Household cookery and laundry work

Cut up the fish into pieces about 2 inches long, after being well washed and cleaned. Put the dripping or butter into a small stew-pan, and let it get quite hot; chop up the onion and fry it brown in the hot fat; sprinkle a dessert-spoonful of flour into the pan, and stir it smooth; then add a teaspoonful of vinegar, salt and pepper to taste, and a breakfast-cupful of water. Stir till it boils; then put in the pieces of fish, put on the lid, and let them simmer very gently for ten minutes. Skate (which stews very well) takes twenty minutes, or even longer; but in general, ten minutes is quite enough time. Serve with the sauce over the fish. SALT FISH, TO COOK. 1 lb. Salt Ling or Cod. 1 oz. Butter. Flour. Milk. 1 Egg. Salted fish are neither so nutritious nor so profitable as fresh fish; because salt extracts the juices from the fish, and greatly wastes its nourishing properties. FISH. Cut up the fish into convenient pieces and soak it all night in cold water. Either scrape the skin till it is white, or pull it off altogether. Put the fish on in a stew-pan, covered with cold water, to boil for threequarters of an hour, or longer if very hard; take it up on a dish and drain the water entirely from it, wiping the dish quite dry. Boil the egg hard, i.e., for ten minutes; take off the shell and chop it up. Take a small sauce-pan and put in it an ounce of butter and a dessert-spoonful of flour, stirring them together over the fire; then add a breakfast-cupful of milk, and stir till it boils ; add the chopped-up egg, and mix. Pour the whole over the fish, and serve. Boil about 9 potatoes, and mash them quite smoothly, adding a very little milk to moisten them. Have the fish boiled (the remains of fish previously cooked will do). Put into a small pudding-dish 3 spoonfuls of the mashed potatoes and spread it over the bottom of the dish; then put in the fish, broken up with a fork into flakes ; over that sprinkle a table-spoonful of finelychopped parsley, and a very small onion chopped up. Then add half a teaspoonful of mustard made with vinegar instead of water, and a few small bits of dripping or butter, and cover all with the remainder of the mashed potatoes, making the top smooth, and SALT FISH PIE. i lb. Fish. Parsley. Onion.. Potatoes. Mustard. Vinegar. Pepper. Dripping, marking it neatly. Put the pie into an oven for threequarters of an hour, or on a toaster in front of the fire, to brown the potatoes nicely. Fresh herrings should not be washed, unless in exceptional circumstances. They should be emptied, the heads taken off, the scales scraped off, and then the herrings well wiped. With a sharp knife, split the herring up the back and lay it open; cut it in half; lift the bone out, beginning at the head ; now roll each half up into a nice firm roll, beginning at the head; from 6 herrings you will have 12 of those rolls. Stand them in a small pudding dish with the back uppermost — they will quite fill the dish. Now pour in half a teacupful of water and one-third of a teacupful of vinegar mixed, a bay leaf slipped in at the side, and the pepper and salt. Cover the dish over with a plate, and cook at the side of the fire, or in the oven, for half an hour. The herrings may be served in the dish in which they are cooked. They are good either hot or cold.