* 1 Crayfish--1s. * * French Frying Batter--2d. * * 1 teaspoonful Anchovy * * Frying Fat--1/2d. * * Total Cost--1s. 21/2 d. * * Time--3 Minutes * Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt. Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley. BREAM PUDDING * 2 Bream--8d. * * 1 gill Melted Butter--1d. * * 1/2 lb. Suet--1d. * * 1/2 teaspoonful Parsley * * Pepper and Salt * * 1/2 lb. Flour--1d. * * Total Cost--11 d. * * Time--One Hour and a Half. * Skin and fillet the fish and cut into small pieces; make a dry crust of the suet, and flour and line a pudding basin with it. Lay the fish in lightly, and season with the parsley, pepper, and salt. Pour over the melted butter; this should be made with 1/2 oz butter, 1/2 oz flour, and 1 gill of water. Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water. Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley. Serve hot. FISH RISSOLES * 1/2 lb. Cold Fish--4d. * * 1 oz. Butter--1d. * * 1 gill Milk--1d. * * Bread Crumbs * * Hot Fat * * 1 oz. Flour * * 1 teaspoonful of Anchovy * * 1/2 teaspoonful of Parsley * * Pepper and Salt--2d. * * Total Cost--8d. * * Time--5 Minutes * Pick the fish free from skin and bone, and chop it up. Make a smooth thick sauce with the flour, butter, and water, by directions given elsewhere. Flavour it with anchovy, parsley, pepper, and salt; stir in the fish, and mix well. Turn on to a plate till cold. Make up into small balls, cover with egg and bread crumbs, and fry in hot fat; drain for a few minutes on kitchen paper, arrange carefully on a dish, and garnish with parsley. FISH A LA SAUMAREZ * 2 Bream--1s. * * 2 Tomatoes--1/2d. * * 1 oz. Butter--1d. * * 1 fagot of Herbs * * 1 Carrot * * 1 oz. Flour * * Pepper and Salt * * 1 Onion * * 1 doz. Peppercorns * * Lemon Juice--1 1/2d. * * Total Cost--1s. 3d. * * Time--One Hour * Fillet the fish, put the bones in a saucepan, and just cover them with water. When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables; boil quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot. KEDGEREE.