The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

are usually taken off; clean like salmon. _Tench_ Are very difficult fish to clean; the best way is to form them in the shape of the letter S, and instead of scraping them from the tail to the head, like other fish, scrape upwards from the belly to the back with an oyster knife, the scales running that way, take out the gills, open the belly, take out the inside, and wash it clean. _Perch_ Are very difficult to scrape; they must be done almost alive: form the fish like an S, and scrape it with an oyster-knife; open the belly and take out the inside; pull out the gills, and wash well; when large, they are often boiled with the scales on, and they are taken off afterwards, which is much easier; but it depends upon how they are to be cooked. _Eels._ Kill them by knocking their heads upon a block or anything hard; then take the head in your hand with a cloth, and just cut through the skin round the neck, and turn it down about an inch; then pull the head with one hand and the skin with the other, it will come off with facility; open the belly and take out the inside; cut off the fins and those bristles that run up the back; if the eel is large and oily, hold it over a charcoal fire, moving it quickly all the while; but the small ones will not require it. Nothing is harder to kill than eels; and it is only by killing, or rather stunning them in the manner above described that they suffer the least. _Lampreys_ Are cleaned in the same manner as eels, but do not require skinning. POISSONS. No. 203. _Turbot, to boil._ A turbot must be well rubbed over with salt and lemon before it is put in the water; have ready a large turbot-kettle half full of cold water, and to every six quarts of water, put one pound of salt, lay the fish in and place it over a moderate fire; a turbot of eight