The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

the egg, and put half in, and mix together till hot through; spread on to a plate and stand away to cool. Add a teaspoonful each of water and oil to the egg. Make some bread crumbs on a sieve, and put them on to a piece of paper. Shape the fish mixture into cakes about one inch high and two inches across; brush them over with the egg, and toss them into the crumbs. Shape again and fry in very hot fat, arrange in the form of a wheel on a dish paper, garnish with fresh or fried parsley, and serve hot. BAKED BREAM AND EGG SAUCE * 1 Bream--6d. * * 1/2 pint White Sauce--2 1/2d. * * 1 Egg--1d. * * Parsley, Lemon Juice--1/2d. * * Total Cost--10d. * * Time--20 minutes * Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large. Remove the skin and fins, and put them on the dish; pour over the white sauce, which should be just thick enough to coat the fish. Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white. Arrange these in alternate rows all over the fish, and garnish with a few lemon slices. FISH A LA MAITRE D'HOTEL * 2 Bream--8d. * * 1/2 pint White Sauce--2 1/1d. * * Lemon, Parsley, Pepper and Salt--1/2d. * * Total Cost--11d. * * Time--20 minutes * Fillet the fish, wash and trim them, roll them lightly up with the skin inside. Rub a baking sheet with some butter or dripping. Put on the rolls of fish close together. Squeeze over them some lemon juice, cover with a piece of buttered paper, and bake in the oven for twenty minutes or until they look milk white. Dish them carefully,