The royal baker and pastry cook : $b A manual of practical cookery

cup of drawn butter, based upon the liquor in which fish was boiled, with juice of ½ lemon stirred into it. =Creamed Fish.=—Steam 2 pounds codfish, break in flakes, removing bones and skin. Make 1 pint white sauce (see Meat and Fish Sauces). Grease a baking-dish, fill with alternate layers of fish and sauce, seasoning with salt, pepper, chopped parsley, and lemon juice or a few drops of vinegar. Mix together 1 cup dry bread crumbs and 3 tablespoons melted butter; spread over top and brown in quick oven. This may be varied by using tomato, bechamel, curry, or any other sauce, or by adding grated cheese or sliced hard-boiled eggs to the white sauce; by baking in shells or patty-pans in place of the deep dish, or by covering with mashed potato or biscuit crust instead of crumbs. =Broiled Salt Mackerel.=—Freshen by soaking it overnight in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish-gridiron, and broil to a light brown; lay it on a hot dish, and dress with a little butter, pepper, and lemon juice, vinegar, or chopped pickle. =Broiled Halibut.=—Slices of halibut, salt, pepper, butter. Cut the slices of fish about an inch thick, season with pepper and salt, and lay them in melted butter ½ hour, allowing 3 tablespoons of butter to a pound of fish, then roll them in flour, and broil about 20 minutes. Serve very hot. =Codfish Balls.=—Put fish in cold water, set on back of stove; when water gets hot, pour off and put on cold again until fish is fresh enough; then pick it up. Boil potatoes and mash them; mix fish and potatoes together while potatoes are hot, taking ⅔ potatoes and ⅓ fish. Put in plenty of butter; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Variation may be had by rolling each ball in beaten egg, then in dry bread crumbs before frying. =Fried Blue