Directions for Cookery, in its Various Branches

fry them five minutes on the other. Skim the lard or dripping always before you put in the fish. TO FRY TROUT. Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into the egg, and then strew them with bread crumbs. Put some butter or fresh beef-dripping into a frying-pan, and hold it over the fire till it is boiling hot; then, (having skimmed it,) put in the fish and fry them. Prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it. Send it to table in a sauce-boat to eat with the fish. You may fry carp and flounders in the same manner. TO BOIL TROUT. Put a handful of salt into the water. When it boils put in the trout. Boil them fast about twenty minutes, according to their size. For sauce, send with them melted butter, and put some soy into it; or flavour it with catchup. FRIED SEA BASS. Score the fish on the back with a knife, and season them with salt and cayenne pepper. Cut some small onions in round slices, and chop fine a bunch of parsley. Put some butter into a frying-pan over the fire, and when it is boiling hot lay in the fish. When they are about half done put the onions and parsley into the pan. Keep turning the fish that the onions and parsley may adhere to both sides. When quite done, put them into the dish in which they are to go to table, and garnish the edge of the dish with hard boiled eggs cut in round slices. Make in the pan in which they have been fried, a gravy, by adding some butter rolled in flour, and a small quantity of vinegar. Pour it into the dish with the fish. STURGEON CUTLETS OR STEAKS. This is the most approved way of dressing sturgeon. Carefully take off the skin, as its oiliness will give the fish