Boil the fish ; then chop it up very finely ; put crumbs in a bowl ; heat the milk and pour it over ; then add one tablespoonful melted butter ; add the fish, pepper, salt and lemon ; drop in the yolks of the eggs ; beat up the whites very stiffly, and stir them in gently ; butter a tin mould ; line with a piece of paper ; fill three-quarters full with the mixture ; cover with buttered paper, and steam one hour very gently. Serve with white sauce ; garnish with parsley and cut lemon. 3 Eggs✪ Steamed Fish Shape. Grated Rind and Juice of half a Lemon. 3i BOILED WHITING AND SAUCE. Ingredients. i Whiting. J Teaspoonful i Oz. Butter. ij Gill Milk or Fish Stock✪ Boiled Whiting and Sauce. Method. Put the whiting into a saucepan of hot water with the vinegar and salt ; cook gently for about six minutes ; do not boil, or it will break ; try with a skewer to see if cooked ; drain and serve on a dish paper ; garnish with parsley. For the Sauce. — Melt the butter in a saucepan ; stir the flour in smoothly with a wooden spoon ; add the milk gradually, and stir till it boils ; season with pepper and salt, and, if liked, a little lemon juice ; pour into a sauceboat and serve. i Teaspoonful Vinegar. Salt. | Oz. Flour. Pepper and Salt, 32 BAKED SOLES. Ingredients. A Pair Good Sized Soles. 2\ Ozs. Butter. 2 Ozs. Bread Crumbs. i Egg. A Little Mace, Nutmeg, Cayenne and Salt. Method. Skin, clean and dry the hsh ; let it remain for one hour closely folded in a clean cloth ; beat egg and mix one ounce of warmed butter therewith ; brush the fish all over with this mixture ; mix seasoning with bread crumbs, and well cover the fish therewith ; make butter hot in baking tin and place fish therein ; place small piece of buttejr on upper side of fish ; bake for twenty to thirty minutes in a moderate oven. Serve with shrimp or anchovy sauce. 33 BAKED MACKEREL. Ingredients. Mackerel. J Lemon. Chopped Parsley, Thyme and Bay Leaf. Bread Crumbs. Method. in a v “J1 deai] the fiSh’ removing the bone ; melt some butter , a "S and pIa0e fish flat therein. skin side downwards ; chop p ey very fine, and add powdered thyme, with a quarter of a bay a little grated lemon rind ; cover well with pieces of butter ; bake in a hot oven for from twenty to thirty minutes; squeeze juice of lemon very f re fT .N-B ~Care should be taken that mackerel is very fresh, as it soon becomes unfit for food: 34 BAKED COD, Ingredients. 3 Lbs. Middle Cut Cod. Forcemeat Stuffing. Method. Skin the cod and remove the bones ; pass the fish through water and wipe it dry ; lay the stuffing on, fold up, and secure with tape ; tie greased paper over the ends, and take them off at the last to brown ; cook in a moderate oven, basting every five minutes, for one hour. FILLETS OF FISH PLAINLY STEAMED. Method. Take a couple of enamelled tin soup plates and slightly butter them ; on one lay the fillets of fish, skin side down if the white skin is left on ; then sprinkle with salt, pepper, a few drops of lemon juice or vinegar, and put the second plate over ; set on a large pan of fast boiling water, and cook from fifteen to twenty minutes. Small whole fish, like whiting, are excellent cooked in this way, and slices of fish also, but if thick will take from thirty to forty minutes, and when half done should be turned. 35 SALMON PUDDING (AUSTRALIAN). Ingredients. ✪ Baked Soles

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Boil the fish ; then chop it up very finely ; put crumbs in a bowl ; heat the milk and pour it over ; then add one tablespoonful melted butter ; add the fish, pepper, salt and lemon ; drop in the yolks of the eggs ; beat up the whites very stiffly, and stir them in gently ; butter a tin mould ; line with a piece of paper ; fill three-quarters full with the mixture ; cover with buttered paper, and steam one hour very gently. Serve with white sauce ; garnish with parsley and cut lemon. 3 Eggs. Grated Rind and Juice of half a Lemon. 3i BOILED WHITING AND SAUCE. Ingredients. i Whiting. J Teaspoonful i Oz. Butter. ij Gill Milk or Fish Stock. Method. Put the whiting into a saucepan of hot water with the vinegar and salt ; cook gently for about six minutes ; do not boil, or it will break ; try with a skewer to see if cooked ; drain and serve on a dish paper ; garnish with parsley. For the Sauce. — Melt the butter in a saucepan ; stir the flour in smoothly with a wooden spoon ; add the milk gradually, and stir till it boils ; season with pepper and salt, and, if liked, a little lemon juice ; pour into a sauceboat and serve. i Teaspoonful Vinegar. Salt. | Oz. Flour. Pepper and Salt, 32 BAKED SOLES. Ingredients. A Pair Good Sized Soles. 2\ Ozs. Butter. 2 Ozs. Bread Crumbs. i Egg. A Little Mace, Nutmeg, Cayenne and Salt. Method. Skin, clean and dry the hsh ; let it remain for one hour closely folded in a clean cloth ; beat egg and mix one ounce of warmed butter therewith ; brush the fish all over with this mixture ; mix seasoning with bread crumbs, and well cover the fish therewith ; make butter hot in baking tin and place fish therein ; place small piece of buttejr on upper side of fish ; bake for twenty to thirty minutes in a moderate oven. Serve with shrimp or anchovy sauce. 33 BAKED MACKEREL. Ingredients. Mackerel. J Lemon. Chopped Parsley, Thyme and Bay Leaf. Bread Crumbs. Method. in a v “J1 deai] the fiSh’ removing the bone ; melt some butter , a "S and pIa0e fish flat therein. skin side downwards ; chop p ey very fine, and add powdered thyme, with a quarter of a bay a little grated lemon rind ; cover well with pieces of butter ; bake in a hot oven for from twenty to thirty minutes; squeeze juice of lemon very f re fT .N-B ~Care should be taken that mackerel is very fresh, as it soon becomes unfit for food: 34 BAKED COD, Ingredients. 3 Lbs. Middle Cut Cod. Forcemeat Stuffing. Method. Skin the cod and remove the bones ; pass the fish through water and wipe it dry ; lay the stuffing on, fold up, and secure with tape ; tie greased paper over the ends, and take them off at the last to brown ; cook in a moderate oven, basting every five minutes, for one hour. FILLETS OF FISH PLAINLY STEAMED. Method. Take a couple of enamelled tin soup plates and slightly butter them ; on one lay the fillets of fish, skin side down if the white skin is left on ; then sprinkle with salt, pepper, a few drops of lemon juice or vinegar, and put the second plate over ; set on a large pan of fast boiling water, and cook from fifteen to twenty minutes. Small whole fish, like whiting, are excellent cooked in this way, and slices of fish also, but if thick will take from thirty to forty minutes, and when half done should be turned. 35 SALMON PUDDING (AUSTRALIAN). Ingredients.

Evans' recipe cookery book