a layer of bread
crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish
is quite full. You may form a covering either of bread crumbs, which
should be browned, or puff-paste, which should be cut into long strips,
and laid in cross-bars over the fish, with a line of the paste first
laid round the edge. Before putting on the top, pour in some made melted
butter, or a little thin white sauce, and the oyster-liquor, and bake.

_Time_.--If made of cooked fish, 1/4 hour; if made of fresh fish and
puff-paste, 3/4 hour.

_Average cost_, 1s. 6d.

_Seasonable_ from September to April.

_Note_.--A nice little dish may be made by flaking any cold fish, adding
a few oysters, seasoning with pepper and salt, and covering with mashed
potatoes; 1/4 hour will bake it.

FISH CAKE.

258. INGREDIENTS.--The remains of any cold fish, 1 onion, 1 faggot of
sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities
of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg,
bread crumbs.

_Mode_.--Pick the meat from the bones of the fish, which latter put,
with the head and fins, into a stewpan with the water; add pepper and
salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop
the fish fine, and mix it well with bread crumbs and cold potatoes,
adding the parsley and seasoning; make the whole into a cake with the
white of an egg, brush it over with egg, cover with bread crumbs, and
fry of a light brown; strain the gravy, pour it over, and stew gently
for 1/4 hour, stirring it carefully once or twice. Serve hot, and
garnish with slices of lemon and parsley.

_Time_--1/2 hour, after the gravy is made.

BOILED FLOUNDERS.

259. INGREDIENTS.--Sufficient water to cover the flounders, salt in the
proportion of 6 oz. to each gallon, a little vinegar.

_Mode_.--Pat on a kettle with enough water to cover the flounders, lay
in the fish, add salt and vinegar in the above proportions, and when it
boils, simmer very gently for 5 minutes. They must not boil fast, or
they will break. Serve with plain melted butter, or parsley and butter.

_Time_.--After the water boils, 5 minutes.

_Average cost_, 3d. each.

_Seasonable_ from August to November.

[Illustration: FLOUNDERS.]

THE FLOUNDER.--This comes under the tribe usually denominated
Flat-fish, and is generally held in the smallest estimation of
any among them. It is an inhabitant of both the seas and the
riv