Cookery for every household

Halibut 8(2. to Is. 6(2. per lb. Herring \d. to 2d. each. Kippers and bloaters . . 1(2. to 2 d. each. Ling . . . Lobster . . Mackerel . . Mussels . . . Oysters . . . Perch . . . Pike . . . Plaice . . . Prawns . . . Red mullet . Salmon . . . Scallops . . Sea-bream . Skate . . . Shrimps . . Smelts . . . Sole . . . Sole (lemon) Sprats . . . Trout . . . Turbot . . . Whitebait Whiting . . 4(2. to 8(2. per lb. from Is. each, from 3(2. each, from 4(2. per quart, from Is. per dozen. 6(2. to Is. each. 6(2. per lb. from 4(2. each. 1(2. to 3(2. each, from 10(2. per lb. Is. to 3s. per lb. 9(2. to 2s. per doz. 4(2. to 6(2. per lb. 4(2. to 6(2. per lb. from 4(2. per pt. 1(2. to 2d. each, from Is. 6(2. per lb. 10(2. to Is. per lb. 2d. per lb. Is. each. Is. per lb. from Is. per quart. 2d. to 6(2. each. Calendar of Fish in Season. See pp. 26-29. SALTWATER FISH Bass (Bar) This is a fish of which there are several different varieties. It is to be found both in fresh and in salt water, and its flesh is very much esteemed. Besides the recipes given below the larger fish may be cooked according to any of the recipes given for cooking salmon and the smaller ones like perch or trout. 180. Baked Bass 1 or 2 bass. Dripping or butter. Seasoning. Potatoes. Chopped parsley. Mustard sauce. Choose small or medium-sized bass, and wash and clean them carefully (see p. 77). Put a little butter Bass or good dripping inside the fish and season them with pepper and salt. Lay them on a greased baking tin and put some more fat or butter on the top. Bake in a good oven from 20 to 30 minutes according to the size of the fish, and baste now and again with the fat. A fish weighing 2 lbs. will require 20 minutes and a larger one longer in proportion. Have ready some potatoes (a quantity suited to the size of the fish), cut in neat pieces ana , F parboiled, put these into the baking tin and cook them along with the fish for the last 10 or 12 minutes. When ready, lift the fish carefully on to a hot dish, arrange the potatoes neatly round, and sprinkle with finely chopped parsley. Serve mustard sauce (see Recipe 697) separately. 181. Stuffed Bass (Bar farci) 1 bass. Seasoning. i Bacon fat or butter. Oyster forcemeat. | Lemon juice. Take a bass weighing about 3 lbs., and wash and clean it carefully (see p. 77). Season it inside with pepper, salt, and a little lemon juice, and then prepare some oyster forcemeat, according to Recipe 1275. Put this into the fish and sew it up. Lay it on a greased baking tin, squeeze over some more lemon juice, and put some thin slices of fat bacon on the top. Bake in a hot oven, basting occasionally with the bacon fat. When ready, remove the fish carefully to a hot dish and draw out the trussing thread. Garnish with cut lemon and parsley, and serve egg, tomato, or any other suitable sauce separately. Time to cook, about 30 minutes. Sufficient for 5 or 6 persons. Brill (Barbue). A well-known fish of good quality and flavour, similar in appearance to the turbot, but the skin is smoother and of a pale yellowish brown colour Brill with reddish spots. When fresh the flesh has a yellowish tinge ; if bluish in colour it is not good.