Take a piece of salmon ; a middle cut is best. Plunge it into boiling salt and water. When cooked, remove the skin, set the fish aside to get cold. To prepare the sauce, beat the yolks of three eggs with half a teaspoonful of ready made mustard, half a teaspoonful of salt, a teaspoonful of vinegar ; add, drop by drop at first, a quarter of a pint of salad oil ; stir all quickly as you drop in the oil, and continue to do so till H DOMESTIC COOKERY. 114 they become thick. If too thick, a teaspoonful more vine- gar may be added. This will make it easier to turn with the whisk. Continue to turn it until it is the thickness you require. Add to it some finely chopped parsley, or tarragon. Lift the fish on a dry dish, and cover with the mayonnaise four tablespoonfuls of good stock, two tablespoonfuls of vinegar, a quarter of a teaspoonful of sugar, mustard, pepper, and salt. Mix well ; then add four tablespoonfuls of cream. Stir till quite smooth, and serve. Break into a basin the yolk of an egg ; stir it one way with a wooden spoon ; add a very little salt, pepper, and a teaspoonful of vinegar ; then drop by drop a quarter of a pint of the best Lucca oil. Add half a teaspoonful of white vinegar and the same quantity of tarragon vinegar ; continue to beat it one way with the wooden spoon till it is quite thick, or it may be whisked with an egg-whisk. Note. — This sauce demands time, patience, and nicety in mixing. Make a panada with one ounce of butter melted in a pan and one ounce of flour stirred into it ; next add a quarter of a pint of milk✪ Milk Biscuits ; stir carefully to boiling ; put into it three mixed fish, an fte liquor froi'Th ’ juice; ou are servin ^agdala Pancakes. [Another way.) Meat Fritters. DOMESTIC COOKERY. ”5 ounces of cold meat finely cut up and seasoned ; stir them well together ; turn out on to a plate to get quite cold. Make a batter with a quarter of a pound of flour, a tablespoonful of salad oil poured into the centre, and one quarter of a pint of tepid water✪ Meat Fritters ; mix very carefully with a wooden spoon until quite smooth. Drop a spoonful of the meat mixture into the batter ; see that it is well covered with it. Have ready a pan of clarified fat on the fire ; when a blue steam is rising from it, drop in the fritters, and fry to a golden colour; they will take about three or four minutes to brown in the fat. Milk Biscuits. Put into a bowl half a pound of flour, one teaspoonful of baking powder, and a pinch of salt; mix them well together. Put into a saucepan a quarter of a pint of milk and one ounce of butter, melt the butter in the milk ; when just warm add it to the flour ; mix well ; knead it slightly on a floured board ; roll it out ; cut it into rounds with a floured cutter or tumbler ; prick, and bake on a greased tin twenty minutes. Milk Rolls.

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Take a piece of salmon ; a middle cut is best. Plunge it into boiling salt and water. When cooked, remove the skin, set the fish aside to get cold. To prepare the sauce, beat the yolks of three eggs with half a teaspoonful of ready made mustard, half a teaspoonful of salt, a teaspoonful of vinegar ; add, drop by drop at first, a quarter of a pint of salad oil ; stir all quickly as you drop in the oil, and continue to do so till H DOMESTIC COOKERY. 114 they become thick. If too thick, a teaspoonful more vine- gar may be added. This will make it easier to turn with the whisk. Continue to turn it until it is the thickness you require. Add to it some finely chopped parsley, or tarragon. Lift the fish on a dry dish, and cover with the mayonnaise four tablespoonfuls of good stock, two tablespoonfuls of vinegar, a quarter of a teaspoonful of sugar, mustard, pepper, and salt. Mix well ; then add four tablespoonfuls of cream. Stir till quite smooth, and serve. Break into a basin the yolk of an egg ; stir it one way with a wooden spoon ; add a very little salt, pepper, and a teaspoonful of vinegar ; then drop by drop a quarter of a pint of the best Lucca oil. Add half a teaspoonful of white vinegar and the same quantity of tarragon vinegar ; continue to beat it one way with the wooden spoon till it is quite thick, or it may be whisked with an egg-whisk. Note. — This sauce demands time, patience, and nicety in mixing. Make a panada with one ounce of butter melted in a pan and one ounce of flour stirred into it ; next add a quarter of a pint of milk ; stir carefully to boiling ; put into it three mixed fish, an fte liquor froi'Th ’ juice; ou are servin ^agdala Pancakes. [Another way.) Meat Fritters. DOMESTIC COOKERY. ”5 ounces of cold meat finely cut up and seasoned ; stir them well together ; turn out on to a plate to get quite cold. Make a batter with a quarter of a pound of flour, a tablespoonful of salad oil poured into the centre, and one quarter of a pint of tepid water ; mix very carefully with a wooden spoon until quite smooth. Drop a spoonful of the meat mixture into the batter ; see that it is well covered with it. Have ready a pan of clarified fat on the fire ; when a blue steam is rising from it, drop in the fritters, and fry to a golden colour; they will take about three or four minutes to brown in the fat. Milk Biscuits. Put into a bowl half a pound of flour, one teaspoonful of baking powder, and a pinch of salt; mix them well together. Put into a saucepan a quarter of a pint of milk and one ounce of butter, melt the butter in the milk ; when just warm add it to the flour ; mix well ; knead it slightly on a floured board ; roll it out ; cut it into rounds with a floured cutter or tumbler ; prick, and bake on a greased tin twenty minutes. Milk Rolls.

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