Gas cookery

Method. — Mix it all well together. Split two bloaters down the back, remove the backbone, and place this mixture on the cut side of each. Butter a baking sheet, and place the bloaters on with the mixture on the top of each, and a few little pieces of butter on the top of the crumbs. Bake about ten minutes in a moderate oven. Dressed Crab. One crab, remove all the meat of the crab from the shell, and mix it with 1 tablespoonful of oil and 1 of vinegar, pepper, salt and cayenne to season. Then re-fill the shell and garnish with lobster coral and parsley. Stewed Eels. Ingredients. — 2 lbs. Silver Eels, 1 quart of good Beef Gravy, l'Y ozs. of Flour, y2 gill of Port Wine, Pepper and Salt to taste, 1 tablespoonful of Mushroom Catsup, a little Lemon Juice. Method. — 'Put the gravy on to boil in a stewpan, and when it boils put in the eels ; they should be well washed first, and cut up into pieces about two inches long. Let them simmer very gently about half an hour. Take them carefully out with a fish slice and then thicken up the gravy. Mix the flour, pepper and salt, smoothly with the port wine, mushroom catsup,, and lemon juice, adding about one gill of water;, strain this into the gravy, keep stirring until it boils and let it boil for ten minutes. Return the eels to get hot, and serve up quickly. Fish Cakes. Ingredients. — 1 lb. of any kind of cooked Fish, 1 lb. cold Potatoes (passed through a wire sieve), 1 oz. Butter, yolk of one Egg, Pepper and Salt, 2 teaspoonsful of Essence of Anchovy, a few drops of Lemon Juice. Method. — Put the 1 oz. of butter into a stewpan, and when melted add the fish cut into small flakes, the potatoes, seasoning, and the yolk of egg ; cook well, stirring and mixing until the mixture leaves the side of the stewpan and clings in a ball round the spoon. Turn on to a plate and spread flat ; let it get quitp cold, then shape into cakes, brush over with egg, cover with bread crumbs, place them in a frying basket, and plunge into boiling fat sufficient to cover them and fry a golden brown ; drain them on paper and serve in a circle with fried parsley in centre. Fish Cutlets. Ingredients. — i lb. cold Fish, i oz. Butter, i oz. Flour, i gill of Water or Fish Stock, i teaspoonful of Essence of Anchovy, Cayenne Pepper and Salt, i Egg, X lb- fine Bread Crumbs. Method. — The fish should be chopped up finely, then melt I oz. of butter in a stewpan, add the flour and mix smoothly ; then gradually add the stock or water, and stirring all the time, boil it till it forms a smooth thick white sauce and clings in a ball round the spoon, leaving the sides of the stewpan perfectly clean ; then add the fish, anchovy essence, and seasoning ; mix all well together and turn out on to a plate to cool. When cold, shape this mixture into cutlet form, egg and bread crumb each one and lay them in a frying basket, and plunge them into boiling fat and fry a light brown ; insert a parsley stalk in the thin end of each cutlet, dish in a circle, and garnish with parsley. Fried Plaice or Soles (Filleted). Ingredients. — i Plaice, i Egg, yz lb. Bread Crumbs, i tablespoonful of Flour, clarified Fat sufficient to cover.