Gas cookery

Put the mullet into a greased baking tin with 1 oz. of butter and a glass of sherry and 1 teaspoon of anchovy sauce, cover with a greased paper and bake slowly for 15 minutes. Take up the fish, place the pan on a gas burner and stir in 1 teaspoon of flour and some lemon juice, a tiny piece of shallot, cayenne and salt. Pour this over the fish and serve. Mackerel, Stuffed and Baked. Ingredients.— 2 Mackerel, 1 oz. Bread Crumbs, ]/2 oz. finely chopped Parsley, ]/2 teaspoonful mixed Herbs, 1 Egg, Pepper, Salt, a little grated Lemon Peel, 1 oz. Dripping, X oz. Raspings. Method. — Split the mackerel down the back and remove the roe ; throw the roe into boiling water for one minute, then chop it and add to it the herbs, parsley, bread crumbs, and seasoning. Mix with the egg, and spread over one of the mackerel. Lay the other on the top, place in a deep baking tin, cover with a greased paper, and brush some dripping over the top. Bake for about half an hour. When done, place the fish on a hot dish, and garnish with alternate rows of parsley and raspings. Serve with anchovy sauce. Oysters, Fried. Ingredients. — 1 doz. Oysters, X lb- Bread Crumbs, 1 Egg, a little Flour and Pepper. METHOD. — Beard the oysters, then dry them well in the flour and pepper, egg and crumb them, and fry in boiling fat for one minute. Garnish with water-cress and lemon. Make a little sauce, with the oyster liquor and milk, and serve in a sauce boat. 2 6 Oyster Patties a la Russe. Ingredients. — yi lb. Cassolette Pastry, i dozen Oysters, i oz. Butter, yz oz. Flour, J4 gill Oyster Liquor, y. gill Cream, Cayenne, Salt, a few drops of Lemon Juice, i hard-boiled Egg. Method. — Bake pastry in open tartlets, with raw rice or crust of bread in the centre. Make a sauce with the flour, butter, and oyster liquor ; mix in chopped white of egg, cream, and seasoning. Fill tartlets with the mixture ; lay the oyster on the top, and just warm in the oven. Decorate with the yolk of egg rubbed through a sieve, and serve up very hot. Dressed Plaice or Turbot. Ingredients.— i Plaice, i oz. Butter, i dessert spoonful of finely-chopped Parsley, Salt and Pepper, i gill of picked Shrimps or Prawns, 2 ozs. of Bread Crumbs, Raspings. Method. — Place the fish on a board, the white side up, and cut it down the centre with a sharp knife and raise the fillets on either side. Mix the parsley, salt, pepper, prawns, and bread crumbs together, and stuff the plaice under the fillets. Then melt the butter and brush a fireproof dish over with it ; lay the plaice on the dish, brush the rest of the butter over the fish, squeeze a little lemon juice over, and cover with raspings. Bake about 20 minutes in a moderate oven. Garnish with lemon, parsley, and prawns. Devilled Prawns. Ingredients. — 1 pint Prawns, Salt, Cayenne, and chopped Parsley. Method. — Flour the prawns, put them in the frying basket and plunge into boiling fat for one minute. Have the parsley, cayenne, and salt sprinkled over a cloth ; toss the fried prawns into this and shake them gently till all are well seasoned. Serve immediately with thin bread and butter, and garnish with lemon. Saumon au Parmesan. Ingredients. — 1 Salmon Steak, y2 oz. grated Parmesan Cheese, Pepper and Salt, a few Raspings, oz. Butter.