If this fish is prepared as it should be, it is very fine eating, although fbw people know it Procure five or six pounds from the thiok part of the fish, put it on to boil with plenty of water and two tablespoons of salt. As it boilsy skim off all the fat; it will require two hours or more, and should be simmered slowly or it will break. When you can run a straw through it, remoye it from the water and drain it. When this has been done, place it in a stone pot or tureen, season it very highly with cayenne pepper and salt, throw over it a dosen cloves and three blades of mace ; mix together vinegar and water in the proportion of a bowl of water to every two of vinegar, stir into this throe table- spoons of sifted sugar, cover the fish with this, set it away foi twenty-four hours, keeping it closely covered, and it is ready for use. Cut off as much as you wish to go on the tablci and serve in a flat dbh with some of the liquor round it. * Boast Sturgeon. Parboil the stnrgeon until it begins to be a little tender, re- move it from the water. Whilst it is draining and cooling, pre- pare the following dressing : Orate a pint of bread crumbs, season with pepper, salt, a small onion chopped, a teaspoon of sweet marjoram, the same of sweet basil, and a quarter of a pound of butter✪ Dressing for Fish melted and poured over, mix all well together, make deep incisions through the fish, fill with the dressing, season the outside of t)ie fish with pepper and salt, dust with a little flour, baste with butter and hot water, and bake threa quarters of an hour in a hot oven. a COOKERY FROM E-IFXRIBNCX. •CfttPifh. Oat off their heads, strip off the skio, wash them Ter; elean a wM water, wipe them dry, seastHi them with poppar and nit, aM dost them lightlj with flour; put them in ixnling brd n sweat beef drippings, and ttj them brown. • Brook Imt After thej hare been emptied, wash them and wipe them drj, £p them in beaten yolk of egg, toll them in eraokor dnst sea- soned with peppar and salt; hare ready hot lard or drivings, and frj them brown. Ltke Iimt This fish may be btnled or brtnled. If the latter, prooeed the flame as with bnnM shad. To b<nl it, lay it in a fish-kettle with boiling water to eorer it, add a tablespoonftil of salt, and a wine- ^)un of vinegar ; a fish of fbnr or fire ponnds will require twenty miantea. Serve with ^g^auoe, or drawn bntter with shopped paisley. Hie remains of a boiled boat may be seasoned irith oaynmfl pappar and salt, and oovered wiUi Tin^ar, and afbs standing a ftw homa, is a niee relish fbr tea, served ooU. PicUad **^"'™. Spieoi. Soak the fish aU night in eoU water to ttxtiaet the salt. Next ■oming ky it in a fish-kettle with plenty of oold water, bring it to a boil, than rimmsr sntil tender ; drain the water £ram it and by it in a deep Yiflaa l or stons pot, whieh ean be eloaely aorered- Pwt over dw fir* a qnart of vinc^ai in which yon have pot a tea- spoenfU of whole dorea, tha same of aUqaee, the same of wh<ds d tmr bladea of maea. Bring the vinegar to a trp, add a ta aenp of water, and poor it over the ^ ts aovar, add mon vin^ar, oarer the veasel •way ftr t«stMy-fbat hosrs, when it is read] jzsa at •TobroflaShad. Soale it; split it open on the back, keeping the knife cloee to the bone ; wash it in seyeral waters ; wipe it dry, and broil it on a gridiron over a bright fire, turning it several times, ik, laige shad will take fifteen or twenty minutes to oook. Serre it on a hot dish, with plenty of butter, pepper and salt * MaekereL Fresh maokerel should be split and broiled the same as shad. Salt maokerel should be put in eold water and soaked for twenty- four hours before it is cooked ; then take it from the water, lorape it over with a dull knife, wash in fresh water, wipe it dry, broil oyer hot ooak, butter and serve on a hot duh. * Potted EerriBf .

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If this fish is prepared as it should be, it is very fine eating, although fbw people know it Procure five or six pounds from the thiok part of the fish, put it on to boil with plenty of water and two tablespoons of salt. As it boilsy skim off all the fat; it will require two hours or more, and should be simmered slowly or it will break. When you can run a straw through it, remoye it from the water and drain it. When this has been done, place it in a stone pot or tureen, season it very highly with cayenne pepper and salt, throw over it a dosen cloves and three blades of mace ; mix together vinegar and water in the proportion of a bowl of water to every two of vinegar, stir into this throe table- spoons of sifted sugar, cover the fish with this, set it away foi twenty-four hours, keeping it closely covered, and it is ready for use. Cut off as much as you wish to go on the tablci and serve in a flat dbh with some of the liquor round it. * Boast Sturgeon. Parboil the stnrgeon until it begins to be a little tender, re- move it from the water. Whilst it is draining and cooling, pre- pare the following dressing : Orate a pint of bread crumbs, season with pepper, salt, a small onion chopped, a teaspoon of sweet marjoram, the same of sweet basil, and a quarter of a pound of butter melted and poured over, mix all well together, make deep incisions through the fish, fill with the dressing, season the outside of t)ie fish with pepper and salt, dust with a little flour, baste with butter and hot water, and bake threa quarters of an hour in a hot oven. a COOKERY FROM E-IFXRIBNCX. •CfttPifh. Oat off their heads, strip off the skio, wash them Ter; elean a wM water, wipe them dry, seastHi them with poppar and nit, aM dost them lightlj with flour; put them in ixnling brd n sweat beef drippings, and ttj them brown. • Brook Imt After thej hare been emptied, wash them and wipe them drj, £p them in beaten yolk of egg, toll them in eraokor dnst sea- soned with peppar and salt; hare ready hot lard or drivings, and frj them brown. Ltke Iimt This fish may be btnled or brtnled. If the latter, prooeed the flame as with bnnM shad. To b<nl it, lay it in a fish-kettle with boiling water to eorer it, add a tablespoonftil of salt, and a wine- ^)un of vinegar ; a fish of fbnr or fire ponnds will require twenty miantea. Serve with ^g^auoe, or drawn bntter with shopped paisley. Hie remains of a boiled boat may be seasoned irith oaynmfl pappar and salt, and oovered wiUi Tin^ar, and afbs standing a ftw homa, is a niee relish fbr tea, served ooU. PicUad **^"'™. Spieoi. Soak the fish aU night in eoU water to ttxtiaet the salt. Next ■oming ky it in a fish-kettle with plenty of oold water, bring it to a boil, than rimmsr sntil tender ; drain the water £ram it and by it in a deep Yiflaa l or stons pot, whieh ean be eloaely aorered- Pwt over dw fir* a qnart of vinc^ai in which yon have pot a tea- spoenfU of whole dorea, tha same of aUqaee, the same of wh<ds d tmr bladea of maea. Bring the vinegar to a trp, add a ta aenp of water, and poor it over the ^ ts aovar, add mon vin^ar, oarer the veasel •way ftr t«stMy-fbat hosrs, when it is read] jzsa at •TobroflaShad. Soale it; split it open on the back, keeping the knife cloee to the bone ; wash it in seyeral waters ; wipe it dry, and broil it on a gridiron over a bright fire, turning it several times, ik, laige shad will take fifteen or twenty minutes to oook. Serre it on a hot dish, with plenty of butter, pepper and salt * MaekereL Fresh maokerel should be split and broiled the same as shad. Salt maokerel should be put in eold water and soaked for twenty- four hours before it is cooked ; then take it from the water, lorape it over with a dull knife, wash in fresh water, wipe it dry, broil oyer hot ooak, butter and serve on a hot duh. * Potted EerriBf .

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