Tempting dishes for small incomes

Cut the eels into pieces about three inches long ; stew them gently in a little broth or stock with a teaspoonful of sweet herbs. When tender remove the eels and strain the stock, season with a little pepper and salt and a dessertspoonful of ketchup ; and, if possible , some port-wine dregs ; add also a little finely chopped parsley. Thicken the stock with a little brown thickening, skim off any fat, warm up the eels in the stock, and serve with some fried bread. Fish Quenelles. Remove all skin and bones from any good cold fish ; pound say five ounces in a mortar till fine. Put the bones in a saucepan with a little water, pepper and salt, to make stock. When sufficiently done, strain it, and when cool soak in it two ounces of stale bread-crumbs, squeeze it out, stir over the fire in a small pan till dry without burning ; turn it into a basin and beat into it the yolk of an egg. When cold mix the fish into it, add a little piece of butter, salt, pepper, a grate of a nutmeg, and one whole egg. Shape the mixture into ovals like eggs with two tablespoons, and poach them in boiling water. Sauce can be served with them or not. Haddock Souffles. Have some puff paste patty cases, as for oyster patties, spread anchovy butter all round inside them, put in some dried haddocks, cut up very finely, and place on the top of each a cheese souffle mixture ; place in the oven and serve very quickly and hot. Mackerel with Black Butter. Take the mackerel and soak it for a couple of hours in oil, seasoned with pepper and salt, and then broil it, basting with the oil. For sauce melt a tablespoonful of butter in a fryingpan till quite hot, fry some parsley in it and a tablespoonful of vinegar and two of stock ; boil up and pour over the mackerel, and serve very hot. Mussels a la Rochelle. Steep some mussels in oiled butter with a little lemon-juice oand tarragon vinegar, cayenne, and an idea of shallotthen roll them separately in fine bread-crumbs, next in beaten egg, and then again in bread-crumbs, and fry a golden yellow. Salmon (cold remains). Butter a stewpan and put in one or two small sliced onions and a handful of finely cut vegetables, as used for Julienne soup. Lay in the salmon cut in steaks, add a gill of stock and a glass of white wine (but it can be well made without). Stew the fish in this gravy for half an hour or till it boils. Strain the gravy when the fish is lifted out and thicken with butter and flour, add some seasoning and a teaspoonful of anchovy sauce, which pour over the fish ; strew some capers over and serve. Fillets of Sole a l’Espagnole. Bake the fillets for twenty minutes ; when cooked lay them flat on a dish and pour the following sauce over them : Cut up a Spanish onion in thin slices and mince it. Fry the onion in butter till quite cooked without its taking colour, then add some tomatoes, which have been peeled and the pips removed (there should be double as much tomato as onion), add pepper, salt, and a little Nepaul pepper. Stir well on the fire till the mixture is dried up a little, but not too much. Make a heap of this on a dish, and round it arrange the fillets of sole. Strew a little finely minced parsley over all and serve. Sole au Gratin.