int of water. Stir
this on the fire till it boils. A few hard-boiled eggs, chopped up and
mixed in this sauce, would render the dish more acceptable.

No. 123. BAKED FISH.

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish,
the bottom of which has been spread all over with a little butter or
dripping, add a little vinegar and water, and, when procurable, some
mushroom ketchup. Season with chopped onions and parsley, shake plenty
of raspings of bread all over the top of the fish, and bake it in your
oven, or send it to the baker's.

No. 124. BAKED COD'S HEAD.

First, make some stuffing with one pound of bruised crumb of bread,
mixed with six ounces of chopped suet, two eggs, chopped parsley, onions
and thyme, and seasoned with pepper and salt. Put this stuffing inside
the cod's head, and place it in a baking-dish with two ounces of butter,
a gill of vinegar, and a pint and a half of water. Spread a little of
the butter all over the cod's head, and then a thick coating of
bread-raspings all over it; bake it for an hour in the oven. A few
oysters would be an improvement.

No. 125. BOUILLABAISSE SOUP.

Put the following ingredients into a saucepan to boil on the fire:--four
onions and six tomatoes, or red love-apples, cut in thin slices, some
thyme and winter savory, a little salad-oil, a wine-glassful of vinegar,
pepper and salt, and a pint of water to each person. When the soup has
boiled fifteen minutes, throw in your fish, cut in pieces or slices,
and, as soon as the fish is done, eat the soup with some crusts of
bread or toast in it. All kinds of fish suit this purpose.

No. 126. TO BOIL FISH.

Put the fish on in sufficient water to cover it, add a small handful of
salt, and, providing that the fish is not larger than mackerel, soles,
or whiting, it will be cooked by the time that the water boils. Yet it
is always best to try whether it requires to boil a little longer, as
underdone fish is unwholesome. Boiled fish requires some kind of sauce.
Try the following, viz:--

No. 127. PARSLEY SAUCE.

Chop a handful of parsley and mix it in a stewpan with two ounces of
butter, two ounces of flour, pepper and salt; moisten with half a pint
of water and a table-spoonful of vinegar. Stir the parsley-sauce on the
fire till it boils, and then pour it over the fish, drained free from
water, on its dish.

No. 128. ANCHOVY SAUCE.

Mix two ounces of butter with two ounces of flour, in a