Miss Leslie's New Cookery Book

water, heating gradually with it till it comes to a boil. If you put it on in boiling water, the outside becomes boiling hot too soon; and is apt to break and come off in flakes, while the inside still remains hard and underdone: halibut, salmon, cod, and other large thick fish must be boiled slowly and thoroughly throughout, taking nearly as long as meat. Always put salt into the water at the commencement, and a little vinegar towards the last. In every kitchen should be a large oval kettle purposely for boiling fish. This kettle has a movable strainer inside. The fish lies on the strainer. To try if it is done, run a thin sharp knife in it, till it reaches the backbone; and see if the flesh will loosen or separate easily. If it adheres to the bone it requires more boiling. When quite done, leave it no longer in the kettle, or it will lose its flavor and get a woolly look. Take out the strainer with the fish upon it. Drain off the water through the strainer, cover the fish with a folded napkin or fine towel, doubled thick; transfer it to a heated dish, and keep it warm and dry till it goes to table, directly after the soup. In the mean time prepare the sauce to be served up along with the fish. FRYING FISH.--Fish should be fried in _very good_ fresh butter, or nice beef drippings; or else in lard, which last, is the most usual method. A large allowance of lard should be put into the pan, and held over a clear fire, till it becomes so hot as to boil fast in the pan. Till the lard hisses and bubbles do not put in the fish. They must first be dried separately in a clean cloth, and then scored on the back in deep incisions, or gashes, and slightly dredged with flour. Unless the lard is amply sufficient in quantity to cover the fish well, and bear them up towards the surface, they will sink heavily to the bottom of