of a light brown, or enclose them first in thin paste and then fry
them. The roes of fish or the livers are particularly nice prepared in
this way.

* * * * *

FISH OMELET.

Shred finely any cold fish, season it, and mix with beaten eggs; make
it into a paste, fry in thin cakes like pancakes, and serve hot on a
napkin; there should be plenty of boiling butter in the pan, as they
should be moist and rich; there should be more eggs in the preparation
for omelets than for fritters.

* * * * *

SCALLOPED FISH.

Take any dressed fish, break it in small pieces, put it into tin
scallops, with a few crumbs of bread, a good piece of butter, a little
cream if approved, white pepper, salt, and nutmeg; bake in an oven for
ten minutes, or brown before the fire; two or three mushrooms mixed,
or an anchovy will be found an improvement.

* * * * *

ANOTHER WAY.

Break the fish into pieces, pour over the beaten yolk of an egg,
sprinkle with pepper and salt, strew with bread crumbs, chopped