New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

fry Smelts._ They should not be washed more than necessary to clean. Dry in a cloth, then lightly flour, but shake it off. Dip them in plenty of egg, then into bread crumbs grated fine, and plunge them into a good pan of boiling lard. Let them continue gently boiling, and a few minutes will make them a bright yellow brown. Take care not to take off the light roughness of the crumbs, or their beauty will be lost. _Boiled Carp._ Serve in a napkin, and with the sauce directed for it among sauces. _Cod’s head and shoulders_, Will eat much finer, by having a little salt rubbed down the bone, and along the thick part, even if to be eaten the same day. Tie it up, and put on the fire in cold water which will completely cover it: throw a handful of salt in it. Great care must be taken to serve it without the smallest speck of black or scum. Garnish with a large quantity of double parsley, lemon, horseradish, and the milt, roe, and liver, and smelts fried, if approved. If the latter, be cautious that no water hang about the fish, or the beauty of the smelts will be taken off, as well as their flavour. Serve with plenty of oyster or shrimp sauce, and anchovy, and butter. Some people boil the cod whole; but there is no fish, that is more proper to help, than in a large head and shoulders, the thinner parts being overdone and tasteless before the thick be ready: but the whole fish may be purchased, at times, more reasonably, and the lower half, if sprinkled the least, and hung up, will be in high perfection one or two days: or it may be made salter, and served with egg sauce, potatoes, and parsnips. _Crimp Cod._ Boil, broil, or fry. _Cod sounds boiled._ Soak them in warm water till soft, then scrape and clean; and if to be dressed white, boil them in milk and water, and when tender serve them in a napkin. Egg sauce. _Cod sounds ragout._ Prepare