CHAPTER II.

FISH.

Page

To choose Fish 48

To clean Fish 50

To keep Fish 51

To sweeten tainted Fish 51

The mode of cooking best 51 adapted to different kinds of Fish

The best mode of boiling Fish 53

Brine for boiling Fish 54

To render boiled Fish firm 54

To know when Fish is 55 sufficiently boiled, or otherwise cooked

To bake Fish 55

Fat for frying Fish 55

To keep Fish hot for table 56

To boil a Turbot (_and when in 56 season_)

Turbot _à la Crême_ 57

Turbot _au Béchamel_ 57

Mould of cold Turbot with Shrimp Chatney (refer to