High-class cookery made easy

fish, &c., put a small piece of bread in, and if it browns quickly, the lard is ready. If it is inclined to burn, put in a small piece of potato. Cut your haddock up the back and take the flesh from the bones; cut each side in two, making in all four pieces. Dip each piece first in flour, then in a little batter made of flour and water, or in a beat-up egg; then in bread-crumbs, and fry in the boiling lard. Fried parsley should be served with it. TO MAKE FISH STOCK FOR SAUCES OR SOUPS. Take any white fish bones you may have, and put them into a pan with three cloves, an onion, pepper, salt, a few herbs according to taste, and a piece of maize, enough to cover a threepenny piece. Cover with water, and boil slowly half-an-hour; then strain through a sieve, and set in a cool place till required. HADDOCK À LA MAÎTRE D’HÔTEL. Have some filleted haddocks; lay the fillets one across the other on a plate that will stand the fire, with a small piece of butter on the top, and some pepper, salt, and chopped parsley. Cover with a greased paper, and bake in a moderate oven ten minutes. For sauce, melt one ounce of butter and one ounce of flour in a pan, add a cup of milk by degrees, and a little cream if you have it, and a few drops of lemon juice. Dish your fish in a hot corner-dish, with the sauce over it. MERLAN AU GRATIN. Have some whitings skinned, with their tails turned through their eyes. Butter a dish that will stand the fire, sprinkle some bread-crumbs, and brown in the oven. Serve with a brown sauce made in the ordinary way--a brown sauce made of butter, flour, and water. WHITINGS BROILED. Skin and flour your whitings. Grease your gridiron with a buttered paper; lay on the fish; keep it a little distance from the fire at first. Time to cook, twenty minutes. Dish on a napkin, garnish with parsley, and serve with