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

served hot and hot. Sprats baked, as herrings, page 8. —— fried, as do. page 9. _To dress fresh Sturgeon._ Cut slices, rub egg over, then sprinkle with crumbs of bread, parsley, pepper, salt, and fold in paper, and broil gently. Sauce; butter, anchovy, and soy. _Thornback, or Skate_, Should be hung one day at least, before it be dressed, and may be served either boiled, or fried in crumbs, being first dipped in egg. _Crimp Skate._ Boiled, and sent up in a napkin; or fried as above. _Maids_, Should be likewise hung one day at least. May be boiled or fried; or if of a tolerable size, the middle may be boiled and the fins fried. They should be dipped in egg, and covered with crumbs. OBSERVATIONS ON DRESSING FISH. If the fishmonger does not clean it, fish is seldom very nicely done; but those in great towns wash it beyond what is necessary for cleaning, and by perpetual watering diminish the flavor. When quite clean, if to be boiled, some salt and a little vinegar should be put to the water to give firmness; but cod, whiting and haddock, are far better if a little salted, and kept a day; and if not very hot weather they will be good in two days. Those who know how to purchase fish, may, by taking more at a time than they want for one day, often get it cheap, and that which will hang by sprinkling, may then be bought to advantage. The fish must be put into the water while cold, and set to do very gently, or the outside will break before the inner part be done. The fishplate on which it is done, may be drawn up to see if it be ready; it will leave the bone when it is. It should be then immediately taken out of the water, or it will be woolly. The fishplate should be set crossways over the kettle, to keep hot for serving, and a clean cloth should cover the fish to prevent its losing its colour. Small fish, nicely