Scalloped Fish
Remove the skin and bones from any cold fish, and then break it apart in little flakes. Crumb smoothly, some stale bread, and chop fine some parsley. Butter a baking dish, put in a layer of the fish, then a sprinkling of crumbs and parsley, dust with salt and pepper, and put little bits of butter all over it, now another layer of fish, and so continue until the dish is full, having the last layer crumbs. Now pour over it slowly and carefully, sufficient milk to moisten, and stand aside for ten minutes. Bake in a quick oven until a nice brown.
FISH en VINAIGRETTE Boil the fish as directed, take from the fire and stand aside to cool. When cold, place it in the centre of a large dish. Chop fine the yolks of two hard boiled eggs, then chop the whites, also two tablespoonfuls of parsley. Put a string of the yolks on both sides of the fish, next to that a string of the whites, next a string of capers, and sprinkle over the whole the chopped parsley. Split a lemon in two lengthwise, then split again into quarters, then again into eighths and sixteenths, resembling the carpels of oranges. eight pieces on each side of the dish, next to the capers. Put a row of water-cress on the top of the fish, with a large bunch in its mouth. Serve with Bearnaise or Vinaigrette Sauce in a boat.
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