remove the entrails and scrape and clean, opening far enough to remove
all the blood from the backbone, and wiping the inside thoroughly with a
cloth wrung out of cold, salted water.


TO SKIN FISH

To skin a fish remove the fins along the back and cut off a narrow strip
of the skin the entire length of the back. Then slip the knife under the
skin that lies over the bony part of the gills and work slowly toward
the tail. Do the same with the other side.


TO BONE FISH

To bone a fish clean it first and remove the head. Then, beginning at
the tail, run a sharp knife under the flesh close to the bone, scraping
the flesh away clean from the bone. Work up one side toward the head;
then repeat the same process on the other side of the bone. Lift the
bone carefully and pull out any small bones that may be left in the
flesh.


BOILED FISH

To cook fish properly is very important, as no food, perhaps, is so
insipid as fish if carelessly cooked. It must be well done and properly
salted. A good rule to cook fish by is the following: Allow ten minutes
to the first pound and five minutes for each additional pound; for
example: boil a fish weighing five pounds thirty minutes. By pulling out