Fifty dinners

A good sixpenny whiting ought to suffice for these little puddings. Order it to be sent home as it is. Take the flesh from the fish in two fillets, one on each side. Chop up the head, bones, and skin ; put them into a stewpan, moisten with half a pint of milk (cold), season with a saltspoonful of salt and a pinch of white pepper, bring slowly to the boil over a moderate fire, then put in three ounces of minced onion, half an ounce of minced celery, a good sprig of parsley, and a teaspoonful of dried herbs. Simmer for half an hour, and then strain. Take a shallow Jrt?^/i-pan Avith an upright rim, put the strained broth into it, bring it to the boil, then slip in the fillets, cooking them quickly, the object being to get them soft enough to turn to a purée. Tn five minutes this should be done. Drain off the broth, pound, and pass the fillets through a wire sieve, adding for six ounces of whiting tAvo ounces of butter, or fat of cooked ham, and two ounces of panada, and place the puree in a boAvl ; beat up and add to it two Avhole eggs, and the yolk of another ; beat Avell together, season, add a tablespoonful of cream, then pour the mixture into buttered darioles, or a plain mould, and steam for tAventy-five minutes. While this is proceeding turn the broth to a sauce, thickening with half an ounce of butter and half an ounce of flour, sharpening Avith a tea- spoonful of lemon-juice, and finishing with the yoU of a raw egg. When the moulds are done, turn them out, mask with the sauce, and serve. Shorten the shank bone by sawing it off close to the end of the meat. Choose a good-sized stewpan, large enough to hold the leg easily, line it with pieces of fat bacon or pieces of good Bercy. beef dripping, laying over it three ounces each of onion, carrot, and turnip, an ounce of celery, and a sprig of parsley, all cut small, and a seasoning of salt and pepper. Lay the leg of lamb upon this bed, set the pan over a moderate fire, and, when the fat is melted, turn the leg about for a few minutes, to seize the meat and slightly colour it. This being done, moisten with warm broth, just level with the top of the meat, bring to the boil, skimming off the scum, then close the pan, put it into a moderate oven, or over a low fire, to cook as slowly as possible for two hours. By that time the broth will be reduced more than half. Now take out the leg, put it on a small baking-pan, strain the broth, remove the fat, boil it down a little, adding a sherry-glass of marsala and an ounce of glaze, pour some of this into the pan, put it into the oven, and continue to baste the leg every now and then with the remainder of the broth and that in the pan until it is nicely browned. Then dish it, with a ring of watercress round it, sending whatever broth may remain in a sauce-boat. New potatoes may accompany and the following : — Procure a nice cucumber, take off the ends, and cut DEVILLED BISCUIT.