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FORCEMEAT FOR DRESSING FISH FILLETS.

Pound finely anchovies, grated bread, chopped parsley, and the yolk of a hard boiled egg, add grated lemon peel, a little lemon juice, pepper and salt, and make into a paste with two eggs.

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FORCEMEAT FOR DRESSING CUTLETS, ETC.

Add to grated stale bread, an equal quantity of chopped parsley, season it well, and mix it with clarified suet, then brush the cutlets with beaten yolks of eggs, lay on the mixture thickly with a knife, and sprinkle over with dry and fine bread crumbs.

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EGG BALLS.

Beat the hard yolks of eggs in a mortar, make it into a paste with the yolk of a raw egg, form the paste into very small balls, and throw them into boiling water for a minute or so, to harden them.

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PREPARATION FOR CUTLETS OF FOWL OR VEAL.

Make a smooth batter of flour, and a little salad oil, and two eggs, a little white pepper, salt, and nutmeg, turn the cutlets well in this mixture, and fry a light brown, garnish with slices of lemon, and crisped parsley, this is done by putting in the parsley after the cutlets have been fried, it will speedily crisp; it should then be drained, to prevent its being greasy.

CHAPTER III.

Fish.

PRELIMINARY REMARKS.

When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.

Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured.  The fire must be clear and free from smoke, the gridiron made quite hot, and the bars buttered before the fish is put on it.  Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.

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FISH FRIED IN OIL.

Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used.  When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quantity of the best frying oil at boiling heat; fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar.  Fish prepared in this way is usually served cold.