* 2 Bream—­1s. * * 2 Tomatoes—­1/2d. * * 1 oz.  Butter—­1d. * * 1 fagot of Herbs * * 1 Carrot * * 1 oz.  Flour * * Pepper and Salt * * 1 Onion * * 1 doz.  Peppercorns * * Lemon Juice—­1 1/2d. * * Total Cost—­1s. 3d. * * Time—­One Hour * Fillet the fish, put the bones in a saucepan, and just cover them with water.  When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables; boil quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor.  Make a smooth sauce with half a pint of this liquor, the butter, and the flour; if the colour is not good add a few drops of cochineal.  Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper.  Arrange them on a dish and pour the sauce over.  Serve hot.

KEDGEREE.

* 1/2 lb.  Gold Fish—­4d. * * 1/4 lb.  Boiled Rice—­1d. * * 2 Hard Boiled Eggs—­2d. * * 1 oz.  Butter * * Pepper and Salt—­1d. * * Total Cost—­8d. * * Time—­5 Minutes * Flake up the fish and mix it with the rice; shell the eggs and cut them in half, put the yolks on one side.  Chop the whites and mix them with the rice and fish; season nicely and put into a saucepan with the butter, and stir until thoroughly hot.  Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through.  Serve hot.

FISH BAKED IN VINEGAR

* 2 Mullet—­6d. * * 1/2 pint Vinegar—­2d. * * 1 gill Water * * 1 fagot of Herbs * * 1 doz.  Peppercorns * * Salt—­1/2d. * * Total Cost—­81/2 d. * * Time—­One Hour * Wash the fish, dry them on a cloth, and rub them with a little salt.  Lay them in a deep dish, put in the herbs and peppercorns, pour over the vinegar and water.  Cover with a tin, and stand in a cool oven, and bake very slowly for an hour.  Take them out and let them get quite cold in the vinegar, then lay them in a dish, and strain the sauce over.  Garnish with sprigs of parsley.

STUFFED CONGER EEL.

* 1 Eel—­1s. * * 3 oz.  Veal Seasoning—­2d. * * 1 1/2 oz.  Flour * * Pepper and Salt—­1/2d. * * 1 1/2 oz.  Butter—­1d. * * Total Cost—­1s. 31/2 d. * * Time—­One Hour * Make the veal seasoning by recipe given elsewhere; sew it into the eel and put it into a deep dish.  Just cover it with water, and bake it in a good oven for about one hour.  Take it up and keep hot, strain the liquor in which it has been cooked; take about one pint and make into a brown sauce with the butter and flour.  Colour it with a few drops of caramel, let it boil for a few minutes, season with salt, pepper, and lemon juice; pour over the fish, and serve very hot.

EEL AND TOMATO SAUCE.