Scotch Woodcock

Hard-boil two eggs, take off the outer shells, and cut them up fine with a knife and fork in a basin with a couple of ounces of butter, add a tablespoonful of anchovy sauce (grocers'), and half a saltspoonful of cayenne pepper; spread the mixture on a large square of hot buttered toast, make the whole hot in the oven, and serve. Don't forget to shake the bottle first before pouring out the anchovy sauce.

Another method, and perhaps a more delicate method, is to make a rich anchovy toast with anchovies pounded with butter and spread over the toast thick and hot. Make a light omelet with three eggs and two ounces of butter (see Omelet), beating the whites separately; as soon as it sets pour the light omelet over the anchovy toast. Take care the toast is hot.

The best way to make Scotch Woodcock is to prepare a rich hot anchovy toast as above, and cover it with whipped cream.

Sea-Kale

The Sea-kale should be young and very fresh, or it is worthless. Wash it very carefully and boil in the ordinary way. (See No. 9.) Time, about twenty minutes. Serve on toast, keep the heads all one way on the toast. Butter sauce or white sauce should be served with sea-kale.

Semolina Pudding

Boil a quart of milk; sweeten it, and flavour it with lemon by rubbing some of the lumps of sugar on the outside of the rind of a lemon; add three tablespoonfuls of semolina. Stir till thick. Add one or more eggs according as it is wished rich. Pour into a pie-dish, and bake for about three quarters of an hour.

A little nutmeg can be grated over the top.

This pudding can also be made by using a quart of water in which a tablespoonful of Swiss milk has been dissolved, instead of milk. In this case, less sugar will be required.

Shad

Shad is a sea-fish very common on the continent, especially in Belgium, where, under the heading of "Alose" in bills of fare, it has often puzzled strangers, as shad is seldom met with in England. It is a cheap fish, exceedingly nice, resembling herring in flavour. When small, it is best grilled; when large - i.e., over two pounds in weight - it is best baked. Serve mustard sauce with it.

It can also, especially when large, be stuffed with veal stuffing. (See Veal Stuffing).

Skate

Boil two pounds of skate in the ordinary way (see No. 1), adding a teaspoonful of vinegar to the water, When done, drain it, and serve with black butter. The liver should be boiled separately for four or five minutes, and served with it. The liver is an important part. Time to boil the fish, about twenty minutes. Always serve black butter with boiled skate. (See Butter, Black).

Smelts

Clean the smelts by taking out the inside, but do not wash them. Wipe them clean, egg-and-bread-crumb them (see No. 20), and fry them (see No. 6), Smelts can be fried plain, simply being floured. Fried smelts make a nice garnish to large boiled fish, such as turbot and cod.