A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

which broil the pieces over the fire, and serve with _maître d'hôtel_ butter. =Bloaters.=--The smoked bloaters should be scalded with boiling water, then dried. The bones can often be drawn off after this, before cooking. They may either be broiled over the fire for a moment, or cooked in the oven with a morsel of butter. Before broiling fresh bloaters split them open down the middle, remove the backbone and cleanse them. Sprinkle with pepper and salt, and drop a morsel of butter on each before bringing to table. =Bream= is a handsome, although not a delicate fish. It must be thoroughly cleansed and washed out with vinegar. Split it open and remove the bone, but do not scale it. It is best broiled, but is excellent if stuffed with a little forcemeat, then baked in the oven for twenty minutes. Melted butter, caper sauce, or anchovy sauce, must accompany it to table. =Brill.=--This fish has an excellent reputation, resembling turbot so nearly; it may be cooked in almost every way recommended for the latter. Thick brill are the best, and a yellowish hue in the flesh denotes its freshness. Lay it in salted water for a few minutes, then dry it and rub with the juice of a lemon. When boiling brill allow plenty of salt in the water, and half a teacupful of lemon juice. Let it simmer gently after reaching boiling point till just tender through. Lay on a clean serviette, the white side uppermost, garnish with cut lemon and parsley, also a sprinkling of lobster coral. =Carp, Baked.=--After washing and scaling, remove the inside of the carp, squeeze over it the juice of one or two lemons and let it lie thus for an hour. Next place it in a baking tin, sprinkle some minced parsley and shallots over it, also pepper and salt, then pour a little oiled butter over all. Cover with white paper and bake for upwards of forty minutes--gently. Make a little thick melted butter, enrich it further with a spoonful of cream, stir in the juice of half a lemon, and