Salmon

Having scalded your salmon, take out the blood, wash the fish well, and lay it on a fish plate. Put your water in a fishean, with a little salt, and when it boils, put in your fish for half a minute ; then take it out for a minute or two. Do this four times, and then boil it till it be enough. When you take it out of the fish-pan, set it over the water to drain, and cover it with a cloth dipped in hot water. Fry a few slices of salmon, or some small fish, and lay them round it. Scraped horse-radish and parsley will be a proper garnish.

Soles

They must be boiled in salt and water, and served up with anchovy sauce.

Soles The Dutch Way

Take a pair of large soles, skin, gut, and wash them very clean in spring-water. Set them on in a stewpan with some water and a little salt, and when it boils put in the soles, and let them boil a few minutes. Then put on a saucepan with some parsley cut small in a little water, and let it stand till the water is all consumed. Then shake in some flour, and put in a good piece of butter. Shake them well together till all is well mixed,and then lay the soles, when they are drained, upon a dish, and pour the sauce over them.

Trout

Boil them in vinegar, water, and salt, with a piece of horse-radish. White sauce, anchovy sauee, and plain butter.

Cod's Head

First take out the gills and the blood clean from the bone, and wash the head well; then rub over it a little salt, and a glass of vinegar. Lay it on your fish-plate, and when your water boils, throw in a large handful of salt, and a glass of vinegar. Put in your fish, and boil it gently half an hour; but if it be a large one, it will take three quarters. Take it up very carefully, and see that no water or scum hang about the fish. Garnish with a few smelts, or oysters fried, parsley, scraped horse-radish, and lemon cut in slices, laid round it. The roe and liver must be cut into slices, and laid close to it.

Salt Cod

Soak the fish six hours in soft water, then lay it on a stone or brick floor for eight hours : if very salt, repeat the soaking for six hours, otherwise three will be sufficient, and lay it again on the floor for two. Brush it well with a moderately hard brush, and boil gently in soft water. Serve in a napkin. Thus dressed it will swell considerably, and come off in fine flakes. Serve with egg sauce, mashed potatoes, and par-snips.

Cod Sounds

Soak them in warm water half an hour, then scrape and clean ; boil in milk and water till tender. Serve in a napkin, with egg sauce.

Turbot

Your turbot must be washed clean. Rub some vinegar over it, which will add to its firmness, Put it on your fish-plate, with the white side upwards, and pin a cloth over it tight under your plate, which will prevent its breaking. Boil it gently in hard water with plenty of salt and vinegar, and skim it well, which will prevent the skin being discoloured ; and when enough, take it up and drain it. Take the cloth off carefully, and slip the fish on your dish; garnish with double parsley, lemon, and horse-radish. The proper sauces, are lobster, anchovy, and plain butter. - See Sauces.