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Asparagus Points (Put five ounces of butter into)

Put five ounces of butter into a casserole to melt, add two ounces of flour to make it a brown colour; moisten with two pints of stock. When this boils, add two ounces of pearl barley, and let it cook for about two hours. When cooked, put it through a sieve, then turn it into a casserole, and let it simmer for about ten minutes; add the yolks of four beaten-up eggs, three-quarters of a pint of double cream, and four ounces of good butter. Serve with asparagus heads. - GENERAL REMARKS ON COOKING FISH, Fish should always be steamed, except the very strong kinds, such as Mackerel and Eels; these must be boiled. In my book of "Plain Cookery Recipes" I suggest several ways of steaming Fish in a small household where there are perhaps not many saucepans to be had. Since writing those remarks I have found a first-rate fish steamer,* made of block tin with a copper bottom and in various sizes. These steamers have a great advantage over my simple method, which is that from an arrangement under the drainer on which the fish is placed, the steam as it condenses on the lid does not drip back upon the fish and make it sodden, but falls down into the water underneath. Fish takes rather longer to steam than to boil, but it is very much nicer, as the flavour and goodness are fully preserved. Put a good tablespoonful of salt in the water, and do not put the fish into the steamer until the water * These steamers are to be bought of Messrs. Davis & Co., 200, Camberwell Road, S.F. boils. The recipes for Athenian Eel, Water Souchy, to warm up Salmon, and Perch; Bream Pie, and Stewed Trout, I found in MSS. among my grandfather's papers (Thomas Love Peacock, author of "Headlong Hall," etc.). Among the entrées, Filet de Bœuf aux huîtres, Salmi of Wild Duck and Minced Veal are also his.

Bream or John Dory Pie.

Ingredients.

Two pounds of Bream or John Dory.

Four Eggs (hard-boiled).

Two Shalots (chopped fine).

Two ounces of Butter.

Three ounces of Bread-crumbs.

Half a teaspoonful of Thyme and Marjoram.

One teaspoonful of chopped Parsley.

One teaspoonful of Anchovy Sauce.

One teaspoonful of Worcester Sauce.