Dainty dinners and dishes for Jewish families

4 fresh herrings. 1 teaspoonful milk. 2 tablespoonsful breadcrumbs. Pepper and salt to taste. Grated rind of half a lemon. 2 oz. butter. 1 teaspoonful chopped parsley. Make a stiff mixture with the breadcrumbs, parsley, lemon rind, pepper, salt, and milk. Fillet the herrings, on each fillet spread a layer of the mixture ; roll up, and tie in shape. Place the fillets on a greased tin, put a small lump of butter on each roll, cover with greased paper, and bake for 10 minutes. Serve very hot. MACKEREL A LA MAITRE D’HOTEL. Maquereciu a la Maitre cVHdtel. Marinade the mackerel for 1 hour (or over-night) in a little salad oil, tarragon vinegar, a squeeze of lemon, and a scrap of sliced onion. Remove the fish from the marinade, place it on a gridiron over a clear fire for about 10 minutes, turning it once. Melt an ounce of butter in a small saucepan, add a teaspoonful of chopped parsley, pepper, salt, and a little lemon juice. When this is hot, pour it over the mackerel, which has been placed on a hot dish. MACKEREL A LA NORMANDE. la Normande. 1 shallot or small piece onion. 2 oz. butter or beef dripping. | teaspoonful salt. } teaspoonful pepper, mixed herbs. Maquereau a 1 mackerel. 2 tablespoonsful breadcrumbs. 1 dessertspoonful chopped parsley. \ teaspoonfu Wash and dry the fish, remove the head and tail, split it down the back, remove the bones. Crease a tin with part of the butter, place half fish on tin, skin downwards, sprinkle over it crumbs, shallot, parsley, herbs, pepper, and salt ; put part of the butter in small pieces on stuffing, place the other half fish on top, skin upwards, and remainder of the butter ; bake 15 to 20 minutes, basting frequently. PORTUGUESE MACKEREL. Maquereau d la Portugaisc. Make some deep cuts in a large mackerel, rub into the cuts a little finely chopped onion and parsley, and a seasoning of salt and pepper. Place the fish in a pie-dish, pour over it about a gill of vinegar, put it in a moderate oven, turn it occasionally, and bake till quite brown. MMULLET A L'ITALIENNE. Rougets a l'Italienne. C fresh mullets filleted. 2 shallots. 6 mushrooms. 1 oz. flour. 2 oz. clarified fat. Thyme, bayleaf, lemon. 1 gill sherry, pint stock. Grease a baking dish or tin, and lay the fillets on it. Sprinkle them with salt, cayenne, and lemon juice, cover with a greased paper, and cook in a moderate oven. Drain off the moisture from the fish into the sauce, prepared as follows: — Chop the shallots and mushrooms, and fry in 1 oz. dripping. Dredge with 1 oz. flour, add the thyme and bayleaf, and stir over the fire till brown. Add the sherry, and boil till it is reduced to half. Add the stock, boil \ hour, strain it over the fillets on a hot dish. Serve garnished with slices of lemon. RED MULLETS EN PAPILLOTTES. Rougets en Papillottes. G red mullets. Chopped parsley. Salt, pepper. Lemon juice. Only wipe the fish very dry, never draw or clean red mullet. Lay each fish on a sheet of oiled writing paper, sprinkled with pepper and salt and chopped parsley, and squeeze a few drops of lemon juice on it. Fold up the papers, and bake the fish 10 to 15 minutes. Serve in the papers. SALMON CUTLETS. Cotelettes de Saumon. 1 slice salmon. 1 oz. butter. 1 oz. flour. \ gill cream. Lemon juice. It pint breadcrumbs. 1 egg. Frying oil.