Easy dishes for small incomes, or, The housewife's guide to practical cookery

4. Add the seasoning and press the mixture into a mould. 5. Turn the shape out on to a dish, and place it in a Dutch oven before the fire. 6. Brown on both sides. Time allowed : about quarter of an hour 7. Serve very hot. FLAKED COD Ingredients : One pound of Cold Fish One ounce of Butter One ounce of Flour Half a pint of Milk One pint of Shrimps Lemon Parsley Pepper and Salt. 1. Melt the butter in an enamelled pan. 2. Remove from the fire and with a wooden spoon stir in the flour. 3. Add the milk gradually, replace on the fire and bring to a boil, stirring all the time. 4. Flake the cod, pick the shrimps and stir both into the sauce. 5. Add the seasoning and make the fish thoroughly hot. 6. Pour on to a hot dish and garnish with lemon and parsley. FRESH HERRINGS BAKED 1. Wash the herrings carefully and then wipe quite dry. 2. Place on a hot baking tin, dust lightly with pepper and a little nutmeg. 3. Put a small piece of butter on each herring. 4. Cook in a hot oven until nicely browned. 5. Serve on a hot dish. Garnish with lemons cut into halves and parsley. FRIED PLAICE Ingredients : One Plaice Filleted One Egg Bread Crumbs Fat for frying Lemon Parsley 1. Wash and wipe the fish. 2. Beat the egg on a plate. 3. Rub the bread through a sieve on to a sheet of paper. 4. Dip the fish first into the egg, and then into the bread crumbs 5. Fry, in sufficient boiling fat to cover the fillets, until they are a golden brown. 6. Drain upon soft paper. 7. Place on ornamental paper on a hot dish, arrange the fish on it and garnish with parsley and slices of lemon. 8. Serve with shrimp or anchovy sauce. FRIED SOLE 1. Wash and then dry the fish in a cloth. 2. Dip into flour and wipe it off with a clean cloth. 3. Brush the fish over with egg and then dip into bread crumbs. 4. Plunge into a frying pan half full of boiling fat. Turn in five minutes and fry on the other side. 5. Place on soft paper in front of fire to drain. 6. Serve on a hot dish and garnish with parsley. Send to table with melted butter. N.B. — Plaice may be cooked in the same way, KEDGEREE Ingredients : Quarter of a pound of Rice Half a pound of Cooked Fish One Egg One ounce of Butter One tablespoonful of chopped Parsley, 1. Boil the rice and then drain on a sieve. 2. Boil the egg for ten minutes and put into cold water. 3. Remove the skin and bones from the fish. 4. Melt the butter in a saucepan, add the fish, rice, and white of egg cut into dice. Season with pepper and salt. 5. When thoroughly hot, pile in the centre of a dish and garnish with chopped parsley and the yolk of the egg, rubbed through a sieve. 6. Serve very hot. POTTED HERRINGS Ingredients : Six Herrings Two ounces of Butter Salt Nutmeg Mace Cayenne. 1. Clean the herrings and place in a pie dish with a little butter. 2. Bake in a moderate oven. 3. When cold, remove the skin and bones from the fish. 4. Pound in a mortar and add two ounces of creamed butter. 5. Season with salt, grated nutmeg, ground mace and cayenne. 6. Mix thoroughly making the whole into a paste and press into small pots. 7. Cover the top with a coating of melted butter, or sweet mutton dripping, and tie down with paper. SOUSED MACKEREL Ingredients : Four Mackerel One ounce of Spice One and a half pints of Vinegar