flour and butter, and cook five minutes. Mash and season enough hot
boiled potatoes to measure two cups, add the sauce and the fish and beat
well with a fork. Shape in small cones, set on a butter pan, brush with
melted butter and scatter fine bread crumbs over. Set in oven to brown.


~CODFISH HASH~--Take a cup of cooked cod, pick in pieces and soak in
cold water for twelve hours. Boil some potatoes and add them to the
finely chopped fish, a little at a time. Put in a saucepan with some
butter and stir. Let it cook gently.


~FINNAN HADDIE FISH CAKES~--The finnan haddie parboiled with an equal
quantity of mashed potatoes, season with melted butter, salt and pepper,
add a beaten egg, and mold into cakes.


~FISH, EAST INDIA STYLE~--Peel two medium-sized onions, cut into thin
slices. Put in a stewpan with a small lump of butter and fry until
lightly browned. Pour over them some white stock, judging the quantity
by that of the fish; one ounce of butter, little curry powder, salt,
lemon juice, a little sugar, and cayenne pepper. Boil the stock for
fifteen or twenty minutes, then strain into a stewpan, skim and put in
the fish, having it carefully prepared. Boil gently, without breaking
the fish. Wash and boil half a cup of rice in water, and when cooked it
should be dried and the grains unbroken. Turn the curry out on a hot
dish, garnish with croutons of fried bread. Serve hot, with the rice in
separate dish.