Name: A handbook of fish cookery
Author: Lucy H. Yates

Digitized by the Internet ArcWve in 2014 https://arphive.org/details/b20412666 Mrs. Beeton's Famous Cookery Books. Mrs. Beeton's Book of Household Manage- ment. 7s. 6d. Mrs. Beeton's Family Cookery and House- keeping Book. 5s. Mrs. Beeton's Every Day Cookery and Housekeeping Book. 3s. 6d. Mrs. Beeton's All About Cookery. 2s. 6d. Mrs. Beeton's Cookery Book. is. Mrs. Beeton's Englishwoman's Cookery Book. 6d. Mrs. Beeton's Penny Cookery Book. id. A HANDBOOK OF FISH COOKERY. BY THE SAME AUTHOR. Price 2s. 6d. THE PROFESSION OF COOKERY FROM A FRENCH POINT OF VIEW. With some Economical Practices peculiar to the Nation. "An excellent practical treatise, well ex- pressed, full of sound information lucidly conveyed by a writer who really knows her subject well, and combines fine taste with a real regard for economy."— The Times. A HANDBOOK OF FISH COOKERY HOW TO BUY, DRESS, COOK, AND EAT FISH LUCY H. YATES Author 0/ " The Profession of Cookery from a French Point of View." LONDON WARD, LOCK & CO., LIMITED WARWICK HOUSE, SALISBURY SQUARE, E.G. NEW YORK AND MELBOURNE 1897 WELLCOME iNSTITUTE LIBRARY Coll. welMOmec Call No. / / fm mi CONTENTS. INTRODUCTION PART I. CHOOSING AND BUYING FISH PART II. THE COOKING OF FISH PART III. TESTED RECIPES . PART IV. FISH SAUCES INTRODUCTION. In spite of a considerable amount of trade grumbling, the best part of the market is still held by English iish, as a glance at any time over the names on the crates will show. The foreign im- portations, though large, are not nearly so extensive as might be supposed. As a rule the north British ports fur- nish the largest supply ; the southern ports suffer the most from foreign com- petition. Continental freightage also is light, and as the foreigner rarely keeps very closely to the laws of fence months," he gets fish into the market when no home-caught of the same kind is to be had. If all people, both rich and poor, could be persuaded to eat fish more freely, they would be benefited both in health and pocket. If the demand were greater the supply 2 INTRODUCTION. would be more liberal, more varied, and also much cheaper. At present, although there is much complaining about catches falling off, many grounds yielding but a poor har- vest, yet tons of fish are annually sent aw^ay from the markets for manure. The trade is both risky and variable, consequently prices have to be kept up that the dealer may realise some profit, and for this state of things the modern housewife is largely accountable. It is not wholly a question of price, although there is still much to desire on this point. Ignorance, especially with the working- man^s wife, will generally be found to be the cause of the aversion which many housewives have to the cooking of fish ; even in middle and upper class house- holds much ignorance as to the kinds of fish and the best means of making use of them prevails. The poorer classes still regard fish as " nothing to make a meal of,^^ and, sad to say, a great many of the poor of our cities will not eat fish, however cheaply they may get it. They have many ad- vantages of getting it which those who INTRODUCTION. 3 live in superior neighbourhoods have not.

AI-modernized reading of the original text

Digitized by the Internet Archive in 2014 https://arphive.org/details/b20412666 Mrs. Beeton's Famous Cookery Books. Mrs. Beeton's Book of Household Management. 7s. 6d. Mrs. Beeton's Family Cookery and Housekeeping Book. 5s. Mrs. Beeton's Every Day Cookery and Housekeeping Book. 3s. 6d. Mrs. Beeton's All About Cookery. 2s. 6d. Mrs. Beeton's Cookery Book. is. Mrs. Beeton's Englishwoman's Cookery Book. 6d. Mrs. Beeton's Penny Cookery Book. id. A HANDBOOK OF FISH COOKERY. BY THE SAME AUTHOR. Price 2s. 6d. THE PROFESSION OF COOKERY FROM A FRENCH POINT OF VIEW. With some Economical Practices peculiar to the Nation. "An excellent practical treatise, well expressed, full of sound information lucidly conveyed by a writer who really knows her subject well, and combines fine taste with a real regard for economy."— The Times. A HANDBOOK OF FISH COOKERY HOW TO BUY, DRESS, COOK, AND EAT FISH LUCY H. YATES Author of " The Profession of Cookery from a French Point of View." LONDON WARD, LOCK & CO., LIMITED WARWICK HOUSE, SALISBURY SQUARE, E.G. NEW YORK AND MELBOURNE WELLCOME iNSTITUTE LIBRARY Coll. welMOmec Call No. / / fm mi CONTENTS. PART I. PART II. PART III. PART IV. In spite of a considerable amount of trade grumbling, the best part of the market is still held by English iish, as a glance at any time over the names on the crates will show. The foreign importations, though large, are not nearly so extensive as might be supposed. As a rule the north British ports furnish the largest supply ; the southern ports suffer the most from foreign competition. Continental freightage also is light, and as the foreigner rarely keeps very closely to the laws of fence months," he gets fish into the market when no home-caught of the same kind is to be had. If all people, both rich and poor, could be persuaded to eat fish more freely, they would be benefited both in health and pocket. If the demand were greater the supply would be more liberal, more varied, and also much cheaper. At present, although there is much complaining about catches falling off, many grounds yielding but a poor harvest, yet tons of fish are annually sent aw^ay from the markets for manure. The trade is both risky and variable, consequently prices have to be kept up that the dealer may realise some profit, and for this state of things the modern housewife is largely accountable. It is not wholly a question of price, although there is still much to desire on this point. Ignorance, especially with the workingman^s wife, will generally be found to be the cause of the aversion which many housewives have to the cooking of fish ; even in middle and upper class households much ignorance as to the kinds of fish and the best means of making use of them prevails. The poorer classes still regard fish as " nothing to make a meal of,^^ and, sad to say, a great many of the poor of our cities will not eat fish, however cheaply they may get it. They have many advantages of getting it which those who live in superior neighbourhoods have not.