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

fried in egg, and crumbs, make a dish of fish far more elegant than served plain. Great attention should be paid to garnishing fish; plenty of horseradish, parsley, and lemon. When well done, and with very good sauce, fish is more attended to than almost any other dish. The liver and roe should be placed on the dish, so conspicuously that the lady may see them, and help a part to every one. The sound of the cod, its head, and the head of carp are reckoned the prime parts; and it is a part of necessary attention to help, or at least offer some of the best to one’s friends; nor is it any excuse for the mistress’s negligence, that it is the fashion of the present day for those who sit at her right or left hand to help the company, which she must see they do properly. If salmon is to be dressed, great care is necessary that it be done enough. No vinegar should be boiled with it. If fish is to be fried or broiled, it must be wrapt in a nice soft cloth, after it is well cleaned and washed. When perfectly dry, wet with an egg, if the former way, and sprinkle the finest crumbs of bread over it; then having a thick bottomed fryingpan on the fire, with a large quantity of lard or dripping boiling hot, plunge the fish into it, and let it fry middlingly quick, till the colour be a fine brown yellow, and it be judged ready: if the latter take place first, the cook should draw the pan to the side of the fire, lest the colour be spoiled. She should then carefully take it up, and either place it on a large sieve turned upwards, and to be kept for that purpose only, or on the underside of a dish, to drain; and if wanted very nice, a sheet of cap paper must be put to receive the fish, which should look a beautiful colour, and all the crumbs appear distinct; the fish being free from