The book of plain cooking

a pie-dish, and line it lightly with mashed potatoes. Then place the fish, which must have previously been pulled into flakes with two forks (not steel) ; add to it the remaining sauce from the fish, and spice to taste. Then cover with a layer of bread-crumbs, and superadd little pieces of butter to brown it. Serve with a frilled dish-cover round, or else on a dish-paper, garnished with parsley. 73. Fish Pie au Gratin Take a nice-sized lemon sole, and fillet it yourself, or see that your fishmonger sends the bones with it — you need them for stock. Well butter the dish, and line the sides with a little mashed potato . Cut your fillets in halves and roll them, stand them upright in the dish. Add your stock, which should be made thus : Simmer the bones very gently in milk, to which has been added a small onion pierced with a clove, a little mace, nutmeg, and a thin shred of lemon-peel. When the stock is ready, strain it into the dish ; cover with grated bread-crumbs . Then grate the cheese on to the bread-crumbs. Put little pieces of butter on the top, and bake a nice brown. When cooked this way, you cannot tell the lemon soles from the Dover soles. 74. Scollops of Lobster Carefully dissect the remnants of the fish, and have ready some well-buttered scollop shells, into which you have placed a few finelygrated bread-crumbs, to which add the lobster, some butter, pepper, salt, and a little ground mace, not forgetting a little grated lemonpeel. Cover well over with more grated breadcrumbs, and a liberal allowance of butter, and bake in a brisk oven, and serve in the shells. 75. Mayonnaise of Lobster Be sure the salad is thoroughly well dried. Rub the bowl lightly with garlic. Then place in the salad and the lobster cut in pieces. Pour over the Mayonnaise sauce and mix. Garnish with some more salad, hard-boiled eggs cut in slices, beetroot, capers or olives. 76. Scolloped Oysters Be sure the liquor is preserved when the oysters are opened, and that the beard is removed. Well butter the scollop shells, and place in them some bread-crumbs, then the oysters and a little of the liquor, which should be strained. To each shell add a squeeze of lemon and a little cayenne pepper. Cover well with bread-crumbs and small nobs of butter ; bake in the oven, and serve very hot. 77. Oyster Patties Remove the beards ; strain the liquor, and pour into a saucepan, and simmer the oysters for about five minutes, but do not let them boil, as that would harden them. Take them out and cut into small pieces, and replace in the stewpan with their liquor ; add a small quantity of anchovy essence, a squeeze of lemon, pepper and salt, and a piece of butter mixed with flour. Let the whole boil for about ten minutes to a quarter of an hour, stirring all the while . Then squeeze in a half lemon, and add a little powdered mace, then fill the patty cases, and serve very hot. Patty cases may be obtained from a good confectioner. 78. Devilled Oysters