Required: Half a pound of cold cooked potatoes. One. pound of cold cooked fish. One ounce of butter. Two eggs. Breadcrumbs. Salt and pepper. A little milk.

Rub the potatoes through a sieve. Remove all skin and bone from the fish and chop the flesh. Melt the butter in a saucepan, add about a tablespoonful of milk to it, and, when this is hot, add the fish and potato, the beaten yolk of one of the eggs, and salt and pepper to taste. Stir the mixture over the fire for a few minutes, and then spread it evenly on a plate, and mark it with a knife into ten or twelve even-sized divisions.

Form each division into a neat round cake, about three-quarters of an inch thick. When all are shaped, brush them over with beaten egg, and cover with crumbs. When a faint, bluish smoke rises from the frying-fat put them in, and fry them a pretty golden brown. Drain them on paper, and serve on a lace paper garnished with fried parsley.