Prepare as above — namely, empty the herrings, take off the heads, scrape the scales off, and wipe them quite clean ; then split them open from the back and lay them flat. Dust over them a little pepper and salt BAKED HERRINGS. 6 fresh Herrings. ^ teaspoonful Salt. £ teaspoonful Pepper. J teacupful Vinegar. 1 Bay Leaf. £ teacupful Water.✪ Baked Herrings FRIED FRESH HERRINGS. FISH. 31 Have a nice clean frying pan quite hot ; place the herrings in it, the skin next the pan, and fry them for five minutes; then turn and fry the other side about the same time. Always fry the skin side first. Good herrings should need no dripping, as they contain sufficient oil in themselves to fry in. SALMON TO BOIL. Empty the salmon and wash it, but handle the fish as little as possible, to prevent the scales from being rubbed off. Put into a fish-kettle enough water to cover the fish, with salt in the proportion of a table-spoonful to each gallon of water✪ Salmon to Boil. When it boils put the fish in, and let it boil for 5 minutes, then put 2 breakfast-cupfuls of cold water in to reduce the temperature, and put the kettle on a cooler part of the fire ; allow it to remain thus under boiling point for the proper time, then take the fish-kettle off the fire and allow it to stand for 10 minutes before removing the salmon. This improves the flavour and makes the fish firmer. Table of Time to Boil Salmon. A slice weighing 1 lb. requires a quarter of an hour. ,, 3 lbs. „ 25 minutes. 6 lbs. from a thick fish „ 40 minutes. A grilse weighing about 7 or 8 lbs., half an hour. MEAT. TO STEW AND BOAST. For the cooking of all meat which is not to be made into soup, but either stewed, roasted, or broiled, one rule, without exception, applies — namely, that the out- side of the meat be quickly subjected to strong heat, in order to shut up all the pores, after which a slower process of cooking should be proceeded with, such as suits each particular kind of meat. To stew meat is the most profitable of those three methods of cooking, as no part of the meat is lost, and there is besides a good gravy which supplements it. The principle of all stewing, whether applied to beef, mutton, chicken, or game, is, first of all, to put into a pot some kind of fat (either butter, suet, or dripping) and make it quite hot; then put in the piece of meat, small or large, and fry it all round to shut up the pores ; then put in less or more water or other liquid, and stew the meat for the given time. This rule applies alike to small pieces of steak or large joints. The reason is, that the heat hardens the albumen in the meat all over the surface, and stops up the pores like sealing-wax on bottles; the juice is thus kept in, so that the meat cooked is much more savoury. Roasting is a more wasteful way of cooking ; but roasted meat, if well cooked, is more easily digested A roast should be put very near a hot fire for five minutes to shut up the pores, and afterwards put a STEWING AND ROASTING OF MEAT. 33 good deal further back, and cooked more slowly. The secret of having meat well roasted is to have an even heat, and to baste it very frequently. Basting keeps the meat from drying up, and the action of the fire on the hot fat with which it is basted keeps the surface of the meat well crusted over, and all the juice retained in the joint.

AI-modernized reading of the original text

Prepare as above — namely, empty the herrings, take off the heads, scrape the scales off, and wipe them quite clean ; then split them open from the back and lay them flat. Dust over them a little pepper and salt BAKED HERRINGS. 6 fresh Herrings. ^ teaspoonful Salt. £ teaspoonful Pepper. J teacupful Vinegar. 1 Bay Leaf. £ teacupful Water. FRIED FRESH HERRINGS. FISH. Have a nice clean frying pan quite hot ; place the herrings in it, the skin next the pan, and fry them for five minutes; then turn and fry the other side about the same time. Always fry the skin side first. Good herrings should need no dripping, as they contain sufficient oil in themselves to fry in. SALMON TO BOIL. Empty the salmon and wash it, but handle the fish as little as possible, to prevent the scales from being rubbed off. Put into a fish-kettle enough water to cover the fish, with salt in the proportion of a table-spoonful to each gallon of water. When it boils put the fish in, and let it boil for 5 minutes, then put 2 breakfast-cupfuls of cold water in to reduce the temperature, and put the kettle on a cooler part of the fire ; allow it to remain thus under boiling point for the proper time, then take the fish-kettle off the fire and allow it to stand for 10 minutes before removing the salmon. This improves the flavour and makes the fish firmer. Table of Time to Boil Salmon. A slice weighing 1 lb. requires a quarter of an hour. ,, 3 lbs. „ 25 minutes. 6 lbs. from a thick fish „ 40 minutes. A grilse weighing about 7 or 8 lbs., half an hour. MEAT. TO STEW AND BOAST. For the cooking of all meat which is not to be made into soup, but either stewed, roasted, or broiled, one rule, without exception, applies — namely, that the outside of the meat be quickly subjected to strong heat, in order to shut up all the pores, after which a slower process of cooking should be proceeded with, such as suits each particular kind of meat. To stew meat is the most profitable of those three methods of cooking, as no part of the meat is lost, and there is besides a good gravy which supplements it. The principle of all stewing, whether applied to beef, mutton, chicken, or game, is, first of all, to put into a pot some kind of fat (either butter, suet, or dripping) and make it quite hot; then put in the piece of meat, small or large, and fry it all round to shut up the pores ; then put in less or more water or other liquid, and stew the meat for the given time. This rule applies alike to small pieces of steak or large joints. The reason is, that the heat hardens the albumen in the meat all over the surface, and stops up the pores like sealing-wax on bottles; the juice is thus kept in, so that the meat cooked is much more savoury. Roasting is a more wasteful way of cooking ; but roasted meat, if well cooked, is more easily digested A roast should be put very near a hot fire for five minutes to shut up the pores, and afterwards put a good deal further back, and cooked more slowly. The secret of having meat well roasted is to have an even heat, and to baste it very frequently. Basting keeps the meat from drying up, and the action of the fire on the hot fat with which it is basted keeps the surface of the meat well crusted over, and all the juice retained in the joint.

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