Miss Leslie's New Cookery Book

the back a very dark color, (nearly black,) and strongly marked; and the body thick. If thin and flat below the shoulders, the eyes sunk, the gills pale, and the dark stripes dull and indistinct, the fish is unfit to eat. FRIED MACKEREL.--For frying, take small mackerel, as fresh as possible. Wash them, dry them in a clean cloth, and score them deeply in the back, making several deep cuts. Season them with a little salt and pepper. Go over them with beaten egg, and then cover them thickly with grated bread-crumbs; which, for this purpose, are superior to indian meal or pounded crackers. Fry them in boiling lard, and dish them hot. Send them to table with a dish of potatos sliced and fried in butter. Any fish may be fried in this manner. If large, cut it into pieces. FRIED HALIBUT.--There is a great deal of eating in a halibut, as it is a fish of immense size, and has only the back bone. It is sold in pieces of any weight or quantity, and is exceedingly white and delicate in appearance. But it is so very insipid, that when _boiled_ it has no taste at all. Therefore it is always broiled or fried, except at tables where economy is the chief consideration. If broiled, it is done in the same manner as any other large fish, but to make it palatable requires something to give it a little taste. To fry halibut--take a piece from the middle of the fish, wash it very carefully, and dry it in a clean cloth. Then cut it into thick fillets, extracting the bone, which is easily done with a sharp knife, loosening the flesh from the bone, and raising it as you proceed. Remove the skin. You may also cut the fillets into slices about an inch thick. Season with cayenne, and a very little salt. Cover them slightly with nice butter. Have ready in one pan plenty of grated bread-crumbs; in another a sufficiency of beaten yolk of egg, seasoned with powdered mace and nutmeg. Dip the slices first