N.B. — Plaice is very good cooked in the same way, and is, of course, cheaper. Sole a la Portugaise. One large sole, 2 or 3 tomatoes sliced, 2 small onions finely chopped, a teaspoonful of chopped parsley, a table- spoonful of chopped mushrooms, 1 oz. butter. Lay the sole whole on a buttered baking-sheet, and cut it three times across; make a stuffing of parsley, mushrooms and butter, and put this in the opening where the sole has been cleaned. Place on the sole the chopped onions and slices of tomatoes, sprinkle with pepper and salt; bake in the oven ten to fifteen minutes, according to the size of the sole. Before Ending to table, decorate with brown raspings and a little chopped parsley. Fish Pudding. Take any boiled fish, pound it in a mortar ; take &x * equal quantity of bread soaked in milk (that is, as much milk as the bread will soak up without being too T3cx ^i&t). Put these ingredients into a saucepan, stir over the ***"© till quite thick, then add 1 oz. of butter, 2 yolks and ^ whites of eggs which have been stiffly whisked, a little c hopped parsley, a small onion or shalot chopped fine, a Xl ttle cayenne and salt✪ Fish Pudding; put into a buttered mould, and s *^am one hour. Serve with white sauce poured over. Oyster Souffle'. One whiting, 1 dozen oysters, 4 eggs, 1 gill milk, 1J oz. ^°Vir, lj oz. butter, salt, pepper;, and cayenne✪ Oyster Soufflé. Make a ^^Oade with the butter, flour, and milk; scrape the flesh * r om the whiting, beard the oysters, and separate the yolks **X>m the whites of the eggs, and cut the oysters into small Pieces. Put the panade into a mortar with the flesh of the ^hiting, the beards of the oysters, the yolks of the eggs, and tt*e seasonings; pound all well together, add to the cut-up °ysters the whites of eggs beaten to a stifL ^ueto* pa Veto 50 MISS CAMERON'S COOKERY BOOK. a mould which has been well buttered, and which has a 1 of buttered paper tied round two inches above the mc Steam for three-quarters of an hour, and serve with tk sauce poured over. Boiled Turbot. Choose a middle-sized turbot, as they are the best, i the fish in salted water for two or three hours so as to 1 off the slime, then thoroughly clean it, and with a fc cut down the middle of the back, to prevent the skin f cracking, rub it well over with a lemon, and do not cut the fins ; lay it in a clean fish kettle and pour over suffic cold water to cover it> sprinkle in a tableepoonful of sal a gallon of water✪ Boiled Turbot, let it gradually come to the boil, simmer gently for twenty to thirty minute©; take up, on a hot napkin, garnish with parsley and cuit lemon. S lobster, shrimp, or Hollandaise sauce with turbot. Whitebait. Keep the whitebait in iced water till just before cooki drain them in a colander, throw them lightly into a nice c cloth, sprinkle over them two tablespoonfuls of flour, si them in the cloth with the flour, and toss them into a fr basket or a sieve, shake off the superfluous flour, and tl them, a few at the time, into a saucepan of very hot fat; them fry till a whitey-brown colour, remove them from fat, place on kitchen paper, and dry them well before fire; pile them high on a dish, sprinkle with salt, and t them to table with lemon and brown bread and butter. Whitebait Devilled. One pint whitebait, some flour, frying fat, salt, and enne. Put some flour in a cloth and shake the whitebait in it. Then throw them into a sieve or frying basket to rid of the superfluous flour; shake well. Fry and drain in preceding recipe, and sprmV\e/w&\ mV\i «&\\, rcwi <iayc MISS CAMERON'S COOKERY BOOK. 51 pepper✪ Whitebait. Send to table with very thin slices of brown bread and butter, and cut lemons. The fat should be very hot for whitebait, much hotter than for ordinary frying. Salmon Cutlets, Grilled or Baked. ✪ Salmon Cutlets, Grilled or Baked

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N.B. — Plaice is very good cooked in the same way, and is, of course, cheaper. Sole a la Portugaise. One large sole, 2 or 3 tomatoes sliced, 2 small onions finely chopped, a teaspoonful of chopped parsley, a table- spoonful of chopped mushrooms, 1 oz. butter. Lay the sole whole on a buttered baking-sheet, and cut it three times across; make a stuffing of parsley, mushrooms and butter, and put this in the opening where the sole has been cleaned. Place on the sole the chopped onions and slices of tomatoes, sprinkle with pepper and salt; bake in the oven ten to fifteen minutes, according to the size of the sole. Before Ending to table, decorate with brown raspings and a little chopped parsley. Fish Pudding. Take any boiled fish, pound it in a mortar ; take &x * equal quantity of bread soaked in milk (that is, as much milk as the bread will soak up without being too T3cx ^i&t). Put these ingredients into a saucepan, stir over the ***"© till quite thick, then add 1 oz. of butter, 2 yolks and ^ whites of eggs which have been stiffly whisked, a little c hopped parsley, a small onion or shalot chopped fine, a Xl ttle cayenne and salt; put into a buttered mould, and s *^am one hour. Serve with white sauce poured over. Oyster Souffle'. One whiting, 1 dozen oysters, 4 eggs, 1 gill milk, 1J oz. ^°Vir, lj oz. butter, salt, pepper;, and cayenne. Make a ^^Oade with the butter, flour, and milk; scrape the flesh * r om the whiting, beard the oysters, and separate the yolks **X>m the whites of the eggs, and cut the oysters into small Pieces. Put the panade into a mortar with the flesh of the ^hiting, the beards of the oysters, the yolks of the eggs, and tt*e seasonings; pound all well together, add to the cut-up °ysters the whites of eggs beaten to a stifL ^ueto* pa Veto 50 MISS CAMERON'S COOKERY BOOK. a mould which has been well buttered, and which has a 1 of buttered paper tied round two inches above the mc Steam for three-quarters of an hour, and serve with tk sauce poured over. Boiled Turbot. Choose a middle-sized turbot, as they are the best, i the fish in salted water for two or three hours so as to 1 off the slime, then thoroughly clean it, and with a fc cut down the middle of the back, to prevent the skin f cracking, rub it well over with a lemon, and do not cut the fins ; lay it in a clean fish kettle and pour over suffic cold water to cover it> sprinkle in a tableepoonful of sal a gallon of water, let it gradually come to the boil, simmer gently for twenty to thirty minute©; take up, on a hot napkin, garnish with parsley and cuit lemon. S lobster, shrimp, or Hollandaise sauce with turbot. Whitebait. Keep the whitebait in iced water till just before cooki drain them in a colander, throw them lightly into a nice c cloth, sprinkle over them two tablespoonfuls of flour, si them in the cloth with the flour, and toss them into a fr basket or a sieve, shake off the superfluous flour, and tl them, a few at the time, into a saucepan of very hot fat; them fry till a whitey-brown colour, remove them from fat, place on kitchen paper, and dry them well before fire; pile them high on a dish, sprinkle with salt, and t them to table with lemon and brown bread and butter. Whitebait Devilled. One pint whitebait, some flour, frying fat, salt, and enne. Put some flour in a cloth and shake the whitebait in it. Then throw them into a sieve or frying basket to rid of the superfluous flour; shake well. Fry and drain in preceding recipe, and sprmV\e/w&\ mV\i «&\\, rcwi <iayc MISS CAMERON'S COOKERY BOOK. 51 pepper. Send to table with very thin slices of brown bread and butter, and cut lemons. The fat should be very hot for whitebait, much hotter than for ordinary frying. Salmon Cutlets, Grilled or Baked.

Miss Cameron's cookery book