The St. Mungo cookery book

I breakfastcupful boiled fish. I teaspoonful anchovy sauce. Pepper and salt. Any cold fish does for rissoles. Place butter and flour in a pan and make into a paste over the fire, mix in stock (water will do or milk). Stir fast till thick, mix in fish, then anchovy, pepper and salt. Mix thoroughly. Flour the hands slightly ; take a small quantity of the mixture and shape into a long roll, do this till it is quite finished. 8 rissoles should be got out of this quantity. Have ready a beaten egg and some fine white breadcrumbs. Dip rissoles in egg then in crumbs. When all are finished, fry in smoking hot fat till a nice brown colour, drain on kitchen paper, arrange on a dish and serve. Eliz. M. B. Williams, Hutcheon House, Sherbrooke Avenue. FISH SOUFFLE. 2i lbs. fresh haddock. i gill of white butter sauce. White of 2 eggs. White pepper, salt to taste. Take fish off bones — press through an open wire sieve — along with the white butter sauce. Whip the whites of eggs very stiffly, and mix with fish and sauce, season to taste, and steam for a quarter of an hour or 20 minutes. Serve with butter sauce made with bones from fish, poured over. Mrs Murray, Mayfield, Welksham, Wiltshire. FISH CAKES. I lb. cold fish. ^ lb. cold potatoes. I oz. melted butter. I egg. Pepper and salt. Egg and breadcrumbs. Hot fat to fry. Remove all skin and bone from fish while hot, rub potatoes through sieve, add melted butter, fish, salt, pepper and egg (well beaten). Mix well, turn out on to a floured board, make up into cakes. Brush over with egg, toss in breadcrumbs, and fry in hot fat till golden brown. Drain well on soft paper. Miss J. T. Rankin, Glasgow. FISH CUSTARD. 6 filleted haddocks or any cold cooked fish. egg- I teacupful milk. A little finely chopped parsley. A little pepper and salt. Butter a pie-dish, put the fish in loosely, sprinkle with the pepper, salt and parsley. Beat the egg and add the milk. Pour this over the fish and bake in moderate oven for 20 minutes. If steamed, 40 minutes. Fish. ' Butter. Cheese. FISH AU GRATIN. Cayenne. Eggs- Tomato or potato. Take the remains of cold boiled fish — cod, halibut or turbot — remove skin and bones, separate flakes without breaking them. Thickly butter an ashet and put alternate layers of fish, rich butter sauce, sprinkling each layer with grated cheese and a little cayenne. On the top strew brown bread crumbs, and over them place pats of butter. Place in the oven to get thoroughly heated. Garnish with hard-boiled egg and tomato, or with potato border. Anne G. Kerr. FRITTO 4 tablespoonfuls findon haddock cooked and chopped. A LA RUSSE. I yolk of egg. Lemon juice. Batter. Cheese. Mix the fish, egg, and lemon juice, and stir over the fire for a few minutes ; then form into fingers, dip in batter, and fry in hot fat. Sprinkle grated cheese over, and serve. Miss Stewart Wrioht, 26 Lansdowne Gres., Glasgow. HADDOCK FILLETED AND STEAMED. Roll up your fillets with a little pepper and .salt. Have a saucepan with boiling water on the fire. On the top of this lay a plate well greased. Lay the fillets on the plate and place a small basin over them. Steam for about 30 mins. Mrs Wright, Edinburgh. HADDOCK, FILLETED AND FRIED.