,transcrib] ,note ,emphasiz$ text display$ z ,italics & ,bold4 ,mrs4 ,beeton's ,fam\s ,cook]y ,books4 ,mrs4 ,beeton's ,book ( ,h\sehold ,managem5t4 #gs4 #f;d4 ,mrs4 ,beeton's ,family ,cook]y & ,h\sekeep+ ,book4 #es4 ,mrs4 ,beeton's ,e ,day ,cook]y & ,h\sekeep+ ,book4 #cs4 #f;d4 ,mrs4 ,beeton's ,all ,ab\t ,cook]y4 #bs4 #f;d4 ,mrs4 ,beeton's ,cook]y ,book4 #as4 ,mrs4 ,beeton's ,engli%woman's ,cook]y ,book4 #f;d4 ,mrs4 ,beeton's ,p5ny ,cook]y ,book4 #a;d4 ,a ,,h&book ,,( ,,fi% ,,cook]y4 ,,by ,,! ,,same ,,au?or4 ,price #bs4 #f;d4 ,,! ,,pr(ession ,,( ,,cook]y ,,f ,a ,,fr5* ,,po9t ,,( ,,view4 ,) "s ,economical ,practices peculi> to ! ,nation4 ,an excell5t practical treatise1 well express$1 full ( s\nd in=mation lucidly convey$ by a writ] :o really kn[s h] subject well1 & comb9es f9e ta/e ) a real reg>d = economy4--,! ,times4 ,a ,,h&book ,,( ,,fi% ,,cook]y ,,h[ ,,to ,,buy1 ,,dress1 ,,cook1 ,,& ,,eat ,,fi% ,,by ,,lucy ,h4 ,,yates ,au?or ( ,! ,pr(ession ( ,cook]y f a ,fr5* ,po9t ( ,view4 ,,london ,,w>d1 ,,lock ,,co41 ,,limit$ ,,w>wick ,,h\se1 ,,salisbury ,,squ>e1 ,e4,c4 ,,new ,,york ,,& ,,melb\rne #ahig ,,cont5ts4 ---------- ,,page ,,introduction #a ,,"p ,i4 ,,*oos+ ,,& ,,buy+ ,,fi% #g ,,"p ,,ii4 ,,! ,,cook+ ,,( ,,fi% #ag ,,"p ,,iii4 ,,te/$ ,,recipes #bc ,,"p ,,iv4 ,,fi% ,,sauces #ha ,,introduction4 ,9 spite ( a consid]able am\nt ( trade grumbl+1 ! be/ "p ( ! m>ket is /ill held by ,engli% fi%1 z a glance at any "t ov] ! names on ! crates w %[4 ,! =eign importations1 ?\gh l>ge1 are n ne>ly s ext5sive z might be suppos$4 ,z a rule ! nor? ,briti% ports furni% ! l>ge/ supply2 ! s\!rn ports suff] ! mo/ f =eign competition4 ,cont95tal freightage also is light1 & z ! =eign] r>ely keeps v closely to ! laws ( f5ce mon?s1 he gets fi% into ! m>ket :5 no home-caught ( ! same k9d is to be _h4 ,if all p1 bo? ri* & poor1 c\ld be p]suad$ to eat fi% m freely1 !y w\ld be b5efit$ bo? 9 heal? & pocket4 ,if ! dem& 7 great] ! supply w\ld be m lib]al1 m v>i$1 & also mu* *eap]4 ,at pres5t1 al?\gh !re is mu* compla9+ ab\t cat*es fall+ (f1 _m gr\nds yield+ b a poor h>ve/1 yet tons ( fi% are annually s5t away f ! m>kets = manure4 ,! trade is bo? risky & v>iable1 consequ5tly prices h to be kept up t ! deal] may realise "s pr(it1 & = ?is /ate ( ?+s ! mod]n h\sewife is l>gely acc\ntable4 ,x is n :olly a "q ( price1 al?\gh !re is /ill mu* to desire on ?is po9t4 ,ignorance1 especially ) ! work+-man's wife1 w g5]ally be f\nd to be ! cause ( ! av]sion :i* _m h\sewives h to ! cook+ ( fi%2 ev5 9 middle & upp] class h\seholds mu* ignorance z to ! k9ds ( fi% & ! be/ means ( mak+ use ( !m prevails4 ,! poor] classes /ill reg>d fi% z no?+ to make a meal (1 &1 sad to say1 a great _m ( ! poor ( our cities w n eat fi%1 h[ev] *eaply !y may get x4 ,!y h _m advantages ( gett+ x :i* ^? :o live 9 sup]ior neighb\rhoods h n4 ,(t5 be=e ! ,c5tral ,m>ket closes1 fir/-rate cod is to be _h = twop5ce ! p\nd--a sev5-p\nd cod = a %ill+4 ,pl5tiful & :olesome z cod is1 x is seldom mu* ?\ght ( by poor p4 ,salt$1 sun-dri$ cod1 is ?\ght b5ea? notice1 al?\gh l>ge quantities are consum$ on ! cont95t1 & "s v da9ty di%es made !refrom4 ,plaice1 too1 g5]ally to be _h at f\rp5ce ! p\nd1 is b lightly e/eem$4 ,humble ,london]s c>e mo/ = smok$ fi%1 some?+ t has a grip ) x1 !y say4 ,to meet ?is dem& _m adult]ations are practis$ by ! cockney cur]4 ,haddocks are (t5 b indiff]5t codl+4 ,! ,f9nan ,haddie 0 caught 9 ! ,s*eldt1 & ,/avang] h]r+s are pass$ (f z ,y>m\? bloat]s4 ,un:olesome common lob/]s1 w9kles1 & :elks1 are pref]r$ to good sub/antial fi%1 &1 z be=e /at$1 ignorance ( ! prop] me?ods ( cook+ is mo/ frequ5tly ! reason ( ?is4 ,:]e late d9n]s1 ) p ( small incomes1 are com+ m into fav\r1 x is f\nd an economy1 z x is also consid]$ ! correct ?+1 to h a c\rse ( fi%4 ,inde$1 z an economical article ( diet1 fi% has few rivals4 ,_m p :o really w\ld enjoy eat+ x are deb>r$ f do+ s by its be+ inv>iably badly cook$1 or pres5t$ always 9 ! same monoton\s dress4 ,phosphorus be+ ess5tial = bra9 food1 & z analysis has prov$ fi% to conta9 a great] am\nt ?an almo/ any o!r article ( diet1 x is ! m valuable /ill on ?is acc\nt4 ,! fi% :i* af=d ! mo/ n\ri%m5t are ! k9ds :i* mo/ resemble meat1 z salmon1 mack]el1 c42 turbot & halibut1 ?\gh /rictly belong+ to ! light] ord]1 are v n\ri%+ on acc\nt ( ! am\nt ( meat :i* !y be> 9 proportion to bone4 ,! :it] k9ds ( fi% are ! mo/ easily dige/ible1 z soles or cod1 :it+1 c41 & "s k9ds ( riv] fi%1 notably p]*4 ,) ! exception ( tr\t--& p]haps pike--fre%-wat] fi% are less e/eem$ ?an !y des]ve to be4 ,salmon is sometimes call$ a riv] fi%1 ?\gh g5u9ely x is n s1 z1 al?\gh born 9 ! riv]1 ! sea is its home & natural sph]e4 ,9 ,p>isian re/aurants _m da9ty di%es are prep>$ f fi% caught 9 ! ,se9e2 & 9 c\ntry places :]e sea-wat] fi% is (t5 difficult to obta91 ! ponds & riv]s w (t5 furni% excell5t sub/itutes4 ,all fre%-wat] fi%--) ! exception ( tr\t--is at its be/ 9 w9t]-"t4 ,%ell-fi%1 p]fectly h>mless 9 !mselves z !y may be1 exemplify ! say+ t :at is "o man's meat is ano!r man's poison2 accord+ly1 :]e !y are f\nd to disagree !y %\ld be /rictly avoid$4 ,oy/]s1 ! mo/ highly e/eem$ ( %ell-fi%1 are frequ5tly ord]$ by ! physician :5 x is desirable to unite great n\ri%m5t ) easy dige/ion1 ! am\nt ( glut5 !y conta9 giv+ !m ?is valuable quality4 ,lob/]s are popul>ly consid]$ to be ! lea/ h>mful next to oy/]s1 & ! fle% ( a fre% crab is bo? delicate & delici\s4 ,%rimps1 prawns1 & crayfi%1 %\ld prop]ly rank z reli%es2 !y are extremely useful 9 sav\ry di%es1 ei!r ) or )\t o!r fi%4 ,cockles are des]v$ly e/eem$ by ! ri*1 & !y h (t5 /av$ (f ! pressure ( />vation f ! poor ( our coa/s4 ,! limpet is a great fav\rite ) ! ,iri%1 :ile ! p]iw9kle is ! poor man's luxury1 & ! clam enjoys high fav\r 9 ! ,unit$ ,/ates4 ,,"p ,i4 ,,*oos+ ,,& ,,buy+ ,,fi%4 ,be=e com+ to ?is important "p ( our subject1 we w\ld l to (f] a sugge/ion 79 all c\rtesy1 be x und]/ood7 to our fri5ds ! fi%mong]s4 ,:y d !y1 we w\ld ask1 inv>iably e/abli% !mselves on ! sunny side ( ! road8 ,surely if any bran* ( trade requires coolness & %ade x is ! fi% trade1 yet h[ r>e an exception to f9d "o s situat$4 ,!n we w\ld respectfully draw _! att5tion to _! way ( h&l+ ! fi%4 ,(t5 x receives mo/ unm]ciful treatm5t1 be+ knock$ ab\t on ! m>ble slab ) a =ce q unnecess>y4 ,all fi% suff] m or less1 b delicate fi%1 su* z soles1 suff] 9 ?is way j z a ripe pea* or pe> does if subject$ to ! same treatm5t4 ,! same diff]5ce c be detect$ 9 ! bruis$ "p ( fi% z 9 a bruis$ pea*4 ,also a too lib]al p\r+-on ( wat] is injuri\s4 ,no d\bt ! bright & well-wa%$ fi%1 surr\nd$ ) lumps ( ice1 look f> m tempt+ ?an ! boat-load all sme>$ ) blood1 yet ! fi% w\ld be mu* bett] if !y did n see fre% wat] until !y are to be dress$ at home4 ,9 ?is matt]1 h[ev]1 ! fi%mong] is to a l>ge ext5t rul$ by popul> op9ion1 & if ! latt] =bids ! pur*ase ( fi% 9 _! m natural condition1 he is p]haps ju/ifi$ 9 endeav\r+ to suit ! fancy ( 8 cu/om]s4 ,9 *oos+ fi% c>e %\ld be tak5 n to judge too mu* by fir/ appe>ances1 al?\gh1 =tunately1 fi%1 if n fre%1 soon tells its tale4 ,if ! eyes are dull1 or ! sk9 & ! scales rub (f easily1 avoid t fi%4 ,if ! sk9 is bright1 ! fle% firm to ! t\* :5 press$ betwe5 ! ?umb & f+]1 y may rely ^u its be+ fre%2 /ale fi%1 or t :i* has be5 kept long 9 ice1 is always flabby4 ,"o safe g5]al direction = *oos+ fi% may be giv5 9 few words1 viz41 *oose ! plump ones4 ,a %ort fi%1 ?ick ab\t ! %\ld]s1 is mu* to be pref]r$ to a long ?9 "o4 ,?ick soles1 or ?ick turbots1 are f> pref]able to ?9 ones4 ,! same ) codfi%4 ,lob/]s & crabs %\ld be *os5 by weight1 & ^? ( m$ium size are be/ 9 flav\r4 ,!re are "o or two k9ds ( fi% :i* are positively improv$ by be+ kept a day or two1 notably skate & r$ mullet4 ,mack]el1 on ! contr>y1 is a fi% ?an :i* none spoils m rapidly4 ,! sole holds a fir/ position among flat fi%1 & is des]v$ly e/eem$1 z its fle% is firm & delicate & v easily dige/$1 h5ce its great popul>ity ) ! sick4 ,x has also ! advantage ( be+ obta9able all ! ye> r\nd 9 good condition4 ,! sk9 ( ! back is sometimes d>k1 sometimes :ite1 v>y+ ) ! nature ( ! gr\nd on :i* ! fi% fe$s4 ,soles v>y 9 size f q little slips1 call$ tongues1 to l>ge fi% weigh+ eight or n9e p\nds p] pair4 ,^? 9 roe are r insipid 9 flav\r1 & are be/ = fillet+4 ,!y v>y 9 price1 b are nev] a *eap fi%4 ,halibut is an excell5t sub/itute = turbot1 :i* x r resembles 9 flav\r1 & is a comp>atively *eap fi%4 ,x is abundant 9 spr+ & summ]time1 & always a fav\rite ) ,jewi% p4 ,be+ a v l>ge fi%1 x is r>ely sold entire4 ,! *oice bits are ! flack]s ov] ! f9s & ! pick+s ab\t ! head4 ,a fillet or /eak is ! mo/ pr(itable portion = g5]al eat+4 ,cod is at its be/ ab\t ,*ri/mas "t4 ,f ! end ( ,janu>y to ,m>* x is less good & n abundant2 9 ,may aga9 x is g5]ally v f9e4 ,! be/ are ^? :i* are plump & r\nd at ! tail1 ! sides hav+ a slightly ribb$ appe>ance1 ) yell[ spots on a cle> sk94 ,l>ge cod are n g5]ally cook$ :ole1 be+ s mu* ?ick] at ! head ?an at ! tail4 ,! head & %\ld]s1 usually sold ap>t1 =m a h&some di%4 ,x is a v n\ri%+ fi%1 valuable 9 _m ways1 & if its adaptabilities 7 m und]/ood x w\ld be m g5]ally appreciat$4 ,! salmon has be5 call$ ! k+ ( fre%-wat] fi%1 yet1 z be=e rem>k$1 x does n belong to ?is category4 ,! riv] is its bir?place1 x is true1 b ! sea is its pa/ure gr\nd1 :]e x returns p]iodically to r5ew its /r5g?4 ,x inhabits fre% & salt wat] alt]nately1 sp5d+ its summ] 9 ! riv] & its w9t] 9 ! sea4 ,j z ! swall[ returns aga9 to ! same ro( :i* %elt]$ x1 s ! salmon returns aga9 to ! same riv]4 ,?is fact has be5 tak5 advantage ( to naturalise salmon 9 riv]s :]e =m]ly !re 7 no signs ( !m4 ,no /rang] salmon cruis+ along ! coa/ w mi/ake ano!r riv]'s m\? = ! m\? ( its own riv]4 ,! fle% is ri* & delici\s 9 flav\r1 & to be eat5 9 p]fection x %\ld be dress$ z soon z caught2 !re w !n be f\nd betwe5 ! flakes a creamy-:ite sub/ance call$ curd1 :i* is highly e/eem$ by ! epicure4 ,nev]!less1 x is !n highly indige/ible2 to be p]fectly :olesome eat+ ! salmon %\ld be kept tw5ty-f\r h\rs1 !n ! curd solidifies1 & ?\gh p]haps less delicate 9 flav\r1 x is ri*] & f> less likely to disagree4 ,9 season f ,febru>y to ,augu/2 x is at its *eape/ 9 ,july & ,augu/4 ,salmon tr\t1 ?\gh resembl+ salmon 9 flav\r & appe>ance1 are really n at all ! same species4 ,!y r>ely exce$ two to ?ree p\nds 9 weight--g5]ally !y are b ?ree-qu>t]s ( a p\nd4 ,!y are ju/ly reg>d$ z a great delicacy1 & are at _! be/ 9 spr+ & e>ly summ]4 ,! fle% is sometimes :ite1 sometimes r$2 ! latt] is ! mo/ priz$4 ,:5 *oos+ salmon tr\t exam9e ! inside ( ! ?roat ?r\gh ! gills4 ,if ?is is v r$ ! fle% w prove to be r$1 ?\gh n s r$ z salmon4 ,!re are two or ?ree k9ds ( tr\t3 common1 sea1 & :ite tr\t4 ,sea tr\t rea*es a good size1 :ite tr\t nev] does4 ,riv] tr\t are mo/ delici\s & highly e/eem$2 ! mo/ delicate 9 flav\r are ^? :i* weigh f ?ree-qu>t]s to "o p\nd4 ,tr\t1 :i* is 9 season f ,may to ,septemb]1 is 9 p]fection 9 ,june4 ,c>p & t5* are pond r ?an riv] fi%1 & bo? h a great fondness = bury+ !mselves 9 mud1 & ow+ to ?is ! fle% has (t5 a slight muddy ta/e2 = ?is reason ! fi% %\ld lie 9 /rong salt & wat] = a few h\rs1 !n be well cleans$ 9 cle> spr+ wat]4 ,bo? are at _! be/ 9 ! w9t] mon?s4 ,! t5*1 ?\gh a small] fi%1 is ri*] & m delicate ?an ! c>p4 ,!y are useful fi% to families resid+ 9 ! c\ntry4 ,al?\gh ! pike atta9s to a consid]able size 9 ,engl&1 x is small 9 comp>ison ) its bre?r5 f\nd 9 ,russian & ,lapl& wat]s4 ,inde$ x m truly des]ves to be call$ a ,russian fi%1 s mu* m abundant & popul> is x !re4 ,9 col\r ! sk9 is a pale olive-grey1 ) sev]al yell[i% spots on ! sides1 & ! m\? is furni%$ ) a prodigi\s numb] ( tee?1 :i* has e>n$ = x ! "n ( fre%-wat] %>k4 ,x 0 at "o "t a v popul> article ( food1 & is /ill consid]$ a good fi% = ! table4 ,9 "s c\ntries ! fi% is salt$ & dri$1 & ! roe made into cavi>e4 ,! p]*1 :i* is "o ( ! commone/ ( our fre%-wat] fi%1 is also "o ( ! be/4 ,x is met ) 9 almo/ all lakes & riv]s 9 temp]ate regions4 ,:5 full-gr[n x is a l>ge fi%1 al?\gh "o weigh+ a p\nd is ?\ght a good size1 & "o ( ?ree p\nds v l>ge4 ,! fle% is :ite1 firm1 ( a good flav\r1 & easily dige/$4 ,p]* are s t5aci\s ( life1 !y may be c>ri$ fifty miles & yet survive ! j\rney4 ,be/ us$ z soon z caught1 !y are also bett] = be+ crimp$ z soon z !y leave ! wat]4 ,_! season is f ,june to ,febru>y4 ,p]haps ! mo/ commonly us$ fi% is ! h]r+4 ,%oals ( h]r+ visit ! ,briti% ,isl&s f ! end ( ,may till ,octob]1 & ev5 occasionally dur+ ! w9t] mon?s4 ,9 ! beg9n+ ( ! season ! fi% is r oily1 & (t5 f\nd to be indige/ible on t acc\nt1 b aft] ! fir/ few weeks ?is disappe>s1 & !n x becomes bo? dige/ible & n\ri%+4 ,9 *oos+ h]r+s take c>e t !y feel firm1 & h bright eyes & scales4 ,sprats closely resemble h]r+s 9 appe>ance & flav\r1 only !y are b a ?ird ( ! size ( ! latt]4 ,!y are v abundant on ! ,nor? ,briti% coa/s1 & 9 ,ed9burgh & ,glasg[ are sold by measure4 ,_! be/ season is ! w9t] "t1 & _! fre%ness may be judg$ by _! silv]y appe>ance--or o!rwise4 ,! highly e/eem$ smelt is a mo/ delicate fi%4 ,:5 fre% x possesses an od\r l a fre%ly-cut cucumb]1 b ?is p]fume passes away twelve h\rs aft] x has be5 caught4 ,! ,dut* fi%]ies furni% v f9e smelts1 & ! baskets full ( bright silv]y little bodies look v tempt+ 9 ! :olesale m>ket4 ,^! are nev] :at may be call$ *eap fi%4 ,9 season f ,novemb] to ,may4 ,smelts :i* h be5 split & dri$ are call$ sp>l+s4 ,ano!r fi% :i* is *eap & pl5tiful 9 ! w9t] mon?s is ! haddock4 ,!y seldom weigh m ?an f ?ree to f\r p\nds1 & ! l>ge/ are consid]$ ! be/4 ,!y %\ld be gutt$ z soon z possible1 & hung up to dry ) salt inside !m4 ,scot* haddock h ! highe/ reputation4 ,among less] kn[n fi% are ! gurnet1 dory1 & l+4 ,all ( !m are excell5t eat+4 ,! dory resembles ! turbot 9 flav\r1 & ! gurnet has firm :ite fle%1 ( agreeable ta/e4 ,9 ! e>ly spr+ mon?s l+ is captur$ 9 l>ge quantities (f ! ,orkney & ,%etl& ,isles4 ,skate & plaice are bo? less ?\ght ( 9 ,engl& ?an !y des]ve to be2 9 ,france !y are bett] appreciat$4 ,skate improves by be+ hung up = a day be=e us+4 ,"y skate are call$ maids1 & _! fle% is t5d] & delicate4 ,plaice is 9 good condition :5 ! body is ?ick & firm1 ! eyes bright1 & ! pale side t+$ ) p9k4 ,hake1 or :ite salmon1 is a we/-c\ntry fi%1 common 9 ,devon%ire4 ,9 season 9 ! autumn mon?s4 ,eels & lampreys1 v ri*1 & n ov] :olesome1 are mo/ly food = ! epicure4 ,!y are useful 9 cook]y :]e a succul5t di% is requir$4 ,! lamprey is b little met ) 9 ! pres5t day4 ,,"p ,,ii4 ,,! ,,cook+ ,,( ,,fi%4 ,! recipes giv5 9 ?is "p h be5 glean$ f reliable s\rces4 ,_m ( !m are f ,fr5* cooks1 & are /rictly 9 accordance ) ! me?ods 9 use 9 ! be/ cuis9es1 :]e ! cook+ ( fi% receives great c>e & att5tion4 ,= great] conv5i5ce 9 ref]5ce ! recipes = prep>+ ! diff]5t k9ds ( fi% are all class$ "u ! "n ( ea* k9d1 & ! names giv5 9 alphabetical ord]4 ,p]haps ! only ways ( prop]ly cook+ fi% are bak+ & broil+1 yet ^! are precisely ! ways lea/ practis$--out ( ,france4 ,boil+ & fry+ h hi!rto held too great a monopoly 9 our me?ods4 ,9 ! foll[+ pages1 :ile giv+ ! latt] modes _! due %>e ( att5tion1 we beg to call = special notice to be giv5 to ! examples = broil+1 c41 z !y may be reli$ ^u to br+ ab\t a satisfactory result if c>efully foll[$4 ,to beg9 ) a few g5]al directions3 ,9 broil+ a p]fectly cle> fire is absolutely indisp5sable2 m s 9 ! case ( fi% ?an :5 int5d+ to cook /eak or *ops4 ,a %ovel-full ( good c9d]s1 slightly wett$1 & giv5 suffici5t "t to become r$-hot1 w g5]ally ensure a good surface heat1 b a *>coal braisire is p>-excell5ce ! fire = ?is purpose1 & no ,fr5* h\sewife consid]s h] kit*5 complete )\t ?is little contrivance4 ,a little *>coal spr9kl$ ov] "s hot coals is n a bad sub/itute = x4 ,a special gridiron %\ld be kept = fi% only4 ,aft] us+1 let x be ?or\ghly wa%$ & dri$1 & be=e us+ aga9 rub ! b>s ov] ) a little oil2 fi% is m easily m>k$1 & apt to /ick soon] ?an meat4 ,if ! gridiron is n a d\ble "o1 use a pair ( sug>-tongs ) :i* to turn ! fi% ov]2 bew>e ( /ick+ a =k into x4 ,!re c be no d\bt t grill+ br+s out a flav\r :i* no?+ else w4 ,:at c surpass a fre% mack]el1 grill$ aft] be+ split op5 & bon$8 ,an important po9t to be> 9 m9d 9 ?is me?od ( cook]y is1 to keep 9 ! flav\r4 ,a slice ( grill$ salmon w ta/e f> nic] if ! slice has be5 wrapp$ 9 butt]$ pap]2 b cook+ any?+ 9 pap] requires ! greate/ c>e1 z %\ld !re be ! lea/ fl>e ! pap] w cat* fire1--:at is requir$ is a fi]ce heat4 ,:5 bak+ fi% en papillot1 t is wrapp$ 9 butt]$ pap]1 ! *ief ?+ to be> 9 m9d is n to sp>e ! butt]4 ,?is1 "o ( ! mo/ delicate & delici\s ways ( cook+ fi%1 is apt to be entirely spoilt1 because only a little dab ( butt] is all[$4 ,:5 fi% has be5 cook$ 9 pap] x %\ld be s5t to table j z x is1 pap] & all4 ,always use pla9 :ite note pap]1 nev] pr9t$4 ,9 boil+ fi% a v common fault is omitt+ to put suffici5t salt into ! wat]4 ,9 ! case ( l>ge fi%1 salt %\ld be add$ 9 ! proportion ( half a p\nd to a gallon ( wat]2 = small] fi%1 a proportion ( a qu>t]-p\nd to ! gallon is suffici5t4 ,x is n[ g5]ally ?\ght be/ to place fi% 9 ne>ly boil+ wat]1 !n all[ x to come g5tly to ! boil+ po9t aga91 ?is keeps 9 ! flav\r on ! same pr9ciple z ! boil+ ( meat4 ,! "t all[$ dep5ds entirely on ! size ( ! fi%1 b :5 ! fle% %[s signs ( be+ j able to be sep>at$ f ! bone1 x is amply done4 ,exp]i5ce is ! only safe guide4 ,to pres]ve ! :it5ess ( :ite fi%1 x is wise to rub !m ov] ) lemon-juice be=e boil+4 ,"o me?od ( boil+ fi%1 :5 x is int5d$ = eat+ cold1 :i* is mu* approv$ ( on ! ,cont95t1 is to d x 9 c\rt-b\illon1 & if fre%-wat] fi% be cook$ ?is way x is reliev$ ( mu* ( its insipidity4 ,"o "p ( v9eg>1 "o "p ( r$ w9e1 to f\r p>ts ( wat]1 = ! b\illon4 ,to two qu>ts ( ! liquor put an ounce ( salt1 half an ounce ( pepp]1 a bun* ( sav\ry h]bs1 a slic$ onion & a c>rot4 ,sometimes a small piece ( salt bacon is also add$4 ,let ^! all boil toge!r = "s "t1 !n /ra9 ! liquor & keep 9 a /one j>4 ,x w keep a long "t if occasionally re-boil$4 ,! fi% %\ld be well cov]$ ) ! liquid :5 laid 9 ! fi%-kettle1 & all[$ to boil gradually4 ,to fry fi% successfully x %\ld be lit]ally boil$ 9 fat4 ,?is _c be done ov] a sl[ or smoky fire1 nei!r c x be done unless an abundance ( fat be all[$4 ,x is n an extravagant me?od1 ev5 if ! pan be a l>ge "o1 & x takes two or ?ree p\nds to fill x4 ,if c>efully p\r$ into a bas9 conta9+ boil+ wat] aft] ! fi% has be5 cook$1 ! loose breadcrumbs & o!r p>ticles w fall to ! bottom1 & ! fat =m a cle> :ite cru/4 ,:5 due c>e is ex]cis$ !re is no reason :y ! same fat %\ld n be us$ fifty times ov]4 ,let x be q boil+ :5 ! fi% is put 94 ,?is may be kn[n by its p]fect /illness & ! fa9t blue vap\r :i* w rise f x4 ,:5 ! fi% has be5 wa%$ & c>efully dri$1 fl\r x be=e dipp+ into beat5 egg1 & use br[n rasp+s 9 pref]5ce to breadcrumbs4 ,lay a small piece ( blott+-pap] at ! bottom ( ! di% to absorb all grease4 ,v>i\s recipes = bak+ fi% are giv5 9 ! foll[+ pages4 ,p]haps "o ( ! nice/ ways ( do+ fi% 9 ! ov5 is au grat94 ,briefly describ$1 ?is consi/s ( a lay] ( mix$ h]bs & breadcrumbs laid fir/ at ! bottom ( a well-butt]$ di%1 ! fi% laid on ?is1 !n ! same +r$i5ts ) season+ & m butt] ov] x4 ,v (t5 a glass ( w9e or v9eg> is add$4 ,any?+ cook$ au grat9 mu/ always come to table 9 ! di% 9 :i* x 0 cook$1 h5ce ! grat9-di%1 sometimes ( silv]1 sometimes ( poli%$ t9 or fire-pro( *9a1 is ano!r kit*5 requisite almo/ indisp5sable4 ,:5 int5d+ to use salt$ fi% = any di% x %\ld always be all[$ to lie 9 wat] at lea/ tw5ty-f\r h\rs previ\sly1 & ! wat] %\ld be *ang$ frequ5tly2 !n dra9 & dry ?or\ghly4 ,,"p ,,iii4 ,,te/$ ,,recipes4 ,an*ovies are ! only fi% :i* come "u ?is lett]4 ,!y are usually b\ght 9 pickle f groc]s & oilm51 & ought to soak 9 cold wat] be=e !y are us$4 ,! small1 plump ones are ! be/--! pickle is r$1 ! scales ( ! fi% :ite4 ,if cut into fillets & add$ to slic$ cucumb]1 h>d-boil$ egg1 also slic$1 m9c$ p>sley & h]bs1 & dress$ ) ! usual salad dress+1 !y =m an acceptable v>iety 9 ! salad s]ies4 ,an*ovies1 ,ess5ce ( 7home-made71 is made by beat+ to a pa/e half-a-p\nd ( an*ovies1 bones also1 !n add+ a p9t ( rais9 w9e to ! pa/e & boil+ bo? toge!r until x is dissolv$4 ,= season+ add a v small quantity ( cay5ne pepp]1 two or ?ree ,jamaica pepp]corns & ?ree or f\r %allots4 ,home-made ess5ce is greatly sup]ior 9 flav\r to t :i* c be b\ght4 ,an*ovy ,butt] is prep>$ by p\nd+ to a pa/e half-a-p\nd ( an*ovies ) half t weight ( butt]4 ,a p9* ( cay5ne is an improvem5t4 ,?is butt] is especially useful = flav\r+ sauces = meat & fi%1 & if kept 9 v small pots1 closely cov]$1 x w rema9 good = "s "t4 ,an*ovy ,pa/e1 s mu* lik$ = s&wi*es1 is made 9 ! same way4 ,an*ovy ,sauce4--,two ounces ( butt] melt$1 two tablespoonfuls ( fl\r mix$ smoo?ly ) x1 a tumbl]ful ( boil+ wat]4 ,:5 ?is has boil$ /ir 9 gradually ?ree teaspoonfuls ( ! ess5ce ( an*ovies1 & add ! juice ( half a lemon2 let all boil once m1 !n p\r into a ture54 ,b>bel4--,?is is b a poor fi%1 be+ woolly & r flav\rless4 ,x may be made palatable by cutt+ 9 pieces1 !n /eep+ 9 a m>9ade ( oil1 pepp] & salt1 = half an h\r1 aft] :i* broil ! pieces ov] ! fire1 & s]ve ) matre d'htel butt]4 ,bloat]s4--,! smok$ bloat]s %\ld be scald$ ) boil+ wat]1 !n dri$4 ,! bones c (t5 be drawn (f aft] ?is1 be=e cook+4 ,!y may ei!r be broil$ ov] ! fire = a mom5t1 or cook$ 9 ! ov5 ) a morsel ( butt]4 ,be=e broil+ fre% bloat]s split !m op5 d[n ! middle1 remove ! backbone & cleanse !m4 ,spr9kle ) pepp] & salt1 & drop a morsel ( butt] on ea* be=e br++ to table4 ,bream is a h&some1 al?\gh n a delicate fi%4 ,x mu/ be ?or\ghly cleans$ & wa%$ out ) v9eg>4 ,split x op5 & remove ! bone1 b d n scale x4 ,x is be/ broil$1 b is excell5t if /uff$ ) a little =cemeat1 !n bak$ 9 ! ov5 = tw5ty m9utes4 ,melt$ butt]1 cap] sauce1 or an*ovy sauce1 mu/ accompany x to table4 ,brill4--,?is fi% has an excell5t reputation1 resembl+ turbot s ne>ly2 x may be cook$ 9 almo/ e way recomm5d$ = ! latt]4 ,?ick brill are ! be/1 & a yell[i% hue 9 ! fle% d5otes its fre%ness4 ,lay x 9 salt$ wat] = a few m9utes1 !n dry x & rub ) ! juice ( a lemon4 ,:5 boil+ brill all[ pl5ty ( salt 9 ! wat]1 & half a teacupful ( lemon juice4 ,let x simm] g5tly aft] rea*+ boil+ po9t till j t5d] ?r\gh4 ,lay on a clean s]viette1 ! :ite side upp]mo/1 g>ni% ) cut lemon & p>sley1 also a spr9kl+ ( lob/] coral4 ,c>p1 ,bak$4--,aft] wa%+ & scal+1 remove ! inside ( ! c>p1 squeeze ov] x ! juice ( "o or two lemons & let x lie ?us = an h\r4 ,next place x 9 a bak+ t91 spr9kle "s m9c$ p>sley & %allots ov] x1 also pepp] & salt1 !n p\r a little oil$ butt] ov] all4 ,cov] ) :ite pap] & bake = upw>ds ( =ty m9utes--g5tly4 ,make a little ?ick melt$ butt]1 enri* x fur!r ) a spoonful ( cream1 /ir 9 ! juice ( half a lemon1 & m salt & pepp]--cay5ne if lik$4 ,lift ! c>p on to a di%1 p\r ?is sauce ov] x1 g>ni% ) *opp$ gh]k9s & lob/] coral4 ,c>p1 ,fri$4--,cut ! fi% into fillets aft] hav+ ?or\ghly cleans$ x4 ,roll ea* fillet 9 fl\r season$ ) salt & cay5ne4 ,fry 9 a dep? ( boil+ fat1 s]ve ) an*ovy sauce4 ,c>p1 ,grill$4--,only v small c>p c be cook$ ?is way1 & !y %\ld be wrapp$ 9 butt]$ pap]s1 aft] hav+ be5 wa%$ & empti$4 ,s]ve ) a piquant sauce ( m9c$ h]bs1 lemon-juice & butt]4 ,c>p1 ,/ew$4--,c>p are excell5t treat$ ?is way if r l>ge4 ,aft] wa%+ 9 v9eg> & wat]1 cut ! fi% into fair-siz$ pieces1 roll ea* piece 9 season$ fl\r1 !n lay 9 a cov]$ /ewpan1 & p\r a tumbl]ful ( :ite w9e ov] !m4 ,all[ ne>ly an h\r = ! cook+1 !n :5 done remove ! pieces ( fi% c>efully on to a di%1 /ir 9 a tablespoonful ( grat$ hors]adi%1 a little cream1 & ! beat5 yolk ( an egg into ! sauce1 & p\r x ov] ! c>p4 ,if boil$ 9 c\rt-b\illon1 c>p is equally good = eat+ cold4 ,cavea* ,fi%4--,clean "s l>ge fi%1 su* z cod or salmon1 !n cut !m into slices4 ,rub ea* slice ) salt1 pepp] & spice1 & fry 9 boil+ fat till lightly br[n$4 ,let !m dra9 & get q cold1 !n lay 9 deep j>s4 ,boil "s v9eg> ) a few %allots1 pepp]corns1 a bay leaf & blade ( mace2 :5 ?is is cold fill ! j>s ne>ly full ) ?is1 p\r a little salad oil on ! top & cov] closely4 ,!y w keep = mon?s1 & :5 requir$ ! slices are lift$ out1 plac$ 9 ! c5tre ( a di% ) dress$ salad r\nd !m4 ,clams4--,clams1 :i* are a species ( cockle1 7 decl>$ by ! great ,soy] to be sup]ior to ! oy/] 9 flav\r4 ,!y are v nice if fri$1 aft] dipp+ into beat5 egg & breadcrumbs4 ,9 ,am]ica !y are /ew$4 ,put into a /ewpan ) a little wat]1 !y are boil$ = a few m9utes1 !n season$ ) pepp] & salt4 ,cockles4--,cockles %\ld be roa/$ on a t9 laid on ! top ( a /ove2 !y are eat5 :il/ hot ) bread & butt]4 ,!y require to be well wa%$1 & ! %ells scrubb$ ) a bru%4 ,cod1 ,bak$4--,take a piece weigh+ ab\t ?ree p\nds out ( ! middle ( a l>ge fi%4 ,make a simple =cemeat ( breadcrumbs1 m9c$ p>sley1 ?yme1 season+1 & ! yolk ( an egg2 put ?is inside ! fi% & sew x up4 ,place 9 a bak+-di%1 & surr\nd ) a c>rot slic$1 & also a turnip & small onion4 ,p\r a spoonful ( v9eg> ov]1 & place two or ?ree lumps ( butt] on ! top2 bake = tw5ty m9utes4 ,remove ! vegetables1 b s]ve ! liquor ) ! fi% in/ead ( sauce4 ,cod1 ,fri$ la ,matre d',htel4--,take two or ?ree slices ( cod ab\t an in* & a half 9 ?ickness1 let !m lie 9 salt wat] = half an h\r1 !n dra9 & dry !m4 ,cov] ) season$ fl\r1 & fry 9 a quantity ( boil+ fat = a few m9utes4 ,pile 9 pyramid =m on a hot di%1 p\r+ ! foll[+ sauce r\nd !m3 two tablespoonsful ( fre% gre5 p>sley *opp$ small1 two ounces ( butt]1 half an ounce ( fl\r1 a little salt1 pepp]1 & a spoonful ( v9eg>2 add a little wat] if x ?ick5s too mu*4 ,mix ! +r$i5ts well1 let !m boil up once1 !n s]ve4 ,cod1 la ,crme4--,! rema9s ( boil$ cod w d excell5tly well = ?is1 or if fre% fi% is us$ x mu/ be fir/ boil$ till t5d]1 !n brok5 into flakes1 all sk9 & bone remov$4 ,into a saucepan put a p9t ( milk ) a teaspoonful ( salt & ! r9d ( a lemon4 ,let ?is boil once1 !n p\r (f into a bas94 ,9 ! saucepan melt an ounce ( butt] & /ir 9 smoo?ly an ounce ( fl\r1 add a p9* ( cay5ne pepp]1 !n ! milk1 & boil all toge!r until ?ick4 ,put 9 ! flakes ( cod to heat ?r\gh1 !n p\r all on to a hot di%1 g>ni% ) tufts ( p>sley1 & pass r\nd /rips ( toa/$ bread to eat ) x4 ,cod1 ,curri$4--,take ! rema9s ( cold boil$ cod brok5 into flakes1 fry !m a mom5t 9 butt]4 ,lay !m aside on a hot plate & prep>e ! curry4 ,= ?is put an ounce ( butt] into a saucepan & slice into x two %allots & "o small apple4 ,:5 ^! h frizzl$ br[n /ir 9 a tablespoonful ( fl\r1 half a teaspoonful ( curry p[d]1 ! same ( salt1 & a p9* ( cay5ne pepp]1 & la/ly a teacupful ( /ock4 ,let ?is boil a few m9utes1 !n put 9 ! cod to w>m up1 & s]ve quickly4 ,a wall ( boil$ rice r\nd ! edge ( ! di% is an improvem5t4 ,cod1 ,salt$1 ) ,p>snips4--,take a c\ple ( p\nds ( salt$ cod1 let x soak = tw5ty-f\r h\rs1 !n dra91 & p\r+ fre% cold wat] ov] x let x heat ?r\gh gradually4 ,x %\ld simm] until t5d]1 b mu/ n boil1 or x w become h>d4 ,dra9 aga91 lay on a hot di%1 g>ni% ) boil$ p>snips cut into l5g?s1 & cov] all ) egg sauce1 made z foll[s3 half a p9t ( milk ?ick5$ ) fl\r1 a small bit ( butt]1 salt1 pepp]1 ! juice ( a lemon1 & two h>d-boil$ eggs *opp$ small & /irr$ 94 ,g>ni% ! di% ) p>sley4 ,cod1 ,salt$1 en ,m\sse4--,soak & cook ! cod z 9 ! previ\s recipe1 !n dra9 & break into flakes4 ,frizzle a slice ( a ,spani% onion 9 a small quantity ( butt]1 b d n br[n x4 ,scald ! s(t "p ( a slice ( :ite bread1 break x ) a =k1 !n add to ! onion1 & at ! same "t add gradually a cupful ( new milk4 ,cont9ue to beat until all is q smoo?1 spr9kle ) salt & pepp]1 !n add ! flakes ( cod1 /ill cont9u+ to beat4 ,if becom+ too /iff add m milk4 ,:5 all is light & l a fro?1 p\r on to a di% & dot small bits ( fri$ or toa/$ cru/s ab\t ! surface4 ,cod1 ,head & ,%\ld]s ,boil$4--,a portion or ! :ole ( a l>ge fi%1 :5 int5d$ = boil+1 %\ld be previ\sly crimp$1 :5 x %\ld receive "s deep cuts z f> z ! bone on bo? sides4 ,aft]w>ds x %\ld lie 9 v9eg> & wat] = half an h\r4 ,x %\ld be plung$ at once into boil+ wat]1 !n all[$ to simm] till j t5d]4 ,dra91 & s]ve on a :ite d'oyley1 g>ni%$ ) lemon & p>sley4 ,crimp+ r5d]s ! fle% firm]1 & makes x easi] bo? to cook & to s]ve4 ,crab4--,! crabs :i* h a r\gh %ell & claws are ! be/4 ,:5 *oos+ "o %ake x well2 if x rattle x is sure to prove wat]y4 ,! %ell %\ld be ( a bright r$1 & ! eyes look cle>4 ,9 pick+ out ! meat f ! %ell & claws leave out ! "p ne> ! head1 :i* is n fit to be eat54 ,crab1 ,hot ,butt]$4--,pick ! meat f ! %ell ( a crab1 mix ) half its quantity ( breadcrumbs1 a little pepp]1 salt1 grat$ nutmeg1 a spoonful ( salad oil & ! same ( v9eg>4 ,clean ! empty %ell1 !n refill x ) ?is mixture1 spr9kle m crumbs ov] ! top1 !n a nob ( butt]1 & bake = ne>ly t5 m9utes4 ,to eat ) hot dry toa/4 ,crab1 ,salad4--,pick ! meat f ! %ell into flakes1 make a pile 9 ! c5tre ( a di%1 leav+ ! claws on ! top2 surr\nd ) %r$ lettuce & wat]cress1 & p\r a simple salad dress+ ov] all4 ,crab ,s\p1 or ,potage ,bisque4--,?is is mo/ delici\s & delicate4 ,*oose a nice heavy crab1 pick out ! meat f ! claws into %r$s4 ,! s(t meat f ! inside ( ! body is p\nd$ 9 a mort> ) half its quantity ( boil$ rice2 ?is is ?9n$ a little ) "s cle> /ock1 !n pass$ ?r\gh a col&]4 ,put ?is into a /ewpan ) suffici5t /ock to make ! requir$ quantity 7veal /ock is pref]able71 add a cupful ( ?ick5$ cream1 salt to ta/e1 & a little cay5ne pepp]1 let x boil once only1 !n take f ! fire & add ! %r$d$ meat f ! claws4 ,a little lob/] butt] /irr$ 9 w make x a ri*] col\r4 ,make potage f lob/] or crayfi% 9 exactly ! same mann]4 ,! result w be almo/ z satisfactory4 ,crayfi%4--,crayfi% resemble lob/]s 9 flav\r1 b !y are small]1 & ! fle% is m delicate4 ,^? :i* are r$ "u ! claws are ! be/4 ,wa% !m well1 & boil 9 salt wat] = t5 m9utes1 aft] :i* !y w become a bright r$4 ,dra9 well1 !n pile 9 pyramid =m1 & g>ni% ) p>sley4 ,a pretty di% may be made f !m by prep>+ a cle> sav\ry jelly1 & arrang+ ! crayfi% 9 a fancy m\ld--m9us ! tails--fill+ 9 all spaces ) ! jelly4 ,crayfi%1 z a ,breakfa/ ,reli%4--,remove ! tails f a p9t ( crayfi%1 put ! bodies to simm] g5tly 9 a saucepan ) an ounce ( butt]1 a teacupful ( wat]1 a spoonful ( v9eg>1 grate ( nutmeg1 & a little salt & pepp]4 ,simm] = t5 m9utes1 ?ick5 ) fl\r1 & p\r ov] a slice ( toa/4 ,crayfi% may also be pott$ l %rimps4 ,dabs4--,^! insignificant little fi% are caught 9 ! m\?s ( riv]s ne> ! sea4 ,!y are nice if fri$1 b m ta/y if wrapp$ 9 butt]$ pap] & bak$ = fifte5 m9utes4 ,s5d to table ) slic$ lemon4 ,dace4--,?is fi% sc>cely repays ! tr\ble ( cook+1 & is usually only enjoy$ by ! angl] :o has caught x4 ,x may be ei!r fri$ or boil$4 ,a little %>p sauce ) lemon juice & mu/>d are almo/ necess>y accompanim5ts4 ,dory4--,al?\gh by no means a h&some fi%1 yet ! dory has a flav\r :i* makes x excell5t eat+4 ,x is be/ boil$1 or r simm]$1 aft] x has boil$ once1 tw5ty m9utes = a fair-siz$ fi%4 ,s]ve on a napk91 g>ni%$ ) p>sley4 ,an*ovy1 %rimp1 or cap] sauce1 are all suitable = s]v+ ) boil$ dory4 ,eels1 en ,matelote4--,sk9 & clean ab\t two p\nds ( eels1 divide into pieces ( two in*es long1 let !m lie 9 salt wat] :ile "s onions are be+ fri$ 9 butt]4 ,:5 ! onions h br[n$1 /ir 9 fl\r to absorb all ! butt]1 !n a cupful ( /ock & ! same ( r$ w9e1 a few mu%rooms1 pepp] & salt1 & a p9* ( h]bs4 ,/ew ! eels 9 ?is gravy until ?or\ghly t5d]1 ab\t =ty m9utes4 ,s]ve altoge!r4 ,eels1 ,boil$1 = ,invalids4--,:5 ! sk9 has be5 drawn (f ! eel1 & x has la9 9 salt wat] to cleanse x1 x %\ld be plac$ be=e a cle> fire = t5 m9utes to draw out ! oil4 ,wa% aga9 9 w>m wat]1 & set to boil 9 a saucepan ) a bun* ( p>sley & spoonful ( salt4 ,:5 t5d] take x out1 divide into l5g?s1 ?ick5 a small quantity ( ! bro?1 add cream & *opp$ p>sley1 & p\r ov] ! eel4 ,f9don1 or ,f9nan1 ,haddocks4--,! ,f9don haddock1 s highly e/eem$ = its delicate flav\r1 may be di/+ui%$ by its od\r & creamy yell[ col\r4 ,! sk9 %\ld be /ripp$ (f1 & ! fi% broil$ quickly ov] a cle> fire4 ,rub butt] ov] x be=e br++ to table4 ,fl\nd]s4--,fl\nd]s may be boil$1 bak$1 fri$1 or /ew$4 ,z !y are apt to h a slight muddy flav\r1 !y %\ld lie 9 salt wat] = a :ile4 ,p]haps ! nice/ way ( cook+ !m is to dip !m into beat5 egg1 cov] ) rasp+s1 & boil !m 9 fat4 ,fl\nd]s may also be done au grat91 by lay+ ! fi% 7neatly trimm$7 on a b$ ( *opp$ %allots & p>sley1 breadcrumbs & butt]1 cov]+ !m ) ! same1 !n add+ a glass ( :ite w9e1 & bak+ = tw5ty m9utes4 ,all[ at lea/ "o = ea* p]son4 ,gurnet4--,! head ( ! gurnet is l>ge 9 comp>ison ) ! re/ ( ! body4 ,x is apt to be a dirty fi%1 & ne$s v ?or\gh cleans+4 ,! gills %\ld be cut (f4 ,p]haps ! be/ way ( cook+ x is to remove ! head & ! inside1 /uff x ) a =cemeat1 sew ! body up & lay x 9 a deep t91 cov]+ ) a slice or two ( salt fat4 ,bake = half an h\r1 !n remove on to a hot di%1 & p\r matre d'htel butt] ov] x4 ,haddock1 ,broil$4--,draw & clean ! haddock v ?or\ghly1 wip+ x p]fectly dry4 ,dr$ge ) fl\r1 !n p\r a little salad oil ov] x4 ,lay on ! gridiron & broil quickly4 ,:5 br[n & crisp x is done4 ,s]ve ) an*ovy sauce4 ,haddock1 ,bak$4--,empty & wa% ! fi%1 scal+ x c>efully2 let x lie 9 v9eg> = fifte5 m9utes1 !n dry x1 dr$ge ) fl\r1 cov] ) beat5 egg1 !n ) breadcrumbs1 & lay 9 a greas$ bak+-di%4 ,p\r melt$ butt] ov] x1 & bake ab\t tw5ty m9utes4 ,! gravy :i* comes f ! fi% may be season$ & s5t to table ) x4 ,g>ni% ) cut lemons4 ,haddock1 ,curri$4--,*oose small haddocks = ?is purpose4 ,split !m op51 remove bones & ! head1 divide into conv5i5t-siz$ pieces4 ,dip ea* piece into season$ fl\r & fry till crisp & br[n4 ,prep>e a curry sauce by frizzl+ a small onion & an apple 9 butt]1 ?ick5+ ) fl\r1 add+ season+ & a little curry p[d] & cle> /ock to make ! requisite quantity4 ,put ! fi% into ?is sauce to heat ?r\gh1 !n pile 9 ! c5tre ( a di% & p\r ! sauce ov]4 ,g>ni% ) rice4 ,halibut4--,be+ v l>ge fi%1 p]haps ! mo/ satisfactory way ( deal+ ) halibut is to cut !m into /eaks1 viz41 slices across ! fi% ( any ?ickness desir$4 ,!y may be ei!r broil$ or fri$4 ,:5 broil+1 spr9kle !m ) season+1 & let !m lie 9 salad oil = a few m9utes1 !n dra9 & broil quickly ov] a bright fire4 ,lay on a hot di%1 squeeze lemon juice ov]1 & spr9kle ) *opp$ p>sley4 ,= fry+1 ! /eaks may be ei!r dr$g$ ) fl\r1 or dipp$ 9 egg & breadcrumbs1 !n fri$ 9 a %all[ dep? ( fat till lightly br[n4 ,dra9 on blott+ pap]1 & s5d %rimp or an*ovy sauce to table ) !m4 ,boil+ is ! lea/ satisfactory way ( cook+ halibut1 b if x be *os51 h ! fi% 9 "o ?ick piece4 ,put into boil+ wat]1 & simm] g5tly until ! fi% %[s signs ( p>t+ f ! bone4 ,halibut ,pie4--,take a piece ( ! middle ( ! fi%1 remove all sk91 & cut into pieces an in* squ>e4 ,roll ea* piece 9 a mixture ( salt1 pepp]1 & breadcrumbs1 place 9 a pie-di% ) lumps ( butt] at ! top4 ,p\r a glass ( :ite w9e ov]4 ,cov] ) a %ort cru/1 & :5 ?is has bak$ until well br[n1 ! fi% also w be done4 ,h]r+s1 ,boil$4--,few fi% are m delici\s ?an fre% h]r+s boil$4 ,wa%1 scale1 & empty !m v p>ticul>ly4 ,s\se !m ) v9eg>1 !n drop into boil+ salt$ wat]1 simm] = ab\t t5 m9utes1 & lift !m out ! mom5t !y are done4 ,dra9 !m1 arrange nicely on a clean napk91 g>ni% ) p>sley & hors]adi%1 & s]ve p>sley sauce ) !m4 ,h]r+s1 ,broil$4--,let !m lie 9 salt ov]night1 wa% !m1 empty1 & split !m op54 ,dry ?or\ghly1 & dr$ge a little fl\r ov] !m4 ,lay on an oil$ gridiron1 broil on bo? sides4 ,lay ea* "o sep>ately on a hot plate1 & place a morsel ( butt] on ! top4 ,!n p\r ! foll[+ sauce ov] !m3 a tablespoonful ( *opp$ p>sley1 ! same ( m9c$ h]bs1 & a suspicion ( onion1 same ( butt]1 a teaspoonful ( salt & pepp] mix$1 a w9eglassful ( v9eg>2 boil altoge!r = a mom5t4 ,h]r+s1 ,pickl$ 7to eat cold74--,scale & clean ! h]r+s c>efully1 split !m op5 & take out ! backbone4 ,spr9kle ) salt & pepp] aft] lay+ 9 a deep di%4 ,cov] ) v9eg> & wat]4 ,bake till t5d] ?r\gh4 ,h]r+s1 ,pickl$ 7,fr5* mode74--,scale & clean ! h]r+s1 empty )\t splitt+ !m4 ,cut (f ! heads1 & put ! fi% into an e>!rn j>1 /rew salt lib]ally ov] !m2 let !m lie tw5ty-f\r h\rs4 ,dra9 !m & place !m 9 an enamell$ saucepan ) a doz5 pepp]corns1 a bay-leaf or two1 & an onion ) a clove4 ,cov] ) cold v9eg>4 ,let !m come to boil+ po9t1 & boil two m9utes only4 ,/& aside until q cold1 :5 !y may be plac$ 9 a cov]$ j>4 ,!y w keep good = "s "t4 ,lampreys1 ,/ew$4--,rub ! lamprey well ) salt1 & wa% x 9 wat] 7w>m7 to get rid ( ! slime4 ,cut (f ! head1 tail1 & gills1 empty x1 !n cut into pieces ?ree in*es long4 ,slice ?ree or f\r onions into ! bottom ( a /ewpan1 dip ea* piece ( lamprey into fl\r1 & lay ov] ! onions4 ,add next a doz5 mu%rooms1 a tablespoonful ( *opp$ p>sley1 grat$ lemon-r9d & a little juice1 pepp]1 & salt4 ,a glassful ( r$ w9e & suffici5t /ock to cov] ! :ole1 replace ! lid1 & /ew g5tly = two h\rs4 ,s]ve altoge!r4 ,l+1 ,bak$4--,cleanse & empty ! fi%1 cut x into ?ick slices1 remov+ ! head & tail4 ,dr$ge ! slices ) fl\r1 & spr9kle ) salt & pepp]4 ,lay !m 9 a bak+-di%1 & p\r "s melt$ butt] ov] !m4 ,bake = tw5ty m9utes1 place ! slices ( fi% on a hot di%1 !n add a cupful ( cream & a small t9ful ( button mu%rooms to ! butt]1 make ?or\ghly hot & p\r ov] ! fi% j be=e br++ to table4 ,or1 ! slices ( l+ may be dipp$ into beat5 egg1 cov]$ ) rasp+s1 & fri$ 9 hot fat1 a sauce rm\lade be+ br\ght to table ) !m4 ,lob/]1 la ,crme4--,pick ! meat f a fre% lob/] )\t break+ ! %ell2 cut x into dice4 ,put into an enamell$ saucepan ) a mix$ teaspoonful ( salt1 pepp]1 & nutmeg1 a glassful ( :ite w9e1 a tablespoonful ( v9eg>1 & an ounce ( butt] roll$ 9 fl\r4 ,simm] g5tly = t5 m9utes1 /irr+ all ! "t4 ,!n /ir 9 two tablespoonfuls ( ?ick5$ cream4 ,p\r ! mixture into ! %ell ( ! lob/]1 cov] ! top ) breadcrumbs1 br[n quickly 9 ! ov51 !n set ! %ell on a fold$ napk91 & g>ni% ) p>sley4 ,lob/] ,cutlets4--,a l>ge lob/] is requir$ = ^!4 ,boil = five m9utes1 !n crack ! %ell & take out ! meat z :ole z possible4 ,cut ?is across 9 slices a qu>t] ( an in* 9 ?ickness4 ,dip ea* slice into beat5 egg & breadcrumbs1 spr9kle ) salt & pepp]1 & fry 9 fat = ab\t five m9utes4 ,make a small m\nd ( :ipp$ potato = ! c5tre ( a di%1 arrange ! cutlets r\nd ?is1 & s5d oy/] sauce to table ) !m4 ,lob/] ,patties4--,boil a lob/] = fifte5 m9utes4 ,crack x op5 & pick ! meat out into flakes4 ,put ! flakes into an enamell$ saucepan ) an ounce ( butt]1 a tablespoonful ( cream1 same ( :ite /ock1 & a teaspoonful ( ess5ce ( an*ovies1 a little season+ also1 & a few dry breadcrumbs4 ,boil up = a mom5t4 ,l9e "s patty-pans ) good puff pa/e n roll$ too ?9ly1 place a morsel ( crumb ( bread 9 ! middle be=e putt+ on ! top cru/2 bake ! patties a bright br[n1 lift (f ! top cru/1 take out ! bread1 fill ) ! hot mixture1 & replace ! cov]4 ,s]ve v hot4 ,lob/] ,salad4--,= ?is ! lob/] is requir$ v sweet & fre%2 x %\ld h be5 boil$ ab\t tw5ty m9utes & !n h become q cold4 ,crack ! %ell & remove ! meat z :ole z possible1 sav+ ! coral = g>ni%+4 ,divide ! meat into small neat pieces1 season+ ea* ) salt1 pepp]1 & v9eg>4 ,take two lettuces ) firm1 :ite he>ts1 wipe !m clean ) a clo?4 ,!y mu/ be crisp & p]fectly dry4 ,place fir/ a lay] ( %r$ lettuce at ! bottom ( a b[l1 !n a lay] ( season$ lob/]2 alt]nate till ! /ock is exhau/$4 ,p\r ! foll[+ dress+ ov] all at ! la/ mom5t1 & spr9kle ! coral ov] ! surface4 ,a fanciful out] edge may be made ( slic$ eggs & beetroot1 or na/urtium fl[]s1 radi%es set 9 p>sley1 c4 ,dress+4--,! yolks ( two eggs beat5 until ?ick1 a saltspoonful ( salt1 half ( pepp]1 same ( made mu/>d4 ,beat 9 sl[ly half a p9t ( oil & two spoonsful ( v9eg>4 ,lob/] ,butt]1 & ,sauce4--,! spawn & coral ( a fre%ly-boil$ h5 lob/]1 p\nd$ toge!r 9 a mort> ) twice _! quantity ( fre% butt] & a spice ( cay5ne pepp]1 makes lob/] butt]4 ,x %\ld be ( a bright r$ col\r4 ,keep 9 small pots well cov]$1 & 9 a cool place4 ,= ! sauce1 make "s good pla9 melt$ butt]1 pick out a few flakes ( ! :ite meat ( a lob/]1 !n /ir 9 a spoonful ( ! lob/] butt]4 ,d n boil x aft] ?is1 or ! col\r w be spoilt4 ,! juice ( a lemon may be add$ if lik$4 ,mack]el1 ,broil$4--,= a p]fectly fre%1 small1 plump mack]el1 ?is is ! mode ( cook+ p> excell5ce4 ,cleanse ! fi% ?or\ghly1 & dry !m fir/ ) a clo?1 !n by hang+ up 9 ! op5 air4 ,split !m op5 flat & c>efully remove ! backbone4 ,sme> !m ) salad oil1 spr9kle !m ) salt & pepp]1 wrap ea* "o 9 a fold ( butt]$ note-pap]1 & lay on ! gridiron4 ,broil c>efully ov] a cle> r$ fire = tw5ty m9utes1 turn+ occasionally4 ,!y may be broil$ )\t ! pap]1 9 :i* case fifte5 m9utes w be m ?an long en\gh1 b w ta/e less delicate & be less easily dige/$4 ,lay on a hot di%1 cov] closely1 & s]ve ) or )\t matre d'htel butt]4 ,mack]el1 ,bak$4--,l>ge mack]el are pref]able = ?is mode4 ,aft] clean+ & tak+ out ! roes1 fill ) ! foll[+ =cemeat3--,?ree ounces ( breadcrumbs1 an ounce ( f9ely-%r$ beef suet1 ! same ( *opp$ p>sley1 a p9* ( sav\ry h]bs1 m9c$ *ives1 & pepp] & salt4 ,b9d ! mixture ) a beat5 egg4 ,:5 ! fi% has be5 fill$1 sew ! sides toge!r ) /rong ?read1 lay x on a bak+ di%1 dr$ge a little fl\r ov] x1 & p\r ov] ei!r "s melt$ butt] or cl>ifi$ fat4 ,bake tw5ty m9utes4 ,s]ve ) ! same butt] to ! :i* "s *opp$ p>sley has be5 add$1 or ) a sauce piquante4 ,mack]el1 ,boil$4--,wa% & empty !m )\t splitt+ !m m ?an c be help$4 ,lay !m 9 hot wat] ) pl5ty ( salt4 ,let ! wat] come to a boil1 !n draw aside & simm] !m till ! sk9 %[s signs ( break+4 ,dra91 & s]ve on a clean s]viette4 ,g>ni% ) p>sley4 ,s]ve ei!r p>sley or f5nel sauce ) !m4 ,mullet1 ,r$4--,^! fi% are mu* ! be/ if cook$ 9 butt]$ pap]4 ,!y may be roa/1 bak$1 or boil$--all ways are excell5t if ! precaution ( wrapp+ up be obs]v$4 ,a lib]al %>e ( butt] %\ld be enclos$ ) !m4 ,! gills & f9s only are remov$2 ! inside rema9s unt\*$1 z ! liv] is mu* e/eem$4 ,cook !m ab\t tw5ty-five m9utes1 take out ( ! pap]s1 & s]ve ) pl5ty ( sauce 9 a ture54 ,add ! liquor :i* has ooz$ f ! fi% to "s pla9 melt$ butt]1 ) a spoonful ( an*ovy sauce1 a squeeze ( lemon juice1 & a glassful ( "s good r$ w9e4 ,mullet1 ,r$ 7,broil$ la matre d'htel74--,clean ! mullet & empty !m1 score !m across 9 sev]al places1 lay !m to soak 9 a m>9ade ( salad oil & m9c$ sweet h]bs--g>lic also if ! ta/e is lik$4 ,let !m lie 9 ?is = half an h\r4 ,dra9 !m1 spr9kle ) salt & pepp]1 lay on a gridiron1 & broil ov] a cle> fire1 turn+ on bo? sides4 ,mullet1 ,grey4--,! grey mullet is b seldom (f]$ = sale4 ,x is g5]ally ?\ght mu* inf]ior to ! r$1 & is only seasonable dur+ ! heat ( summ]4 ,x may be cook$ 9 any ( ! ways giv5 = mack]el or = r$ mullet4 ,oy/]s4--,oy/]s are nev] s excell5t or s easy ( dige/ion z :5 !y are eat5 /raight out ( ! newly-op5$ %ell4 ,if c>efully op5$1 & none ( ! juice be spilt1 !y w ne$ no season+2 b if x be pref]r$1 salt & pepp] may be spr9kl$ ov] !m1 also a squeeze ( lemon juice4 ,br[n bread & butt] is ! usual accompanim5t to !m4 ,oy/]s1 ,br[n$ 9 _! own gravy4--,?is is a v da9ty di%4 ,take a doz5 or m l>ge oy/]s1 op5 !m c>efully1 & p\r ! juice f ea* "o into a cup4 ,take (f ! be>ds1 dip ea* oy/] into beat5 egg ?ick5$ ) fl\r4 ,br[n !m 9 a little butt]1 lift !m out1 add ! gravy f ! cup to ! butt]1 ?ick5 ) fl\r1 & season ) pepp] & salt4 ,let x simm] = two or ?ree m9utes1 !n /ir 9 ! br[n$ oy/]s2 let !m heat ?r\gh aga91 !n p\r ov] a slice ( toa/4 ,oy/]s1 au ,grat94--,butt] a bright t9 or silv] grat9-di%4 ,/ir into a few ounces ( breadcrumbs a spoonful ( *opp$ p>sley & sweet h]bs ) season+4 ,spr9kle ^! ?ickly ov] ! butt]1 & moi/5 ) :ite w9e4 ,!n split op5 two doz5 l>ge oy/]s1 take (f ! be>ds1 & lay ea* oy/] on ! b$ 9 ! di%1 p\r+ ! juice ov] z well4 ,cov] !m ) a few m crumbs1 place ?ree or f\r nobs ( butt] on ! top1 & bake 9 a mod]ate ov5 = t5 m9utes4 ,br+ to table 9 ! di%4 ,p]*4--,! be/ way ( dress+ p]* is 9 wat] s\*y4 ,rememb] always to clean ! p]* fir/ ) a little w>m wat] to take (f ! slime1 !n lay !m 9 cold salt wat] = an h\r or s4 ,pick out ! smalle/ ( ! fi% = ! s\*y1 empty !m1 cut into pieces1 boil !m sl[ly ) "s p>sley-root1 pepp]corns1 & salt4 ,/ra9 ! bro? 7= ! +r$i5ts %\ld boil until a /rong bro? is obta9$7 ?r\gh a musl94 ,! l>ge p]* %\ld be crimp$1 aft] be+ clean$1 !n plac$ 9 ! bro? & simm]$ until j t5d]4 ,dra9 !m1 s]ve 9 a deep di% ) a ladleful ( ! bro? p\r$ ov] !m1 & g>ni%$ ) gre5 p>sley4 ,a little fre% p>sley1 *opp$1 may be introduc$ into ! bro? if lik$4 ,p]* may also be laid 9 a m>9ade 7aft] be+ cleans$7 !n broil$ ov] ! fire4 ,x is well if1 aft] lift+ !m out ( ! m>9ade1 !y are lib]ally bespr9kl$ ) season$ breadcrumbs & h]bs4 ,broil till lightly br[n$1 lay on a hot di%1 a nob ( butt] on ea*1 & g>ni%4 ,s]ve a little %>p sauce ) !m4 ,if economy is n to be /udi$1 !y are v nice if /ew$ 9 w9e--%]ry1 or equal p>ts ( %]ry & cle> /ock4 ,lay ! p]* 9 a deep di%1 & j cov] !m ) ! above4 ,slice an onion v ?9ly1 lay ov] !m ) a few sprigs ( p>sley1 ?yme1 a bay-leaf1 & "s pepp]corns1 spr9kle lib]ally ) salt1 & let !m simm] g5tly = ab\t tw5ty m9utes4 ,make a sauce f ! liquor by ?ick5+ x ) butt] roll$ 9 fl\r1 & s]ve p\r$ ov] ! fi%4 ,pike1 ,bak$4--,pike mu/ be scal$ aft] wa%+ !m4 ,to scale x easily1 fir/ p\r boil+ wat] ov] ! fi%1 !n plunge imm$iately into cold wat]1 & scrape briskly ) ! back ( a knife4 ,wipe ! fi% dry1 !n empty x1 & fill ! cavity ) a nicely season$ =cemeat1 sew up ! sides1 & lay 9 a bak+ di%4 ,lay sev]al l>ge lumps ( butt] ab\t x1 & p\r ov] a glassful ( :ite w9e or cle> bro?4 ,bake x 9 a mod]ate ov5 = half an h\r--a l>ge fi% w take ev5 long]4 ,x %\ld be ba/$ frequ5tly1 be+ a dry fi%4 ,good beef dripp+ w answ] z well z butt]4 ,:5 done1 lift ! fi% c>efully on to a hot di%1 & ?ick5 ! gravy ) fl\r2 add a spoonful ( an*ovy sauce1 ! same ( mu%room ket*up1 cay5ne pepp]1 & salt4 ,let !m boil up aga91 !n /ir 9 a spoonful ( cap]s1 & p\r ! sauce into a ture54 ,! fi% may be g>ni%$ ) hors]adi%1 fre% p>sley1 or small ripe tomatoes1 if available4 ,pike may be boil$1 lett+ x lie 9 v9eg> "s "t previ\sly1 & plac+ x 9 v hot wat] or /ock1 ) an onion & bun* ( sweet h]bs4 ,br+ to a boil1 & !n simm] until t5d]4 ,s]ve x on a clean napk9 ) cut lemons & p>sley2 s5d a %>p sauce to table ) x4 ,! rema9s ( cold boil$ pike1 or slices cut f a fre% fi%1 may be dipp$ into egg & breadcrumbs & fri$ 9 fat4 ,!y w be f\nd v good1 especially if accompani$ by a di% ( gre5 vegetable1 z sp9a*1 or a fre% salad4 ,plaice4--,p]haps ! v nice/ way ( dress+ plaice is to cut ! fi% into fillets1 !n to dip ^! into beat5 egg & rasp+s1 & fry !m4 ,place ea* fillet on a r\nd ( fri$ bread1 & put a t9y pat ( an*ovy butt] on ! top ( ea*1 giv+ a spr9kle ( pepp] & salt z well1 & ?us !y w be f\nd to be v appetis+4 ,plaice1 au ,grat94--,/eep ! fi% 9 salt wat] = an h\r or two1 cleanse & empty x1 leav+ ! head unt\*$4 ,dry x ?or\ghly1 & take a di% t w j hold x4 ,fir/ melt a little beef dripp+ 9 t1 !n put a lay] ( crumbs1 a tablespoonful ( f9ely-m9c$ suet1 p>sley1 %allots1 & season+4 ,on ?is lay ! plaice1 :ite side upp]mo/1 cov] ) ! same ord]1 & squeeze ! juice ( a lemon ov] ! top4 ,set 9 ! ov51 :i* %\ld be hot en\gh to br[n ! surface quickly4 ,tw5ty m9utes is ample = a good-siz$ fi%4 ,s]ve 9 ! same di%4 ,plaice1 ,boil$4--,l>ge plaice %\ld be *os5 = boil+4 ,cut a slit f ! head d[nw>ds ?r\gh ! middle ( ! back1 to prev5t ! :ite side break+4 ,lay x 9 ! fi%-kettle ) suffici5t cold wat] to cov] x1 & a teacupful ( v9eg>4 ,let x come quickly to boil+ po9t1 !n simm] = ab\t five m9utes long]4 ,s]ve ) %rimp or cap] sauce4 ,prawns4--,prawns mu* resemble %rimps1 b are l>g] 9 size & m delicate 9 flav\r4 ,:5 fre% !y are ( a bright r$ col\r1 & v firm4 ,prawn ,s\p4--,m9ce toge!r till q f9e1 a c>rot1 onion1 /ick ( cel]y1 & small turnip4 ,melt a little butt] 9 a /ewpan1 put 9 ! vegetables & let !m simm] = a qu>t] ( an h\r1 /irr+ well ab\t4 ,heat a qu>t ( cle> /ock1 take a ?ick slice ( :ite bread & cut x into dice1 leav+ out ! cru/1 let x boil 9 ! liquor1 !n add ! vegetables ) ! butt]1 & a tablespoonful ( salt4 ,boil all toge!r4 ,take fifty prawns1 pick out ! tails1 & /ew ! bodies 9 a glass ( w9e1 press !m ?r\gh a col&] & mix ) ! s\p4 ,add !n a p9* ( cay5ne pepp]1 a teaspoonful ( an*ovy butt]1 & a dess]t-spoonful ( lemon juice4 ,all[ all to boil five m9utes long]1 & p\r ov] fri$ cr\tons into a ture54 ,ray1 or ,maids4--,?is fi% is ! "y skate1 &1 l ! latt]1 x is improv$ by be+ hung = a day4 ,x is nice/ if cut into fillets & fri$4 ,x may be boil$ = a few m9utes 9 c\rt-b\illon1 or1 aft] be+ p>-boil$1 x may be cut into slices1 dipp$ 9 oil1 dr$g$ ) fl\r1 & laid on a gridiron to broil = a few mom5ts long]4 ,m9c$ p>sley & %allots simm]$ 9 butt]1 ) a tablespoonful ( v9eg>1 & season+ ( pepp] & salt1 %\ld =m a gravy to accompany ! fillets4 ,roa*4--,! roa* is a small fre%-wat] fi% ( a firm compact fle%4 ,x is be/ fri$4 ,wa% & empty ! fi%1 dr$ge fl\r ov] !m :5 dry1 fry !m 9 hot fat = ab\t five m9utes4 ,s5d an*ovy or "s v ta/y sauce to table ) !m4 ,salmon4--,= boil+ purposes *oose salmon ) small heads & ?ick %\ld]s1 or if buy+ only a portion ( a fi%1 *oose a piece ( ! middle or ! head & %\ld]s4 ,aft] clean+ ! fi%1 cut (f ! f9s & gills & scrape ! scales c>efully4 ,lay x 9 ne>ly boil+ wat] ) pl5ty ( salt 9 x2 let ! wat] well cov] ! fi%4 ,all[ ! wat] to come to boil+ po9t1 !n boil g5tly until a silv] =k w pass ?r\gh ! ?icke/ "p4 ,z a g5]al rule all[ eight m9utes to ! p\nd if ! fi% is a ?ick "o1 five or six m9utes if x be a ?9 "o4 ,exp]i5ce is ! only safe guide4 ,x is well to wrap ! fi% 9 a ?9 l95 clo? be=e putt+ x 9 ! pan2 only be c>eful 9 remov+ ! clo? :5 ! fi% is done1 le/ x be brok54 ,lay ! fi% on a fold$ napk91 & g>ni% ) tufts ( p>sley1 tomatoes1 & a few prawns4 ,salmon1 ,broil$4--,= broil+ purposes slices across ! fi% ab\t an in* ?ick are pref]able4 ,if nicely cut & rubb$ ) a little melt$ butt]1 spr9kl$ ) pepp] & salt1 laid on ! gridiron & broil$ on bo? sides ov] a v cle> hot fire1 turn+ e two or ?ree m9utes till done1 !n laid on a hot di% ) a pat ( fre% butt] on ea* cutlet1 & g>ni%$ ) :atev] is be/ obta9able1 !y are inde$ truly admirable4 ,%rimp sauce1 or matre d'htel butt] might accompany !m4 ,a di% ( gre5 peas1 ei!r pla9ly boil$1 or sautd 9 butt]1 is a mo/ delici\s accompanim5t to salmon cutlets4 ,salmon1 ,bak$4--,take a piece two or ?ree p\nds 9 weight1 ei!r f ! middle or ! tail end4 ,lay x 9 a deep pie-di%1 surr\nd x ) a few small %allots & s\nd r$ tomatoes1 dr$ge a little fl\r ov] x1 spr9kle ) pepp] & salt1 lay sev]al small pats ( butt] on ! top1 & p\r a glassful ( :ite w9e into ! di%4 ,place ! di% 9 a mod]ately hot ov5 & bake = f ?ree-qu>t]s to an h\r4 ,:5 done1 lift ! fi% on to a di% & keep hot :ile prep>+ ! sauce4 ,press ! tomatoes & %allots ?r\gh a col&] or hair sieve1 add to ! liquor 9 ! di%1 ) also a teaspoonful ea* ( made mu/>d1 v9eg>1 fl\r1 & ,worce/]%ire sauce2 let ?is boil up once1 !n p\r r\nd ! fi%4 ,g>ni% ) curl$ p>sley & a few *oice tomatoes4 ,s]ve :ipp$ potatoes ) x1 & cucumb]s slic$ 9 v9eg>4 ,salmon ,crumbs4--,a di% mu* lik$ 9 ! ,nor? ( ,irel&4 ,! rema9s ( cold boil$ salmon are divid$ into flakes & mix$ ) half _! quantity ( /ale breadcrumbs1 a tablespoonful ( fre% butt]1 pepp]1 salt1 a spoonful ( v9eg>1 & "o or two beat5 eggs4 ,butt] a %all[ pie-di%1 /rew ) crumbs1 !n press ! mixture into x1 & bake till br[n4 ,any nice sauce1 or a fre%ly-dress$ salad1 may be s]v$ ) ?is di%4 ,salmon ,fritt]s4--,take ! rema9s ( cold cook$ salmon1 remove ! sk9 & bone & break ! fle% into flakes4 ,mix ) ^! an equal quantity ( ma%$ potatoes1 add pepp] & salt & an egg to b9d ! :ole toge!r4 ,make ! mixture into small flat cakes or fritt]s1 coat ea* "o ) beat5 egg1 & dr$ge ) fl\r2 melt a little nice dripp+ 9 a %all[ fry+-pan1 fry ! fritt]s fir/ on "o side1 !n on ! o!r1 till !y are a nice br[n col\r1 dra9 & keep hot :ile prep>+ ! foll[+3--,! he>t ( a crisp :ite lettuce1 %r$1 & pil$ 9 ! c5tre ( a di%1 two h>d-boil$ eggs %ell$ & m9c$ small1 /rewn ov] ?is2 make a dress+ ) salt & pepp]1 "o spoonful ( v9eg> & two ( oil1 ! :ole ( a %allot1 "s *ives & p>sley f9ely m9c$1 all mix$ toge!r1 !n p\r$ ov] ! lettuce4 ,spr9kle a little lob/] coral ov] ! surface1 place ! fritt]s r\nd ! base1 & s]ve at once4 ,?is is a nice supp] di%4 ,salmon ,tr\t4--,^! are rightly e/eem$ a great delicacy4 ,!y may be dress$ & s]v$ accord+ to ! recipes giv5 = salmon1 al?\gh boil+ is ! lea/ suitable me?od4 ,z !y seldom exce$ two or ?ree p\nds 9 weight1 x sc>cely repays to fillet !m4 ,= broil+ !y may be treat$ l mack]el1 b1 bett] /ill1 :5 !y h be5 duly cleans$ & scal$1 wrap !m 9 butt]$ pap]1 & ei!r bake !m 9 ! ov5 or broil !m on ! gridiron4 ,bak+ is ! be/ me?od ( cook+ salmon tr\t1 b1 :5 small1 !y are v good if dipp$ bodily into batt]1 !n plung$ into boil+ fat1 & s]v$ ) matre d'htel sauce4 ,salmon ,tr\t1 ,bak$ & ,/uff$4--,a good-siz$ tr\t is v nice if bak$ z foll[s3--,aft] empty+ & scal+ ! fi%1 fill ! cavity ) a /uff+ ( breadcrumbs1 p>sley1 h]bs1 & an egg to mix x2 sew ! sides toge!r if necess>y4 ,lay 9 a bak+ di%1 dr$ge ) fl\r1 place butt] on ! top1 put a tablespoonful ( v9eg> & "o ( /ock into ! di%1 & bake 9 ! ov5 f tw5ty m9utes to half an h\r4 ,lift ! fi% out on to a di%1 ?ick5 ! liquor ) fl\r1 add season+1 a spoonful ( *opp$ p>sley1 a teaspoonful ( an*ovy ess5ce1 & p\r ?is sauce r\nd ! fi%4 ,new potatoes1 gre5 peas1 or bak$ tomatoes %\ld accompany ?is di%4 ,s>d9es4--,t9n$ s>d9es are g5]ally eat5 )\t any fur!r prep>ation1 al?\gh v nice s&wi*es may be made f !m1 also !y are an indisp5sable adjunct to a fi% salad4 ,fre% s>d9es %\ld be fir/ cleans$1 !n dri$ 9 a s(t clo?1 laid on ! gridiron & broil$ = ab\t two m9utes4 ,spr9kle salt & pepp] & a da% ( v9eg> ov] !m1 & s]ve v hot on toa/$ bread4 ,%ad4--,%ad does n enjoy a v high reputation 9 ,engl&2 9 ,france x is q a fav\rite fi% & is ?\ght wor?y ( be+ cook$ 9 w9e1 & s]v$ ) ,b*amel sauce4 ,its be/ season is ! e>ly spr+-"t1 ,m>* to ,may4 ,! ,fr5* way ( cook+ x is to split x op51 aft] empty+1 scal+1 & wa%+ x1 !n to lay x 9 oil1 ) pepp] & salt4 ,aft] x has soak$ 9 ?is m>9ade = a suffici5t "t1 x is laid on ! gridiron1 & broil$ v sl[ly1 on bo? sides1 = upw>ds ( an h\r4 ,s]v$ ) matre d'htel butt] or cap] sauce4 ,%ad may be fri$ aft] fir/ trimm+ into conv5i5t-siz$ pieces & dipp+ ea* piece 9 fry+ batt]4 ,x may also be /uff$ & bak$ accord+ to in/ructions giv5 = salmon tr\t4 ,%rimps4--,!re are sev]al v>ieties ( %rimps4 ,! two k9ds mo/ commonly met ) are ! br[n & ! r$ %rimps4 ,! br[n k9d is caught ne>e/ to ! %ore 9 ! %all[] pools1 & has ! /ronge/ flav\r4 ,! r$ %rimp is g5]ally mu* small] 9 size & m ref9$ 9 flav\r4 ,:5 fre%ly boil$1 %rimps are excell5t z a breakfa/ reli%1 b :5 /ale !y are f> f :olesome4 ,all[ a good h&ful ( co>se salt to ! qu>t ( wat] :5 boil+2 z soon z !y h atta9$ a nice col\r !y are done4 ,%rimps1 ,pott$4--,9 pott+ %rimps1 aft] !y h be5 well boil$1 take c>e to pick (f bo? heads & tails & to twi/ !m dext]\sly out ( ! %ells4 ,z a good quantity ( %rimps are requir$ to make a small am\nt1 x is z well to b5efit by an opportunity ( %rimp sauce be+ requir$1 & s set aside ! heads & tails to be us$ = ! latt] purpose4 ,aft] hav+ ?or\ghly p\nd$ ! bodies ( ! %rimps 9 a mort>1 put 9 a small saltspoonful ( salt & ! same ( pepp]1 & "o or two ounces ( fre% butt]4 ,p\nd all well toge!r1 press into small pots1 & p\r cl>ifi$ butt] on ! surface to exclude ! air4 ,%rimp butt] is made 9 ! same way1 only add+ an equal quantity ( butt] to ! pa/e4 ,nei!r ( ^! w keep good _m days4 ,%rimp ,=cemeat1 = /uff+ sea or fre%-wat] fi%4 ,%r$ "s %rimps & add to !m an equal quantity ( fre% breadcrumbs4 ,to a tablespoonful ( fre% butt] add a saltspoonful ( season+1 & a beat5 egg4 ,make ! %rimps & crumbs into a /iff pa/e ) ?is4 ,p>ticul>ly good z a =cemeat = pike & c>p4 ,%rimp ,patties4--7,! same mixture is us$ = %rimp vol-au-v5t74 ,pick (f ! heads & tails f fre%ly-boil$ %rimps1 & %ell !m4 ,put ! %ells into a saucepan1 cov] !m ) wat]1 & boil g5tly = a qu>t] ( an h\r4 ,/ra9 ! liquor1 !n ?ick5 x ) a teaspoonful ( arr[root1 add ! yolk ( an egg1 salt & pepp] to ta/e1 a small nob ( butt]1 /ir all toge!r ov] ! fire2 :5 x is ( ! consi/5cy ( cream1 put 9 ! bodies ( ! %rimps to heat ?r\gh & draw ! saucepan to "o side until requir$4 ,make "s good puff pa/e1 l9e ! patty pans1 & put a morsel ( s(t bread 9 ! middle be=e putt+ on ! cov]4 ,bake ! patties to a nice br[n1 !n remove ! bread1 replac+ x ) a spoonful ( ! mixture1 put on ! cov]1 bru% ov] ! surface & edges ) beat5 yolk ( egg & wat]1 return ! patties to ! ov5 to heat !m ?r\gh aga91 !n s5d to table on a pretty d'oyley4 ,!y are v good also = eat+ cold4 ,if lik$1 ! top cru/ may be omitt$1 & a few breadcrumbs be spr9kl$ ov] ! top ( ! mixture4 ,g>ni% ! di% ) curly p>sley & a few l>ge %rimps4 ,%rimp ,canaps4--,a nice entre4 ,cut "s small r\nds f a /ale loaf ( bread1 fry !m 9 oil or l>d to a delicate br[n1 !n cov] ea* ) a lay] ( ei!r pott$ %rimps or %rimp butt]4 ,h>d boil two eggs4 ,remove ! yolks1 & p\nd !m ) a small bit ( butt] & a p9* ( pepp] & salt4 ,cut ! :ites into ?9 /rips4 ,lay ! /rips 9 a lattice "w ov] ! r\nds & place a pat ( ! yell[ mixture 9 ! middle ( !m1 & a :ole %rimp on t1 or ! v t9ie/ sprig ( p>sley4 ,make a b$ ( fre% dry p>sley on a di% to lay ! r\nds ^u4 ,skate4--,skate is an un:olesome fi% if eat5 out ( season4 ,its be/ "t is dur+ ! w9t] mon?s1 & x is positively improv$ by be+ kept = a day or two hung up4 ,h[ev] x is dress$ x %\ld always be sk9n$ fir/4 ,! liv] is a *oice morsel4 ,a me?od ( dress+ skate :i* is mu* lik$ by ,fr5* p1 is to d x la ,sa9te ,mneh\ld4 ,= ?is x %\ld be sk9n$ & cut into neat pieces1 !n simm]$ 9 :ite sauce till t5d]2 ! pieces ( fi% %\ld !n be lift$ out on to a %all[ di%1 ! sauce to receive ! addition ( a yolk ( egg & p9* ( cay5ne pepp]1 !n to be p\r$ ov] ! fi%1 ,p>mesan or ,*e%ire *eese grat$ ov] ! top4 ,set ! di% 9 ! ov5 to get ?or\ghly hot aga94 ,= boil+1 l>ge skate are pref]able to small ones1 & :5 possible !y %\ld be crimp$4 7,n4,b4--,crimp+ c only be done :5 ! fi% is p]fectly fre%47 ,x %\ld be plung$ into boil+ salt wat]1 !n g5tly simm]$ till t5d]4 ,let x dra9 well4 ,boil$ skate is v good s]v$ ) ,black ,butt] sauce4 ,= ?is la/1 a qu>t] p\nd ( butt] %\ld be all[$ to frizzle 9 a saucepan until ( a light br[n col\r1 !n a few wa%$ & dri$ p>sley leaves %\ld be ?r[n 91 a tablespoonful ( t>ragon v9eg>1 ditto ( mu%room ket*up1 ,worce/]%ire sauce1 & *opp$ cap]s1 pepp] & salt to ta/e4 ,let ^! boil once1 !n ei!r p\r ov] ! fi% or s5d to table 9 a ture54 ,skate may also be fri$1 curri$1 or /ew$1 accord+ to directions giv5 = o!r fi%4 ,smelts4--,smelts %\ld be h&l$ z little z possible2 n wa%$1 b wip$ ) a clo?4 ,! inside %\ld be pull$ out ) ! gills1 z !y mu/ n be op5$4 ,x is mo/ usual to fry smelts4 ,boil+ is n to be recomm5d$1 unless = an invalid1 9 :i* case !y %\ld be put into boil+ wat] :i* conta9s a few p>sley leaves & a lump or two ( sug> z well z salt2 f\r m9utes cook+ is ample "t4 ,a little ( ! liquor 9 :i* !y 7 boil$ %\ld receive ! addition ( cream & *opp$ p>sley1 & be s]v$ ) !m4 ,= fry+1 smelts %\ld be fir/ dipp$ into beat5 egg1 !n into mix$ fl\r & breadcrumbs1 aft]w>ds fri$ 9 a good dep? ( boil+ fat4 ,lift !m out ) a slice1 dra9 well1 & g>ni% ) cut lemon4 ,smelts are delici\s z a breakfa/ reli% if laid on a gridiron & broil$ lightly on bo? sides1 !n plac$ on a hot di%1 spr9kl$ ) pepp] & salt1 lemon juice squeez$ ov]1 & a pat ( butt] plac$ on ea*4 ,!y may also be bak$ au grat91 & s]v$ 9 ! same di%4 ,soles4--,! popul> me?od ( cook+ ?is fav\rite fi% is to fry !m4 ,"s p]sons decl>e x to be ! be/ me?od4 ,if x be s or n1 c]ta9 x is t ! foll[+ ways1 :5 fairly tri$1 w be f\nd to compete v closely 9 fav\r4 ,v l>ge soles may be boil$ :ole1 & w be f\nd mo/ agreeable eat+1 n unlike turbot 9 flav\r4 ,:5 practicable1 soles %\ld be cleans$ a c\ple ( h\rs be=e !y are want$ = cook+1 wrapp$ 9 a t[el & laid 9 a cool place to /iff54 ,! fi%mong] w g5]ally sk9 !m2 if n1 x is easy to draw ! sk9 (f ! back beg9n+ at ! head1 gut !m1 & take out ! roe1 if any4 ,soles1 ,fri$4--,m$ium siz$ fi% are ! be/ = fry+ :ole1 or if l>ge !y %\ld be fillet$4 ,aft] cleans+ !m be c>eful to wipe v dry1 !n dip !m fir/ into fl\r1 next into beat5 egg1 & cov] ) bread rasp+s4 ,fry quickly 9 pl5ty ( boil+ fat4 ,f five to t5 m9utes is ! "t a mod]ate siz$ sole w require--b :5 ( a ri* col\r x is g5]ally cook$ suffici5tly4 ,lay on a wire sieve or blott+-pap] to dra9 be=e putt+ on to a di%4 ,g>ni% ) cut lemons & p>sley1 ei!r fre% or fri$4 ,sole1 ,boil$4--,let ! sole be l>ge1 ?ick1 & firm2 x %\ld n weigh less ?an two p\nds4 ,wrap x 9 a clean :ite clo? 7a napk9 :i* is too old = table use is be/71 plunge x into boil+ salt$ wat] ) a tablespoonful ( v9eg>1 let x boil v g5tly = ab\t sev5 or eight m9utes1 accord+ to size1 !n dra9 well1 lay c>efully on a clean napk94 ,g>ni% ) slic$ tomatoes & lemons1 & tufts ( p>sley4 ,s5d to table ei!r melt$ butt]1 %rimp1 or an*ovy sauce4 ,soles1 ,bak$ au ,grat94--,melt an ounce ( butt] 9 a grat9-di%1 or t9 bak+ di%4 ,*op f9ely two or ?ree %allots1 a small bun* ( p>sley1 & few h]bs1 grate a slice ( /ale bread4 ,spr9kle half ! quantity ( ^! at ! bottom ( ! di%1 lay ! sole ^u t & cov] ) ! rema9d]4 ,p\r ei!r a glass ( :ite w9e or ! juice ( a lemon ov] all1 lay a few bits ( butt] at ! top1 & bake 9 a quick ov5 = tw5ty m9utes4 ,s]ve 9 ! same di%1 spr9kl$ ) salt & pepp]4 ,or soles are v nice if laid 9 a butt]$ di%1 hav+ rubb$ !m ) fl\r1 m butt] plac$ on ! top1 & bak$ till lightly br[n$4 ,!y may be lift$ on to ano!r di%1 b ! butt] %\ld be s]v$ ) !m4 ,sole la ,norm&e4--,?is is an epicure's di%4 ,aft] sk9n+ & clean+ a l>ge sole1 dry x ?or\ghly & rub ) fl\r4 ,take a grat9-di%1 or a porcela9 "o :i* w /& fire4 ,slice two %allots v ?9ly1 br[n !m 9 butt]1 & lay at ! bottom ( ! di% ) m butt]4 ,lay ! sole 9 ! di%1 spr9kle x ) salt & pepp]1 & cov] ) a glass ( :ite w9e4 ,bake 9 a g5tle ov5 until t5d] ?r\gh4 ,mean:ile make "s ri* :ite sauce ) cream2 if possible1 take a few oy/]s1 be>d !m1 & put !m into ! sauce ) _! liquor2 let ! sauce m]ely simm] aft] ?is4 ,op5 a small t9 ( button mu%rooms1 m9ce !m f9ely1 & /rew !m ov] ! sole1 let !m get hot ?r\gh1 !n p\r ! oy/] sauce ov] all4 ,g>ni% ) a few %rimps1 & place t9y cr\tons ( fri$ bread r\nd ! edge4 ,cid] may be us$ in/ead ( w9e4 ,soles1 ,fillet$4--,fillet a l>ge sole by slitt+ x d[n ! middle ( ! back1 & ) a %>p knife rais+ ! fle% f ! bone on ea* side4 ,divide ! meat into conv5i5t siz$ pieces1 say two in*es broad & ?ree long1 make a m>9ade ( salt1 pepp]1 v9eg>1 & oil1 lay ! fillets 9 ?is1 turn+ !m (t51 & let !m lie an h\r or s4 ,prep>e a fry+ batt]--a heap$ spoonful ( fl\r mix$ smoo? ) a little oil & cold wat]1 a p9* ( salt1 & ! :ites ( two eggs--x %\ld be fairly ?ick4 ,well coat ea* fillet ) ?is1 !n drop into boil+ fat1 & fry till a nice br[n4 ,g>ni% prettily1 & s]ve ) tomato sauce4 ,! fillets ( sole may be dipp$ into egg & bread rasp+s1 fri$1 !n laid 9 ! foll[+ sauce to heat ?r\gh1 be=e s]v+ altoge!r3 half a p9t ( cle> /ock ?ick5$ ) a tablespoonful ( fl\r1 mix$ smoo? ) butt]1 a tablespoonful ( mu%room ket*up1 a teaspoonful ( curry p[d]1 ! same ( t>ragon v9eg>1 & a p9* ( salt4 ,let ! sauce be well cook$ be=e putt+ 9 ! fillets4 ,! fillets1 or small soles :ole1 may be g5tly simm]$ 9 butt] till t5d]1 !n laid on a hot di%1 & :ite sauce season$ ) salt1 pepp]1 & lemon juice1 be p\r$ ov] !m4 ,if ! soles be boil$ = two m9utes only be=e putt+ !m 9 ! butt]1 & ! sauce be made ) cream1 ?is w be f\nd a mo/ delici\s way ( dress+ !m = invalids4 ,sprats4--,sprats resemble h]r+s v closely4 ,!y are abundant on ! ,nor? ,briti% coa/s1 p>ticul>ly 9 ! ,fir? ( ,=?4 ,9 ,ed9burgh & ,glasg[ !y are kn[n z g>vies4 ,!y may be cook$ 9 any ( ! ways prescrib$ = h]r+s1 b are be/ broil$ ov] ! fire1 & lemon juice improves ! flav\r ( !m4 ,/urgeon4--,! /urgeon is some:at ( a r>ity 9 ,engli% m>kets1 al?\gh common en\gh 9 ,russia4 ,x is reg>d$ z a royal fi%1 & is proportionately co/ly4 ,its fle% is delici\s1 & ! cavi>e :i* ! ,russians prep>e f ! roe is ju/ly e/eem$ a great delicacy4 ,! ,russian me?od ( dress+ x is to p>-boil x 9 wat] ) onions1 h]bs1 & baysalt1 !n to dra9 x1 dr$ge x ) fl\r1 & p\r melt$ butt] lib]ally ov] x1 !n to lay x be=e a bright fire to roa/1 s]v+ ) a ri* sauce1 ei!r p\r$ ov] x1 or 9 a ture54 ,/urgeon is v good if simply roa/$ be=e ! fire1 tak+ c>e to ba/e frequ5tly ) butt]4 ,( c\rse all ! sk9 & spikes are previ\sly /ripp$ (f1 & ! fi% well cleans$4 ,/urgeon1 ,/ew$4--,?is is "o ( ! be/ ways ( cook+ a portion ( ?is fi%4 ,take two or ?ree slices ab\t an in* ?ick1 let !m /eep 9 v9eg> a:ile4 ,dry !m1 dip 9 fl\r1 & place 9 "s fro?+ butt] 9 a cov]$ /ewpan4 ,let !m br[n on bo? sides1 !n remove ! fi%1 & 9 its place put a few %allots1 half a small c>rot cut into dice1 & "s button mu%rooms4 ,:5 ^! h br[n$1 cov] !m ) half a p9t ( cle> veal bro?1 a good tumbl]ful ( cl>et1 a teaspoonful ( salt & pepp] mix$1 !n replace ! slices ( /urgeon4 ,let all /ew toge!r = upw>ds ( an h\r1 :5 remove ! fi% on to a di%1 /ra9 ! sauce f ! vegetables1 ?ick5 x ) a little fl\r roll$ 9 butt]1 & add a spoonful ( "s %>p sauce4 ,p\r ov] ! fi% on ! di%4 ,t5*4--,riv] t5* are ! be/ = ! table4 ,!y some:at resemble c>p1 b are small] 9 size & ( a ri*] flav\r4 ,!y %\ld lie 9 salt wat] = a few h\rs1 !n be turn$ into cle> spr+ wat]1 to rid !m ( ! slight muddy flav\r :i* !y are apt to h4 ,! cold w9t] mon?s are _! be/ season4 ,empty & scale ! t5* v c>efully1 always remov+ ! gills1 z !y are mo/ apt to reta9 ! muddy flav\r4 ,aft] ! fi% is cleans$ x is a good plan to rub x well ov] ) lemon juice4 ,x may !n be bak$ au grat91 or boil$ 9 salt wat]1 or broil$ ov] ! fire4 ,if ! la/-nam$ me?od be *os51 let ! fi% be /eep$ 9 oil1 spr9kl$ ) salt & pepp]1 & wrapp$ 9 oil$ pap] be=e lay+ on ! gridiron4 ,great c>e is ne$$ n to let ! pap] cat* fire4 ,remove ! pap] be=e br++ to table1 lay ! fi% on a hot di% & s]ve a sauce piquante ov] x4 ,! "t x takes to cook w dep5d entirely on ! size ( ! fi%4 ,broil+ w require ab\t t5 m9utes to ! p\nd2 boil+ & bak+ r less "t4 ,t5* is also good if fri$4 ,aft] scal+ & clean+ x %\ld be dipp$ into v9eg> & wat]1 dri$1 & split op52 dr$ge x ) fl\r1 & plunge into boil+ fat4 ,s]ve g>ni%$ ) p>sley & lemons4 ,tr\t1 ,bak$4--,"o ( ! nice/ ways ( dress+ tr\t is to simply bake !m ) butt]4 ,wa%1 empty1 & dry ! tr\t1 spr9kle !m ) season$ fl\r1 lay 9 a bak+ t9 9 :i* a little butt] has be5 melt$1 place sev]al pats ( butt] ov] !m1 & bake ab\t tw5ty m9utes4 ,lift !m out on to a di%1 g>ni% ) p>sley1 ?ick5 ! butt] slightly1 /ir 9 a spoonful ( *opp$ p>sley & a squeeze ( lemon juice1 & p\r ! sauce r\nd ! fi%4 ,tr\t1 ,boil$4--,fre% tr\t is excell5t if boil$ 9 c\rt-b\illon = t5 to fifte5 m9utes1 !n dra9$ & s]v$ ) ,dut* sauce or melt$ butt]4 ,?is me?od is simil> to t recomm5d$ by ! great ,izaak ,walton4 ,turbot4--,! turbot is ! k+ ( flat fi%1 & is ju/ly held 9 high e/imation4 ,x is r an exp5sive fi%1 & is mo/ly sold by size4 ,at its be/ f ,febru>y to ,augu/4 ,x w keep good = a day1 or ev5 two1 if slightly salt$4 ,salt %\ld be rubb$ all ov] to help to remove ! slime4 ,! f9s %\ld n be cut (f1 b an incision %\ld be made all ! way d[n ! middle ( ! backbone on ! d>k side to prev5t ! :ite side crack+4 ,lemon juice rubb$ ov] x helps to pres]ve ! col\r4 ,any unsightly spots on ! :ite side may be remov$ by rubb+ ) salt & lemon juice4 ,turbot1 ,boil$4--,aft] prep>+ ! turbot accord+ to ! directions giv5 above1 lay x 9 ! turbot kettle & cov] ) cold wat] to ! dep? ( an in*4 ,all[ a good h&ful ( salt to a gallon ( wat]4 ,br+ x up to boil+ po9t z quickly z possible1 & remove ! scum z x rises4 ,:5 x boils draw x aside to simm] g5tly1 wat* x c>efully1 & z soon z x %[s signs ( ! fle% %r9k+ f ! bone1 lift x out on ! dra9]1 let x dra9 a m9ute1 !n slide x c>efully on to a clean napk94 ,g>ni% ) p>sley1 cut lemons1 & if a few crayfi% are obta9able !y add greatly to ! beauty ( ! di%4 ,a spr9kl+ ( lob/] coral on ! :ite surface is v pretty4 ,:atev] sauce accompanies boil$ turbot1 x %\ld be br\ght to table 9 a ture54 ,a pretty way ( g>ni%+ boil$ turbot 9 summ] "t is to surr\nd x ) a bord] ( na/urtium fl[]s4 ,turbot1 ) ,an*ovy ,cream4--,boil a m$ium siz$ turbot accord+ to ! la/ recipe--by ! way1 a turbot ought to be ?ick & ( a creamy :ite col\r2 if ?9 & blui% look+ x is n a good "o4 ,lay ! fi% on a hot di% )\t a napk91 cov] to keep x hot4 ,!n into half a p9t ( pla9 melt$ butt]1 /ir 9 a good teaspoonful ( ess5ce ( an*ovies1 & a qu>t] ( a p9t ( ri* cream2 let x ne>ly boil1 !n p\r ov] ! turbot4 ,*op small a few pickl$ gh]k9s & cap]s1 /rew !m ov] ! surface4 ,be=e br++ to table1 make a bord] r\nd ?is ( new kidney potatoes1 well boil$ b n brok52 g>ni% ! out] edge ) p>sley4 ,turbot la ,b*amel4--,?is is "o ( ! be/ ways ( dress+ cold turbot4 ,make a p9t ( ,b*amel sauce by boil+ toge!r equal quantities ( good :ite /ock & cream 9 an enamell$ saucepan1 also a /rip ( fre% lemon r9d & two or ?ree %allots4 ,add a mix$ teaspoonful ( salt & pepp]1 ?ick5 ) a spoonful ( arr[root1 & let x boil well4 ,remove ! lemon r9d & %allots1 & put 9 ! pieces ( turbot to heat ?r\gh1 all sk9 & bone remov$4 ,:5 q hot1 p\r all toge!r on to a hot di%2 if lik$1 a few oy/]s may be add$ to ! sauce j be=e turn+ x out4 ,"s potato croquettes are a nice addition to ?is di%4 ,turbot ,salad4--,! rema9s ( cold turbot w make an excell5t salad4 ,free x f all sk9 & bone1 & divide into pieces ab\t an in* squ>e4 ,spr9kle ! pieces ) salt & pepp] & a little v9eg>4 ,take two l>ge fre% lettuces1 let !m be q clean & dry4 ,make a dress+ = ! salad ( ! beat5 yolks ( two eggs1 a teaspoonful ( made mu/>d1 salt & pepp]1 f\r spoonsful ( oil1 & "o ( t>ragon v9eg>4 ,arrange ! salad 9 a b[l or di% by mak+ a lay] ( %r$ lettuce leaves1 !n "o ( fi%1 & a few spoonsful ( ! dress+1 & cont9ue ?us until ! mat]ial is us$ up4 ,g>ni% ! top ) slic$ beetroot1 h>d-boil$ eggs1 c41 & let ! salad /& 9 a cold place = half an h\r4 ,turbot may be cook$ au grat9 if ( a small size1 all[+ :ite w9e or cid] to x4 ,fr5* cooks g5]ally pref] to p>-boil x 9 c\rt-b\illon1 !n to take x out & f9i% cook+ x 9 :ite sauce4 ,:itebait4--,:itebait are g5u9e ,cockney fi%1 be+ f\nd alone 9 ! ,?ames 9 p]fection4 ,!y make _! appe>ance e>ly 9 ! ye>1 b ! season p> excell5ce is ! mon? ( ,may4 ,!y _c be _h too fre%2 if n us$ in/antly !y are br\ght 91 !y %\ld lie 9 ice-wat] until requir$4 ,x is g5]ally ?\ght t only a pr(essional c cook :itebait1 b if due c>e be giv5 !re is no reason :y !y %\ld be beyond ! skill ( ! amateur4 ,! pr9cipal ?+ to obs]ve is ! dry+ ( ! fi%4 ,aft] well dra9+ !m !y %\ld be ?r[n on to a fl\r$ clo?--a clo? conta9+ fl\r an in* 9 dep?4 ,:5 ?us dos$1 ! fi% %\ld be put into a sift] & lightly %ak5 to remove all sup]flu\s fl\r4 ,!y %\ld next be put into a wire basket1 a few at a "t1 & plung$ into a pan conta9+ a good dep? ( boil+ fat4 ,a m9ute g5]ally suffices to cook !m1 !n !y %\ld be laid on a hot di%1 g>ni%$ ) fri$ p>sley1 & s5t to table in/antly4 ,x is absolutely ne$ful to fry ! :itebait ! mom5t aft] x is fl\r$2 if all[$ to rema9 on "o side = only a few m9utes1 x becomes flabby & spoilt4 ,?9 br[n bread & butt] & slices ( lemon are an indisp5sable accompanim5t to :itebait4 ,= ,devill$ ,:itebait lift out ! basket ( fi% :5 only half cook$1 pepp] !m ) black or cay5ne pepp] & return to ! fat to f9i% cook+4 ,:it+4--,:it+ are excell5t fi% :5 fre%1 ! fle% be+ light1 t5d]1 & easy ( dige/ion4 ,! firmness ( ! fle%1 & its silv]y hue1 are ! signs by :i* to judge ( its fre%ness4 ,x is m or less 9 season all ! ye>1 b at its be/ 9 ! w9t] mon?s4 ,occasionally !y atta9 to a consid]able size1 b are mo/ly f "o to two p\nds 9 weight4 ,^? ab\t n9e in*es 9 l5g? are ! be/ 9 po9t ( flav\r4 ,:it+ are be/ broil$ or fri$4 ,:it+1 ,broil$4--,wa% 9 salt$ wat]1 split !m op51 & dry ?or\ghly4 ,dip !m 9 oil1 spr9kle ) season+1 dr$ge ) fl\r1 & !n lay on a greas$ gridiron1 & broil lightly on bo? sides4 ,place !m on a hot di%1 put a pat ( butt] on ea*1 & s]ve smok+ hot4 ,:it+1 ,fri$4--,empty1 & wa% ! fi%1 sk9 x1 & !n draw ! tail ?r\gh ! m\?4 ,dip ea* "o fir/ into fl\r1 !n 9 beat5 egg & breadcrumbs1 drop into boil+ fat1 & fry to a gold5 br[n4 ,g>ni% ! di% ) fri$ p>sley1 & s5d sauce to table 9 a ture54 ,a l>ge :it+ may be split op51 fl\r$1 & !n fri$ 9 a small] quantity ( fat4 ,:5 done1 lay x on a di% & p\r ! foll[+ sauce ov] x3 ,a tablespoonful ( m9c$ h]bs1 ! same ( p>sley1 a p9* ( season+1 an ounce ( fre% butt]1 & small glass ( :ite w9e all boil$ toge!r4 ,,"p ,,iv4 ,,fi% ,,sauces4 ,a few pla9 directions z to ! mak+ ( sauces suitable = s]v+ ) fi%1 w1 we ?9k1 n be unwelcome4 ,fir/ z to t sauce commonly kn[n z-- ,melt$ ,butt]4--,9 ,france ?is sauce is :at its "n decl>es x to be1 viz41 a ture5 half full ( pure butt] dissolv$1 9 /rong contra/ to t g5]ally f\nd on ,engli% tables1 :]e a mixture ( milk & wat] ?ick5$ ) fl\r1 is usually dignifi$ ) ?is title4 ,true butt] sauce belongs to nei!r ( ^! extremes4 ,z "o ladleful w g5]ally suffice = ea* individual p>tak+ ( fi%1 x is z well to measure into ! saucepan ! numb] ( ladlefuls t w be requir$1 s t !re %all be no wa/e ( good mat]ial4 ,hav+ asc]ta9$ h[ mu* liquid w be 9 ! saucepan :5 ! sauce is f9i%$1 p\r away ! wat] & proce$ to divide ! mat]ials y w use4 ,a small lump ( butt] %\ld be all[$ = ea* ladleful ( sauce4 ,take "o lump & let x dissolve1 !n /ir 9 a heap$ tablespoonful ( dry fl\r1 mix ^! q smoo?ly toge!r1 ) ! addition ( cold wat]1 until l a cream2 add boil+ wat] to make half ! quantity ( sauce1 !n /ir 9 by degrees ! rema9+ lumps ( butt]4 ,if ! sauce %[s signs ( look+ oily1 a little cold wat] w correct x4 ,a p9* ( salt %\ld be add$1 or salt butt] may be us$4 ,matre d',htel ,butt]4--,= ?is prep>e a little melt$ butt]1 by mix+ an ounce ( butt] ) ! same weight ( fl\r1 & cold wat] to make x smoo?4 ,dilute ) a qu>t] ( a p9t ( :ite /ock4 ,let ?is mixture boil1 !n /ir 9 a tablespoonful ( *opp$ p>sley1 "o ( sweet h]bs1 half "o ( m9c$ *ives1 a teaspoonful ( mix$ salt & pepp]1 ! juice ( a lemon1 or a spoonful ( t>ragon v9eg>1 & a spoonful ( pure oil2 :5 ^! h be5 well mix$ toge!r1 draw aside ! saucepan & /ir 9 ! beat5 yolk ( an egg1 !n p\r into a hot ture54 ,h]b ,sauce3 = ,broil$ ,fi%4--,*op "s dry p>sley until q f9e1 also an equal quantity ( mix$ h]bs--?yme1 m>joram1 sage1 *]vil1 cel]y1 f5nel1 c4 ,put fir/ a small lump ( butt] to dissolve 9 ! saucepan1 & *op f9ely a %allot & let x frizzle 9 ?is1 !n /ir 9 ! p>sley & h]bs1 & add suffici5t v9eg> to cov] !m4 ,draw ! saucepan aside & let x simm] t5 m9utes to ab/ract ! flav\r4 ,j be=e x is want$1 add pepp] & a p9* ( salt1 also a good tablespoonful ( oil4 ,a yolk ( egg1 add$ la/ly1 w slightly ?ick5 & improve x1 b x is v good )\t1 especially = broil$ h]r+s & mack]el4 ,an*ovy ,sauce4--,an*ovy sauce is quickly & easily made accord+ to ! recipe giv5 9 ! previ\s *apt] 7see lett] ,a71 b if a ri*] sauce is desir$1 ! an*ovies %\ld be boil$ g5tly until !y dissolve4 ,!n ! liquor be /ra9$1 add$ to a little pla9 melt$ butt] ) a glass ( port w9e4 ,%rimp ,sauce4--,= ?is ! f\ndation is aga9 melt$ butt]1 & to half a p9t ( t all[ half a p9t ( %rimps4 ,pick (f heads1 tails1 & %ells1 & let ! bodies /ew g5tly 9 ! sauce1 b n boil1 or !y w h>d54 ,add a p9* ( cay5ne pepp]1 a little lemon-juice1 a drop ( an*ovy ess5ce1 & salt to ta/e4 ,lob/] ,sauce c be made 9 ! same way1 us+ a little ( ! :ite meat ( ! lob/] torn into flakes1 9 place ( ! %rimps1 & /irr+ 9 a spoonful ( lob/] butt]4 ,x mu/ n boil or ! col\r w be spoilt4 ,to give ?is sauce a /rong] flav\r ( lob/]1 ! %ell may be boil$ 9 wat]1 & ! liquor us$ in/ead ( wat]4 ,f5nel ,sauce4--,pick "s f5nel f ! /alk & boil x = a m9ute1 !n *op x f9e & add to "s melt$ butt]4 ,/ir 9 ! yolk ( an egg ! la/ ?+4 ,a teaspoonful ( spic$ v9eg> w give piquancy to x4 ,p>sley ,sauce4--,p>sley sauce is m]ely melt$ butt] ) *opp$ p>sley /irr$ 94 ,x is an improvem5t to let ! sauce boil a mom5t or two aft] to take (f ! raw flav\r4 ,hors]adi% ,sauce4--,to two tablespoonsful ( f9ely-scrap$ hors]adi% & "o ( /ale :ite breadcrumbs all[ half a p9t ( cream--or new milk & cream--& a p9* ( salt4 ,let ?is /ew = fifte5 m9utes1 !n /ir 9 a spoonful ( v9eg> j be=e s]v+4 ,gooseb]ry ,sauce1 = ,mack]el4--,/ew half a p9t ( gooseb]ries 9 a little wat] until v s(t1 press !m ?r\gh a sieve into ! same quantity ( melt$ butt]1 add an ounce ( :ite sug>1 & a spoonful ( sp9a*-juice to give a nice gre5 col\r4 ,egg ,sauce4--,fir/ ,way3 ,make "s good melt$ butt]1 /ir into x two or ?ree h>d-boil$ eggs :i* h be5 cut up small1 & season x well4 ,j be=e s]v+ /ir 9 ! beat5 yolk ( a fre% egg4 ,second ,way 7= cold fi%73 ,beat ! yolks ( two fre% eggs1 /ir 9 a teaspoonful ( made mu/>d1 half a teaspoonful ( mix$ salt & pepp]1 & by degrees two tablespoonsful ( salad oil & "o ( t>ragon v9eg>4 ,x %\ld be ( ! consi/5cy ( cream4 ,?is sauce is almo/ id5tical ) ,mayonnaise sauce1 & to make a gre5 mayonnaise add f9ely-m9c$ *ives1 p>sley1 *]vil1 & cress4 ,tomato ,sauce4--,melt an ounce ( butt]1 & slice "o or two tomatoes ?9ly into x1 add "o or two %allots4 ,let ^! /ew till q s(t1 !n press ?r\gh a wire sieve4 ,add a little m butt] to ?is pure1 pl5ty ( salt & pepp]1 & a spoonful ( v9eg>4 ,make ?or\ghly hot be=e s]v+4 ,reg>d %\ld always be _h to contra/ ( col\r 9 g>ni%+ all di%es4 ,:]e ! fi% is mask$ 9 :ite sauce1 ! introduction ( some?+ r$ among/ ! gre5 g>ni%+ is a relief to ! eye4 ,fl[]s may be us$ to supply ?is ne$ful t\* ( col\r1 slices ( beetroot1 or a few /rips ( boil$ c>rot1 or a few bright prawns1 "o or two *ilies1 c4 ,if a portion ( salmon1 %[+ ! bright col\r ( ! meat1 is ! di% :i* has to be trimm$1 a few m\nds ( scrap$ hors]adi% alt]nat+ ) tufts ( curly p>sley looks well4 ,= fri$ fi%--soles1 fillets1 lob/] cutlets1 c41 x is bett] to fry ! p>sley :i* is us$ = _! g>ni%+4 ,d\ble-curl$ p>sley1 well dri$1 ?r[n into a wire basket & plung$ into ! boil+ fat1 = "o m9ute only1 is ! way to obta9 ?is4 ,crisp1 fri$ cr\tons ( bread1 t9y potato balls1 rice balls1 slic$ lemons1 small bright tomatoes1 & slices ( h>d-boil$ egg1 are all excell5t = g>ni%+ purposes4 ,fi% t has be5 bak$ 9 ! ov5--except+ always t :i* has be5 done au grat91 & :i* requires no g>ni%--w (t5 be made to look v pretty if a few fancy %apes be /amp$ out ( cook$ vegetables1 say ! r$ ( a c>rot1 ! :ite ( a turnip1 t9y sprigs ( caulifl[]1 c41 always us+ gre5 p>sley to f9i% (f ! out] edge4 ,:]e !re is ! w to d x1 means w n be lack+ :]eby ! simple/ di% may be made to look elegant4 ,! ,gre%am ,press1 ,,unw9 ,,bro!rs ,,wok+ ,,& ,,london4 ,transcrib] ,note ,hyph5ation 0 /&>diz$ to ! mo/ commonly us$ v]sion4 ,"s acc5ts 7 correct$ & "o add$ = consi/5t usage4 ,! measurem5t nob 7small am\nt7 0 reta9$ r ?an ! curr5t knob4