Chambers's cookery for young housewives

Wash and dry the fish thoroughly. Make a stuffing with two table-spoonfuls bread crumbs, the parsley, onion, pepper, salt, and butter moistened with egg. Put this into the open part of the fish, and fix it with skewers. Then brush the fish over with beaten egg, and strew crumbs of bread, pepper, and salt well over it. Place the fish in a deep dish well buttered; put a few pieces of butter on the top, and bake in a moderately hot oven for about three-quarters of an hour. Baste occasionally. Serve hot in the dish in which it was cooked. BOILED HADDOCKS. Prepare and boil according to general directions. Serve on a hot dish with a folded napkin under ; garnish with parsley, and serve butter or parsley sauce in a sauce-boat. TO DRESS AND BAKE A HADDOCK. 1 haddock. 1 table-spoonful chopped parsley. Egg. Dripping. Bread crumbs. Pepper and salt. This is a delicious dish when well prepared. Take a medium-sized haddock, clean and wash it well. Cut off the tail and fins, and dry it thoroughly. Make a stuffing ot the parsley, bread crumbs, dripping, pepper, and salt, and moisten it with an egg. Put this into the inside of the fish; sew the flaps over, and form the haddock into the shape of RIZZARD HADDOCKS — POTTED SOLES. the letter S by drawing a string through the head, the middle of the body, and the tail. Place this on a greased bakingtin, brush it over with melted dripping, cover it with bread crumbs, and bake in the oven for fifteen to twenty minutes. Carefully lift the fish on to a hot dish, draw away the string, and serve with dry toast and fresh butter separately. RIZZARD HADDOCKS. 4 fresh haddocks. | \ lb. butter. This way of dressing haddocks is suitable only where they are to be had perfectly fresh. Take haddocks of a medium size ; cleanse and wash them thoroughly ; rub them with salt, and allow them to lie in salt for one night. Next day, pass a thick wire through the eyes, and hang them up for two days in the open air outside a house, where the sun will not touch them. To dress the haddocks, take out the backbones, and skin them. Broil them over a clear fire on a gridiron, previously rubbed with fat. When they are cooked place them on a hot dish, rub a good pat of butter over each fish, and serve very hot. POTTED SOLES. 2 soles. 1 lemon. 2 eggs. 1 oz. gelatin. Parsley. Cayenne pepper. 2 table-spoonfuls anchovy sauce. A little nutmeg. 1 pint water. Billet the soles, and season each fillet with a little lemonjuice, parsley, Cayenne, nutmeg, and salt. Roll them up and tie with pieces of fine string. Have a pint of stock made of the fish-bones ; strain, and lay the pieces of sole in a saucepan with it ; stew gently for half an hour. Lift the fish out on to a plate to get cold ; then remove the string. Strain the stock on to the gelatin, and stir until it has dissolved ; add two table-spoonfuls of shrimp or anchovy sauce. Boil it for a minute. Lay the pieces of sole in a mould lined with hard-boiled eggs sliced, and some shred parsley ; add the liquor, let it stand till cold, and then turn out in a dish. Garnish with parsley and, when convenient, fresh shrimps, OYSTER OMELET — FISH PIE. and serve salad sauce separately. This is a nice cold lunch or supper dish. When soles are not in season, haddocks or any other white fish may be used, all the bones being carefully removed. 3 eggs.