Salmon, mackerel, herrings and trout soon spoil or decompose after they are killed ; therefore, to be in perfection, they should be prepared for the table on the day they are caught. With flatfish this is not of such consequence, as they will keep longer. The turbot, for example, is improved by being kept a day or two. 4i6 THE hearthstone; or, life at home. « In dressing fish of any kind, the first point to be attended to is to see that it be perfectly clean. It is a common error to wash it too much, as by doing so the flavor is diminished. If the fish is to be boiled, a little salt and vinegar should be put into the water to give it firmness, after it is cleaned. Codfish, whiting and haddock are none the worse for being a little salted and kept a day ; and, if the weather be not very hot, they will be good for two days. When fish is cheap and plentiful, and a larger quantity is purchased than is immediately wanted, the overplus of such as will bear it should be potted, or pickled, or salted, or hung up ; or it may be refried, that it may serve for stewing the next day. Fresh water fish, having frequently' a muddy smell and taste, should be soaked in strong salt and water, after it has been well cleaned. If of a sufficient size, it may be scalded in salt and water, and afterward dried and dressed. Fish should be put into cold water, and set on the fire to do very gently, or the outside will break before the inner part is done. Un- less the fish is small, it should never be put into warm water; nor should water, either hot or cold, be poured on to the fish, as it is liable to break the skin — if it is necessary to add a little water whilst the fish is cooking, it ought to be poured in gently .it the side of the vessel. The fish-plate may be drawn up to see if the fish be ready, which may be known by its easily separating from the bone. It should then be immediately taken out of the water, or it will become woolly. The fish-plate should be set crossways over the kettle, to keep hot for serving, and a cloth laid over the fish to prevent its losing its color. In garnishing fish, great nicety is required, and plenty of parsley, horseradish and lemon, or eggs boiled hard and cut in slices, should be used. If fried parsley be used, it must be washed and picked, and thrown into fresh water. When the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and COOKERY RECIPES. 417 crisp, and must be taken up with a slice. Well dressed, and with very good sauce, fish is more appreciated than almost any other dish. The liver and roe, in some instances, should be placed on the dish, in order that they may be distributed in the course of serving; but to each recipe is appended the proper mode of serving and garnishing. If fish is to be fried or broiled, it must be dried in a nice, soft cloth after it is well cleaned and washed. If for frying, brush it over with egg, and sprinkle it with some fine crumbs of bread. If done a second time with the egg and bread, the fish will look so nmch the better. If required to be very nice, a sheet of white blotting-paper must be placed to receive it, that it may be free from all grease. It must also be of a beautiful color, and all the crumbs appear distinct.

AI-modernized reading of the original text

Salmon, mackerel, herrings and trout soon spoil or decompose after they are killed ; therefore, to be in perfection, they should be prepared for the table on the day they are caught. With flatfish this is not of such consequence, as they will keep longer. The turbot, for example, is improved by being kept a day or two. 4i6 THE hearthstone; or, life at home. « In dressing fish of any kind, the first point to be attended to is to see that it be perfectly clean. It is a common error to wash it too much, as by doing so the flavor is diminished. If the fish is to be boiled, a little salt and vinegar should be put into the water to give it firmness, after it is cleaned. Codfish, whiting and haddock are none the worse for being a little salted and kept a day ; and, if the weather be not very hot, they will be good for two days. When fish is cheap and plentiful, and a larger quantity is purchased than is immediately wanted, the overplus of such as will bear it should be potted, or pickled, or salted, or hung up ; or it may be refried, that it may serve for stewing the next day. Fresh water fish, having frequently' a muddy smell and taste, should be soaked in strong salt and water, after it has been well cleaned. If of a sufficient size, it may be scalded in salt and water, and afterward dried and dressed. Fish should be put into cold water, and set on the fire to do very gently, or the outside will break before the inner part is done. Unless the fish is small, it should never be put into warm water; nor should water, either hot or cold, be poured on to the fish, as it is liable to break the skin — if it is necessary to add a little water whilst the fish is cooking, it ought to be poured in gently at the side of the vessel. The fish-plate may be drawn up to see if the fish be ready, which may be known by its easily separating from the bone. It should then be immediately taken out of the water, or it will become woolly. The fish-plate should be set crossways over the kettle, to keep hot for serving, and a cloth laid over the fish to prevent its losing its color. In garnishing fish, great nicety is required, and plenty of parsley, horseradish and lemon, or eggs boiled hard and cut in slices, should be used. If fried parsley be used, it must be washed and picked, and thrown into fresh water. When the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice. Well dressed, and with very good sauce, fish is more appreciated than almost any other dish. The liver and roe, in some instances, should be placed on the dish, in order that they may be distributed in the course of serving; but to each recipe is appended the proper mode of serving and garnishing. If fish is to be fried or broiled, it must be dried in a nice, soft cloth after it is well cleaned and washed. If for frying, brush it over with egg, and sprinkle it with some fine crumbs of bread. If done a second time with the egg and bread, the fish will look so much the better. If required to be very nice, a sheet of white blotting-paper must be placed to receive it, that it may be free from all grease. It must also be of a beautiful color, and all the crumbs appear distinct.

The hearthstone; or, Life at home