices of lemon. Time to cook, 10 to 15 minutes. 2531. Baked Sole or Plaice 1 small sole or plaice. i 3 table-sps. milk. 2 or 3 table-sps. bread- A little parsley, crumbs. | Pepper and salt. A little butter. I