* 2 or 3 Bream--1s. * * 1 gill Milk or Melted Butter--1d. * * Short Pastry, Pepper and Salt * * Parsley--3d. * * Total Cost--1s. 4d. * * Time--Three-quarters of an Hour. * Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces; if cooked, flake up into small pieces. Lay in a buttered pie-dish, season with pepper, salt, and chopped parsley; pour over the sauce and cover with a short pastry made with 1/2 lb flour and 1/4 lb dripping. Brush over with egg or milk, and bake for three-quarters of an hour; garnish with parsley, and serve. FISH IN BATTER * 2 Mullet--8d. * * Frying Batter * * Hot Fat--2d. * * Total Cost--10d. * * Time--5 Minutes. * Fillet the mullet and cut into small pieces; dip in flour seasoned with salt and pepper. Cover with French frying batter, the recipe for which is given elsewhere. Plunge into plenty of hot fat and fry until a good colour; drain for a few minutes on kitchen paper. Pile high on a dish, garnish with parsley, and serve hot. FISH AU GRATIN * 1 Sole--9d. * * 1 teaspoonful of Parsley * * 4 teaspoonful Bread Crumbs--1/2d. * * 1/2 Small Onion * * 1 oz. Butter * * 1 gill Good Gravy * * 1/2 oz. Fat Bacon--1 1/2d. * * Total Cost--11d. * * Time--20 minutes. * Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly. Butter a dish in which the fish can be both cooked and served. Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning; spread the rest of the seasoning on the top, pour over gently the gravy. Cover with a few raspings and put the butter on in tiny pieces. Put it into a quick oven and bake from 15 to 20 minutes, according to the thickness of the fish. Pin a paper collar round the dish, and serve at once. FISH HASH * 1/2 lb. Cold Boiled Fish--4d. * * 1/2 lb. Cold Boiled Potatoes * * 1/4 of an Onion--1d. * * 2 oz. Fat Bacon--1d. * * 1 teaspoonful Parsley * * 1 oz. Butter * * 1 gill Milk or Gravy * * Pepper and Salt--1d. * * Total Cost--7d * * Time--10 Minutes * Flake up the fish free from skin and bone, mash the potatoes and mix them together; season with half the parsley, pepper and salt. Mince the bacon and onion very finely; put them into a frying pan with the butter and fry for a few minutes. Stir in the fish and potatoes and turn about until thoroughly hot through. Pour over the gravy or milk and again make thoroughly hot. Heap on to a dish, and garnish with the rest of the parsley. Serve very hot. FISH BALLS