Directions for Cookery, in its Various Branches

full of salt, and put in the fish. Boil it gently for about half an hour, skimming it well. Then take it out, and drain it, laying it slantingly. Reserve a part of the water in which the fish has been boiled, and season it to your taste with whole cloves, allspice, and mace. Boil it up to extract the strength from the spice, and after it has boiled add to it an equal quantity of the best vinegar. You must have enough of this liquid to cover the fish again. When the fish is quite cold, cut off the head and tail, and cut the body into large pieces, extracting the back-bone. Put it into a stone jar, and when the spiced liquor is cold, pour it on the fish, cover the jar closely, and set it in a cool place. It will be fit for use in a day or two, and if well secured from the air, and put into a cold place will keep a fortnight. FRIED PERCH. Having cleaned the fish and dried them, with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while turn them, and salt and dredge the other side. Put some lard or fresh beef-dripping into a frying-pan, and hold it over the fire. When the lard boils, put in the fish and fry them of a yellowish brown. Send to table with them in a boat, melted butter flavoured with anchovy. Flounders or other small fish may be fried in the same manner. You may know when the lard or dripping is hot enough, by dipping in the tail of one of the fish. If it becomes crisp immediately, the lard is in a proper state for frying. Or you may try it with a piece of stale bread which will become brown directly, if the lard is in order. There should always be enough of lard to cover the fish entirely. After they have fried five minutes on one side, turn them and