FISH CAKE.
Ingredients.—The remains of any cold fish, 1 onion, 1 faggot of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread-crumbs and cold potatoes, ½ teaspoonful of parsley, 1 egg, bread-crumbs. Mode.—Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread-crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread-crumbs, fry of a light brown; strain the gravy, pour it over, and stew gently for ¼ of an hour, stirring it carefully once or twice. Serve hot, and garnish with thin slices of lemon and parsley. Time.—½ an hour after the gravy is made.