The "Queen" cookery books: Breakfast and Lunch Dishes

Trout a la Hussarde. — Skin and clean five or six small trout, stuff each with a lump of maitre d’hotel butter, lay them in a marinade of oil, seasoned with salt and freshly ground black pepper, for an hour ; then grill or broil, and serve very hot. Broihd Maclcerel. — Cleanse and trim the fish, splitting it lengthwise down the back to the bone ; marinade the split fish for an hour, as in the preceding recipe, then grill or broil it for six minutes on each side and serve very hot with a pat of maitre d’hotel butter. In old days mackerel intended for broiling was wrapped first in southernwood, which was held to improve its flavour. If this be true I know not, but to this day many gourmets advise wrapping the fish, before laying it on the grill, in fennel. KentiicJcy Cod. — Cut the fish up into 2in. pieces, season each with salt and pepper, and roll in Indian corn meal, or failing this, in oatmeal. Fry some thin rolls of bacon and put them when done in a hot dish, then fry the fish in the same pan in the bacon fat, adding, if the latter be not sufficient, a little lard or some more bacon fat saved on a previous occasion. When delicately browned, drain the fish, pile it on a hot dish, and serve garnished with the bacon. Corned Cod. — Split and cleanse carefully a medium sized cod, remove the backbone, and rub in a good handful of salt (this manifestly depends on the size of the fish, a 71b. or 81b. fish taking a woman’s large handful), lay it flat on a dish skin downwards, leave it thus for exactly twenty-four hours. then hang it up to drain (preferably in tlie oj>cn air) for four or five days till quite dry, when it may be rizzared like a haddock or treated in any way recommended for Finnon haddie, or it may be boiled and served with egg sauce. Grilled Bloaters. — 'Remove the heads and tails of the bloaters and split them right down the back, removing the roes and backbone by slipping the forefinger under the latter from the tail; then press the fish back into shape as plumply and smoothly as possible, after laying back the Avellwashed roes, sandwich fashion, between the sides of the fish. Pour some warm butter over the bloaters, well saturating both sides with it, and either broil or grill from five to eight minutes (according to size), or bake in a well-buttered baking tin, covered with a buttered paper, for the same time. Serve very hot, brushed over with a little plain or maitre d’hotel butter, and a garnish of seasoned watercress. Red Herring a la Maitre d'Hotel. — Thoroughly soak and dry some good red herring, then split them down the back and toast or broil them for two or three minutes ; place on a hot dish with either a pat of maitre d’hotel butter or a tiny pat of fresh butter and a little finely minced chives or onion on each ; sprinkle it all with a little vinegar and serve very hot garnished with fried, or snow potatoes. These are still nicer if filleted, then treated as above. Herring Pie. — Line a well-buttered piedish with . cold, cooked, and sliced potatoes ; skin, bone, and carefully mince three or four herrings (either fresh, r>7