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Fish Scallp

Take half a pound of any cold fish; weigh it when the bones and skin have been removed. Put it into a stewpan, with walnut ketchup and made mustard, half a tea-spoonful of each, and half a table-spoonful of anchovy sauce, all of which should be mixed first with half a pint of cream and then with the fish. Heat all together, but it should not boil. Fill a dish or put into scallop-shells; cover with bread-crumbs, and place butter in small lumps over the top. Brown in the oven, or use a salamander. Time, a quarter of an hour to bake. Probable cost, 1s., exclusive of the fish.