* 1/2 lb. Gold Fish--4d. * * 1/4 lb. Boiled Rice--1d. * * 2 Hard Boiled Eggs--2d. * * 1 oz. Butter * * Pepper and Salt--1d. * * Total Cost--8d. * * Time--5 Minutes * Flake up the fish and mix it with the rice; shell the eggs and cut them in half, put the yolks on one side. Chop the whites and mix them with the rice and fish; season nicely and put into a saucepan with the butter, and stir until thoroughly hot. Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through. Serve hot. FISH BAKED IN VINEGAR * 2 Mullet--6d. * * 1/2 pint Vinegar--2d. * * 1 gill Water * * 1 fagot of Herbs * * 1 doz. Peppercorns * * Salt--1/2d. * * Total Cost--81/2 d. * * Time--One Hour * Wash the fish, dry them on a cloth, and rub them with a little salt. Lay them in a deep dish, put in the herbs and peppercorns, pour over the vinegar and water. Cover with a tin, and stand in a cool oven, and bake very slowly for an hour. Take them out and let them get quite cold in the vinegar, then lay them in a dish, and strain the sauce over. Garnish with sprigs of parsley. STUFFED CONGER EEL. * 1 Eel--1s. * * 3 oz. Veal Seasoning--2d. * * 1 1/2 oz. Flour * * Pepper and Salt--1/2d. * * 1 1/2 oz. Butter--1d. * * Total Cost--1s. 31/2 d. * * Time--One Hour * Make the veal seasoning by recipe given elsewhere; sew it into the eel and put it into a deep dish. Just cover it with water, and bake it in a good oven for about one hour. Take it up and keep hot, strain the liquor in which it has been cooked; take about one pint and make into a brown sauce with the butter and flour. Colour it with a few drops of caramel, let it boil for a few minutes, season with salt, pepper, and lemon juice; pour over the fish, and serve very hot. EEL AND TOMATO SAUCE. * 1 Eel--1s. * * 6 Tomatoes--2d. * * 2 oz. Veal Seasoning--2d. * * 1 oz. Butter * * 1 oz. Flour * * Pepper and Salt--1d. * * Total Cost--1 s. 5d. * * Time--One Hour * Stuff and cook the eel as in the preceding recipe, and strain off the liquor. Rub the tomatoes through a sieve; mix with half a pint of the liquor in which the fish was cooked. Make a sauce of this of this with butte and flour, season with pepper and salt, and pour it over the fish. Garnish with parsley, and serve. FRIED ROES * 3 Roes--6d. * * Frying Batter * * Hot Fat * * Salt and Pepper--1d. * * Total Cost--7d * * Time--35 Minutes * Put the roes on in cold water and boil for about half an hour. Take them up and let them get quite cold, then cut into slices. Make some frying batter by recipe given elsewhere. Season it with salt and pepper, dip in the slices, and fry a good colour. Pile high on a dish and garnish with fried parsley. Roes may also be fried in egg and bread crumbs; they are prepared just in the same way, only covered with egg and crumbs instead of batter. CODS' ROES IN TOMATO SAUCE