Gas cookery

Method. — Well dry the fillets in the flour, whip up the egg on a plate with a knife, take a brush and cover each fillet well with the egg, take a large sheet of kitchen paper and put the bread crumbs on, then lay each fillet carefully in the bread crumbs and toss the crumbs well over till every part is covered, press the crumbs firmly on with a broad-bladed knife. Be careful that the fat is boiling ; if so, it will be quite still and a faint blue fume coming from it. Then put the fillets in and fry them a golden brown ; take them out with a fish slice and lay them on a piece of paper to drain. Then pile the fillets high on a dish and serve with fried parsley. Soles and whiting may be fried in the same manner. Fish Fritters. Make the same batter as for apple fritters. Have the fish filleted and cut in convenient pieces, sprinkle a little salt and pepper over and a few drops of vinegar or lemon juice on each fillet, cover with the batter, and fry a golden brown in boiling fat, having the fat about two inches deep in the pan ; drain on some kitchen paper. Serve on a dish with fried parsley as a garnish. Fish (Steamed). Fish should never be put into the water ; it is always preferable to steam it, thereby producing a much better flavour. Let the water be boiling, and add a little salt to it, then put the fish on the strainer and steam gently until the skin of the fish is cracking. Oyster Haddock. Take a Yorkshire pudding tin and half fill it with water, add about y^, gill of milk and let it come to the boil over a gas burner. Then trim the haddock with a pair of scissors and cut off the fins, and put it into the boiling water and milk ; let it simmer gently for ten minutes. Take it up with a fish-slice, draining it as much as possible, and send it to table on a hot dish. Put a little butter on it and a sprinkle of pepper. If liked, poached eggs may be served as a garnish, or 2 or 3 tomatoes cut in slices and made hot in the oven. Haddock (Stuffed and Baked). The haddock may be cooked in a similar manner to the mackerel. Stuff the inside of the fish with the mixture and sew it up, then truss it in the shape of the letter S, or with the tail in the mouth, like whiting. Egg and bread crumb, and bake for half an hour. Note. — Gas on full for ten minutes. Bake the fish on the top of the browning shelf, and when the fish is put in reduce the flame to one-half, and after that gradually reduce the heat. Lobster Soufflees. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, 1 gill Milk or Fish Stock, yz gill Cream, Cayenne, Salt, 1 Hen Lobster, yolks of 2 Eggs, the whites of 3 whipped stiffly. Method. — Butter some small moulds thickly. Then make a very stiff panada with 2 ozs. butter, 2 ozs. flour, fish stock, and cream ; add cayenne and salt. Take the coral from the lobster, dry it, and pass through a sieve. Pound half of it with the meat from the lobster, and add it to the panada. Then beat in the yolks of the eggs one at a time, and then the whipped whites must be added lightly. Fill the moulds half full, and steam them very gently for about 20 minutes. Turn out carefully, and serve with white fish sauce poured over, and garnish with the lobster coral. Mullet (Red).