Modern cookery for private families

sauce which follows it; and will be found excellent with either. This receipt is for a moderate sized dish. SALMON BAKED OVER MASHED POTATOES. We are informed by a person who has been a resident in Ireland, that the middle of a salmon is there often baked over mashed potatoes, from which it is raised by means of a wire stand, as meat is in England. We have not been able to have it tried, but an ingenious cook will be at no loss for the proper method of preparing, and the time of cooking it. The potatoes are sometimes merely pared and halved; the fish is then laid upon them. SALMON PUDDING, TO BE SERVED HOT OR COLD. (_A Scotch Receipt—Good._) Pound or chop small, or rub through a sieve one pound of cold boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs. Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven. Salmon, 1 lb.; bread-crumbs, 1/2 lb.; essence of anchovies, 1 teaspoonful; cream, 1/4 pint; eggs, 4; salt and cayenne; baked 1 hour. TO BOIL COD FISH. [In highest season from October to the beginning of February; in perfection about Christmas.] When this fish is large the head and shoulders are sufficient for a handsome dish, and they contain all the choicer portion of it, though not so much substantial eating as the middle of the body, which, in consequence, is generally preferred to them by the frugal housekeeper. Wash the fish, and cleanse the inside, and the back-bone in particular, with the most scrupulous care; lay it into the fish-kettle and cover it well with cold water mixed with five ounces of salt to the gallon, and about a quarter of an ounce of saltpetre to the whole. Place it over a moderate