The Art of Cookery Made Easy and Refined

Perch. Flounders. Slices of hollibut. Slices of cod. _To prepare the above for frying, &c._ WIPE the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley. N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Sprinkle a little salt over. _Broiled Fish prepared thus:_ WIPE the fish dry, flour them well, and have the gridiron clean; then rub the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a clear coal fire till of a fine colour, and serve them up directly. N. B. Fish in general to be floured, except herrings, which are only to be scored with a knife, and the following methods of broiling other fish to be observed. _Broiled Salmon to be prepared thus:_ TAKE pieces or slices of salmon, wipe them dry, dip them in sweet oil, and season with pepper and salt; fold them in pieces of writing paper, broil over a clear fire, and serve them up very hot. N. B. In the same manner are to be done red mullets, &c. _Broiled Mackarel, common way._ WIPE them dry, split them down the back, sprinkle with pepper and salt, and broil them gently. _To stew Fish._ ADD to some cullis a few chopped eshallots, anchovies, a bay leaf, horseradish scraped, a little quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemon, and when it boils let it be of a proper thickness, and strain it to the fish; then stew it gently, and serve it up in a deep dish with the