Clean and dry the fish thoroughly, split it open, flour it, sprinkle with chopped parsley, pepper, and salt. Grease a gridiron with oil or butter, and broil the fish over or in front of a very clear fire from 10 to 15 minutes. Sprinkle with small pieces of butter before serving. Before broiling mackerel or herrings lay them in a mixture of salad oil and tarragon vinegar for an hour. Hints on Frying. This method of cooking fish requires the utmost care. It is most important that the fish should be very carefully dried, and that the oil should be at the right temperature. To test this throw in a small piece of bread, and if it brown in less than a minute the oil has reached the correct heat. When the oil is perfectly still, and a blue smoke rises, the temperature may also be considered right. The fish must be well covered in oil, and the pieces must not come in contact with one another. To Fry Fish. Clean the fish, then cut it as required, and dry it very thoroughly. Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish first into this seasoning, then into the egg, and when the oil has reached the right temperature, fry the fish a golden brown. Place it on soft paper on a basket lid to drain. When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for _fish_ only. To economise the eggs mix a little water with them. To utilise any scraps of fried fish, heat them in melted butter (page 40), flavoured to taste. To Steam Fish. Fish should rather be steamed than boiled, for though more time is required the result is more satisfactory. If a fish-kettle is not to hand, place a pie-dish upside down in a large saucepan, and put the fish on it. Let boiling water always reach half way up the dish, so that the fish cooks in the steam. Add more boiling water when required. Anchovy Butter. Time—½ hour. 6 large anchovies, 1 hard boiled egg, 2 oz. butter, a little pepper. Pound all together and pass through a sieve. Savoury Cod. Time—½ hour. 1 or more lbs. of fresh cod, 1 tablespoonful vinegar, 1 dessertspoonful flour, 1 teaspoonful chopped parsley, ½ teaspoonful salt, ¼ teaspoonful pepper, 1 oz. butter, 1 egg. Clean the fish and dry it, then cut it into nice sized pieces. Boil as directed (page 10), then cover and keep hot. Put the flour into a basin, and add pepper, salt, and butter (melted); mix well, and make into a paste with the vinegar. Stir this into ½ pint of the liquor in which the fish has been boiled, and cook 3 minutes, stirring continually. While this sauce cools beat up an egg; then stir it carefully into the sauce, add the chopped parsley, and pour it over the fish. If preferred the egg may be boiled hard and chopped. Baked Haddock. Time—¾ hour.