TO CURE SALMON.-This process consists in splitting the fish, rubbing it with salt, and then putting it into pickle in tubs provided for the purpose. Here it is kept for about six weeks, when it is taken out, pressed and packed in casks, with layers of salt.

POTTED SALMON.

309. INGREDIENTS.-Salmon; pounded mace, cloves, and pepper to taste; 3 bay-leaves, lb. butter.

Mode.-Skin the salmon, and clean it thoroughly by wiping with a cloth (water would spoil it); cut it into square pieces, which rub with salt; let them remain till thoroughly drained, then lay them in a dish with the other ingredients, and bake. When quite done, drain them from the gravy, press into pots for use, and, when cold, pour over it clarified butter.

Time.-hour.

AN AVERSION IN THE SALMON.-The salmon is said to have an aversion to anything red; hence, fishermen engaged in catching it do not wear jackets or caps of that colour. Pontoppidan also says, that it has an abhorrence of carrion, and if any happens to be thrown into the places it haunts, it immediately forsakes them. The remedy adopted for this in Norway, is to throw into the polluted water a lighted torch. As food, salmon, when in perfection, is one of the most delicious and nutritive of our fish.

BAKED SEA-BREAM.

310. INGREDIENTS.-1 bream. Seasoning to taste of salt, pepper, and cayenne; lb. of butter.

Mode.-Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than an hour. To stuff this fish before baking, will be found a great improvement.

Time.-Rather more than an hour.
Seasonable in summer.

Note. This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.

THE SEA-BREAM.-This is an abundant fish in Cornwall, and it is frequently found in the fishmarket of Hastings during the summer months, but it is not in much esteem.

MR. YARRELL'S RECIPE.

"When thoroughly cleansed, the fish should be wiped dry, but none of the scales should be taken off. In this state it should be broiled, turning it often, and if the skin cracks, flour it a little to keep the outer case entire. When on table, the whole skin and scales turn off without difficulty, and the muscle beneath, saturated in its own natural juices, which the outside covering has retained, will be of good flavour."

TO DRESS SHAD.

311. INGREDIENTS.-1 shad, oil, pepper, and salt. Mode.-Scale, empty and wash the fish carefully, and make two or

three incisions across the back. let it remain in oil for hour.

THE SHAD.

Season it with pepper and salt, and
Broil it on both sides over a clear fire,
and serve with caper sauce. This fish
is much esteemed by the French, and
by them is considered excellent.
Time.-Nearly 1 hour.

Average cost.-Seldom bought.
Seasonable from April to June.

THE SHAD.-This is a salt-water fish, but is held in little esteem. It enters our rivers to

spawn in May, and great numbers of them are taken opposite the Isle of Dogs, in the Thames.

POTTED SHRIMPS.

312. INGREDIENTS.-1 pint of shelled shrimps, lb. of fresh butter, 1 blade of pounded mace, cayenne to taste; 'when liked, a little nutmeg.

Mode.-Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air.

Time.- hour to soak in the butter.

Average cost for this quantity, 1s. 3d.

BUTTERED PRAWNS OR SHRIMPS.

313. INGREDIENTS.-1 pint of picked prawns or shrimps, pint of stock No. 104, thickening of butter and flour; salt, cayenne, and nutmeg to taste.

Mode.-Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of butter and flour; season, and simmer

THE SHRIMP.

gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.

Time.-3 minutes.

Average cost for this quantity, 1s. 4d.

THE SHRIMP.-This shell-fish is smaller than the prawn, and is greatly relished in London as

a delicacy. It inhabits most of the sandy shores of Europe, and the Isle of Wight is especially famous for them.

BOILED SKATE.

314. INGREDIENTS.- lb. of salt to each gallon of water.

Mode.-Cleanse and skin the skate, lay it in a fish-kettle, with sufficient water to cover it, salted in the above proportion. Let it simmer very gently till done; then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce.

Time.-According to size, from to 1 hour. Average cost, 4d. per lb. Seasonable from August to April.

CRIMPED SKATE.

315. INGREDIENTS.- lb. of salt to each gallon of water. Mode.-Clean, skin, and cut the fish into slices, which roll and tie round with string. Have ready some water highly salted, put in the fish, and boil till it is done. Drain well, remove the string, dish on a hot napkin, and serve with the same sauces as above. Skate should never be eaten out of season, as it is liable to produce diarrhoea and other diseases. It may be dished without a napkin, and the sauce poured over.

Time.-About 20 minutes. Average cost, 4d. per lb.
Seasonable from August to April.

TO CHOOSE SKATE.-This fish should be chosen for its firmness, breadth,

and thickness, and should have a creamy appearance.

should not be kept longer than a day or two, as all kinds of crimped fish soon become sour.

When crimped, it

THE SKATE.-This is one of the ray tribe, and is extremely abundant and cheap in the fishing towns of England. The flesh is white, thick, and nourishing; but, we suppose, from its being so plentiful, it is esteemed less than it ought to be on account of its nutritive properties, and the ease with which it is digested. It is much improved by crimping; in which state it is usually sold in London. The THORNBACK differs from the true skate by having large spines in its back, of which the other is destitute.. It is taken in great abundance during the spring and summer months, but its flesh is not so good as it is in November. It is, in regard to quality, inferior to that of the true skate.

THORNBACK SKATE.

SKATE WITH CAPER SAUCE (a la Francaise)

316. INGREDIENTS.-2 or 3 slices of skate, pint of vinegar, 2 oz. of salt, teaspoonful of pepper, 1 sliced onion, a small bunch of parsley, 2 bay-leaves, 2 or 3 sprigs of thyme, sufficient water to cover the fish. Mode.-Put in a fish-kettle all the above ingredients, and simmer the skate in them till tender. When it is done, skin it neatly, and

pour over it some of the liquor in which it has been boiling. Drain it, put it on a hot dish, pour over it caper sauce, and send some of the latter to table in a tureen.

Time.-hour. Average cost, 4d. per lb.
Seasonable from August to April.

Note.-Skate may also be served with onion sauce, or parsley and butter.

SMALL SKATE FRIED.

317. INGREDIENTS.-Skate, sufficient vinegar to cover them, salt and pepper to taste, 1 sliced onion, a small bunch of parsley, the juice of lemon, hot dripping.

Mode.-Cleanse the skate, lay them in a dish, with sufficient vinegar to cover them; add the salt, pepper, onion, parsley, and lemon-juice, and let the fish remain in this pickle for 1 hour. Then drain them well, flour them, and fry of a nice brown, in hot dripping. They may be served either with or without sauce. Skate is not good if dressed too fresh, unless it is crimped; it should, therefore, be kept for a day, but not long enough to produce a disagreeable smell.

Time.-10 minutes. Average cost, 4d. per lb.
Seasonable from August to April.

OTHER SPECIES OF SKATE.-Besides the true skate, there are several other species. found in our seas. These are known as the white skate, the long-nosed skate, and the Homelyn ray, which are of inferior quality, though often crimped, and sold for true skate.

TO BAKE SMELTS.

318. INGREDIENTS.-12 smelts, bread crumbs, lb. of fresh butter, 2 blades of pounded mace; salt and cayenne to taste.

Mode.-Wash, and dry the fish thoroughly in a cloth, and arrange them nicely in a flat baking-dish. Cover them with fine bread crumbs, and place little pieces of butter all over them. Season and bake for 15 minutes. Just before serving, add a squeeze of lemon-juice, and garnish with fried parsley and cut lemon.

Time.-hour. Average cost, 2s. per dozen.

Seasonable from October to May.

Sufficient for 6 persons.

TO CHOOSE SMELTS.-When good, this fish is of a fine silvery appearance, and when alive, their backs are of a dark brown shade, which, after death, fades to a light fawn. They ought to have a refreshing fragrance, resembling that of a cucumber.

THE ODOUR OF THE SMELT.-This peculiarity in the smelt has been compared, by some, to the fragrance of a cucumber, and by others, to that of a violet. It is a very elegant fish, and formerly abounded in the Thames. The Atharine, or sand smelt, is sometimes sold for the true one; but it is an inferior fish, being drier in the quality of its flesh. On the south coast of England, where the true smelt is rare, it is plentiful.

TO FRY SMELTS.

319. INGREDIENTS.-Egg and bread crumbs, a little flour; boiling lard.

Mode.-Smelts should be very fresh, and not washed more than is necessary to clean them. Dry them in a cloth, lightly flour, dip them in egg, and sprinkle over with very fine bread crumbs, and put them into boiling lard. Fry of a nice pale brown, and be careful not to take off the light roughness of the crumbs, or their beauty will be spoiled. Dry them before the fire on a drainer, and serve with plain melted butter. This fish is often used

as a garnishing.

Time.-5 minutes.

Average cost, 2s. per dozen.

Seasonable from October to May.

THE SMELT.-This is a delicate little fish, and is in high esteem. Mr. Yarrell asserts that the true smelt is entirely confined to the western and

THE SMELT.

eastern coasts of Britain. It very rarely ventures far from the shore, and is plentiful in November, December, and January.

BAKED SOLES.

320. INGREDIENTS.-2 soles, lb. of butter, egg, and bread crumbs, minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste. Mode. Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other. Melt the butter, and pour it over the whole, and bake for 20 minutes. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it under the fish, and serve. Time.-20 minutes. Average cost, 1s. to 2s. per pair. Seasonable at any time.

Sufficient for 4 or 5 persons.

TO CHOOSE SOLES.-This fish should be both thick and firm. If the skin is difficult to be taken off, and the flesh looks grey, it is good.

THE SOLE. This ranks next to the turbot in point of excellence among our flat fish. It is abundant on the British coasts, but those of the western shores are much superior in size to

THE SOLE.

those taken on the northern. The finest are caught in Torbay, and frequently weigh S or 10 lbs. per pair. Its flesh being firm, white, and delicate, is greatly esteemed.