Modern cookery for private families

but, as a general rule, almost any other mode of cooking is to be recommended for it in preference. Pike, of which the flesh is extremely dry, is we think better baked than dressed in any other way; but it is often boiled. Carp should either be stewed whole in the same manner as trout, or served cut in slices, in a rich sauce called a _matelote_. Smelts, sand-eels, and white-bait, are always fried; the last two sometimes after being dipped into batter. THE BEST MODE OF BOILING FISH. We have left unaltered in the following receipts the greater number of our original directions for boiling fish, which were found when carefully followed, to produce a good result; but Baron Liebeg and other scientific writers explain clearly the principles on which the nutriment contained in fish or flesh is best retained by bringing the surface of either when it is cooked, into immediate contact with _boiling_ water; and then (after a few minutes of ebullition) lowering the temperature by the addition of cold water, and keeping it somewhat below the boiling point for the remainder of the process. This method is at least worthy of a trial, even if it be attended with a slight degree more of trouble than those in general use; but when fish is served with a variety of other dishes, the escape of some portion of its nutritious juices is of less importance than when it forms the principal food of any part of the community: in that case, the preservation of all the nourishment which can be derived from it, is of real consequence. _Directions._—Throw into as much water as will cover the fish entirely, a portion of the salt which is to be added in cooking it, and when it boils quickly take off the scum, lay in the fish, and let it boil moderately fast from three to ten minutes, according to its weight and thickness; then pour in as much cold water as there is of the boiling, take out a part, leaving sufficient only to keep the fish well covered