CHAPTER III.


Fish.

PRELIMINARY REMARKS.

When fish is to be boiled, it should be rubbed lightly over with salt,
and set on the fire in a saucepan or fish-kettle sufficiently large,
in hard cold water, with a little salt, a spoonful or two of vinegar
is sometimes added, which has the effect of increasing its firmness.

Fish for broiling should be rubbed over with vinegar, well dried in
a cloth and floured. The fire must be clear and free from smoke, the
gridiron made quite hot, and the bars buttered before the fish is put
on it. Fish to be fried should be rubbed in with salt, dried, rolled
in a cloth, and placed for a few minutes before the fire previous to
being put in the pan.

* * * * *

FISH FRIED IN OIL.

Soles, plaice, or salmon, are the best kinds of fish to dress in
this manner, although various other sorts are frequently used. When
prepared by salting or drying, as above directed, have a dish ready
with beaten eggs, turn the fish well over in them, and sprinkle it
freely with flour, so that the fish may be covered entirely with it,
then place it in a pan with a good quantity of the best frying oil at
boiling heat; fry the fish in it gently, till of a fine equal brown