FILLETS OF FISH AND CHEESE SAUCE.
* 3 Mullet or Bream—1s. * * 1/2 pint Cheese Sauce—4d. * * 1 oz. Dry Cheese * * 1 oz. Butter * * Lemon Juice * * Salt and Pepper—1 1/2d. * * Total Cost—1s. 51/2 d. * * Time—25 Minutes. * Fillet the fish, wash and dry them; put them on to a baking sheet, sprinkle with lemon juice. Put a few little pieces of butter over them; cover with buttered paper and bake from 20 minutes to half an hour, according to the thickness of the fillets. Place them carefully on the dish in which they are to be served, pour over them the cheese sauce nicely flavoured with pepper, salt, and parsley. Sprinkle over them some dry cheese, brown in front of the fire, or under the grill if using a gas stove, and serve hot.
COLLARED EELS
* 2 Eels—1s. 5d. * * 1 Egg—1d. * * 1/2 oz. Gelatine—1 1/2d. * * 1 fagot of Herbs * * 1 Onion * * 1 Carrot * * 1 spoonful Vinegar * * Pepper and Salt—1d. * * Total Cost—1s. 81/2 d. * * Time—One Hour and a Half * Clean the eels, cut them into pieces 2 inches long; put them in cold water well seasoned with salt, 2 dozen peppercorns and the vegetables, and a spoonful of vinegar. Bring to the boil, and skim well; then boil steadily for an hour, or longer if the eels are large. Take out the fish, slip out the bones, and cut the meat into small pieces. Put back the bones and boil the liquor quickly without the lid for half an hour, then strain off.
Dissolve the gelatine in a little cold water or gravy and stir in. If a very special dish is desired, the liquor can be clarified with the white of an egg in the same way as jelly. Rinse a mould in cold water, arrange in it the pieces of eel and a hard boiled egg cut into slices with a few sprigs of parsley. Strain the liquor over and stand away till cold. Turn out and serve with a salad.
STUFFED FLATHEAD
* 1 Flathead—9d. * * 2 oz. Forcemeat—2d. * * 1 gill Gravy * * 1 oz. Dripping—1d. * * Total Cost—1s. * * Time—Half an Hour * Take a little veal forcemeat and season nicely. Sew this into the flathead and truss it into the shape of the letter S. Rub some dripping on to a baking sheet, which should only be just large enough to take the fish. Put some dripping on the top, and bake in a moderate oven for half-an-hour, or longer if large. Slip it on to a hot dish, draw out the trussing string carefully, flavour and boil up the gravy and pour round it. Serve very hot.
OYSTERS AND BACON
* 1 doz. Large Oysters—6d. * * 3 Rashers Bacon * * Pepper, Salt and Lime Juice—3d. * * Total Cost—9d. * * Time—10 Minutes. * Mix some pepper, salt, and lemon juice together, and lay oysters in this. The bacon should be cut very thin, and then into strips about 1 inch broad and 3 inches long. Roll these up, and thread on a skewer first a roll of bacon and then an oyster, until the skewer is full; lay on a baking sheet and cook in the oven for about ten minutes. Have ready a hot dish, slip the bacon and oysters off the skewers on to this, and serve hot.