Wholesome cookery

from the fishes found in the Mediterranean, and those who want to eat it in perfection must go to Rouhion’s, at Marseilles ; but a very good attempt at bouille a baisse can be eaten in England if the above directions are followed. 62. — Middle Cut of Cod. Make a stuffing of bread-crumbs, parsley, onion chopped very fine, pepper, salt, and butter ; moisten Avith an egg or milk, cook it slightly, and put it in the open part of cod ; fix with skewers ; rub the fish with a beaten-up egg ; strew over bread-crumbs, pepper, and salt. Bake it, and serve, with or without oyster sauce. 63. — Indian Way of Cooking Fish. Fillets of sole, mackerel, haddock, or mullet. Rub the fillet with curry paste and salt ; fry it of a light brown ; grate some cocoa-nut ; pour a teacupful of boiling water over, mash it well together, and strain. Fry some sliced onion in the same butter the fish was fried in ; put a little flour ; add the cocoa-nut water, a little vinegar, salt and pepper. Stir till done and thick. Put in the fillets just to warm, not cook, and serve up. If cocoa-nut is not at hand, use prepared cocoa-nut. 1 tablespoonful of cocoa-nut and 2 ounces of butter is sufficient for 1 ordinary sized sole. 64. — Baked Fisli. Split the fish in half; take off the head and middle bone ; put it on a dish with a lump of butter, 2 tablespoonfuls of water ; then cover the fish about a quarter of an inch thick with a cooked stuffing made of bread-crumbs, shallots, pepper and salt, one or two yolks of eggs ; sprinkle over some bread-crumbs ; add here and there some small lumps of butter. This recipe is good for sardines. A teaspoonful of rum added to the stuffing is by some considered an improvement. 65. — Skate “ au Beiirre Noir.” When the skate is boiled, drain it well and serve with brown butter. To boil the skate, lay it in a fish-kettle, with sufficient cold water to cover it, a bay leaf, sprig of thyme, sliced onion, carrot, sprig of parsley, and a tablespoonful of vinegar. Let it boil up for a couple of minutes, and then simmer quietly until done. 66. — Skate “ a ritalienne.” When the skate is prepared, boil it in some milk, with a little garlic, a lump of butter, a pinch of flour, 2 cloves, thyme, bay leaf, pepper, and salt. The skate will be cooked in a very short time. Take it out and ]et it drain. Cook the sauce some little time longer, and strain it. Have a few button onions boiled and drained. Take a baking-disb; sprinkle some grated cheese on the bottom of it, place the skate upon it, place the onions round, and some fried sippets ; pour the sauce over ; sprinkle with a little more cheese. Bake about 10 to 20 minutes, and serve. 67. — To use Cold Fish. 1 ounce of butter, 1 chopped shallot or a little onion, chopped parsley, 1 teacupful of stock, a quarter of a pint of milk or cream, pepper, salt, and lemon-juice. Put the butter, parsley, and shallot in the stewpan with the stock ; boil 5 minutes ; pour in the milk or cream ; add the lemon-juice, pepper, and salt. When nicely stewed, put in the fish. Only leave it in sufficient time to warm it. Dish up and garnish with fried sippets. 68. — Fish “ au Gratin ” (Eemains of Cold Fish).