Kemains of any cold fish. Break it in small pieces,, take away all the bones ; put it in a fiat baking-dish, with some white sauce or remains of any fish sauce you have ; sprinkle over with bread-crumbs and some small bits of butter✪ Fish au Gratin (Remains of Cold Fish) ; bake about 20 minutes. Serve in the same dish in which it was cooked. FISH. 37 69. — Flemish Mackerel. When the mackerel are prepared, bone them and fill the space with butter, chopped shallot, parsley, l^epper, salt, and lemon-juice; wrap each mackerel up in a well-buttered paper ; put them to cook in the oven. When cooked, take the papers off and dish up hot. A good-sized mackerel may take about 25 minutes, but time will depend on the size of the fish and the heat of the oven, which ought to be mode- rately hot. 70. — Mackerel “ au Beurre Noir.” Open; bone ; spread a little butter, pepper, and salt✪ Mackerel au Beurre Noir over them, and broil them before the fire or cook in the oven. Melt some butter in a saucepan ; when it is a rich brown, add some lemon -juice and serve it over the fish. Must be sent to table quite hot. 70a. — Mackerel “ a rAUemande.” Prepared as above, but served with a mustard sauce over. 70b. — Herrings “au Beurre Noir.” Prepared and served exactly like the mackerel. 71.— Mackerel “ a la Maitre d’Hotel.” Open and bone the mackerel ; pour a little oil over it, and sprinkle some chopped parsley; leave it for half UNIVERSii' LIBRARY LEEDS 33 WHOLESOME COOKERY. an hour, then broil it before the fii’e or cook it in the oven. When cooked, dish it up at once with a few lumps of cold inaitre d’hotel butter. 71a. — Herrings “ a la Maitre d’Hotel.” Dress the herrings exactly as the mackerel. 73. — Fried Smelts. Dip them in milk for a few minutes, drain them, flour them well on both sides, and fry a pale gold colour. Serve with any sauce liked✪ Fried Smelts. 73.— Small Fish. Take a sheet of writing paper, butter or grease it well, lay it on a tin ; place two or three small fish (or pieces of fish), bread-crumbs, parsley, onion, anchovy (if liked, a little grated lemon), small piece of butter ; fold the paper up neatly, and bake from 15 to 30 minutes, depending on the size of the fish. Serve up in the paper. 74. — Trout “ au Bleu.” Boil the trout in equal quantities of stock and red wine ; when cooked, put it in a deep dish, and pour over it the liquor it was cooked in. Next day take it out and dish it up, decorate it with parsley, and serve with cruet of oil and vinegar. FISH. 30 75. — Trout “ a la Hussarde.” Beat some butter and chopped herbs together ; place it inside the prepared trout very carefully, so as not to break them ; rub the trout with a little oil or butter, pepper, and salt ; broil them before the fire (or cook in the oven). Serve with a poivrade sauce. 76. — Fillets of Salmon. Prepare some small fillets of salmon ; take the skin off* ; flatten each fillet with the blade of a knife dipped in cold water. Melt some butter in a stewpan \ place the fillets side by side carefully in it, sprinkle with pepper and salt, toss them up till cooked. In another saucepan have some rich white stock ; when it is hot, add to it the butter the salmon was cooked in, then some finely chopped parsley, pepper, salt, a little nut- meg and lemon-juice; stew for a few minutes, then thicken with one or two yolks of eggs✪ Fillets of Salmon. Dish up the fillets and place the sauce over. 77.— Salmon “ an Bleu.”

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Kemains of any cold fish. Break it in small pieces,, take away all the bones ; put it in a fiat baking-dish, with some white sauce or remains of any fish sauce you have ; sprinkle over with bread-crumbs and some small bits of butter ; bake about 20 minutes. Serve in the same dish in which it was cooked. FISH. 37 69. — Flemish Mackerel. When the mackerel are prepared, bone them and fill the space with butter, chopped shallot, parsley, l^epper, salt, and lemon-juice; wrap each mackerel up in a well-buttered paper ; put them to cook in the oven. When cooked, take the papers off and dish up hot. A good-sized mackerel may take about 25 minutes, but time will depend on the size of the fish and the heat of the oven, which ought to be mode- rately hot. 70. — Mackerel “ au Beurre Noir.” Open; bone ; spread a little butter, pepper, and salt over them, and broil them before the fire or cook in the oven. Melt some butter in a saucepan ; when it is a rich brown, add some lemon -juice and serve it over the fish. Must be sent to table quite hot. 70a. — Mackerel “ a rAUemande.” Prepared as above, but served with a mustard sauce over. 70b. — Herrings “au Beurre Noir.” Prepared and served exactly like the mackerel. 71.— Mackerel “ a la Maitre d’Hotel.” Open and bone the mackerel ; pour a little oil over it, and sprinkle some chopped parsley; leave it for half UNIVERSii' LIBRARY LEEDS 33 WHOLESOME COOKERY. an hour, then broil it before the fii’e or cook it in the oven. When cooked, dish it up at once with a few lumps of cold inaitre d’hotel butter. 71a. — Herrings “ a la Maitre d’Hotel.” Dress the herrings exactly as the mackerel. 73. — Fried Smelts. Dip them in milk for a few minutes, drain them, flour them well on both sides, and fry a pale gold colour. Serve with any sauce liked. 73.— Small Fish. Take a sheet of writing paper, butter or grease it well, lay it on a tin ; place two or three small fish (or pieces of fish), bread-crumbs, parsley, onion, anchovy (if liked, a little grated lemon), small piece of butter ; fold the paper up neatly, and bake from 15 to 30 minutes, depending on the size of the fish. Serve up in the paper. 74. — Trout “ au Bleu.” Boil the trout in equal quantities of stock and red wine ; when cooked, put it in a deep dish, and pour over it the liquor it was cooked in. Next day take it out and dish it up, decorate it with parsley, and serve with cruet of oil and vinegar. FISH. 30 75. — Trout “ a la Hussarde.” Beat some butter and chopped herbs together ; place it inside the prepared trout very carefully, so as not to break them ; rub the trout with a little oil or butter, pepper, and salt ; broil them before the fire (or cook in the oven). Serve with a poivrade sauce. 76. — Fillets of Salmon. Prepare some small fillets of salmon ; take the skin off* ; flatten each fillet with the blade of a knife dipped in cold water. Melt some butter in a stewpan \ place the fillets side by side carefully in it, sprinkle with pepper and salt, toss them up till cooked. In another saucepan have some rich white stock ; when it is hot, add to it the butter the salmon was cooked in, then some finely chopped parsley, pepper, salt, a little nut- meg and lemon-juice; stew for a few minutes, then thicken with one or two yolks of eggs. Dish up the fillets and place the sauce over. 77.— Salmon “ an Bleu.”

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