her more if the oven is slow.

FISH SCALLOP.

I.

350. INGREDIENTS.--Remains of cold fish of any sort, 1/2 pint of cream,
1/2 tablespoonful of anchovy sauce, 1/2 teaspoonful of made mustard,
ditto of walnut ketchup, pepper and salt to taste (the above quantities
are for 1/2 lb. of fish when picked); bread crumbs.

_Mode_.--Put all the ingredients into a stewpan, carefully picking the
fish from the bones; set it on the fire, let it remain till nearly hot,
occasionally stir the contents, but do not allow it to boil. When done,
put the fish into a deep dish or scallop shell, with a good quantity of
bread crumbs; place small pieces of butter on the top, set in a Dutch
oven before the fire to brown, or use a salamander.

_Time_.--1/4 hour. _Average cost_, exclusive of the cold fish, 10d.

II.

351. INGREDIENTS.--Any cold fish, 1 egg, milk, 1 large blade of pounded
mace, 1 tablespoonful of flour, 1 teaspoonful of anchovy sauce, pepper
and salt to taste, bread crumbs, butter.

_Mode_.--Pick the fish carefully from the bones, and moisten with milk
and the egg; add the other ingredients, and place in a deep dish or
scallop shells; cover with bread crumbs, butter the top, and brown
before the fire; when quite hot, serve.

_Time_.--20 minutes. _Average cost_, exclusive of the cold fish, 4d.

WATER SOUCHY.

352. Perch, tench, soles, eels, and flounders are considered the best
fish for this dish. For the souchy, put some water into a stewpan with a
bunch of chopped parsley, some roots, and sufficient salt to make it
brackish. Let these simmer for 1 hour, and then stew the fish in this
water. When they are done, take them out to drain, have ready some
finely-chopped parsley, and a few roots cut into slices of about one
inch thick and an inch in length. Put the fish in a tureen or deep dish,
strain the liquor over them, and add the minced parsley and roots. Serve
with brown bread and butter.

353. SUPPLY OF FISH TO THE LONDON MARKET.--From Mr. Mayhew's work on
"London Labour and the London Poor," and other sources, we are enabled
to give the following table of the total annual supply of fish to the
London market:--

Description of Fish. Number of Weight of
Fish Fish in lbs
WET FISH.

Salmon and Salmon-Trout(29,000 boxes,
14 fish per box) 406,000 3,480,000
Turbot, from 8 to 16 l