Kromeskies may be made of any kind of cooked fish, lobster, or oysters, of game, poultry, or veal. Oyster kromeskies are much esteemed, and if made by the following recipe are not extravagant. The quantities given will make eight kromeskies, the oysters used being large and fat :- Strain the liquor of eight oysters and add sufficient cold water to make half a gill of liquor, which put into a stewpan with a heaped tablespoonful of fine flour, work this over a slow fire until it becomes a stiff paste, then put in half-an-ounce of fine fresh butter, and stir until mixed in. Take the stewpan off the fire and work in the yolk of an egg, a small teaspoonful of Burgess' essence of anchovy, a pinch of cayenne pepper and of salt. Great care must be taken to have this sauce, or, as it is sometimes called, panacle, very stiff, more like a firm pudding than a liquid sauce. When this is ready, break up the oysters, - the beard and hard white part having been removed, - with a fish knife, and mix them with the sauce. Spread it out on a plate to cool, whilst you prepare the bacon and butter. Have ready a piece of the fat of the back of fine large bacon, from which you can conveniently cut very thin slices. The bacon must have been previously boiled for twenty minutes and be quite cold before cutting into slices as thin as a wafer. Put a heaped tea-spoonful of the oyster mixture on a slice of the bacon, roll it over in the shape of a cork, and, having made the whole number, let them remain whilst you prepare the following batter :- Mix gradually two large tablespoonfuls of fine flour with four of cold water - take care to keep this perfectly smooth - mix in a tablespoonful of oil or dissolved butter, the yolk of an egg, and a small pinch of salt. When ready to use, beat up the white of the egg to a strong froth, and stir it lightly into the batter. Have ready a small stewpan of hot fat. Care must be taken to have it of the right temperature, if too hot it causes the batter to fly off, and if not hot enough will sodden the kromeskies. When the fat is ready, dip each kromesky in the batter, take it out in a tablespoon, and dip it with the batter in the spoon into the fat. It will take less than a minute to cook, and when done will be a nice light golden brown. Put it between paper to absorb any grease clinging to it. Remove with a pierced spoon any little pieces of batter remaining in the fat, and finish the whole of the kromeskies in the same manner. If preferred two, or more, may be fried at one time, but in the long run nothing is gained by so doing. When all are done, place them on an ornamental dish paper, and serve quickly. Garnish with fried parsley.

If it can be procured without too much expense, calf's udder is preferable to bacon for wrapping the kromeskies; if the latter is used it must be remembered that it ought to be so thin, and of such fine quality, as almost to melt away in the frying. A well prepared kromesky will not be greasy or taste of the bacon, but be, as it is now sometimes called, a veritable "angel on horseback".

A quarter of a pound of chopped chicken, game, or veal will make about the same quantity of kromeskies as the oysters. Add a few minced button mushrooms, a little ham, shred parsley, or any suitable flavouring. The sauce can be made of good white stock, mushroom liquor, or water, and in the latter case be made sufficiently tasty with pepper and salt.

The frying batter will be suitable for any fish or meat dish, and for apple or orange fritters.

Fried Bread Cases

Cut the crust as thinly as possible from a French roll, which divide into two parts. Trim the ends of each piece, and they will stand like a basket, and be of the same height and shape. With a round cutter mark an incision in the centre, and with a knife carefully take out as much crumb as possible without making holes in the side or bottom, the object being to make a neat case which, when fried, will contain either minced meat, curry, or stewed fruit. When the cases are prepared, fry them as directed for fried bread (p. 97).

If preferred, a small tin loaf may be prepared in exactly the same manner as the roll, or pieces can be shaped from a household loaf.