Miss Leslie's New Cookery Book

butter, and browned on the surface with a salamander, or a red hot shovel. Always remove the seeds of lemon slices. Fresh mackerel may be baked thus. Fish may be baked plainly, with a stuffing of sweet marjoram, minced sage, and onion, (previously boiled and drained,) a little butter, or finely chopped beef suet, and plenty of grated bread crumbs, seasoned with a little black pepper. Or instead of crumbs you may put in slices of bread and butter soaked in milk, and secured as above from falling out while the fish is baking. STEWED FISH.--Take any nice fresh fish of moderate size, and when it is drawn and washed, cut it into three or four pieces, and put them into a stew-pan with amply sufficient hot water to keep them from burning. Season them with a little salt and cayenne. After it has simmered steadily for half an hour, and been skimmed, have ready a quarter of a pound of fresh butter, mixed into a smooth paste with a heaped table-spoonful of flour. Add this to the stew, with a bunch of sweet marjoram chopped fine, and a sprig of chopped parsley. If approved, add a small onion pared and sliced very thin. Cover it closely, and let it stew another half hour. Then send it to table. This is a family dish. Any fresh fish may be stewed thus. SPICED FISH.--Cold fish that has been left at dinner is very nice to put away for the supper table. It should be fresh salmon, fresh cod, rock-fish, halibut, or the remains of any other large fine fish. Take out the back bone, and cut the flesh into moderate sized pieces. Lay it in a deep dish that has a cover. Season the fish with cayenne pepper, a little salt, some grated nutmeg, and some blades of mace; also some whole black pepper-corns, and pour over it plenty of good cider vinegar. Tarragon vinegar will be an improvement. Cover it closely, and set it in a cold place till wanted. If in spring or summer, set it in ice. We