The "Queen" cookery books: Breakfast and Lunch Dishes

pickled, or salt, the latter being perhaps the best), removing all bones, and mix them with a little salt, pepper if liked, and some cream. Place a layer of this mince on the sliced potato, then more potato, with tiny morsels of butter scattered over them, and continue these layers till the dish is full, finishing with the potato and butter. Bake three-quarters of an hour. (This is a German dish.) Potted Herring. — Pick the flesh from some broiled fresh or red herring, being careful to remove all bones and skin, and pound it with a little butter, pepper, salt, and an atom of mace ; then press it all into a mould or jar and cover down Avith clarified dripping or butter (liquefied) if intended to be kept. Any fish is excellent potted thus, and very useful breakfast and sandwich potted fish can be made with canned salmon, lobster, &c. It is difficult to give exact quantities, as you pound the fish, adding butter and seasoning gradually till you get both taste and consistency to your mind. Whiting d la Genoise. — Choose small and very fresh fish, wash, clean and trim them, and marinade them for two or three hours in oil and lemon juice flavoured with a slice or two of onion, a spray of parsley and thyme, salt, pepper, and spice to taste. When sufficiently marinaded, lift out the fish, let the oil drain off without wiping, flour, and fry or grill them Serve plain, or with sauce to taste. Fish Pie d la Busse. — Flake and remove all skin and bones from 11b. of cold cooked fish. Boil two eggs for ten or twelve minutes, then throw them into cold water to save their colour ; make a white sauce with loz. each of fine flour and butter, and half a pint of milk, boiling it well together for twelve to fifteen minutes, season to taste with salt, coralline pepper, a dessertspoonful of essence of anchovy, and some capers. Now put into a buttered piedish a layer of the flaked fish, then one of freshly boiled and well dried rice, moistening this with a little of the sauce, then a layer of the eggs sliced, and repeat these layers till the dish is full, finishing with the sliced egg; strew some morsels of butter over the top, and set it in the oven till thoroughly hot all through. CHAPTEE IV. Hot breakfast dishes are simply legion, and a careful cook, who is not ashamed of looking after “scraps,” need never be at a loss for a dainty dish to eke out the conventional “ eggs and bacon.” Broiled fillets of beef, cutlets, rissoles, croquettes, and meat en caisses are all favourite breakfast as well as dinner and lunch dishes, the recipes for which, however, need not be repeated here. One hint, however, may be given : if some fillets of beef or cutlets have been left over from the previous night, wrap them in neat heart-shaped pieces of buttered or oiled paper, with either a little pat of savomy or plain butter on each side, adding in the latter case a little d’Uxelle mixture or some finely minced chives and parsley, and set them either on a baking tin in the oven or on the gridiron for a minute or two till quite hot (but mind, they must not be cooked !), and then serve with a garnish of seasoned watercress or some fried or mashed potatoes, &c., and few people will detect the rechauffe character of the dish. Meat can be re-heated perfectly without detriment to its nourish-