I have not given recipes for plain boiling and frying; most cooks know how to do this perfectly well, and it would only be repeating what is in other books. I will only add that most of the sauces poured over plain boiled fish seem to change its character entirely; for instance, boiled fillets of skate smothered in onion sauce taste very much like white meat. Some of the brown sauces, too, poured over good firm fleshed fish, seem very much like chicken or rabbit. I have put all the fish recipes together, both those suited to _entrées_ and the more substantial. I have done this because it is rather a difficult matter to arrange how the different dishes are to be served. Some are quite content with an _entrée_ after the soup; others want something more substantial to take the place of the usual joint; they can, however, have fish pies, baked fish, boiled fish, fried fish, etc., which answer the purpose very well, and the lighter dishes can be used as _entrées_, and some even as savouries. A dinner of four or five courses can easily be had from these recipes. 1. Eel Pie. Clean and skin two pounds of eels; cut them into pieces two inches in length, put them in a pie dish thus: a layer of fish, then sliced onions, a few cloves, and sliced tomatoes, some sliced hard-boiled eggs, and so on till the dish is full. Mix some salt and Nepaul pepper to taste, in a little warm water, say a _small_ tea-cup; pour it over the fish. Cover with a nice crust either light or short, and bake a nice brown. Serve with a nice frill round the dish. This is a very substantial and delicious dish. The short crust is more digestible and satisfying than the light, but this is a matter of individual taste. 2. Eel Stew. Clean and skin two pounds of eels; cut them into two-inch pieces. Chop one onion and two beads of garlic very small, fry in three ounces of butter with one tablespoon of flour till it is a nice brown; add half a pint of water and let it thicken; strain, then add the eels to the sauce. One tablespoon of tarragon vinegar, one tablespoon of cloves, one tablespoon of chervil, Nepaul pepper and salt to taste, the grated rind of half a lemon, and a little grated nutmeg. A few turned olives and button mushrooms considerably improve it, but where expense is an object these may be left out. 3. Salt Fish and Egg Pie. Get a good dry salt fish about three pounds. Soak it all night in water, then put it in the oven till soft enough to handle, remove all skin and bone, and make into nice large flakes; put a layer of this in a pie dish, then a layer of sliced onions, a few cloves, a sprinkling of lemon thyme, some sliced hard-boiled eggs, and so on till the dish is full. Now mix half a cup of water with half a cup of good thick tomato conserve, add Nepaul pepper to it to taste; pour it over the pie, and cover with either a light or a short crust, and bake a nice brown.