TO COOK DRIED FISH

Put it into hot water, and boil gently for five minutes or longer if the fish is very thick.  Take it out of water and put it on to a hot dish, rub a small piece of cold butter over it and cook for a few minutes either in the oven or in front of the fire.  One or two soft boiled eggs broken over it is a nice way of serving it, or a few very thin slices of bacon well cooked may be placed round the dish as a garnish.

FRIED CRAYFISH

* 1 Crayfish—­1s. * * French Frying Batter—­2d. * * 1 teaspoonful Anchovy * * Frying Fat—­1/2d. * * Total Cost—­1s. 21/2 d. * * Time—­3 Minutes * Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad.  Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt.  Dip the pieces of crayfish into this and plunge into plenty of very hot fat; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley.

BREAM PUDDING

* 2 Bream—­8d. * * 1 gill Melted Butter—­1d. * * 1/2 lb.  Suet—­1d. * * 1/2 teaspoonful Parsley * * Pepper and Salt * * 1/2 lb.  Flour—­1d. * * Total Cost—­11 d. * * Time—­One Hour and a Half. * Skin and fillet the fish and cut into small pieces; make a dry crust of the suet, and flour and line a pudding basin with it.  Lay the fish in lightly, and season with the parsley, pepper, and salt.  Pour over the melted butter; this should be made with 1/2 oz butter, 1/2 oz flour, and 1 gill of water.  Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water.  Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley.  Serve hot.

FISH RISSOLES

* 1/2 lb.  Cold Fish—­4d. * * 1 oz.  Butter—­1d. * * 1 gill Milk—­1d. * * Bread Crumbs * * Hot Fat * * 1 oz.  Flour * * 1 teaspoonful of Anchovy * * 1/2 teaspoonful of Parsley * * Pepper and Salt—­2d. * * Total Cost—­8d. * * Time—­5 Minutes * Pick the fish free from skin and bone, and chop it up.  Make a smooth thick sauce with the flour, butter, and water, by directions given elsewhere.  Flavour it with anchovy, parsley, pepper, and salt; stir in the fish, and mix well.  Turn on to a plate till cold.  Make up into small balls, cover with egg and bread crumbs, and fry in hot fat; drain for a few minutes on kitchen paper, arrange carefully on a dish, and garnish with parsley.

FISH A LA SAUMAREZ