Clean and scale some trout, whitings, or other small fish; cut off their heads and tails; put a few bits of butter in the bottom of a pudding-dish; lay in the fish, sprinkle with pepper and salt, and a good quantity of chopped green onions and parsley; then put in another layer of fish, seasoning in the same way. When the dish is full, pour over a glass of vinegar and a little mushroom-ketchup; cover the top of the dish with mashed potatoes, and put it to bake in the oven for an hour.

Fish Pudding

Pound some cold fish in a mortar with a few spoonfuls of broth; add a small lump of butter and some crumbs of bread; mix it with the yolks of four eggs, previously well beaten, and rub it through a sieve into a bason with the whites of the eggs also well whipped; put it into a souffle-mould and bake it in the oven.

A Yarmouth Recipe To Cook Bloaters

"There was never a herring spake but one, And he said, Toast my back before you toast my bone."

Partan Pie

Pick the meat after boiling out of the crab; clean out the shell and mix the meat with a little salt, pepper, a bit of butter, and, if too liquid, a few bread-crumbs; add three spoonfuls of vinegar, and put all into the shell again; strew a few bread-crumbs over, and set it before the fire or in the oven. Brown with a salamander; add a little cayenne, and serve.

Kedgeree

Boil a breakfast-cupful of rice twenty minutes, and four eggs ten minutes. Take any kind of cooked white fish; pull it in pieces; take care there are no bones left; chop the eggs very fine; add three or four ounces of fresh butter; season with salt and cayenne pepper (fresh green minced chilis are better). Beat the whole together, and serve as hot as possible. A little chutnee sauce eaten with it is a great improvement.