Fish Cakes.—Mince any remains of cold fish freed
from skin and bone, seasoning it as you do so with
pepper, salt, finely-minced chives or parsley, and
just enough butter to mix it. Shape this mixture
into little round flat cakes or balls in your well
floured hands, brush them over with beaten egg,
roll them in breadcrumbs or broken up vermicelli,
and fry a light golden brown. They may then be
served plain, with a garnish of fried parsley, or you
can make a little stock from the fish bones, flavoured
with a green onion stuck with a clove, and a sprig
of parsley, and seasoned to taste, and when this is
ready, strain it into a pan, put in the fish cakes, and
let it all stew together for a few minutes. The