three minutes, and having placed them on a dish, put a bit of butter and
some chopped onion upon each herring; pour a little vinegar over all,
and this will make a cheap and savoury dish to be eaten with well-boiled
potatoes.

No. 121. TO FRY FISH.

For this purpose you must have some kind of fat. Either lard, butter, or
dripping fat, would be excellent; but they must be bought, and cost a
little money. True; but then, if you can afford yourselves a bit of
meat occasionally, by dint of good thrift you should save the fat from
the boiled meat, or the dripping from your baked meats, and thus furnish
yourselves with fat for frying your fish twice a-week; and let me tell
you that by introducing fish as an occasional part of your daily food,
your health, as well as your pockets, would feel the benefit of such a
system of economy. Suppose, then, that you have bought some cheap kind
of fish, such as herrings, large flounders, plaice, small soles, or any
other small or flat fish. First of all, let the fish be washed and wiped
dry, and rubbed all over with a little flour. Next, put about two ounces
of fat, free from water, in a frying-pan on the fire, and, as soon as it
is hot, put the fish in to fry, one or two at a time, according to their
size, as, unless they have room enough in the frying-pan they do not fry
well; this must be carefully attended to, and when the fish is a little
browned on one side, turn it over with a tin fish-slice, that it may be
fried on the other side also; and, as soon as done, place the fried fish
on a dish and then fry the others. When all your fish are fried, with
what fat remains in the pan fry some onions, and place them round the
fish, and, by way of adding an extra relish to your meal, just throw a
few table-spoonfuls of vinegar, some pepper and salt, into the
frying-pan, give it a boil up, and pour this round the fish.

No. 122. SALT FISH WITH PARSNIPS.

Salt fish must always be well soaked in plenty of cold water the whole
of the night before it is required for the following day's dinner. The
salt fish must be put on to boil in plenty of cold water, without any
salt, and when thoroughly done, should be well-drained free from any
water, and placed on a dish with plenty of well-boiled parsnips. Some
sauce may be poured over the fish, which is to be made as follows:
viz.--Mix two ounces of butter with three ounces of flour, pepper and
salt, a small glassful of vinegar, and a good half-p