The "Queen" cookery books: Breakfast and Lunch Dishes

juice and milk, or any melted butter left over from the previous uiglit. When very hot and well blemled, pour this mixture on to squares of hot buttered toast, dust with coralline pepper and minced parsley, and serve. If preferred, squares of bread, fried till biscuit-crisp in plenty of hot fat, well drained, and dusted with pepper and minced parsley, maybe used instead of the buttered toast ; or, again, take as many little dinner rolls as you choose (the halfpenny size), cut off the top, scoop out the crumb, and fry the little cases to a pale golden brown and biscuit-crisp, and fill with the fish mince. Or, fry a finely- minced onion in butter, then fry in the same pan a spoonful of curry powder, moisten with a little milk and a little tamarind or tomato pulp, and stew till all is tender; then lay in the fish, dusted with coralline pepper and minced parsley, and when thoroughly hot serve on fried or toasted squares of bread. Lastly, there is Kedgeree, or, more properly, Kitchri. For this, flake or mince |lb. of cold fish and stir it in a pan with a full l^oz. of butter, two hard boiled eggs cut into tiny dice, with pepper, salt, and cayenne to taste, adding in at the last 3oz. or 4oz. of cooked Patna rice. Stir it all well together over the fire, and serve veiy hot. If preferred, one egg may be hard, the other soft boiled (eggs left over being capital for this), whilst many people use |oz. or loz. more butter, frying in this at first a small onion or a shallot sliced in rings ; then stir in tlie rice, next the fish and it^. seasoning, then enough turmeric (about half a teaspoonful) to make it all a pale yellow tint, a,ud lastly the eggs, serving it very hot. Fresh fish may be broiled or fried, but for sea or other trout or herring it is best to roll it in oatmeal before frying it ; or it may be brushed over lightly with oiled butter or salad oil, preparing some long straws in the same way, and laying these on the grid and the fish on them. In this way the skin of the fish does not stick and tear at the bars, as often happens with delicate fish, like red mullet, for instance. Fish Papillotes Sire a very nice way of cooking raw fish. Oil some square or heart-shaped sheets of white paper and set them near the fire till dry. Have ready as many nice fillets of fish as you have cases, and place one in each piece of paper, with a spoonful of tomato or any other nice, and rather thick, sauce to taste, with a seasoning of salt, pepper, and lemon juice, or with a d’Uxelles mixture ; fold the paper over, rolling in the ends securely, and broil or bake in a well-buttered tin till the paper puffs out, and serve at once in the paper. These take from eight to ten minutes to cook. Salmon, sole (lemon sole, or plaice), haddock, mackerel, herring, whiting, or indeed any fish, are excellent served thus. Fish in Oases. — Fillet a sole (or any other fish) and skin it, seasoning the skinned side with white pepper, salt, and a drop or two of lemon juice, then roll each up, fastening it in place with a band of buttered paj^er ; put these little fillets in a buttered jjan, squeeze a little lemon juice over them, cover down the pan, and set it in the oven, or at the side of the stove, for fifteen to eighteen minutes. Have