RE=DRESSED COLD FISH — Cut the fish into square pieces, and lay them neatly in a fiat dish; then cover them with mayonnaise sauce. Garnish with parsley and sliced beet^root if you have it. White fish or salmon may be dressed in this way. POTTED FISH. Clean the fish, skin it, remove the larger bones, and cut it in pieces. Mix together 3 tablespoons each of cloves, allspice and pep- percorns, 1 saltspoon of cayenne, and ^ cup of salt. Into a small stone jar (not earthenware) pack the fish in layers, sprinkling the mixture of spices between the layers. Put in vinegar enough to 60 FISH cover, tie a thick paper over the top, and bake 5 or 6 hours in a mod- erate oven. It will keep some time in a cool place (if kept under the vinegar), and can be eaten cold or hot, making a fine relish for tea or lunch. The bones will be dissolved by the vinegar. CRIMPING FISH. This consists in striking the fish on the head when caught, and then making a number of transverse gashes in it; the fish is then put in cold water which makes the muscular fibres contract strongly, and the flesh becomes firmer than would otherwise be the case. Cod are often crimped, and are then thought to be firmer, better flavored, and to keep longer than when uncrimped. CAVIAR. This is the hard roe of sturgeon and other fish preserved by washing in vinegar and salting✪ Caviar. It is pretty extensively prepared and used as an article of food in Russia, but in this country is served principally as a relish at the table, the mode of serving it being on dry toast with lemon juice squeezed on it. It is generally disliked at first, but is highly esteemed by those in whom the taste has been cultivated. It is now quite extensively manufactured in the United States. ANCHOVIES. FRIED — Slightly fry the little fish in their own oil; and serve them on thin fried toast✪ Fried Anchovies. They make a nice accompaniment to the cheese course at dinner. ANCHOVIES ON TOAST.— Wash the fish in milk, dry them, remove the bones, and fillet them (each anchovy should make two fillets.) Put the fillets on nice strips of thin buttered toast✪ Anchovies on Toast, set in the oven a minute to heat, and serve. The anchovy is a small fish of the herring tribe caught principally in the Med- iterranean sea, the best coming from the island of Gorgona. It was weU known to the ancients, and they made a valued sauce from it called gareen. A large part of the anchovies put up in Europe are really sprats or pilchards, the name anchovy now indicating a peculiar method of preparing fish rather than the fish it- self. There is an American variety of the anchovy but it is mainly sold as white- bait. THE ALEWIFE. This fish can be dressed, and then fried, or sauted like brook trout. The alewife is an American fish, allied to the herring and shad. It abounds on the eastern coast of N. America, appearing in the late spring and early summer. It enters the rivers to spawn, but ascends only as far as the tide goes. Although FISH 61 inferior to the herring they are a valuable food fish. They attain a length of from 8 to 12 inches. It is the most abundant of any of our coast fishes. The Babbel belongs to the carp family and resembles the American sucker. Numerous species are found in Europe, but no true barbel is known in the United States. Tne Bleak is another European fish not found in the United States. BASS.

AI-modernized reading of the original text

REDRESSED COLD FISH — Cut the fish into square pieces, and lay them neatly in a fiat dish; then cover them with mayonnaise sauce. Garnish with parsley and sliced beetroot if you have it. White fish or salmon may be dressed in this way. POTTED FISH. Clean the fish, skin it, remove the larger bones, and cut it in pieces. Mix together 3 tablespoons each of cloves, allspice and peppercorns, 1 saltspoon of cayenne, and ^ cup of salt. Into a small stone jar (not earthenware) pack the fish in layers, sprinkling the mixture of spices between the layers. Put in vinegar enough to cover, tie a thick paper over the top, and bake 5 or 6 hours in a moderate oven. It will keep some time in a cool place (if kept under the vinegar), and can be eaten cold or hot, making a fine relish for tea or lunch. The bones will be dissolved by the vinegar. CRIMPING FISH. This consists in striking the fish on the head when caught, and then making a number of transverse gashes in it; the fish is then put in cold water which makes the muscular fibres contract strongly, and the flesh becomes firmer than would otherwise be the case. Cod are often crimped, and are then thought to be firmer, better flavored, and to keep longer than when uncrimped. CAVIAR. This is the hard roe of sturgeon and other fish preserved by washing in vinegar and salting. It is pretty extensively prepared and used as an article of food in Russia, but in this country is served principally as a relish at the table, the mode of serving it being on dry toast with lemon juice squeezed on it. It is generally disliked at first, but is highly esteemed by those in whom the taste has been cultivated. It is now quite extensively manufactured in the United States. ANCHOVIES. FRIED — Slightly fry the little fish in their own oil; and serve them on thin fried toast. They make a nice accompaniment to the cheese course at dinner. ANCHOVIES ON TOAST.— Wash the fish in milk, dry them, remove the bones, and fillet them (each anchovy should make two fillets.) Put the fillets on nice strips of thin buttered toast, set in the oven a minute to heat, and serve. The anchovy is a small fish of the herring tribe caught principally in the Mediterranean sea, the best coming from the island of Gorgona. It was well known to the ancients, and they made a valued sauce from it called gareen. A large part of the anchovies put up in Europe are really sprats or pilchards, the name anchovy now indicating a peculiar method of preparing fish rather than the fish itself. There is an American variety of the anchovy but it is mainly sold as whitebait. THE ALEWIFE. This fish can be dressed, and then fried, or sauted like brook trout. The alewife is an American fish, allied to the herring and shad. It abounds on the eastern coast of N. America, appearing in the late spring and early summer. It enters the rivers to spawn, but ascends only as far as the tide goes. Although inferior to the herring they are a valuable food fish. They attain a length of from 8 to 12 inches. It is the most abundant of any of our coast fishes. The Barbel belongs to the carp family and resembles the American sucker. Numerous species are found in Europe, but no true barbel is known in the United States. Tne Bleak is another European fish not found in the United States. BASS.

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