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

sauce, the introduction of something red amongst the green garnishing is a relief to the eye. Flowers may be used to supply this needful touch of colour, slices of beetroot, or a few strips of boiled carrot, or a few bright prawns, one or two chilies, &c. If a portion of salmon, showing the bright colour of the meat, is the dish which has to be trimmed, a few mounds of scraped horseradish alternating with tufts of curly parsley looks well. For fried fish--soles, fillets, lobster cutlets, &c., it is better to fry the parsley which is used for their garnishing. Double-curled parsley, well dried, thrown into a wire basket and plunged into the boiling fat, for one minute only, is the way to obtain this. Crisp, fried croutons of bread, tiny potato balls, rice balls, sliced lemons, small bright tomatoes, and slices of hard-boiled egg, are all excellent for garnishing purposes. Fish that has been baked in the oven--excepting always that which has been done _au gratin_, and which requires no garnish--will often be made to look very pretty if a few fancy shapes be stamped out of cooked vegetables, say the red of a carrot, the white of a turnip, tiny sprigs of cauliflower, &c., always using green parsley to finish off the outer edge. Where there is the will to do it, means will not be lacking whereby the simplest dish may be made to look elegant. The Gresham Press, UNWIN BROTHERS WOKING AND LONDON. Transcriber Note Hyphenation was standardized to the most commonly used version. Some accents were corrected and one added for consistent usage. The measurement "nob" (small amount) was retained rather than the current "knob". End of Project Gutenberg's A Handbook of Fish Cookery, by Lucy H. Yates *** END OF THE PROJECT GUTENBERG EBOOK A HANDBOOK OF FISH COOKERY: HOW TO BUY, DRESS, COOK, AND EAT FISH *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these