530 parsley

A large haddock may be cooked in the same way.Cod boiled cod left from the previous day’s dinner, take away the skin, carefully remove the bones, and separate the flakes without breaking them much. Butter a flat dish, put in alternate layers of the fish and sauce, sprinkling each very lightly with grated cheese, seas one a with a few grains of cayenne. On the top layer strew rather thickly brown bread crumbs or raspings, with here and there very small pieces of butter, and put it in the oven long enough to get thoroughly heated. Serve with a border of potato or rice croquettes, or, if something plainer is preferred, a border of mashed potatoes laid on before the dish is put into the oven. pounds of cold boiled cod, and break it into flakes. Have an ashet with a mashed potato border round put the smallest of the flakes in the bottom, and the largest on the top, building it high in the centre. Have a sauce made as follows Knead with a knife two ounces of butter into two ounces of flour, put it on in a pan with half a pint of cream or good sweet milk, and the same of fish stock, and stir till it boils ten minutes. Have four eggs boiled hard, shell and mince two of them fine add to the sauce, stir together, and pour it equally over; the cold fish. Cut the other two eggs in thick slices, and each slice in four, sprinkle some lobster roe over the sauce in the form of a -f put the pieces of egg over the roe about an inch apart, and all round inside the border, on the top form a star or cro with boiled beetroot and small sprigs of parsley in between the eggs and beetroot then put it on a hot plate, let it just come to the boil,; and serve on a folded table-napkin. This is a most excellent and economical way of using up cold cod. some haddocks, take out the inside, cut them open considerably below the vent wash them well, but do not scrape the skins cut off; the point of the tail, take out the eyes and gills,; put in some salt into the bodies, let them lie until next day, then put them upon a fish heck or a wooden rod put through [the eyes hang them in a |cool place in the air after which they; may be either boiled or broiled, taking; off the heads ana skins. skin, and fillet the number of ordinary-sized haddocks required, allowing a fillet for each person sprinkle a very little salt on the inside of each, and form; mto neat rolls, beginning at the head part of the fish. Place them in an enamelled pudding-dish just large enough to hold them, back part uppermost, then cover with a piece of clean paper, and put another dish of the same size on the top. Have a fish pan with boiling water in it to the depth of about an inch put an open ring or hoop in the middle, on which place; the dishes containing the fillets, put on the cover of the pan, and steam for about half an hour. Serve with oyster, Dutch, anchovy, or plain butter sauce, either poured over the fillets or separately in a sauce tureen. The scraps of the fish should be used to make stock, which, with the liquor which comes from the fillets in the proce of cooking, goes to make any of the sauces. their tails through their eyes, boil, and dish them upon a napkin, garnish w rith parsley and fried roes, and serve Stewed with shrimp Haddocks sauce (see with SHRIMP Brown SAUCE). Sauce. —Take skin and bone them into neat fillets, put on the heads, bones, and fins, with two sliced onions, a little whole black pepper and cayenne, cover with cold water, let them boil for twenty minutes, and strain through a sieve. Brown two ounces of butter in a stew-pan, with some flour, brush the fillets over with beaten egg, put them in and brown them on both sides, then add the stock, along with one tablespoonful of ketchup, the same of Chili vinegar, and simmer for fifteen minutes. Place the fillets round the dish, pour the sauce into the centre, and garnish with parsley. PEARS' CYCLOPAEDIA. 531 in a dish few it. and Sprinkle drops put a of layer over lemon the of juice. filleted fish a little haddock, Cut pepper some sole, arid tomatoes or salt plaice and m slices and put a layer of these next, adding a little more pepper the dish anil hy salt. putting Kill a the good pie-dish layer in of this bread way, crmnbsim finishing the top, with a few tiny pieces of butter here and there. Bake from thirty Haddocks to forty minutes. witU Cakes and. Fillets of Oyster Sauce.—Take four ordinary;sized haddocks; clean, and let them lie amongst a little salt for about twelve hours, then skin and split up the back on each side of the bone, in order to divide them rntwo; after which turn neatly, arid roU them up, then place the rolls in a baking-dish that will just hold them, with a morsel of butter on each; cover first with paper, then with another dish of the same size, and put them in the oven for half an hour. Take the remaining fish and mince down,.with two ounces of marrow, a little grated it bread, a few grains of cayenne, and moisten with an egg, roll out to a quarter of an inch thick, cut into small cakes about the size of an egg-cup, and fry in boiling fat. Have a browned potato border round and the dish on which they are to go to the table, oyster sauce prepared with a tin of oysters, pour in the sauce first, then place the rolls neatly above, sprinkling pounded crab or lobster roe on the top of each; place the fish cakes between them, and small sprigs of parsley alternately. Fish Balls.—After removing the fillets from haddocks for a separate dish, carefully scrape away every morsel of fish left on the heads, bones, etc. Mince it finely, then add some bread crumbs, a little finely minced suet, parsley, and a few sweet herbs moisten with a little beaten egg and a little stock, season; with pepper and salt, form into balls, roll in bread crumbs, and fry in boiling fat, drain for a minute in the oven, and serve piled up on a napkin. These balls make a nice breakfast dish, or they may be served round a dish of fish as a garnish, or as a garnish for fish soup; if for the Plain last, let Way them be to made Fry very Small small. Haddocks. (Very Savoury).— lean, scrape off the scales, and trim the number required sprinkle a little salt on both inside and out and let them; lie for about two hours, then wipe with a cloth to absorb the moisture, sprinkle slightly with pepper, coat them with flour, after which shake them, so that what is loose may fall off. Have a common frying-pan, with three ounces of dripping quite hot, put in the fish, shake the pan a little at first, or move them gently with the fish slice, let them fry for eight minutes, then turn and cook the same time on the other side. Serve hot, garnished with parsley. Fillets of Haddocks a la Royale.—Skin and fillet two ordinary-sized haddocks, divide each fillet in two or three according to the size of the fish, and put them into a basin. Mix two tablespoonfuls of salad oil with two tablespoonfuls of vinegar, a few sprigs of parsley, two bay leaves, and a little pepper and salt. Pour this mixture over the fillets, and let them remain in it about two hours. When wanted wipe them with a clean cloth, dip them in frying batter and fry in boiling fat. Put them in the oven a minute to drain, dish in a circle, the one overlapping the other, with the following sauce in the centre:—Work one ounce of butter into one ounce of flour, put it on in a saucepan, let it melt, add one gill of milk, and stir carefully till it boils, then add one gill of fish stock, and let it boil five minutes. Take it off the fire, add half an ounce of butter, let it melt, then one de ert-spoonful of finely-chopped parsley and one tablespoonful of spiced vinegar. Stir till quite hot without allowing it to boil.To Fry Haddocks or Whitings on Wire Drainer.—Have the number required carefully cleaned and slightly salted for two hours, then trim and skin them, taking care not to break the under skin, or handle them too much. Put the tail through the eyes, dip them in well-beaten egg, then roll in bread crumbs, and place them on the wire drainer. Have a stew-pan, which will just hold the drainer^half filled with ooiling dripping put in the drainer with the fish on it, and let them boil; till they become a golden brown, then take them out and place them before the fire, or at the mouth of the oven, for a few minutes, to drain the fat from them. Serve very hot on a napkin, and garnish with parsley and cod roe. Fillets of Haddock in Custard.—Sprinkle fillets of haddock, sole, or plaice with lemon juice, pepper, and salt. Roll them up and put them in a buttered pie-dish. Beat an egg till light and frothy, add to it a little salt, white pepper, and grated nutmeg, and a small teacupful of milk. Pour this custard over the fish and bake it in a moderate oven from twenty to thirty minutes. Fried Fillets of Haddocks.—Clean, skin, and fillet two fresh haddocks rather above the medium size, cut each fillet into three pieces, first flour% them, then dip them in, or brush them with beaten egg, and coat them with fine fresh bread crumbs. [Another way, which is le expensive, looks as well, and is quite as good, is to make a very thin batter of flour and inilk into which dip the fish, then coat with bread crumbs, thus saving tne eggs.] A short time before serving place them on a wire drainer, and fry them in boiling fat to a nice golden brown with a crisp surface, put them in the oven a minute to drain the fat from them, and serve on a napkin garnished with parsley. They are usually served without sauce, but if desired, plain butter sauce with a little chopped parsley in it is the most appropriate. One haddock makes a neat dish for a small party of four by skinning the head, coating and frying it with the fillets, placing it in the centre and arranging the fillets neatly round it. To Boil Turbot.—Have a good turbot, lay it in salt and water for a little, scrape and wash it well, make a deep cro cut upon the back, which prevents the skin from breaking on the breast. Have a large fish kettle of boiling water ready, with a good deal of salt lay in the fish upon the back, boil it slowly for twenty five minutes, with the cover off. If the fish is very large, it will require half an hour; when done, draw up the drainer, place it acro the pan, cover it up with a dry cloth to keep the steam in, dish it upon a napkin and garnish with parsley and pounded lobster or crab roe. Serve with lobster sauce in a tureen. To Broil Mackerel.—Clean them well, split them and take out the bones, wipe them with a dry cloth, rub them over with butter, and sprinkle them with salt and pepper butter a piece of paper, put the paper round them, lay; them upon the gridiron on a clear fire they will take twenty-five minutes to broil. Dish upon; a napkin, fold them together, so that they may appear whole, and serve them with minced parsley and butter. To Crimp Skate.—Take a good female skate, which is the best after it has been in salt and water, cut thin round the; edge of the skate, hang it up, and when dry take the skin off both sides lay it in cold water and a little vinegar for one hour; then with a sharp knife cut the skate from the one side; to the other, making the slices about an inch and a half broad cut four or five slices, roll them up in a round ring, and; tie them with a bit of tape put them in the fish-pan, in boiling water, a little salt,; and boil them fifteen minutes. Before dishing, cut off the tape, and put the largest roll in the centre with the others around it, garnish with parsley, and serve with shrimp or anchovy sauce. Stewed Skate.—Clean and skin the skate as above, and cut it into square pieces. Make a stock of the skin and spare piece of the skate, put it on with a little stock if you have it, add two onions sliced, a few sweet herbs, boil until you have all the substance extracted, and strain. Take a stew-pan, put in about three ounces of butter, brown it, shake in some flour, shake the pan to keep it from burning, till it becomes a fine light Drown. Have the pieces of skate brushed over with a beaten egg, lay them in the stew-pan, brown well on both sides, pour in the stock, shake the pan well to prevent the flour from falling to the bottom add a little spiced vinegar and cayenne, let it boil for fifteen minutes, and add twelve fish balls (see FISH BALLS). When wanted, make the dish very hot, place the skate in a circle, pour in the sauce and balls into the. centre, and garnish with parsley. To Boil Salmon.—Put as much boiling water into a fish-nan as will cover the salmon, add to it salt till you find it strong enough to float an egg, then put 532 in the salmon, and, as it conics to the boil, skim it carefully. If a whole fish, it will require to boil for half an hour if in slices, only twenty minutes. There are a; variety of sauces with which salmon is usually served, such as lobster sauce, shrimp, parsley and butter, and Dutch, but the most suitable are mayonnaise, tartar, or a little of the water in which it has been boiled, with a little vinegar and chopped parsley in it. Sliced cucumber is usually served on a separate plate with boiled salmon. To Boil a Grilse whole.—Have the grilse cleaned in the usual way, and shape in the form of the letter S, which is done:—Fasten with a packing needle and white cord as follows the end of the cord round the tail, then pa the needle through the middle of the fish, then through the head put it on in a fishpan with a drainer in aroiuch boiling; water as will just the cover boil it skim; add carefully three handfuls if a large-sized of salt; when fish, boil it comes twenty to five minutes, and lift it; carefully out of the water with the drainer. Have a table-napkin neatly folded, on which place the fish with the back up, cut the cord and draw it out gently. Garnish with sprigs of green parsley and lobster roe previously dried and pounded. The roe is sprinkled along the back and down the sides, to Cold imitate Salmon as nearly as for po ible Wedding the bone Breakfasts of the fish. or Evening Parties.—For a party of thirty have a head cut weighing about twelve pounds, clean in the usual way, and with a sharp-pointed knife cut up the back to the mouth, then down the other side, dividing equally in two. Put it on in a fish-pan with drainer, cover with boiling water, to which add two handfuls of salt, when it comes to the boil skim carefully, and boil twenty minutes, then take it out of the water and place it on two large ashets with the skin side up, pour a little of the water over each piece, and let them stand till cold, then skin carefully and place them on the two ashets on:—Knead which they are to be served. Make a sauce as follows eight ounces of the finest salt butter into six ounces of flour, add one pint of cream, one pint of the water in which the fish was boiled, and half a pint of vinegar put it in a stew-pan on a slow fire, and stir carefully till; it comes to the boil, then pour it equally over each piece of fish, and garnish with sliced cucumber cut into stars and other forms, lobster roe, parsley, and aspic jelly. If liked, the fish may be coated with mayonnaise sauce instead of the above, and ornamented in the same way. To Broil Salmon.-Cut the slices from the thickest part of the fish; butter a piece of paper, put in the slices, broil them over the fire for fifteen minutes, take off the paper, dish them on a napkin, and garnish with parsley. Salmon dre ed in this way may be put round To salmon Kipper boiled Salmon.—Cut in slices. Serve with shrimp sauce. the fish up the back and take out the bone. Wipe it clean with a wet cloth, then with a dry one. Lay it upon a large dish then cover it over with salt and half an ounce of saltpetre,; and a handful of raw sugar. Put a large dish over it, and a heavy weight let it lie twenty-four hours, then take it out and draw; it through cold water, tighten the back with wooden skewers, and hang it up to ary where the To sun Pickle will not strike Salmon.—Cut upon it. the salmon into slices, boil it as for eating; take it out and let it stand till cold. Take one English pint of the liquor in which you boiled the salmon, half an ounce of whole black pepper, quarter of an ounce of allspice, and boil for fifteen minutes. Lay the salmon into a deep $ish, and pour the pickle over it add a little salad oil, cayenne pepper, and cover it; closely. It will keep any length of time. Fried Smelts.—Take the number required, and see that they are perfectly fresh, as by keeping too long the flavour peculiar to them will be lost. Do uot wash them, but draw the gills out very carefully and wipe with a cloth, handling them as gently and as little as po ible, dust with flour on both sides, draw through beaten egg, and coat with fine fresh bread crumbs. Place them on a wire drainer, and fry in boiling fat to a light golden brown, after which lift the drainer Avith them on it, and put it in the oven only long enough to drain the fat from them. Serve cro - wise on a folded napkin, and garnish with parsley. Shrimp, Dutch, or lobster sauce may be served with them in a sauce-tureen if desired. Fried Soles.—Take the skin off both sides Beat up one egg upon a plate take the fish by the eyes and draw it through the; egg, coat Avith bread crumbs, and fry in boiling fat. When they are a fine light brown, lay them upon the back of a sieve before the fire. Dish them upon a napkin, garnish Avith parsley, and serve with shrimp sauce. Fillets of Soles Fned.-Take the skin off both sides, bone them, cut each sole in four by cutting up the centre the long way, give them one tAvist, dip in egg and bread crumbs, ana fry in boiling fat. Dish upon a table-napkin in two rows, garnish with parsley and sliced cucumber, and serve with Dutch, shrimp, or lobster sauce. Sole with Water Souchet.—Clean the sole, take off the dark skin, and put it on a gratin dish. Put on to boil small pipes or strips of carrot and turnip in fish stock. When ready, pour it over the fish, add a little picked parsley and about half a gla of sherry. Put another dish on the top, and bake in the oven from twenty to twenty-five minutes. Serve with brown bread and butter. Haddock may be cooked in the same Avay, giving it about fifteen minutes in the oven. Sole a. la Cardinal.— Fillet a sole neatly and sprinkle over each piece of fish a little lemon juice, pepper, and salt. Roll the fillets up and lay them on a Avell-buttered baking tin. Cover them with a piece of buttered paper, and bake them from ten to fifteen minutes. While the fish is baking make the following sauce:—Melt in a sauce-pan one ounce of butter and stir into it one ounce of flour. Mix till quite smooth, and then add gradually half a pint of milk or fish stock. Stir the sauce continually until it comes to the boil, and allow it to simmer for three minutes, that the flour may be thoroughly cooked. Draiv the pan to the side of the fire and add a quarter of a teaspoonful of salt, a pinch of white pepper, one teaspoonful of Avhite vanegar or lemon juice, and a few drops of carmine. "When the fish is ready arrange the fillets neatly on a hot dish and pour the sauce over them. It ought to be thick enough to coat the fish nicely. Sole a.U Gratin.—Butter a gratin dish rather thickly Avith about two ounces of butter, then spread over it a very small onion finely minced, a little parsley also finely minced, a feAv chopped mushrooms, and some brown bread crumbs. Cleanse, skin, and trim a sole, lay it on the dish, strew a little more parsley and bread crumbs over it, put in a few small bits of butter and some button mushrooms neatly arranged, pour in about it one gla of sherry, the same of ketchup, and a feAv drops of the e ence of anchovies. Bake in the oven twenty-five minutes. It must be sent to table on the dish on Avhich it is cooked. A whiting may be done in the same way, giving it fifteen minutes in the oven. Fried Whitings.— Skin and put the tail through the eyes, dip in egg and bread crumbs, and fry in boiling fat. If required for a top dish, they may be dished in the form of a pyramid, by having a napkin folded on the dish on Avhich they are to be sent to table. On it lay first eight, four on each side of the ashet, Avith their heads meeting, above them place three, next tAvo, and on the top one, and garnish Avith parsley. Fried Whitings, No. 2.—Skin and turn the tail up the back, pin it, dip them in egg and bread crumbs, and fry them in boiling fat. Fold a napkm on the ashet on Avhich they are to be sent to table, then place a pudding-dish on it bottom up, cover Avith another napkin, place the Avhitings all round with the heads up, and garnish Whitings A\ rith parsley. au Gratin.—Clean^ Fillets of skin, and fillet six medium-sized whitings, roll up each fillet neatly, and place them on a gratin dish, preAnouslv spread rather thickly Avith butter, sprinkled lightly w ith finely-minced onion and parsley, and coated OA*er Avith bread raspings. On the top of each fillet strew a very little of the finely-minced onion.and parsley, then a coating of bread raspings, and a small piece of butter. Cut into small pieces a feAv tinned mushrooms, streAV them over the top, pour in about the fillets one wine- gla ful of ketchup, the same of sherry, ant! cook in tho gravy oven for about twenty minutes. It is better to use a mouth, white fire-proof china dish for this, _ as the fish must be Fish.—Toast served on the dish on which they have been cooked. Fillets of haddocks or soles may be done in the same crusts mortar, "'Boiled Dried Fish.—Cut the fish down into This pieces above tour inches square, put them in cold water bread for a night wash them well, ana brush the skin with a and brush put; them in a large stew-pan, and cover with cold water;; put them upon the fire and let them just a come to the boil then set them upon the side of the and fire to simmer for; three hours pour out the water, and strainer then cover them again with boiling; water set aside to let simmer again for two hours, and have some; hard-boiled it eggs ready. When wanted, dish the fish upon a napbreak kin, slice the eggs, garnish with them EGG and parsley, SAUCE). and earthenware serve with egg sauce in a tureen (see It Fislx Pudding.—Prepare dried fish exactly the in same way as the above take as many pieces as you think will be required; take off the skin, and pick out the bones and beat them; in a mortar have some potatoes mashed, mix the fish and potatoes,; adding four ounces of butter, a little cream, and two teaspoonfuls of mustard beat them all up together, place them upon a square; dish, and trim them up neatly. With the back of a knife mark cro wise, in the form of a aiamond put some small bits of butter upon the top peel brown them; in the oven or before the fire, and serve either with Fish egg sauce. Pudding (Another Way).— » one and let Return skin two raw fresh haddocks, pound them in a mortar, of and rub through a wire sieve then put the fish again hot into the mortar, with two eggs,; a little parsley, ana an and onion cut small, some white pepper and salt, a teacupful of bread crumbs, and tour ounces of marrow. pick Pound all well together, put it into a shape, and let it take steam one hour. fuls Potted Herrings.—Take herrings perfectly sugar. fresh, and clean them well, but do not wash them cut hot off the heads and fins and take the bones out strew; them over with salt and pepper, and a slice of an; onion boiled nicely minced to each roll them up tightly, pack them in in a jar, and pour over; them in the proportion of a pint pounded of vinegar to two of water, with half an ounce of whole cupful black pepper; tie over the jar apiece of bladder or it paper, and bake them in the oven for an hour take off comes the cover when they are cold, and pour over; them a turkey. little cold vinegar and tie them up. chickens. Potted Herrings (Another Way).— lean the herrings very carefully, cut off the heads, fins, and cut tails. Take out the bones, and sprinkle each fish with an flour, pepper, and salt. Roll them up and lay them white side by side in a pie-dish. Pour over them three or two four tablespoonfuls of vinegar and bake them for forty minutes. To Fry Trout.—Carefully dean, scale, and wash the fish season them lightly with pepper and salt, and roll them; in dry oatmeal. Melt a little dripping in a frying-pan, and, when it is quite hot, lay in the fish. Fry them from six to eight minutes according to the size of the trout, browning both sides equally. Fresh Herrings.—Scrape and clean them, then wipe them well, but ao not wash them rub them over with melted butter, dredge them with very; small crumbs of bread, and broil them upon a gridiron. Serve them with white sauce made of fresh butter, pepper, vinegar, mustard, and salt. To Pickle Oysters.—Take many as of the best oysters as you wish to pickle; put them upon the fire in a stew-pan in their own liquor, shake them occasionally when the liquor boils, take them off and drain through; a sieve let the liquor settle, and pour off the clear part, and; put it on to boil, with half an ounce of whole black pepper, a little allspice and salt, and boil it fifteen minutes put in the oysters and let them boil one minute, then put; them into a jar and let them stand till To cold, Prepare and tic them Crab up. or Lobster Roe for Garnishing.—Wash the roe carefully in cold water, put it on in boiling water for five minutes, then take it off and break into small pieces, dry it slowly in a hot pre or on the end of a hot plate until it becomes crisp; then pound it in a mortar, and sift through a fine strainer. Put aside for use in a bottle with a wide To Prepare such as an old Bread pickle Crumbs one. for Frying and dry on the hot plate all the old and pieces of stale bread, then pound them in a and sift through a fine sieve or gravy strainer. is an economical way to use up any left pieces of or crusts, and suitable for frying fish of any kind, wiH keep good for a long time in a dry place. To Clarify Dripping.—Put the dripping on in stew-pan, and as it comes to the boil skim carefully, let it boil five minutes, then pour through a gravy into a large basin half filled with boiling water it stand till set into a firm cake on the top, then take off and scrape away the sediment from the bottom the cake of fat in pieces, put them into a clean jar, and put it on the hot plate to melt. may be kept for any length of time after this proce a cool dry place. SAUCES. Apple Sauce.—Take six good baking apples, and cut them in four, take out the core put them in a bra or enamelled pan, with a little; water them boil to a pulp, and pre through a sieve. to the pan with one ounce of butter, two ounces* sugar and a little lemon juice; stir well, and serve in a sauce-tureen. This is always served with goose roasted pork. XVIint Sauce.—Take twelve stalks of green mint off the leaves, wash well mince them very small, a small teacupful of vinegar,; add two tablespoon of raw sugar, and mix them well to di olve the Serve in a sauce-tureen, with roast lamb, either or cold. White Sauce.—To make white sauce for a turkey, take one breakfast-cupful of cream, mix two tablespoon fuls of flour till very smooth, a little mace, nutmeg, and salt add a breakfast of the water in which the turkey; was boiled, put on the fire, stirring all the time till it boils and be very thick and smooth; then pour it over the This sauce may be served with boiled fowl or Sauce.—Wash Celery two large heads of celery, the white parts in half-inch lengths, put them on in enamelled pan with equal measures of milk and stock, and boil till tender. Put on in a sauce-pan ounces of butter with the same of flour, let it melt, stirring it well with a wooden spoon, drain the celery, add the milk and stock to the butter and flour, and continue stirring; let it boil about ten minutes, if too thick add a little more white stock, then add the pieces of celery, half a gill of cream, and season with white pepper, salt, and grated nutmeg, after which it must not De allowed to boil. This sauce is very much liked with boiled or braised turkey, and the quantity given here Bread will be Sauce.— found sufficient for one. Boil in a pint of water a thick slice of bread, a minced onion, ana some white pepper. When the onion is tender pour off the water, picx out the pepper-corns, and rub the bread through the sieve, then put it into a pan with half a pint of cream, a pat of Bread butter, and Sauce. a little salt, No. stir 2.—Boil till it boils, one and pint serve. of good milk, pour it over a breakfast-cupful of bread crumbs, in a basin, and cover it with a plate let it stand one hour, and pre through a sieve. When; wanted, put it into a small sauce-pan if too thick add a little cream to it, a little nutmeg,; two drops of the e ence of cloves, and a little salt, let it boil one minute, and serve in a sauce-tureen. Bread Sauce, No. 3.—Boil for ten minutes in a pint of white stock one onion, with two cloves stuck in it, and one blade of mace. Strain this into a basin on a breakfast-cupful of bread crumbs, cover with a plate and let it stand. When wanted, put it on in a clean sauce-pan with one gill of cream, a little white pepper and salt, stir till it boils, and serve in a sauce-