Sea Cookery

Clean and trim the sole, butter a dish, in which the fish has to be cooked and served, lay on the fish, sprinkle with pepper, salt, and cayenne and lemon juice. Shell and chop the shrimps and sprinkle them over the sole, chop the capers and sprinkle them over the shrimps. Cut the potatoes into slices, completely cover the fish with them, put on a few bits of butter. Stand the dish in a baking tin containing a little boiling water, and bake in a sharp oven for ten minutes. Remove the dish from the oven, pour over the sauce, sprinkle over the chopped parsley and crumbs, and serve hot. ½ pint white sauce salt pepper cayenne brown bread crumbs OYSTER PATTIES. 1 lb. good puff paste 2 dozen oysters 1 oz. butter 1 oz. flour i teaspoonful lemon juice pinch of cayenne salt ½ pint water Roll out the paste to half-inch thickness and cut with a round cutter two inches in diameter. Then cut half-way through each piece of paste with a smaller round cutter. Brush over with egg and bake about ten minutes in a very hot oven. Cut the oysters into quarters. Put the butter into a pan, when melted add the flour and mix well, taking care it does not brown. Then add the water, lemon juice, cayenne, salt to taste, and oysters, and stir over the fire five minutes. Take the centres out of the patties, fill them with the mixture, put on the covers, and serve hot. FISH CHOWDER. 1 lb. cooked fish 2 lbs. potatoes 1 small onion 1 slice streaky bacon 2 tablespoonfuls butter 2 tablespoonfuls flour 1 pint fresh milk or water ½ stick celery chopped fine, or a pinch of celery seed pepper and salt to taste Break the fish into flakes, throw away the skin and bones. Peel and wash the potatoes and onion. Cut the potatoes into slices, chop the onion. Cut the bacon into small pieces. Put the butter into a pan, when melted stir in the flour, add the milk or water. Put the potatoes and fish in layers, add the celery, bacon, onion, and seasoning, simmer gently for thirty minutes, dish up neatly, sprinkle chopped parsley over, and serve hot. 1 lb. cooked fish 2 lbs. boiled potatoes 1- teaspoonful pepper 1 teaspoonful mustard FISH CAKES. 1 teaspoonful anchovy essence 2 teaspoonfuls Yorkshire Relish ½ teaspoonful salt Remove all bones and skin from the fish and mince it finely. Mix together the fish and potatoes, add the remaining ingredients, and mash all together thoroughly. Divide the mixture into 24 tablespoonfuls. Shape each into the form of a ball or cake. Brush over with beaten egg and cover with bread crumbs. Plunge them into a pan containing enough hot fat to completely cover them. When a nice brown, turn them out on clean paper to drain. Dish up, garnish with parsley or sliced lemon, and serve hot. FISH HASH. 1 lb. cold cooked fish 1½ lbs. potatoes 1 onion f pint water ½ tablespoonful anchovy essence 1 oz. clean dripping 1 oz. flour pepper and, if necessary, salt Peel and wash the potatoes and cut them into slices. Remove the bones from the fish and break it into flakes. Peel and chop the onion. Put the dripping into a pan, and when hot add the flour. Stir well, add the water gradually, then the anchovy essence, the fish and potatoes, and onion. Simmer gently for thirty minutes, season to taste, pour into a pie-dish without breaking the potatoes, have a layer of potatoes on the top, sprinkle with chopped parsley, and serve. BUTTERED FISH.