Required: One pound of fresh haddock or whiting.

Quarter of a pound of suet.

Two ounces of white crumbs.

Quarter of a pint of fish stock or milk.

Two eggs.

Two teaspoonfuls of chopped parsley.

Salt and pepper. (Sufficient for six.)

Remove all skin and bone from the fish, chop the flesh finely, then pound it in a mortar with the suet and crumbs.

Next rub these ingredients through a wire sieve, then add the parsley, fish stock, and beaten egg, and season the mixture carefully. Thickly butter some small dariole moulds, and press the mixture into them. Twist a piece of greased paper over the top of each, put them in a stewpan with boiling water to come half-way up them, put the lid on the pan, and let them steam gently for about three-quarters of an hour. Then turn them carefully on to a hot dish, wipe being handed to each person them gently over with soft paper to remove all grease, and pour over some shrimp sauce.

Fried Whitebait. These tiny fish are served piled up on a napkin garnished with pieces of lemon, thinly cut brown bread and butter

Fried Whitebait. These tiny fish are served piled up on a napkin garnished with pieces of lemon, thinly cut brown bread and butter

For the sauce :

One ounce of butter.

Half an ounce of flour.

Quarter of a pint of milk.

Quarter of a pint of fish stock.

One bay-leaf.

Half a small onion.

A little lemon-juice.

Two tablespoonfuls of shelled shrimps.

Salt and pepper.

Melt the butter in a saucepan, stir in the flour smoothly. Stir these ingredients for a minute or two over a slow fire to give the sauce a glazed appearance, then add the stock or milk, and stir over the fire until the sauce boils, add the bay-leaf, onion, and about half a teaspoonful ,of lemon-juice. Let the sauce simmer gently for ten minutes, then strain and add to it the shrimps and salt and pepper to taste. Pour it over the fish darioles, and serve.

Cost, from is. 2d.