Miss Leslie's New Cookery Book

same time. If the bread is done before the dinner hour, you must keep the soup still longer in the oven. Do not use _cold_ meat for this or any other soup, unless you are very poor. FISH. TO CLEAN FISH.--This must always be done with the greatest care and nicety. If sent to table imperfectly cleaned, they are disgraceful to the cook, and disgusting to the sight and taste. Handle the fish lightly; not roughly so as to bruise it. Wash it well, but do not leave it in the water longer than is needful. It will lose its flavor, and become insipid, if soaked. To scale it, lay the fish flat upon one side, holding it firmly in the left hand, and with the right taking off the scales by means of a knife. When both sides are done, pour sufficient cold water over it to float off all the loose scales that may have escaped your notice. It is best to pump on it. Then proceed to open and empty the fish. Be sure that not the smallest particle of the entrails is left in. Scrape all carefully from the backbone. Wash out all the blood from the inside. A dexterous cook can draw a fish without splitting it entirely down, all the way from head to tail. Smelts and other small fish are drawn or emptied at the gills. All fish should be cleaned or drawn as soon as they are brought in, and then kept on ice, till the moment for cooking. TO BOIL FISH.--No fish can be fit to eat unless the eyes are prominent and lively, the gills very red, and the body firm and stiff, springing back immediately when bent round to try them. Every scale must be carefully scraped off, and the entrails entirely extracted; not the smallest portion being carelessly left sticking to the backbone. Previous to cooking, fish of every kind should be laid in cold water, and the blood thoroughly washed from the inside. Few fish are not the better for being put on to boil in cold