Sea Cookery

Wash, skin, and fillet the fish, and make half-pint stock from the bones. Mince the onion and put it into a pan with the butter and fry brown ; add the stock and the tomatoes, minced small, and simmer fifteen minutes, rub all through a wire sieve and pour the sauce back in the pan. Mix the cornflour with a little cold water and add it to the sauce. Season with a teaspoonful of lemon juice and salt and pepper to taste. Roll up the fillets, put them into the sauce, and simmer slowly for fifteen minutes. Colour the sauce a nice pink. Dish up carefulty ; pour the sauce over and sprinkle with chopped parsley, and serve very hot. FILLETED PLAICE (Stuffed). 2 small plaice 1 tablespoonful picked shrimps \ oz. butter 1 tablespoonful bread crumbs salt pepper 1 yolk of egg Melt the butter in a pan, add the crumbs, salt and pepper to taste, and mix well, stir in the shrimps and yolk and put aside in a warm place. Wash and clean the fish, fillet them, roll them up with a little of the stuffing in each. Lay on a greased tin, cover with greased paper, and bake in a slow oven ten minutes. When cooked, remove the fish from the tin on to a dish. Pour over all, lobster or other fish sauce, garnish with the chopped tomato, or lobster coral and parsley, and serve hot. FILLETS OF WHITING IN CUSTARD. 2 whitings 2 eggs ^ pint milk salt pepper dust of nutmeg lemon juice and cayenne ISkin, clean, and fillet the fish, and wash thoroughly. If the fillets are large, cut them in two lengthways. Sprinkle lightly with cayenne, lemon juice, and salt. Roll them up neatly and place them in a buttered pie dish. Make a custard with the eggs and milk and season with nutmeg, salt, and pepper. Pour this over the fish and bake in a moderate oven from twenty to thirty minutes. Place a dish collar round the dish and serve hot. BAKED SALMON STEAKS. steaks of salmon j salt butter lemon juice pepper Put the steaks on a buttered baking tin, cover with greased paper, after having seasoned with the salt, pepper, and lemon juice, and bake in a moderate oven ten minutes. Dish them up, garnish to taste, and serve with caper sauce or rich brown sauce, flavoured with Worcester sauce. SALMON STEAKS Thin slices of salmon vinegar salt (Another Way). cayenne butter clean note paper Sprinkle the slices of salmon with vinegar, salt, and cayenne pepper. Wrap them closely in buttered note paper. Place them in a baking tin and bake ten minutes in a quick oven. Send to table in the paper, garnished with parsley, and serve with caper sauce. BOILED COD, 2 lbs. cod 2 quarts water 2 ozs. salt WITH SHRIMP SAUCE. £ pint shrimp sauce 1 lemon Cut the cod into slices £ inch thick. Have ready the water boiling, add the salt and squeeze of lemon juice. Put in the fish and simmer very gently five minutes. Remove it from the pan, place on a hot dish, pour the sauce over, and serve. Garnish neatly with shrimps, slices of pickled walnut, and parsley. SOLE AU GRATIN. 1 sole 1 teaspoonful chopped parsley \ a shallot 4 mushrooms lemon juice salt and pepper 3 tablespoonfuls glaze \ oz. butter brown crumbs