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

dish and dot small bits of fried or toasted crusts about the surface. =Cod, Head and Shoulders Boiled.=--A portion or the whole of a large fish, when intended for boiling, should be previously crimped, when it should receive some deep cuts as far as the bone on both sides. Afterwards it should lie in vinegar and water for half an hour. It should be plunged at once into boiling water, then allowed to simmer till just tender. Drain, and serve on a white d'oyley, garnished with lemon and parsley. Crimping renders the flesh firmer, and makes it easier both to cook and to serve. =Crab.=--The crabs which have a rough shell and claws are the best. When choosing one shake it well; if it rattle it is sure to prove watery. The shell should be of a bright red, and the eyes look clear. In picking out the meat from the shell and claws leave out the part near the head, which is not fit to be eaten. =Crab, Hot Buttered.=--Pick the meat from the shell of a crab, mix with half its quantity of breadcrumbs, a little pepper, salt, grated nutmeg, a spoonful of salad oil and the same of vinegar. Clean the empty shell, then refill it with this mixture, sprinkle more crumbs over the top, then a nob of butter, and bake for nearly ten minutes. To eat with hot dry toast. =Crab, Salad.=--Pick the meat from the shell into flakes, make a pile in the centre of a dish, leaving the claws on the top; surround with shred lettuce and watercress, and pour a simple salad dressing over all. =Crab Soup, or Potage Bisque.=--This is most delicious and delicate. Choose a nice heavy crab, pick out the meat from the claws into shreds. The soft meat from the inside of the body is pounded in a mortar with half its quantity of boiled rice; this is thinned a little with some clear stock, then passed through a colander. Put this into a stewpan with sufficient stock to make the required quantity (veal stock is preferable), add