This is a nice delicate way of cooking fish for an invalid.

FISH PATTIES

* 1 Small Bream—­4d. * * 1 oz.  Butter—­1d. * * 1 oz.  Flour * * 1 teaspoonful Anchovy Sauce * * 1 gill Milk * * Pepper, Salt and Lemon Juice * * Flaky Pastry—­6 1/2d. * * Total Cost—­11 1/2 d. * * Time—­20 minutes * Bake the fish in the oven, unless there is cold fish in the larder, which will do just as well; take away the skin and bone, and flake it up.  Make a sauce of the butter, flour, and milk; season with anchovy, pepper, salt, and lemon juice; stir in the fish and mix well.  Line some small patty pans with flaky pastry, put a spoonful of the mixture in the centre, cover with a round of pastry, press the edges together, and trim into a neat shape; make a small hole in the centre with a skewer, brush over with egg or milk, put into a quick oven, and bake for about twenty minutes.  Dish on a fancy paper, and garnish each patty with a tiny sprig of parsley.

FISH, TO FRY

Fish requires careful preparation for successful frying; it may be filleted or fried whole, but in either case it must be well washed in cold water, but not soaked; dry in a cloth.  Mix on a plate a spoonful of flour, pepper, and salt.  Beat on another plate an egg, with a spoonful each of water and oil, and have plenty of dry fine crumbs on a sheet of paper; when these things are all ready, dip the fish in the flour and dust off again; put at once into the egg and cover well; then drop into the crumbs, shake them all over it; next toss in the hands to shake all the loose crumbs off; lay on a plate separately, and either fry at once or leave in a cool place for an hour or two.  Plunge into plenty of hot fat and fry till crisp and brown; drain for a few minutes on kitchen paper; pile on a dish, and garnish with either fresh or fried parsley.

CURRIED FISH

* 3 Bream—­1s. * * 1/2 pint Curry Sauce—­3d. * * 1/4 lb.  Rice—­1d. * * Total Cost—­1s 4d. * * Time—­One Hour * Make the curry sauce by recipe given elsewhere.  Fillet the fish and cut each fillet in two pieces, butter a saucepan and lay in the fish; pour over the sauce, bring it up to the boil, and cook on the stove very slowly for an hour.  Just before serving, season with salt and lemon juice to taste.  Boil the rice and dry thoroughly; press into little cups or moulds.  Dish the fish carefully and pour the sauce over it; garnish with the moulds of rice.

SCALLOPED FISH

* 1/2 lb.  Cold Fish * * 2 oz.  Bread Crumbs—­4d. * * 1 gill Cold Fish Sauce, Pepper, and Salt—­2d. * * 1 oz.  Butter—­1d. * * Total Cost—­7d. * * Time—­20 minutes. * Flake up the fish, butter a small dish, and sprinkle well with bread crumbs; put in a layer of fish, a little sauce and seasoning, and some bread crumbs.  Continue this in layers until all the fish is used up.  Put plenty of crumbs on top and the rest of the butter in small pieces.  Bake in a moderate oven for 20 minutes.  Garnish with a sprig of parsley, and serve.