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Salt Fish, Cooked, Rechauffe Of

No. 1.--Free it from skin, and tear the flesh into flakes. Beat the remains of boiled parsnips to pulp, moisten this with cream or milk, add butter and flour to thicken, and season with pepper and mixed mustard. Add the flaked fish, and stir the preparation over the fire till it is hot. It must not boil. No. 2.--Tear the fish into flakes; mix these with double the quantity of mashed potatoes, add a slice of fresh butter and two or more hard-boiled eggs finely minced. Heat the preparation over a gentle fire, and serve with egg sauce. No. 3.--Tear the fish into flakes, and mix it with a hard-boiled egg finely minced. Make a circular wall of mashed potatoes, put the fish into the centre, and heat the whole in a brisk oven. Serve with egg sauce. No. 4.--Tear the flesh into flakes; put them into a saucepan with as much cream thickened with flour and butter as will cover them. Let them heat gently, and serve with egg sauce. No. 5.--Tear the fish into flakes, and mix with double their quantity in mashed potatoes. Moisten the preparation with cream, season with pepper and salt, and bind together with a beaten egg. Make it into small balls. Dip these in beaten egg, roll them in bread-crumbs, and fry them in hot fat. When they are brightly browned, drain them, and serve on a neatly-folded napkin. Salt fish thus prepared may be pressed into a buttered basin, and browned in the oven; after which it should be turned carefully upon a hot dish, and garnished with minced egg and minced beetroot. No. 6.--Tear the fish into flakes, and take half the quantity of finely-grated bread-crumbs. Fill a baking-dish with alternate layers of fish and bread-crumbs, season each one with pepper and dry mustard, and upon the uppermost layer (which should consist of crumbs) stick here and there little pieces of fresh butter. Pour into the dish as much cream or new milk as will moisten the preparation. Bake in a well-heated oven, and serve. Time to bake, half an hour for a moderate-sized dish.