Fish in oil, such as sardines, should be turned over occasionally to keep the oil well mixed with the fish and so prevent the top layer from drying. Open cans of fish will not keep longer than cooked fresh fish. Page 14 he, Ps - ae et - am Ds Shell Fish _Kinds and seasons Shell fish provides a useful and appetising change, but it contains less nutriment than other kinds of fish and many varieties are not so digestible. The following list gives the names of the commonest edible varieties of shell fish, with their seasons, Crab No close season, but local restrictions imposed. Supplies and condition best April, May and June. EKseallop Rarely marketed during summer. Best condition from November to March. Lobster No legal close season except in Scotland, where it runs from June 1st to September 1st. Most abundant during summer. Mussel Seasonable from end of July to April, but best condition in August, September, October and November. Oyster Native September 1st to June 14th. Deep Sea September ist to June 14th. Foreign All year round, Prawn Obtainable all year round, but scarcer in winter. How to select Shell Fish Shell fish of a medium size are best, they should be heavy in proportion to their size. If fresh, the tail of a cooked lobster will spring back sharply when pulled out straight, while of a fresh crab, the joints are stiff and the shell a good colour. The shells of oysters and mussels should be tightly closed. How to cook Shell Fish Excepting oysters, which are usually eaten raw, all shell fish is boiled. In some cases this is the sole method of preparation. In others it is the preliminary step before dressing the flesh, or serving with a sauce. Cooking hardens the flesh and therefore makes it less digestible. Cook cockles and mussels as follows :— 1, Wash in several waters. 2, Put intoa steamer, sprinkle with salt and cook until the shells open a little—about 10 minutes. 3. Remove the flesh from the shell and from mussels take out the small black weed. Strain any liquid into a basin. 4, Serve either hot or cold with vinegar or seasoning, or in a parsley or sharp sauce. Put the cooked cockles or mussels into the made sauce, reheat for a few minutes and serve. flow to dress a Crab Crabs will have been boiled when sold by the fishmonger. 1, Twist off the claws, turn the crab on to its back and insert the fingers between the body and the shell, and force apart. 2. Remove the inedible parts: the poisonous “ fingers ”’ or gills which will be found stuck to the sides of the shell, the small sac (stomach) and the small greenish intestines. ‘ 3. Remove the crab meat from the shell. 4, Wash and dry the shell. 5. Crack the claws with a hammer, but take care not to crush or splinter, and remove the meat. 6. Take 3-4 tablespoons of a thin salad dressing, all the crab meat, 2-3 tablespoons of fresh breadcrumbs, seasoning and mix well together. 7. Fill the shell with the mixture, decorate with chopped egg and parsley and a few claws. 8. Serve with a green salad. ~ Page 15 Hiow to dress a Lobster Lobsters usually have been boiled by the fishmonger. Ifa live lobster is obtained, tie the claws . securely and plunge head first‘into a saucepan of boiling salted water. This method instantly destroys life. Then boil the lobster gently for 20-40 minutes according to size. When quite © cold, dress in the following way :— 1, Twist off the claws, and crack them with a hammer, but take cate not to crush or splinter them. 2, Split the tail down the centre with a sharp pointed knife. 3. Dish on a bed of salad, arranging the tail and claws about the head. 4 Serve with oil and vinegar, or a salad dressing, and brown bread and butter. Hiow to serve Shell Fish Crab Dressed, Hseallop Stewed and served in a white sauce or dipped in batter and fried. Lobster Dressed.

AI-modernized reading of the original text

Fish in oil, such as sardines, should be turned over occasionally to keep the oil well mixed with the fish and so prevent the top layer from drying. Open cans of fish will not keep longer than cooked fresh fish. Page 14 he, Ps - ae et - am Ds Shell Fish _Kinds and seasons Shell fish provides a useful and appetising change, but it contains less nutriment than other kinds of fish and many varieties are not so digestible. The following list gives the names of the commonest edible varieties of shell fish, with their seasons, Crab No close season, but local restrictions imposed. Supplies and condition best April, May and June. Scallop Rarely marketed during summer. Best condition from November to March. Lobster No legal close season except in Scotland, where it runs from June 1st to September 1st. Most abundant during summer. Mussel Seasonable from end of July to April, but best condition in August, September, October and November. Oyster Native September 1st to June 14th. Deep Sea September ist to June 14th. Foreign All year round, Prawn Obtainable all year round, but scarcer in winter. How to select Shell Fish Shell fish of a medium size are best, they should be heavy in proportion to their size. If fresh, the tail of a cooked lobster will spring back sharply when pulled out straight, while of a fresh crab, the joints are stiff and the shell a good colour. The shells of oysters and mussels should be tightly closed. How to cook Shell Fish Excepting oysters, which are usually eaten raw, all shell fish is boiled. In some cases this is the sole method of preparation. In others it is the preliminary step before dressing the flesh, or serving with a sauce. Cooking hardens the flesh and therefore makes it less digestible. Cook cockles and mussels as follows :— 1, Wash in several waters. 2, Put intoa steamer, sprinkle with salt and cook until the shells open a little—about 10 minutes. 3. Remove the flesh from the shell and from mussels take out the small black weed. Strain any liquid into a basin. 4, Serve either hot or cold with vinegar or seasoning, or in a parsley or sharp sauce. Put the cooked cockles or mussels into the made sauce, reheat for a few minutes and serve. How to dress a Crab Crabs will have been boiled when sold by the fishmonger. 1, Twist off the claws, turn the crab on to its back and insert the fingers between the body and the shell, and force apart. 2. Remove the inedible parts: the poisonous “ fingers ”’ or gills which will be found stuck to the sides of the shell, the small sac (stomach) and the small greenish intestines. ‘ 3. Remove the crab meat from the shell. 4, Wash and dry the shell. 5. Crack the claws with a hammer, but take care not to crush or splinter, and remove the meat. 6. Take 3-4 tablespoons of a thin salad dressing, all the crab meat, 2-3 tablespoons of fresh breadcrumbs, seasoning and mix well together. 7. Fill the shell with the mixture, decorate with chopped egg and parsley and a few claws. 8. Serve with a green salad. ~ Page 15 Hiow to dress a Lobster Lobsters usually have been boiled by the fishmonger. Ifa live lobster is obtained, tie the claws . securely and plunge head first‘into a saucepan of boiling salted water. This method instantly destroys life. Then boil the lobster gently for 20-40 minutes according to size. When quite © cold, dress in the following way :— 1, Twist off the claws, and crack them with a hammer, but take cate not to crush or splinter them. 2, Split the tail down the centre with a sharp pointed knife. 3. Dish on a bed of salad, arranging the tail and claws about the head. Serve with oil and vinegar, or a salad dressing, and brown bread and butter. Hiow to serve Shell Fish Crab Dressed, Hseallop Stewed and served in a white sauce or dipped in batter and fried. Lobster Dressed.

Fish cookery