The St. Mungo cookery book

Take some slices of cod, wash and dry thoroughly. Rub them over with lemon juice, and toss in flour until covered. Melt in a frying-pan some dripping to cover the bottom of the pan, and when hot, put in the cod and fry browm, first on one side and then on the other. When brown, lift on to a hot dish, while the gravy is being made. Pour away the fat, leaving only the sediment in the pan. Add to this sediment, rather more than 1 teaspoonful of flour. Brown, stirring with a wooden spoon, then add 1/2 pint of water or stock, 1 teaspoonful of anchovy essence, I tablespoonful of ketchup, and juice of half a lemon. Stir over the fire till boiling. Serve with pepper and salt, and serve hot. Miss Goodwin, Edinburgh. DRIED HADDOCK AND TOMATOES. I dried haddock. 2 tomatoes. I small onion. i oz. of butter. Pepper, salt and parsley. Soak fish for 3 or 4 hours, skin it and take out all bones, and break up the fish into flakes, slice onion and tomatoes, chop parsley, sprinkle with pepper and salt. Cook all in the butter till soft, then add fish and cook for 10 minutes longer. Dish up on a border of boiled rice or mashed potatoes. Miss Guthrie, 29 Regent Park Square, Strathbungo, Glasgow. FISH BONDIN. 2 ozs. butter. 2 ozs. bread soaked in milk. From 1 to 3 eggs. 2 ozs. fish (whiting preferred) well pounded. Seasoning to taste. Whip bread till smooth, add fish and seasoning, next yolks of eggs, and lastly stiffly beaten whites. Steam for about an hour and serve with melted butter sauce in which is mixed the chopped white of a hard-boiled egg. Sprinkle the crumbled yolk of the egg on the shape when turned out. Pounded chicken or rabbit may be used instead of fish, and tomato sauce used if preferred. Miss Bryce, Lauder Road. FISH BALLS. 6 potatoes. 2 Aberdeen haddocks. 1 oz. butter. A breakfastcupful breadcrumbs. 2 eggs. Put haddocks in a greased tin j cover with a buttered paper, and bake 20 minutes. Remove the flesh from the bones and chop it finely. Boil the potatoes, mash them with the butter, add them to the fish. Beat the yolk of one of the eggs with a tablespoonful of milk, and add it. Flour the hands, make the mixture into neat balls, dip in the other beaten egg, then in the breadcrumbs, fry in boiling fat, drain on kitchen paper, and serve very hot. ' M. K. Williams. FISH PIE, No. I. 1/2 lb. cooked fish. 1/2 lb. bread crumbs. 1 breakfastcupful of white sauce. 2 teaspoonfuls chopped parsley. Salt. Pepper. Wash, dry, and chop parsley. Take a pie-dish, and put half the quantity of fish in the bottom, which has been greased, then half the breadcrumbs, half the parsley, and half sauce, and season. Then put on the other half of fish, bread, parsley and sauce, put a few pieces of butter on. the top, brown in oven till ready. Miss Eliza Hamilton, I Myrtle Park, Crossbill, Glasgow. FISH PIE, No. 2. Salt fish or cold fish. 1 teaspoonful melted butter. Mashed potatoes. 1 teacupful milk. Some pepper and salt. Beat the potatoes with a wooden spoon adding the milk and melted butter gradually. Break up the fish, removing the bones, add to the potatoes, and mix all thoroughly, .sea.soning with the pepper and salt. Put in a buttered pie-dish, smooth on the top, and brown in the oven. If salt fish is used, steep, and stew slowly before adding the potatoes, etc. FISH RISSOLES. I oz. flour. I oz. butter. ^ gill fish stock.