BLOATER CURE. 



No. i. 



Open the fish, remove the gut, and place on a dish 

 before the fire inside upwards. Toast a thin slice of 

 ham over the fish, and serve with lemon inside a ring 

 of mashed potatoes. 



No. 2. 



Cut off the head, and split the fish open down the 

 back. Take out the backbone and roe, or milt ; 

 grill, skin downwards without turning. Serve hot. 



NO. 3. 



Cut off the head, and draw out the gut without 

 opening the fish ; place on a gridiron over a clear 

 fire, turning occasionally. Serve hot, with pepper 

 and salt. 



No. 4. 



Should the fish be found too salt when cooked by 

 either of the previous methods, place it in front of a 

 quick, clear fire, whole, i.e. without removing the head 



81 - 



