To Boil Salt Shad, Mackerel Or Herring.

Wash the fish from the pickle; put it in a frying-pan; cover it with
water, and let it boil fifteen minutes; take it up and drain it between
two plates; put a little butter over and send it hot to the table: or,
after boiling, you can flour, and fry it in drippings of any kind.


To Boil Salt Salmon.

Let salmon soak over night, and boil it slowly for two hours; eat it
with drawn butter. To pickle salmon after it has been boiled, heat
vinegar scalding hot, with whole peppers and cloves; cut the fish in
small square pieces; put it in a jar, and pour the vinegar over. Shad
may be done in the same way.


To Boil Fresh Fish.

After being well cleaned, rub the fish with salt, and pin it in a towel;
put it in a pot of boiling water, and keep it boiling fast;--a large
fish will take from half to three-quarters of an hour--a small one, from
fifteen to twenty minutes. A fat shad is very nice boiled, although rock
and bass are preferred generally; when done, take it up on a fish dish,
and cover it with egg sauce or drawn butter and parsley. Pickled
mushrooms and walnuts, and mushroom catsup, are good with boiled fish.


To Stew Terrapins.