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Jellied Fish

1/2 pint (I cup) water Salt and pepper I heaping tablespoonful powdered gelatine I teaspoonful lemon juice I teaspoonful chopped parsley Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.

Bake for half an hour in a moderate oven.

Serve cold garnished with parsley.

Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg. This is an excellent gruel for invalids.