* 3 Whiting—­1s. * * Pepper and Salt * * 1 1/2 oz.  Butter * * 1 Lemon—­2d. * * Total Cost—­1s. 2d. * * Time—­20 Minutes * Wash the whiting, dry them in a cloth, mix a little flour, pepper, and salt together, cover the fish thoroughly with this.  Butter a thin dish, lay the whiting in and put the rest of the butter over them in small pieces, and put them into a hot oven; baste constantly with the butter.  This must not be allowed to get black; it should be brown.  When the whiting are done, which will be in from fifteen to twenty minutes, according to the thickness of the fish, place them in a hot dish and pour the butter in which they have been cooked over them.

BROILED FISH

* 2 Mullet—­8d. * * 2 teaspoonful Oil * * Pepper * * Salt—­1/2d. * * Total Cost—­81/2 d. * * Time—­10 Minutes. * Split the mullet open and wash away the black substance from the bones, dry on a cloth, rub with oil and sprinkle them with pepper and salt, and leave them in a cool place for an hour.  Rub a gridiron with a piece of suet, and when it is quite hot put on the fish and broil it carefully, turning it two or three times whilst cooking.  Lay on a hot dish and rub over with a little butter.

To broil successfully a very clear fire is required, and it should be made up some time before it is wanted.  Broiling on a gas-stove is equivalent to broiling over a fire.

BOILED FISH

To boil fish properly it must never really boil; and in this lies the secret of success.  If it boils it has a watery, insipid flavour, and drops of pieces very often when it is taken out of the water.  The water must boil well before the fish is put in, and be seasoned with salt and a teaspoonful of vinegar or lemon juice; lay the fish carefully in, and bring the water to the boil again.  Then draw it away from the fire, cover down closely, and keep it just below the boil.  The time it takes to cook depends so much on the size and thickness of the fish that no hard and fast rule can be given; about ten minutes to every lb., will be sufficient.  It is always done when it begins to leave the bone.  Take it out of the water directly it is cooked, and if it is not wanted just at the time, cover it with a cloth and keep it hot.  Any kind of fish sauce can be served with it, such as plain melted butter, parsley, or egg sauce.

SALT FISH

To cook salt fish it should be soaked in cold water for twelve hours, then well washed in fresh water, scraped and cleaned.  Lay it in a fish-kettle, cover with cold water, then simmer very gently indeed for one hour and a half, according to the thickness of the fish.  It should be dished on a serviette, and garnished with sprigs of parsley and slices of lemon.  Send it to table with boiled parsnips and egg sauce.

DEVILLED SARDINES