Mackerel can bo dressed in the same way. Scallops. Take the scallops from their shells, and wash them i rait and water to remove all the sand ; then put them i cold water, and boil gently twenty minutes, strain them, in eggs and bread crumbs, and fry in hot fat till a p colour. Put them on a hot dish, and pour over them £ pint of brown or white saucer seasoned with a spoonful lemon pickle, or a tablespoonful of Chili vinegar. Fish and Oyster Pie. Any pieces of cold fish, 12 or more oysters, 1 teaspoonf 1 ^ chopped parsley, i pint white sauce, ma&a -mfti c^stet Hqa***"- MISS CAM K RON'S COOK IS HY BOOK. 43 Remove all bones from tlio fish, and put a layer in a pie dish, them one of oysters, broad crumbs, salt and pepper, and parsley. Repeat till toe dish is full, pour over all the white nauce, and cover either with putt' paste or browned crumbs, and bake ten minutes. Scalloped Scallops. Wash the scallops in salt and water, then boil them gently twenty minutes. Take some scallop shells, and butter them, cut the scallops up in small pieces, and lay some in each shell. Make J pint of ordinary white sauce, add to it 1 teaspoonful chopped parsley, 1 yolk of egg, 1 tablespoonful Chili vinegar, ^d 1 tablespoonful cream, salt, cayenne, and pepper✪ Scalloped Scallops. Pour Miis over the scallops, sprinkle with bread crumbs, and bake in the oven five minutes. Servo very hot. Any cold fish may bo dressed in tlio same way. Boiled Mackerel. Boil the mackcrol in salt and water till cooked, and serve w ith either fennel, parsley, or gooseberry sauce. Brill. This fish very much resembles turbot, and may therefore ^° prepared in the same way, the directions for cooking which ***fcy bo followed in all particulars. Grilled Mackerel. Split the mackerel down the back, sprinkle over with P G Pper and salt, place on it some small pieces of butter, and 8**11 over a moderate fire. When cooked on both sides, put it °U a hot dish, garnish with fried parsley, and serve with brown "Utter sauce poured over. Grilled Cod. Cut the cod into slices J inch thick, dip them in oil or ^Molved butter, flour them well over, and grill over a clear fofc Serve with maftro d'h6tel butter. 44 MISS CAMEBOWS COOKERY WOK. Grilled Char. Broil the char in the same manner as herrings, and serva with piquant sauce. Water Souchet of Flounders. Fillet the flounder, pare off the skin, boil the fillets for five minutes in a stewpan with some shred parsley roots, parsley leaves, and some weak stock, pepper and salt. Serve all together with thin slices of brown broad and butter on a plate separately. St 3 wed Tench. Put the tench into a stewpan with a small bunch of parsley, 2 small onions, a sprig of thyme, and a bay leaf, a little pepper and salt; pour on enough common French wine or cider to cover it, stew the tench gently over a slow fire till cooked, then dish it up; strain the liquor into a small stewpan, thicken with 1 oz. butter and 1 oz. flour, add a little mushroom ketchup, anchovy, nutmeg, and chopped parsley; stir thii over the fire for five minutes, pour it over the tench, and send to table. Angels on Horseback. One dozen of oysters, £ lb. bacon. Roll each oyster in s thin piece of bacon and bake in the oven for a few minutes Dish on neatly- shaped pieces of fried bread. Plaice a la Comtesse.

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Mackerel can bo dressed in the same way. Scallops. Take the scallops from their shells, and wash them i rait and water to remove all the sand ; then put them i cold water, and boil gently twenty minutes, strain them, in eggs and bread crumbs, and fry in hot fat till a p colour. Put them on a hot dish, and pour over them £ pint of brown or white saucer seasoned with a spoonful lemon pickle, or a tablespoonful of Chili vinegar. Fish and Oyster Pie. Any pieces of cold fish, 12 or more oysters, 1 teaspoonf 1 ^ chopped parsley, i pint white sauce, ma&a -mfti c^stet Hqa***"- MISS CAM K RON'S COOK IS HY BOOK. 43 Remove all bones from tlio fish, and put a layer in a pie dish, them one of oysters, broad crumbs, salt and pepper, and parsley. Repeat till toe dish is full, pour over all the white nauce, and cover either with putt' paste or browned crumbs, and bake ten minutes. Scalloped Scallops. Wash the scallops in salt and water, then boil them gently twenty minutes. Take some scallop shells, and butter them, cut the scallops up in small pieces, and lay some in each shell. Make J pint of ordinary white sauce, add to it 1 teaspoonful chopped parsley, 1 yolk of egg, 1 tablespoonful Chili vinegar, ^d 1 tablespoonful cream, salt, cayenne, and pepper. Pour Miis over the scallops, sprinkle with bread crumbs, and bake in the oven five minutes. Servo very hot. Any cold fish may bo dressed in tlio same way. Boiled Mackerel. Boil the mackcrol in salt and water till cooked, and serve w ith either fennel, parsley, or gooseberry sauce. Brill. This fish very much resembles turbot, and may therefore ^° prepared in the same way, the directions for cooking which ***fcy bo followed in all particulars. Grilled Mackerel. Split the mackerel down the back, sprinkle over with P G Pper and salt, place on it some small pieces of butter, and 8**11 over a moderate fire. When cooked on both sides, put it °U a hot dish, garnish with fried parsley, and serve with brown "Utter sauce poured over. Grilled Cod. Cut the cod into slices J inch thick, dip them in oil or ^Molved butter, flour them well over, and grill over a clear fofc Serve with maftro d'h6tel butter. 44 MISS CAMEBOWS COOKERY WOK. Grilled Char. Broil the char in the same manner as herrings, and serva with piquant sauce. Water Souchet of Flounders. Fillet the flounder, pare off the skin, boil the fillets for five minutes in a stewpan with some shred parsley roots, parsley leaves, and some weak stock, pepper and salt. Serve all together with thin slices of brown broad and butter on a plate separately. St 3 wed Tench. Put the tench into a stewpan with a small bunch of parsley, 2 small onions, a sprig of thyme, and a bay leaf, a little pepper and salt; pour on enough common French wine or cider to cover it, stew the tench gently over a slow fire till cooked, then dish it up; strain the liquor into a small stewpan, thicken with 1 oz. butter and 1 oz. flour, add a little mushroom ketchup, anchovy, nutmeg, and chopped parsley; stir thii over the fire for five minutes, pour it over the tench, and send to table. Angels on Horseback. One dozen of oysters, £ lb. bacon. Roll each oyster in s thin piece of bacon and bake in the oven for a few minutes Dish on neatly- shaped pieces of fried bread. Plaice a la Comtesse.

Miss Cameron's cookery book