The "Queen" cookery books: Breakfast and Lunch Dishes

ready some little paper cases previously brushed over with oil and dried, and as soon as tlie fillets are ready place one in each, case (after removing the paper band), place a tiny pat of anchovy or maitre d’ ho tel butter on each, moistening each with a drop or two of oiled butter and lemon juice, and serve very hot. Any fish that will roll nicely will do for this. Herring fillets finished with mustard butter, lemon juice, and a drop or two of oil are excellent. Fish a la Genoise. — For this whiting are best, but perch, haddock, sole, smelts, &c., can all be used. If whiting are used, choose the freshest and smallest fish, trim, wash, and cleanse them, cut off the tails and fins, and lay them for two or three hours in the strained juice of two lemons mixed with two tablespoonfuls or so of salad oil, with two or three slices of onion, two or three sprays of j^arsley and thyme, a little salt, pepper, and spice to taste. When sufficiently marinaded (in Italy this lasts for four hours, but we find two ample) lift them out of the marinade, drain a little, flour, and fry them ; serve plain, or with a good sauce. Fish au Gratin. — Mince together five or six mushrooms, two shallots, and some parsley, and mix with freshly ground black pepper, a little salt, and onethird the quantity of fine, freshly grated breadcrumbs ; strew a well-buttered fireproof china dish with half this mixture and lay on it a nice sole, cover with the rest of the mixture, strewing the top with a few more browned crumbs and some tiny morsels of butter, and pour in at the side a wineglassful of light French wine, with enough fish stock to come up to but not to cover the fish, and bake till the liquid is all absorbed. The time this takes to cook must depend on the size and thickness of the sole, but usually from twenty-five to thirty-five minutes is sufficient. Any fish can be cooked in this way, but fish other than soles are better filleted, in which case they naturally take less time. Cooked fish may also be used in this way. When light French wine is not obtainable, use all fish stock, flavouring this with a spoonful of sherry, a squeeze of lemon, and a few drops of essence of anchovy. Haddock is an excellent fish for breakfast uses, and may be cooked (either fresh or salted) in a variety of ways. First among these is Bizzared haddie, a very popular Scotch dish. For this rub the fish well, inside and out, with salt, and after running a skewer through their heads, fasten them up in the open air, supporting the ends of the skewer on two nails, and leave them there for twenty-four hours. Then skin them, dust them with flour, and broil them over a clear fire. Many fish can be cooked in this way, plaice and flounders being particularly good, but cut off the heads and let these hang head down to drain for twenty-four hours before use, as this makes them firmer and less watery, Steived Finnon Haddie. — Melt two tablespoonfuls of dripping in a pan, then lay in the fish, previously cut into neat pieces, and fry it for eight or ten minutes, according to the thickness of the fish ; then pour into the pan sufficient milk to cover the fish and let it all stew gently together for about half an horn’ as slowly and over as gentle a fire as you can