* 2 Bream--8d. * * Lemon Juice * * Parsley * * Half an Onion * * 1/2 pint Tomato Sauce * * Pepper and Salt--3d. * * Total Cost--11d. * * Time--5 Minutes * Fillet the fish and lay them in a dish; sprinkle them well with lemon juice, pepper, salt and parsley. Lay over them some slices of onion and leave them for an hour, then fry them either in batter or flour. Drain them for a few moments on kitchen paper, and serve on a dish very hot with some good thick tomato sauce in a sauce-boat. SCANDINAVIAN PUDDING * 2 Bream--8d. * * 2 Eggs--2d. * * 1/2 pint Milk--1d. * * 1/2 lb. Flour * * Pepper and Salt * * 1/2 pint Fish Sauce--2d. * * Total Cost--1s. 1d. * * Time--One Hour. * Fillet the fish, skin and chop very find; sift the flour into a basin, drop in the eggs, and make into a batter with the milk. Season with salt and pepper, and stir in the chopped fish. Butter a basin, pour in the mixture and boil for one hour; turn out of the basin and serve with melted butter sauce, flavoured with anchovy, or with any other fish-sauce that may be preferred. OYSTERS AND POTATOES * 1 bottle Oysters--1s. * * 4 Cold Potatoes--1d. * * 1 Egg--1d. * * 2 oz. Flour * * Pepper and Salt--1/2d. * * Total Cost--1s. 21/2 d. * * Time--20 Minutes. * Mash the potatoes and make them into a paste with the flour and egg, roll out and cut into small pieces. Season the oysters with lemon juice, pepper, and salt; put three of four into each piece of potato crust. Roll it up, brush over with milk, and bake for twenty minutes. Pile high on a dish, and serve hot. STEWED FISH * 2 Fish--9d. * * 1/2 pint Stock * * 1 blade of Mace * * 2 Cloves * * 1/2 oz. Flour--1/2d. * * 2 tablespoonful Ketchup * * 1 Onion--1d. * * 1 Egg--1d. * * Bread Crumbs * * 1 doz. Peppercorns--1/2d. * * Total Cost--1s. * * Time--One Hour and a Quarter * Fillet the fish and fry them in egg and bread crumbs; slice and fry the onion, lay this and the fish in a tin dish. Cover with stock, put in the cloves, peppercorns, and mace, cover over, and put into a moderate oven for an hour. Mix the flour and ketchup together and stir it in; put back into the oven for ten minutes. Dish the fish and strain the sauce over it. OYSTERS AND MACARONI * 2 oz. Macaroni--1 1/2d. * * 1 bottle Oysters--1s. * * 1 gill Milk or Melted Butter Sauce--1d. * * Cayenne * * Salt * * Bread Crumbs--1d. * * Total Cost--1s. 31/2 d. * * Time--Half an Hour. * Boil the macaroni in the oyster liquor or in weak stock till quite soft. Rub a little butter on a dish, cut the macaroni into pieces two inches long and lay it at the bottom. On this place the oysters, and season them with cayenne, salt, and a little lemon juice or nutmeg. Pour over the milk or sauce, cover with bread crumbs, and brown it in a quick oven. A few little pieces of butter laid on top of the crumbs make a richer dish. It must be served very hot. CHAPTER XIX. FIFTY RECIPES FOR MEAT DISHES COOKERY OF MEAT.