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Whitebait, Mock

Take cooked or uncooked white fish of any kind; uncooked fish is, of course, the best. Divide it into strips an inch long and a quarter of an inch wide. Dip these into frying batter, put them into a wire frying-basket, and plunge them into very hot fat. Let them remain till they are lightly browned. Drain them, pile on a hot dish, and serve with cayenne, quarters of lemons, and thin brown bread and butter. The frying batter may be made by beating together briskly and thoroughly a table-spoonful of flour, a pinch of salt, two table-spoonfuls of milk, and one egg. Flour varies in quality, so that some kinds require more liquid than others. The batter, however, should be a little thicker than cream. Time to fry the fish, four to five minutes. WHITE BECHAMEL SAUCE, COLD (to mask boiled Poultry, Turbot, etc. which is to be served cold).

Make the bechamel of nicely-flavoured white stock, so strong that it will jelly when cold. A spoonful of gelatine dissolved in a little white stock will answer the purpose if jellied stock is not at hand. Mix with it when hot an equal quantity of milk or cream, strain it into a basin, thicken with arrowroot, and when cold it will be fit for use. It should be thick enough to adhere to the bird, etc. which it is to mask.