Fish Plain Boiled

To Be Prepared Thus I Put them in clean boiling pump water well salted, and when served up to be garnished with fresh picked parsley and scraped horseradish; except salt fish, which should be properly soaked, then cut in pieces and put in cold water, and when it boils let it simmer six or eight minutes, and serve it up on a napkin with boiled parsnips and potatoes round, or on a plate, and egg sauce in a boat.

N. B. Fish should be chosen very fresh and of good appearance, it adding as much to their beauty as gratifying to the palate when dressed, there being in my opinion but two sorts - good and bad. But as an exception to the above observation, skate will be better for eating if kept for one or two days in a cool place before it is dressed,

Fish Generally Tried

Pieces of skate.

Whitings.

Fillets of haddocks.

Smelts.

Soles.

Perch. Flounders. Slices of holiibut. Slices of cod.

How To Prepare The Above For Frying, Etc

Wipe the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley and scraped horseradish.

N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked., washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Drain it dry, and sprinkle a little salt over.