* 1 Eel—­1s. * * 6 Tomatoes—­2d. * * 2 oz.  Veal Seasoning—­2d. * * 1 oz.  Butter * * 1 oz.  Flour * * Pepper and Salt—­1d. * * Total Cost—­1 s. 5d. * * Time—­One Hour * Stuff and cook the eel as in the preceding recipe, and strain off the liquor.  Rub the tomatoes through a sieve; mix with half a pint of the liquor in which the fish was cooked.  Make a sauce of this of this with butte and flour, season with pepper and salt, and pour it over the fish.  Garnish with parsley, and serve.

FRIED ROES

* 3 Roes—­6d. * * Frying Batter * * Hot Fat * * Salt and Pepper—­1d. * * Total Cost—­7d * * Time—­35 Minutes * Put the roes on in cold water and boil for about half an hour.  Take them up and let them get quite cold, then cut into slices.  Make some frying batter by recipe given elsewhere.  Season it with salt and pepper, dip in the slices, and fry a good colour.  Pile high on a dish and garnish with fried parsley.  Roes may also be fried in egg and bread crumbs; they are prepared just in the same way, only covered with egg and crumbs instead of batter.

CODS’ ROES IN TOMATO SAUCE

* 2 Roes—­4d. * * 1 gill Tomato Sauce—­2d. * * Cayenne * * 3 slices Toast * * 1 Egg * * Nutmeg and Salt—­2d. * * Total Cost—­8d. * * Time—­40 Minutes. * Cods’ roes are the best for this dish, but any roes will do.  Wash them well, cover with cold water seasoned with salt, and boil for half an hour, or longer if the roes are large.  Take them up and stand away till cold, then cut into slices about half an inch thick.  Make some tomato sauce by recipe given elsewhere; when it is boiling, season with cayenne, nutmeg, and salt; stir in the yolk of an egg, lay in the slices of roe, cover down until hot through.  Cut the toast into as many pieces as there are slices of roe, stand them in a dish, and put on each some roe.  Make the sauce very hot, pour it over, and serve at once.

MULLET AND TOMATOES

* 2 Mullet—­8d. * * 6 Tomatoes * * Bread Crumbs * * 1 teaspoonful Parsley * * Salt and Pepper—­2d. * * 1 oz.  Butter—­1d. * * Total Cost—­11d. * * Time—­30 Minutes * Fillet and slice up the mullet, season each slice with parsley, pepper, and salt.  Dip the tomatoes in boiling water, skim and slice them up.  Butter a pie-dish, lay in the slices of fish and tomatoes alternately.  Cover the top with bread crumbs and little pieces of butter.  Cover the buttered paper and bake in a moderate oven for half an hour; take off the paper, and serve hot.

AMERICAN FISH

* 1 Flathead—­1s. * * 1/2 pint Brown Sauce—­1d. * * 3 oz.  Fish Forcemeat * * 1 oz.  Dripping—­4d. * * Total Cost—­1s. 5d. * * Time—­30 Minutes. * Make a forcemeat and sew it into the fish.  Rub some dripping over a baking sheet, truss the fish into shape, and lay it on.  Rub the rest of the dripping on to a piece of paper, cover the fish carefully, bake in rather a hot oven for half an hour or longer, according to size; take of the paper, dish it, and pour round a nice brown sauce.  A fish forcemeat is made with 2 oz cold fish, 1 oz suet, 1 oz bread crumbs well mixed together, with some seasoning and an egg.