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Salt and Cayenne (Take the roes out)

Take the roes out of the bloaters and put them on one side; pound the flesh of the fish in a mortar with the butter, egg, and seasoning, and pass through a wire sieve. Put a little heap of this mixture on each croûton, with a piece of the roes on the top; bake for ten minutes in a moderate oven and serve very hot.

Cassolettes à l'Albany.

Cut some croûtes of bread three inches long and one inch wide, cut out the middle and fry the croûtes a nice brown. Have two ounces of anchovy or bloater paste; cut in pieces three soft roes of bloaters, six oysters cut in four. Sauté these all together in one ounce of butter, two drops of lemon-juice and cayenne; then fill in the cassolettes. Prepare some buttered egg mixture not too much cooked, and pour a teaspoonful over each cassolette. Serve hot.