Miss Leslie's New Cookery Book. Leslie Eliza

of the last. Fill the body of the fish with this stuffing, kept in by tying round the fish, carefully, a white cotton cord, or tape, so as to confine it in several places. Lay bits of fresh butter over the outside, at equal distances. Place the fish on a trivet, in a bake pan, and pour round it a pint of wine and water mixed. Baste it with this frequently while baking. It will require at least an hour in a quick oven. If the basting does not leave sufficient gravy, add half a pint more of wine mixed with a little hot water.

      When you have taken up the fish, keep it hot while you are finishing the gravy, which you should thicken and enrich by stirring in smoothly a piece of butter mixed slightly into a paste with flour, and seasoned with grated nutmeg. Serve up the gravy in a sauce-boat, and lay slices of lemon along the back of the fish, having, of course, removed the string that was wound around it to confine the stuffing. Send to table with the baked fish, a dish of potatos mashed with milk and butter, and browned on the surface with a salamander, or a red hot shovel. Always remove the seeds of lemon slices. Fresh mackerel may be baked thus.

      Fish may be baked plainly, with a stuffing of sweet marjoram, minced sage, and onion, (previously boiled and drained,) a little butter, or finely chopped beef suet, and plenty of grated bread crumbs, seasoned with a little black pepper. Or instead of crumbs you may put in slices of bread and butter soaked in milk, and secured as above from falling out while the fish is baking.

STEWED FISH.—

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      Take any nice fresh fish of moderate size, and when it is drawn and washed, cut it into three or four pieces, and put them into a stew-pan with amply sufficient hot water to keep them from burning. Season them with a little salt and cayenne. After it has simmered steadily for half an hour, and been skimmed, have ready a quarter of a pound of fresh butter, mixed into a smooth paste with a heaped table-spoonful of flour. Add this to the stew, with a bunch of sweet marjoram chopped fine, and a sprig of chopped parsley. If approved, add a small onion pared and sliced very thin. Cover it closely, and let it stew another half hour. Then send it to table. This is a family dish. Any fresh fish may be stewed thus.

SPICED FISH.—

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      Cold fish that has been left at dinner is very nice to put away for the supper table. It should be fresh salmon, fresh cod, rock-fish, halibut, or the remains of any other large fine fish. Take out the back bone, and cut the flesh into moderate sized pieces. Lay it in a deep dish that has a cover. Season the fish with cayenne pepper, a little salt, some grated nutmeg, and some blades of mace; also some whole black pepper-corns, and pour over it plenty of good cider vinegar. Tarragon vinegar will be an improvement. Cover it closely, and set it in a cold place till wanted. If in spring or summer, set it in ice.

      We do not recommend cloves or allspice. The taste of those coarse spices is so overpowering, (and to many persons so unpleasant,) that they are now nearly out of use at good tables.

      Nutmeg, mace and ginger, will be found much better, and with cinnamon occasionally, are sufficient for all spice seasonings. Nevertheless, for those who like them, a few cloves will relieve the insipidity of halibut.

FISH CAKES.—

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      Take codfish (either fresh or salt) that has been boiled the day before. Carefully remove the bones, and mince the flesh. Mix with it a quantity of warm mashed potatos, (mashed with butter and milk) in the proportion of one third codfish, and two thirds mashed potatos. Add sufficient beaten egg to make the whole into a smooth paste. Season it with cayenne; and, if the mixture seems dry, moisten and enrich it with a little butter. Make it into cakes about an inch thick, and as large round as the top of a common sized tea-cup. Or into round balls. Sprinkle them well with flour.

      Fry them in lard, or beef-drippings. When one side is done turn them over. Drain them, and send them to the breakfast table. If approved, you may add to the mixture two or three onions boiled and minced. Any large cold fish may be dressed in this manner for next morning's breakfast.

ROCK-FISH.—

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      Rock-fish are generally plain boiled, (with the heads and tails left on,) and they are eaten with egg sauce, (hard boiled eggs chopped, and mixed with melted or drawn butter,) seasoned with a little cayenne. Put on the side of your plate, any nice fish sauce from the castors. Some serve up rock-fish with hard boiled eggs, cut into halves, and laid closely in a row along the back of the fish; half an egg being helped to each person. Cold butter is then eaten with it. We think this a very nice way.

      Blue fish, white fish, and black fish, may be drest in this manner. Also, sea-bass.

BLACK FISH AND SEA-BASS—

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      Are all boiled in the same manner, having first carefully scaled, and drawn, and well washed them. In drawing fish take care that the whole of the inside is nicely scraped from the back-bone, all along. When ready, dredge a clean soft cloth with flour, wrap the fish in it; lay it on the strainer of a fish-kettle, and put it in plenty of water, into which has been thrown a small table-spoonful of salt. Keep it steadily boiling near half an hour. Take it carefully out of the cloth, drain it on the strainer, and keep it warm. Send to table with it egg-sauce.

      Eat mashed potatos with it.

      Frying.—To fry the above fish—cut them in two or three pieces; wash them and wipe them dry; score them with deep cuts, and season with cayenne and a little salt—dredge them with flour, and fry them brown in a pan nearly full of boiling lard.

      Any fish may be fried in this manner.

FRESH COD.—

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      A fine codfish should be very thick about the neck; the eyes lively; the gills red; and the flesh firm and white. If flabby, it is not good. It is in season from October till May. After scaling, emptying, washing, and drying, cover it, and let it rest for an hour. Then put it on in a fish-kettle of cold water, (hard water if you can procure it,) throw in a small handful of salt, and let the cod heat gradually, skimming it well. Boil it gently, but steadily, till thoroughly done. Then, take it out of the kettle, drain it, and keep it warm till ready to go to table. No fish should be allowed to remain in the water after the boiling is quite over. Serve it up with oyster or lobster sauce.

      You may broil fresh cod in steaks, or fry it in cutlets. For frying fish,