The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

put in a strainer, or sewed up in a cloth carefully; put them in cold water, with the backbone down; with eight or ten pounds of fish, boil half a tea cup of salt. Many people do not put their fish into the pot, until the water boils, but it is not a good plan, as the outside gets cooked too much, before the inside is cooked sufficiently. Fish for frying, should be wiped dry after being washed, and flour sprinkled on them. For five or six lbs. of fish, fry three or four slices of pork, when brown, take them up, and put in the fish, if the pork does not make sufficient fat, to fry the fish in, add a little lard. For good plain gravy, mix a tea spoonful or two of flour with a little water, and turn in, when you have taken up the fish; when well mixed, add a little butter and pepper, when it boils, turn it on to the fish. Boiled fish, should be served up with drawn butter, or liver sauce. For a garnish to boiled fish, boil several eggs five minutes, cool them in water, then take off the shells, and cut them in slices, and lay them round the fish; parsly and pepper grass, are also a pretty garnish for boiled fish. For broiling fish the gridiron should be greased with a little butter, the inside of the fish should be broiled first. 65. _Fresh Cod_, Is good boiled, fried, baked, or made into a chowder. It is too dry a fish to broil. 66. _Halibut_, Is nice cut in slices, and broiled or fried; the fins and the thick part, are good boiled. 67. _Striped and Sea Bass_, Are good fried, boiled, broiled, baked or made into a chowder. 68. _Black Fish._ Black fish are the best fried, or boiled, they will do to broil but are not so nice as cooked in any other way. 69. _Shad._ Fresh shad are the best bloated and broiled; but they are good boiled or fried, the spawn and liver are