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

before laying on the gridiron. Great care is needed not to let the paper catch fire. Remove the paper before bringing to table, lay the fish on a hot dish and serve a _sauce piquante_ over it. The time it takes to cook will depend entirely on the size of the fish. Broiling will require about ten minutes to the pound; boiling and baking rather less time. Tench is also good if fried. After scaling and cleaning it should be dipped into vinegar and water, dried, and split open; dredge it with flour, and plunge into boiling fat. Serve garnished with parsley and lemons. =Trout, Baked.=--One of the nicest ways of dressing trout is to simply bake them with butter. Wash, empty, and dry the trout, sprinkle them with seasoned flour, lay in a baking tin in which a little butter has been melted, place several pats of butter over them, and bake about twenty minutes. Lift them out on to a dish, garnish with parsley, thicken the butter slightly, stir in a spoonful of chopped parsley and a squeeze of lemon juice, and pour the sauce round the fish. =Trout, Boiled.=--Fresh trout is excellent if boiled in "court-bouillon" for ten to fifteen minutes, then drained and served with Dutch sauce or melted butter. This method is similar to that recommended by the great Izaak Walton. =Turbot.=--The turbot is the king of flat fish, and is justly held in high estimation. It is rather an expensive fish, and is mostly sold by size. At its best from February to August. It will keep good for a day, or even two, if slightly salted. Salt should be rubbed all over to help to remove the slime. The fins should not be cut off, but an incision should be made all the way down the middle of the backbone on the _dark_ side to prevent the white side cracking. Lemon juice rubbed over it helps to preserve the colour. Any unsightly spots on the white side may be removed by rubbing with salt and lemon juice. =Turbot, Boiled.=--After preparing the turbot according