le length of
the fish. Cut the upper side lengthwise from the bone; now remove the
bone from the lower part, and cut the fish into pieces crosswise, each
piece to be about two inches in width. Season each piece; roll it up and
tie it with strong thread; dredge them in flour, and fry in plenty of
hot fat (they may be dipped in egg batter and rolled in bread crumb if
liked); remove the thread; arrange them neatly on a hot dish; garnish
with parsley, and send to table with _sauce tartare_ (which see).

=Hamburg Steak, Sauce Piquante.=--Select a thick rump steak, and with a
stiff-backed kitchen knife scrape away the lean meat from the sinews.
Season the meat with salt and cayenne, and shape it into a round form
slightly flattened on top. Fry a minced onion brown in butter; cook the
steak in this, on both sides, and serve with the following sauce: put
into the same saucepan half a pint of strong soup stock, half a
teaspoonful of browned flour, three tablespoonfuls of vinegar, a
tablespoonful of chopped eschalot, a teaspoonful of chopped parsley,
half a saltspoonful of black pepper, and a little salt. Simmer, strain,
and serve.

Many like a Hamburg steak rare, while others prefer it well done; others
there are who think they like it rare, highly seasoned with onion and
other pungent seasoning.

=Hominy Fritters.=--Take one pint of boiled hominy, one gill of cream, two
tablespoonfuls of corn-starch, two eggs, half a teaspoonful of baking
powder, a saltspoonful of salt; mix to a batter. If too stiff, add a
little more cream. Drop the batter in large spoonfuls into hot fat, and
fry brown.

=Kidney, Sauteed.=--Cut up half an onion; brown it in a pan with an ounce
of butter. Slice a calf's kidneys; toss about over a slow fire in the
pan; add salt and pepper, a pint of red or white wine, and one piece of
cut sugar. Simmer until tender; dissolve a teaspoonful of flour in cold
water; add to the dish. Toast a few slices of bread; trim them neatly;
place them on a dish; pour the kidneys over them, and serve.

A few mushrooms cut up and strewn over the dish will be appreciated by
many.

=Lamb Chops with French Peas.=--Dainty lamb chops require but a moment's
cooking, and, unless care be taken, will dry quickly over the fire;
they should be turned repeatedly, and, when done, seasoned with pepper,
salt, and the sweetest of sweet butter.

Arrange a mound of peas in the centre of a dish; place the chops around
this, and serve. The