ry pretty appearance. Take care
the yolks do not harden. When the egg is thus done, lay it carefully
on a warm dish, and do the others.

1263. Fish Cake.

Take the meat from the bones of any kind of cold fish, and put the
bones with the head and fins into a stewpan with a pint of water, a
little salt, pepper, an onion, and a faggot of sweet herbs, to stew
for gravy. Mince the meat, and mix it well with crumbs of bread and
cold potatoes, equal parts, a little parsley and seasoning. Make into
a cake, with the white of an egg, or a little butter or milk; egg it
over, and cover with bread crumbs, then fry a light brown. Pour the
gravy over, and stew gently for fifteen minutes, stirring it carefully
twice or thrice. Serve hot, and garnish with slices of lemon, or
parsley. These cakes aiford a capital relish from scraps of cold fish.
Housekeepers who would know how to economise all kinds of nutritious
fragments, should refer to the "Family Save-all," which supplies a
complete course of "Secondary Cookery." [1]

[Footnote 1: Published by Houlston and Sons, Paternoster-square,
London, E.C. Price 2s. 6d.]

1264. Marbled Goose.

The following is suitable for larger supper parties, or as a stock
dish for families where visitors are frequent; it is also excellent
for breakfasts, or for picnics :--Take a fine mellow ox-tongue out of
pickle, cut off the root and horny part at the tip, wipe dry, and boil
till it is quite tender. Then peel it, cut a deep slit in its whole
length, and lay a fair proportion of the following mixture within
it:--Mace half an ounce, nutmeg half an ounce, cloves half an ounce,
salt two tablespoonfuls, and twelve Spanish olives. The olives should
be stoned, and all the ingredients well pounded and mixed together.
Next take a barn-door fowl and a good large goose, and bone them. Put
the tongue inside the fowl, rub the latter outside with the seasoning,
and having ready some slices of ham divested of the rind, wrap them
tightly round the fowl. Put the fowl and its wrapping of ham inside
the goose, with the remainder of the seasoning, sew it up, and make
all secure and of natural shape with a piece of new linen and tape.
Put it in an earthen pan or jar just large enough to hold it, with
plenty of clarified butter, and bake it for two hours and a half in a
slow oven; then take it out, and when cold take out the goose and set
it in