_Ingredients._—The remains of any cold fish, 1 onion, 1 faggot of sweet
herbs; salt and pepper to taste, 1 pint of water, equal quantities
of bread-crumbs and cold potatoes, ½ teaspoonful of parsley, 1 egg,
bread-crumbs. _Mode._—Pick the meat from the bones of the fish, which
latter put, with the head and fins, into a stewpan with the water; add
pepper and salt, the onion and herbs, and stew slowly for gravy about
2 hours; chop the fish fine, and mix it well with bread-crumbs and
cold potatoes, adding the parsley and seasoning; make the whole into
a cake with the white of an egg, brush it over with egg, cover with
bread-crumbs, fry of a light brown; strain the gravy, pour it over,
and stew gently for ¼ of an hour, stirring it carefully once or twice.
Serve hot, and garnish with thin slices of lemon and parsley. _Time._—½
an hour after the gravy is made.