Potted Fish. — The lunch table is the place to introduce home-made potted and pickled fish of all kinds ; and when good fish are plentiful and cheap, a jar of them should be found in every household. Clean the fish thoroughly, remove the head, tail, and skin ; split the fish in two lengthwise, then cut each half into neat pieces of equal size. Put into an old-fashioned stone jar a layer of sliced onion, add a layer of the raw fish, strew over it a liberal quantity of whole mixed spice and salt ; add another layer of fish, and season as before, and continue this process until all the fish is used. Cover the fish with good vinegar✪ Potted Fish ; make the jar air-tight, and put it in a pan of water, simmer half a day, and do not remove cover until it is cool. When serving, arrange neatly on the dish, and garnish with hard-boiled eggs quartered length- wise, and lemon similarly cut. Potted Eels. — This is the only way in which eels are appreciated by some. They seem to lose their peculiar oily flavor, and are very acceptable at lunch. Prepare them as in the foregoing recipe, and add a few bay leaves to the seasoning ingredients. 32 FRIED EELS. Fried Eels. — Cut the cleaned eels into three-inch pieces, and strew over them a quan- tity of salt ; let stand an hour, rinse off the salt, dip them in beaten egg, then roll in crumbs, and fry in boiling fat✪ Fried Eels. Codfish Balls. — A well-made codfish ball is a delicious dish, but recently it has fallen into disrepute for one reason. Some few years ago an inventive Yankee con- ceived the idea of putting up in small boxes what he called " boneless codfish ; " and since then a perfect codfish ball is a very rare article, for the simple reason that very little of the true codfish is used. Species of codfish, such as hake, haddock, pollock, and fifty other varieties, are so put up whenever cheap ; but the true codfish is seldom if ever used. When wanted, purchase the old- fashioned salted, dried fish, and pick it to pieces as fine as possible, or rub it to fine shreds in a mortar. Soak it six hours ; drain, and simmer half to three-quarters of an hour. Wash, peel, quarter, and boil twice the quantity of potatoes that you have of fish; mix fish and potatoes together while warm, and beat them as fight as possible. To a pound of fish add three ounces of butter, two beaten eggs, and cayenne or white pepper to taste✪ Codfish Balls. When well incorporated shape SHAD ROE EN BROCHETTE. ^^ into small, very neat cakes not over half an inch thick or two inches and a half in width, and fry in boiling fat. Shad Roe en Brochette. — Parboil the roes shghtly; cut them into inch pieces, and dredge them with flour. Arrange the pieces alternately on skewers with neat thin pieces of bacon✪ Shad Roe en Brochette, and broil a delicate brown on all four sides ; seive with sauce maitre d'hotel. HASH.

AI-modernized reading of the original text

Potted Fish. — The lunch table is the place to introduce home-made potted and pickled fish of all kinds ; and when good fish are plentiful and cheap, a jar of them should be found in every household. Clean the fish thoroughly, remove the head, tail, and skin ; split the fish in two lengthwise, then cut each half into neat pieces of equal size. Put into an old-fashioned stone jar a layer of sliced onion, add a layer of the raw fish, strew over it a liberal quantity of whole mixed spice and salt ; add another layer of fish, and season as before, and continue this process until all the fish is used. Cover the fish with good vinegar ; make the jar air-tight, and put it in a pan of water, simmer half a day, and do not remove cover until it is cool. When serving, arrange neatly on the dish, and garnish with hard-boiled eggs quartered lengthwise, and lemon similarly cut. Potted Eels. — This is the only way in which eels are appreciated by some. They seem to lose their peculiar oily flavor, and are very acceptable at lunch. Prepare them as in the foregoing recipe, and add a few bay leaves to the seasoning ingredients. FRIED EELS. Fried Eels. — Cut the cleaned eels into three-inch pieces, and strew over them a quantity of salt ; let stand an hour, rinse off the salt, dip them in beaten egg, then roll in crumbs, and fry in boiling fat. Codfish Balls. — A well-made codfish ball is a delicious dish, but recently it has fallen into disrepute for one reason. Some few years ago an inventive Yankee conceived the idea of putting up in small boxes what he called " boneless codfish ; " and since then a perfect codfish ball is a very rare article, for the simple reason that very little of the true codfish is used. Species of codfish, such as hake, haddock, pollock, and fifty other varieties, are so put up whenever cheap ; but the true codfish is seldom if ever used. When wanted, purchase the oldfashioned salted, dried fish, and pick it to pieces as fine as possible, or rub it to fine shreds in a mortar. Soak it six hours ; drain, and simmer half to three-quarters of an hour. Wash, peel, quarter, and boil twice the quantity of potatoes that you have of fish; mix fish and potatoes together while warm, and beat them as fight as possible. To a pound of fish add three ounces of butter, two beaten eggs, and cayenne or white pepper to taste. When well incorporated shape SHAD ROE EN BROCHETTE. ^^ into small, very neat cakes not over half an inch thick or two inches and a half in width, and fry in boiling fat. Shad Roe en Brochette. — Parboil the roes slightly; cut them into inch pieces, and dredge them with flour. Arrange the pieces alternately on skewers with neat thin pieces of bacon, and broil a delicate brown on all four sides ; serve with sauce maitre d'hotel. HASH.

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