Cookery for busy lives and small incomes

roes. Fry them in a frying-pan in a little fat ; the roes are also fried. When cooked, place them on a hot dish, and fry in the same fat the onions cut into rings ; fry these a dark brown, almost black, but avoid burning them. Dish the herrings neatly with the onions and roes in heaps round them. Sprats These are best fried or baked, but they may be boiled. Fresh Haddock These may be boiled, baked, or roasted in a Dutch oven. They are excellent stuffed and cooked with bacon and potatoes, as directed for cod, hake, &c. Dried Haddock If very dry, soak in water for twenty minutes. If not so dry, for three minutes. Broil over a clear fire, or if the fire is not clear, in an ordinary oven, or cook in a frying-pan. Serve quite hot. Mackerel Mackerel may be boiled, baked, fried, broiled, or cooked in a Dutch oven. Boiled, caper, anchovy, or any fish sauce is nice with it. Broiled or fried, mustard sauce is very good. When mackerel are broiled or fried they must be split open. Potted Mackerel Prepare these according to directions for potted herrings. Fried Sprats Sprats contain a great deal of oil, and therefore do not require any fat to fry them in. Sprinkle them with a little salt when they are in the fryingpan and follow directions for frying fish. Potted Sprats These are potted like herrings (see directions). To prepare Sprats as Anchovies Required. — For every peck of sprats, 2 lbs. of common salt, | lb. of bay salt, 4 ozs. of saltpetre, 2 ozs. of sal prunel. Method. — ^The sprats must be perfectly fresh from the sea, but not washed or otherwise prepared. Pound the salts and other ingredients together, then put the sprats and salts in layers in stone jars, press them hard down and cover for six months. Bloaters These may be broiled over a clear fire, fried, or baked in the oven. They are best broiled. Home-made Bloaters In some seaside places herrings may be bought at very low prices, such as 100 for 6d. when the catches are large. It is then wise to make them into bloaters for future use. Scrape them, and draw them at the gills,* when all that is necessary will come away. Lay them in pans and completely cover them with salt. When wanted, soak them in * They must not be washed. D cold water and hang them in a dry place for twenty-four hours. If liked, they may be smoked. Kippers Broil these over a clear fire ; or, if the fire is not clear, bake or fry them ; but broiling is best. Crabs and Lobsters These should be put into boiling water, that life may be destroyed instantly, and boiled for twenty minutes or longer according to their size. To Dress Crab Pick the meat from the crab, clear away the apron and gills, shred the meat and mix it with two table-spoonfuls of vinegar, two table-spoonfuls oil, a teaspoonful of mixed mustard, and pepper of and salt to taste. Wash and dry the large shell, and put the meat in it. Garnish with parsley. Mussels Wash and brush them well, then put them into a saucepan with a little salt. When they open, remove them from the shell and take carefully away a small piece of weed from under the black tongue, as this is poisonous. Strain the liquor and pour over them. Stewed Mussels Prepare the mussels as in foregoing recipe, put them into a saucepan with sufficient of their own liquor to cover them, add a blade of mace.