Domestic cookery

Open the fish and wash thoroughly in cold water, using a little salt, and taking care to remove the thin black skin that lines the inside. Wipe the fish, and lay on the fish slice ; put in the water, which must be boiling, and containing the salt and vinegar ] allow the water to boil for a minute, then simmer slowly until the fish is tender (10 to 20 minutes, according to the size of the fish). Drain and serve at once with parsley sauce (page 114). No. 28. 1 mackerel 1 oz. suet, minced i teaspoonful salt J oz. dripping MACKEREL (Baked). 2 oz. bread crumbs i teaspoonful minced parsley \ teaspoonful pepper i pint stock Cut the mackerel in two, and remove the back bone, wash and dry thoroughly ; lay the fillets on a well greased dripping tin. Lay half of the forcemeat on each, and half of the dripping cut up in small pieces ; pour round the stock ; bake 15 minutes. Serve up with the gravy strained round. Take care not to break the fish in dishing. No. 29. OYSTERS (To Scallop). A few tablespoonfuls of cream Pepper, salt, and cayenne Brown bread crumbs 1 score of oysters and the liquor 1 oz. butter i pint liquor 1 oz. fiour Beard the oysters, strain the liquor, and stew the beards in the liquor for ten minutes. Put the butter and flour into a saucepan ; rub together with a wooden spoon until the butter absorbs the flour, then add a little pepper, salt, cayenne, and the liquor from the beards ; boil three minutes ; add a little cream, just enough to make the sauce a nice thickness, drop the oysters into boiling water for about a quarter of a minute ; strain, and stir into sauce. Butter some scallop tins, and fill with the mixture, cover with some brown bread crumbs which have a little butter mixed with them, and bake 3 or 4 minutes in a medium oven. The oysters on no account must be allowed to boil. No. 30. OYSTERS (to Fry). Choose some fine oysters, and beard them, drop them in boiling water just a quarter of a minute ; drain and dry thoroughly; dip in batter No. 3 (page 117), then drop in smoking- hot fat until just a light brown ; drain on kitchen paper. These may be served with bread and butter or round boiled fish, or in the centre of a dish of lobster cutlets. No. 31. OYSTERS (Rissolettes). 1 oz. flour 2 tablespoonfuls of liquor from ' oysters i pint good cream 4 oz. butter 1 dozen oysters 1 egg i lb. white bread crumbs Fat for frying A very little pepper, salt, and cayenne Beard the oysters, and stew the beards for ten minutes in a little of the liquor. Put the butter and flour into a small saucepan, and rub together until the butter absorbs the flour, then drain the hquor from beards and add to flour ; boil thoroughly, then add cream and seasoning ; heat, but do not boil after the cream is added ; drop the oysters into boiling water for a quai-ter of a minute ; mince them, and add to sauce ; put on to a plate, and allow to cool and set. Meanwhile*