Modern cookery for private families

of the acid should be mixed with two of water. Pour either of these over the fish, and rub it on the parts which require it; then leave it untouched for a few minutes, and wash it afterwards well, changing the water two or three times. When the fish is in a worse state the chloride of soda, from its powerful anti-putrescent properties, will have more effect: it may be diluted, and applied in the same manner as the acid. _Obs._—We have retained here the substance of the directions which we had given in former editions of this book for _rendering eatable_ fish (and meat) tainted by being closely packed or overkept; and it is true that they may be deprived of their offensive flavour and odour by the application of strong acids and other disinfecting agents,—Beaufoy’s chloride of soda more especially—but we are very doubtful whether they can by any process be converted into _unquestionably wholesome_ food, unless from some accidental circumstance the mere surface should be affected, or some small portion of them, which could be entirely cut away. We cannot, therefore, conscientiously recommend the _false economy_ of endangering health in preference to rejecting them for the table altogether. THE MODE OF COOKING BEST ADAPTED TO DIFFERENT KINDS OF FISH. It is not possible, the reader will easily believe, to insert in a work of the size of the present volume, all the modes of dressing the many varieties of fish which are suited to our tables; we give, therefore, only the more essential receipts in detail, and add to them such general information as may, we trust, enable even a moderately intelligent cook to serve all that may usually be required, without difficulty. There is no better way of dressing a good turbot, brill, John Dory, or cod’s head and shoulders, than plain but careful boiling. Salmon is excellent in almost every mode in which it can be cooked or used. Boiled entire or in crimped slices; roasted in a cradle-spit or Dutch oven; baked; fried in small collops; collared; potted; dried and smoked; pickled or soused