Breakfasts, luncheons, and ball suppers

Chop very fine three ounces of kidney suet, free from skin, mix it in half a pound of flour, a tea-spoonful of salt, and sufficient water to make it a very firm paste ; roll it out a quarter of an inch thick when required for use. CHAPTER XVI. FISH AU GRATINS. BRILL, COD, HADDOCK, SALMON, OR TURBOT. No. 79. Pull into flakes any of the above fish which have been cooked, put them into a saucepan with some Bechamel sauce, make them very hot and fill as many scallop-shells as there are persons to breakfast, flavour with pepper and salt or cayenne pepper, and cover with a few fried bread- crumbs ; put them in the oven for a minute, and serve. TWICE LAID. No. 80. Prepare any of the above fish in the same way ; they can be put in omelets, or in walls of mashed potatoes on a flat dish and the fish in the centre. COD, BROILED. No. 81. Cut some slices from a crimped cod, pepper and salt them, put them in a wire gridiron and broil over a clear fire ; when cooked rub them with soft butter, and serve very hot. Allow one slice for every two people. GRA YLING. No. 82. Scale, clean, dry, egg and crumb and fry, as many small grayling as there are persons to breakfast, and serve very "hot. FISH AU GRATINS. 95 HADDOCK, BROILED. No. S3. Split, remove the bone, cut off the head, and put between a wire gridiron, a haddock about one or two pounds weight, pepper and salt, and broil before a clear fire ; rub with soft butter, and serve. Allow one haddock for two people. KIPPERED HADDOCK. No. 84. Skin, trim, and bone a kippered haddock, cut it into fillets, about three inches square, and fry in butter for three or four minutes, and dish them up on an entree dish ; pour the butter from the pan over them, and serve. Allow a moderate-sized kipper for every two people. HERRING, BROILED. No. 85. Scale, wash, take out the gills and eyes of one herring for each person, dry them, and grill them on a reversible gridiron for about ten minutes ; pepper and salt them, and serve very hot. KEDGEREE. No. 86. Boil two ounces of rice, put it in a sieve to dry ; when dry put it in a stewpan with half a pound of any fish over from dinner, pulled into flakes, or a bloater boned and pulled into small pieces, two hard-boiled eggs cut in quarters or in pieces the size and shape of dice, an ounce and a half of butter, and a tea-spoonful of pepper and salt ; simmer over a clear fire until very hot, stirring with a wooden spoon, and be careful not to break the egg or fish. For a change, a dessert-spoonful of dry curry powder can be sprinkled over the mixture, which I think greatly improves it. BLOATERS. No. 87. Cut off the head and tail, split in half, cutting down the back, take out the back-bone, broil over a clear fire, and serve on hot buttered toast. H 96 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. LOBSTER AU GRATIN. No. 88. Split, take all the meat from a fair-sized lobster, which cut into pieces the size of dice, take the inside, cream and coral, and mix it smoothly with half a pint of Bechamel Sauce, sprinkle with cayenne pepper, add the meat and warm the whole up ; fill the body and tail shells of three small lobsters which must be kept for this purpose ; rasp a few bread-crumbs over each shell, put a few small pieces of butter in each, and put them either in a Dutch or other oven for three or four minutes to get quite hot, and serve.