Miss Leslie's New Cookery Book

of the gridiron, or grease them with lard or suet, or the dripping of beef or veal, to prevent the fish from sticking. Let the fire be a bed of clear bright hot coals. Broil the slices well on both sides; and when done, transfer them to a hot dish, and lay a bit of fresh butter on each, and season them a little with cayenne. Fresh codfish may be cut into steaks, and broiled as above. Also halibut, or any other large fish. Serve up shrimp or lobster sauce, with all cutlets or steaks of large fish. FRIED SALMON CUTLETS.--Having washed, dried and floured the cutlets, put near a pound of fresh lard into a frying pan, set it over a clear brisk fire till it boils fast. Have ready a marinade or dressing made of grated bread-crumbs, chopped sweet-marjoram, beaten yolks of eggs, and powdered mace--all well mixed. Dip each cutlet into this marinade twice over, and fry them. There must be plenty of lard, so that the cutlets may float on its surface instead of sinking to the bottom, and becoming dark, heavy, and greasy. When they are done, take them up with a perforated skimmer, draining off the lard as you do so. Lay them on a hot dish, and keep them hot till wanted. Serve up with them mashed potatos made into flat cakes, and browned with a salamander or red hot shovel. Fresh codfish cutlets may be fried in this manner. You may broil halibut as above. Halibut is too insipid for boiling. PICKLED SALMON.--Clean a fine fresh salmon, and remove the bones. Cut off the head, fins, and tail. Fish, to be pickled, should (instead of washing) be wiped, and rubbed with a clean dry cloth. Cut it into steaks or cutlets. Put it into a stone-ware jar with a close cover. A broad low jar will be best. Sprinkle it with salt, and cayenne. Add some grains of whole black pepper, and some blades of mace, seasoning it highly to make it keep well. Fill up the jar with the best cider