Miss Leslie's New Cookery Book

and well washed them. In drawing fish take care that the whole of the inside is nicely scraped from the back-bone, all along. When ready, dredge a clean soft cloth with flour, wrap the fish in it; lay it on the strainer of a fish-kettle, and put it in plenty of water, into which has been thrown a small table-spoonful of salt. Keep it steadily boiling near half an hour. Take it carefully out of the cloth, drain it on the strainer, and keep it warm. Send to table with it egg-sauce. Eat mashed potatos with it. _Frying._--To fry the above fish,--cut them in two or three pieces; wash them and wipe them dry; score them with deep cuts, and season with cayenne and a little salt--dredge them with flour, and fry them brown in a pan nearly full of boiling lard. Any fish may be fried in this manner. FRESH COD.--A fine codfish should be very thick about the neck; the eyes lively; the gills red; and the flesh firm and white. If flabby, it is not good. It is in season from October till May. After scaling, emptying, washing, and drying, cover it, and let it rest for an hour. Then put it on in a fish-kettle of _cold_ water, (hard water if you can procure it,) throw in a small handful of salt, and let the cod heat gradually, skimming it well. Boil it gently, but steadily, till thoroughly done. Then, take it out of the kettle, drain it, and keep it warm till ready to go to table. No fish should be allowed to remain in the water after the boiling is quite over. Serve it up with oyster or lobster sauce. You may broil fresh cod in steaks, or fry it in cutlets. For frying fish, you may use beef or veal drippings, with the fat skimmed off carefully. Mutton fat (which is tallow) is unfit for all cookery. TROUT.--Trout is considered a very nice fish, and is in season in the summer. When fresh it is a fine flesh color, and its spots are