Rock Fish

A rock fish weighing seven or eight pounds will require half an hour to boil; put it in cold water, with a teaspoonful of salt; lay it on a trivet in a fish-kettle, simmer slowly, and when the fish is done, lift it out on the trivet, set it to drain; serve on a hot dish, with egg-sauce - a little over the fish, the remainder in a sauce-boat; garnish the fish with sprigs of parsley.

Haddock

A haddock of seven or eight pounds will require a little over half an hour to boil; lay it on a trivet in a fish-kettle and cover with cold water; throw in a tablespoonful of salt, and simmer slowly, and serve with egg-sauce, drawn butter with a little chopped parsley in it, or oyster-sauce; garnish the dish with sprigs of parsley.

Sea Bass

This fish is best fried. Select those of medium size, weighing about two pounds each. After scaling and emptying them, wash them well in cold water; score them across the back; season with pepper and salt, and dust them lightly with flour and lay them across a large pan, in which you have ready hot lard or drippings; fry them slowly, turning them when brown, and 3erve them with a garnish of parsley.

Flounders

Prepare as above; dip them in beaten egg; roll them in cracker dust, seasoned with pepper and salt, and fry them brown.

Frost Fish Or Smelts

These fish require no emptying. Wash them clean, wipe them dry, dip them in beaten egg, then in cracker dust, and fry them in boiling lard or beef drippings. Season the cracker with pepper and salt.

Cat Fish

Cut off their heads, strip off the skin, wash them very clean in cold water, wipe them dry, season them with pepper and salt, and dust them lightly with flour; put them in boiling lard or sweet beef drippings, and fry them brown.

Brook Trout

After they have been emptied, wash them and wipe them dry, dip them in beaten yolk of egg, roll them in cracker dust seasoned with pepper and salt; have ready hot lard or. drippings, and fry them brown.

Lake Trout

This fish may be boiled or broiled. If the latter, proceed the same as with broiled shad. To boil it, lay it in a fish-kettle with boiling water to cover it, add a tablespoonful of salt, and a wineglass of vinegar; a fish of four or five pounds will require twenty minutes. Serve with egg-sauce, or drawn butter with chopped parsley. The remains of a boiled trout may be seasoned with cayenne pepper and salt, and covered with vinegar, and after standing a few hours, is a nice relish for tea, served cold.

Mackerel

Fresh mackerel should be split and broiled the same as shad. Salt mackerel should be put in cold water and soaked for twenty-four hours before it is cooked; then take it from the water, scrape it over with a dull knife, wash in fresh water, wipe it dry, broil over hot coals, butter and serve on a hot dish.

Potted Herring

Scale them, wash them in several waters, cut off the heads and fins, and lay them in a stone pot, with each layer seasoned with pepper, salt, whole cloves and allspice, until the vessel is full; pour over them cold vinegar to cover them, lay a plate over the top and set them in a moderate oven for five or six hours.