COLD FISH AU GRATIN

Any scraps of cold fish may be served in this way.  If any fish sauce is left, nothing is nicer to warm it in; if not, make a little with 1 gill of milk or water, 1 oz of butter, and 1 oz of flour.  Flake the fish up, butter a plate, put the fish in and pour the sauce over.  Sprinkle with brown bread crumbs, and bake in the oven for a quarter of an hour.

SMALL FISH

Any kind of small fish will do for this dish.  Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle them with a little very finely chopped onion or shallot, parsley, pepper, and salt.  Squeeze over a few drops of lemon juice, and put a few little pieces of butter about them; wrap them up in the paper and bake for twenty minutes.  Serve in the paper in which they were cooked.

BAKED FISH

* 4 Mullet or Jew-fish—­1s. * * 2 oz.  Bread Crumbs—­1/2d. * * 1 oz.  Butter—­1d. * * Pepper and Salt * * 1 teaspoonful Parsley * * 1 teaspoonful Sweet Herbs * * 1/2 lemon * * 2 oz.  Suet—­2 1/2d. * * Total Cost—­1 s. 4 d. * * Time—­30 Minutes. * Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth.  Chop the parsley, herbs, and suet, and mix these together; add half the crumbs, the rind of half a lemon, and pepper and salt.  Butter a baking tin, lay on a fish skin downwards.  On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut part next the seasoning.  Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour.  Slip into a hot dish, and serve.

CODFISH AND POTATOES—­BOUILLABAISSE OF COD.

* 2 lbs.  Murray Cod—­1s. * * 1 lb.  Potatoes—­1d. * * Slices of Roll * * 1 quart Water * * 1 fagot of Herbs * * 2 Leeks or 1 Onion * * Pinch of Saffron * * 1 1/2 oz.  Butter—­3 1/2d. * * Total Cost—­1s. 41/2 d. * * Time—­One Hour. * Put the butter into a saucepan, and when it is hot add the leeks or onion chopped small, and let them get a good colour without burning; then add a quart of water, the fagot of herbs, the saffron tied in a piece of muslin, and the potatoes peeled.  Bring up to the boil, and when they are nearly cooked cut the cod into slices and lay it in.  Cook slowly for twenty minutes, take up the fish, and put it in a hot dish and lay the potatoes round.  Season and flavour the liquor, and boil up.  Cut the bread into slices, put it into a hot dish, and strain the liquor over; serve with the fish.

BUTTERED WHITING