and beat them well together.
Put the mixture in a mould and steam, turn out, and garnish with
parsley. Tomato sauce is nice poured round the mould when turned out.
The fish should be about twice the quantity of the bread.

TOMATO SAUCE.

Six tomatoes, two ounces butter, one half ounce flour, one half pint
stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the
tomatoes in a pan and pour over them the stock, add salt and pepper.
Place the pan over the fire and cook all slowly for half an hour. Place
a wire sieve over a basin and rub the tomatoes and stock through the
sieve. Melt the butter in a saucepan, add the flour stir well together,
pour over the tomatoes and stock and stir all over the fire till
boiling, when the sauce is ready for use. Tinned tomatoes do not take so
long to boil.

FISH SCALLOP.

MISS RUTH SCOTT.

Remains of cold fish of any sort, one half pint of cream, one half
tablespoonful anchovy sauce, one half teaspoonful made mustard, one half
teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the
ingredients into a stew pan, carefully picking the fish from the bones;
set it on the fire, let it remain till nearly hot, and stir
occasionally. Then put in a deep dish, with bread and small bits of
butter on top; put in the oven till nearly browned. Serve hot.

FISH PIE.

MRS. ANDREW THOMSON.

Boil one haddock, take the best part of the fish, one pint of milk and a
piece of butter as large as an egg, half a cup of flour, two yolks of
eggs, stir together, and then mix well with the fish. Put in a pudding
dish, and take a half cup of bread crumbs, half a cup of grated cheese,
put in the oven for ten minutes, salt and pepper to taste.

POTTED HERRINGS.

MRS. DAVID BELL.

Scale and clean fresh herrings, then taking the fish by the tail you can
easily remove the backbone drawing it towards the head. The smaller
bones will melt in the vinegar; remove the heads and roll each fish up,
tail end inside, and wind a thread round each roll, lay them in the
vessel they are to remain in till used, a stone earthernware crock is
best. Make scalding hot with spices as much vinegar as will cover them,
pour it over the fish and keep them hot about the stove for about an
hour, when they will be well cooked through; do not let them boil or
they will break. Keep in a cool place. Spices: whole white pepper, whole
allspice, and a blade of mace if it is liked.

LOBSTER CUTLETS.