Miss Leslie's Complete Cookery: Directions for Cookery, in Its Various Branches

hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days. When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast. TO BOIL HALIBUT. Halibut is seldom cooked whole; a piece weighing from four to six pounds being generally thought sufficient. Score deeply the skin of the back, and when you put it into the kettle lay it on the strainer with the back undermost. Cover it with cold water, and throw in a handful of salt. Do not let it come to a boil too fast. Skim it carefully, and when it has boiled hard a few minutes, hang the kettle higher, or diminish the fire under it, so as to let it simmer for about thirty or thirty-five minutes. Then drain it, and send it to table, garnished with alternate heaps of grated horse-radish and curled parsley, and accompanied by a boat of egg-sauce. What is left of the halibut, you may prepare for the supper-table by mincing it when cold, and seasoning it with a dressing of salt, cayenne, sweet oil, hard-boiled yolk of egg, and a large proportion of vinegar. HALIBUT CUTLETS. Cut your halibut into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs. Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils. Dip your cutlets into the beaten egg, and then into the bread crumbs. Fry them of a light brown. Serve them up hot, with the gravy in the bottom of the dish. Salmon or any large fish may be fried in the same manner. Halibut cutlets are very fine cut quite thin and fried in the best sweet oil, omitting the egg and bread crumbs. TO BROIL MACKEREL. Mackerel cannot be eaten in perfection except at the sea side,