The St. Mungo cookery book

^ pint brown sauce. Cut the salmon into slices ^ an inch thick, set them aside on a plate, fillet the anchovies, remove the stones from the olives without spoiling their shape, boil the eggs till they are hard and place the whole of these into a dish ; chop the mushrooms, shalots and parsley, green thyme, sweet basil and tarragon ; put these ingredients into a stewpan with the butter, nutmeg, pepper and salt, and allow them to simmer over the fire for about 5 minutes, then add the brown sauce, juice of lemon, and stir all together over the fire for 5 mins, longer, then take it off. Roll out ⅔ of the paste to the thickness of of an inch, and after having spread an oblong mould or pie-dish with butter, line it with the paste and fill it with alternate layers of salmon and hard-boiled eggs, olives, and fillets of anchovies, with some of the herbs and sauce in between the layers. Cover in the pie with the remainder of the paste, and bake in a moderately hot oven for ij hours. C. G. D. SOLE. Fillets of sole. I oz. butter. I oz. flour, i pint of milk. Tablespoonful thick cream. Parsley. Pepper and salt. Squeeze of lemon juice. Small teaspoonful anchovy sauce. 3 hard-boiled eggs. Lay fillets in buttered tin, put pieces of butter on topj squeeze over lemon juice, cover with buttered paper. Cook in oven. Make sauce of butter, flour, milk, cream, pepper and salt, squeeze of lemon juice, anchovy sauce. Lay cooked sole in dish and cover with the sauce. For garnish, rub yolk and white of hard-boiled eggs separately through wire sieve, lay on fish in alternate rows, add small pieces of parsley. A delicious dish. Mrs Grievk, Coillesdene, Portobello. STEAMED FISH CAKE. 1 lb. cooked fish. 2 ozs. Ijreadcrumbs. ^ teacupful mashed potatoes I oz. butter. I or 2 eggs. I de.sserlspoonful chopped parsley. Salt and pepper. A squeeze of lemon, i teacupful of milk. Put butter in saucepan, add fish, .stir over fire till warm. Add parsley, potatoes, and breadcrumbs, salt, pepper and lemon. Beat eggs, add milk, and add to fish. Pour into buttered mould and steam i hour, turn out and serve with white sauce poured round. Mrs Horn. STEWED FISH. I'ake 3 filletted haddocks, sprinkle some salt over them and dip in flour. Divide them lengthways and roll up neatly. Put them in a saucepan with half a teacupful of milk. Bring to the boil and stew gently for lo minutes. Mix a dessert sjjoonful of flour with a teacupful of milk. Lift out the fish carefully and stir this mixture in the saucepan with a teaspoonful of butter and a little salt until it thickens. Pour this over the fish and serve at once. Mrs CuNNiNGHAM, lo Craighall Cres., Trinity. STUFFED HADDOCK, BAKED. A haddock (i^ or 2 lbs.). Breadcrumbs. Finely-chopped parsley. Finely-chopped suet or butter. A little lemon juice or rind. Pepper and salt. Enough beaten egg to make into a paste. Wash the haddock well, take out eyes and off fins, and dry well. Mix the other ingredients and stuff the haddock, not quite full if breadcrumbs were dry. Sew up with strong white thread and lay on a well-greased roasting tin. I>ay some small pieces of butter on fish, cover with greased paper, and bake in moderate oven till ready. 1 ime according to size. Do not allow it to dry up. Serve with melted butter sauce. J. Lambie, Edinburgh. TO USE UP SCRAPS OF FISH. Cooked fish (chopped).