High-class cookery made easy

boil only ten minutes instead of twenty. Make a brown sauce in the ordinary way, and have some chopped parsley, chopped capers, and an onion cut in rings. Place your fish in a baking dish, pour the sauce over it, then sprinkle parsley, onion, and bread-crumbs, along with some small pieces of butter on the top, and bake in a hot oven. PLAIN BOILED SALMON. Put your fish in cold water (a pound of salt to every six quarts of water), cover it well with the water, and set it to simmer over a moderate fire. A fish weighing four pounds requires half-an-hour to boil, and one eight pounds three-quarters of an hour. Serve with shrimp or lobster sauce. SAUCE À LA MAÎTRE D’HÔTEL. Place in a sauce-pan half-an-ounce of butter, half-an-ounce of flour, and melt over the fire; then add a tea-cupful of milk, a tea-spoonful of chopped parsley, and boil for fifteen minutes; then a squeeze of a lemon and a glass of cream. SAUCE À LA REGENCE. Place one cupful of fish liquor in a sauce-pan with the red part of half a carrot, half an onion, a small piece of turnip cut in thin stripes, an inch in length. Boil till tender, then add two ounces of browned flour and butter, pepper and salt. This sauce will do for stewed fish. ECONOMICAL MADE-DISHES. HASH OF MUTTON. Take some slices of mutton from a cold joint, as many as are required. Season with pepper and salt, and make a sauce as follows: Place in a sauce-pan one ounce of flour, one ounce of butter, and brown it over the fire. Then add a breakfast-cupful of stock. Keep stirring the sauce while pouring in the stock, boil for a few minutes, add mutton and a few drops of Harvey’s sauce, and a few green capers. Next, have a dish with a border of mashed potatoes, or a border of rice; egg on the top, and brown in the oven. Dish the mutton. In the centre, on the top, place a few tomatoes that have been stewed in a