FISH PIE.

This quantity of sauce for three pounds of fish. Boil
a piece of firm fish. When cold, pick out the bones and
sprinkle with salt, pepper and cayenne. Make a sauce of
one quart of milk; tie in a bag a small bunch of thyme,
parsley, some nutmeg, a tablespoon salt, pepper and three
small onions; boil in the milk until the onions are done.
Mix three tablespoons of butter and three of flour in a
saucepan. When nicely melted, strain your milk into
it and stir until it thickens; then add the yolks of two
eggs. Put in a baking dish a layer of fish, then sauce,
season well. One top, sprinkle with bread crumbs and
brown. A. A. Martin.

POTTED SHEIMPS.

Shrimps, pepper, salt, cloves and butter. Shell the
shrimps, season with pepper, salt and a taste of pounded
cloves, and put them down tight in pots, the closer the
better, as it is not well for the butter to run in between
them too much; put a little butter over them; set them
for a few minutes into a moderate oven, and when cold
just cover over with clarified butter. B. Selwood.