A Plain Cookery Book for the Working Classes

unwholesome. Boiled fish requires some kind of sauce. Try the following, viz:-- No. 127. PARSLEY SAUCE. Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish. No. 128. ANCHOVY SAUCE. Mix two ounces of butter with two ounces of flour, in a saucepan. Add a spoonful of essence of anchovy, and half a pint of water. Stir the sauce on the fire till it boils. No. 129. BAKED SKATE. Chop three onions, and fry them of a light-brown colour in two ounces of butter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for five minutes. Put the skate in a baking dish, pour the sauce over it, and also just enough water to reach to its surface. Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat. No. 130. HOW TO BREW YOUR OWN BEER. The first preparatory step towards brewing is to gather your necessary plant together in proper working order, and thoroughly clean. Your plant or utensils must consist of the following articles, viz.:--A thirty-gallon copper, two cooling-tubs capable of holding each about thirty gallons; a mash-tub of sufficient size to contain fifty-four gallons, and another tub of smaller size, called an underback; a bucket or pail, a wooden hand-bowl, a large wooden funnel, a mash-stirrer, four scraped long stout sticks, a good-sized loose-wrought wicker basket for straining the beer, and another small bowl-shaped wicker basket, called a tapwaist, to fasten inside the mash-tub on to the inner end of the spigot and faucet, to keep back the grains when the wort is being run off out of the mash-tub. You will also require some beer barrels, a couple of brass or metal cocks, some vent-pegs, and