346 FISHES AND FISHING. 



blood, if any saved, eschalot, and lemon juice, beaten 

 well together ; serve all hot ; garnish with scraped 

 horse-radish. 



To Boil a Salmon. Let it be crimped as soon after 

 all sensation is destroyed as possible, by a blow on the 

 head ; or if cut into slices, and cooked the same way 

 as the pike, it is excellent. In every case of boiling 

 fish there should be plenty of salt in the water, as it 

 enables the liquid to attain a higher degree of heat, 

 and the albuminous particles are instantly solidified. 



To Roast a Pike. Let the fish soak, so that the 

 scales will come off easily, wash and wipe the inside 

 quite dry ; take beef suet, shred and chopped fine, 

 grated bread, of each a pound, if it be a good-sized 

 fish, or in proportion accordingly ; season with pepper, 

 salt, grated nutmeg, fresh lemon peel, thyme, winter 

 savory, the flesh of three or four anchovies, all 

 chopped very fine, and mixed with the bread and 

 suet, and made into a pudding with the yolks of three 

 or four eggs ; fill the belly of the fish, sew it up, 

 roast in a cradle spit before a clear fire, not too near, 

 keep it well basted with fresh butter ; when the skin 

 cracks it is done. 



Sauce. llich gravy, one pint ; stewed oysters, cut 

 small, one pint ; picked shrimps, and small pickled 

 mushrooms cut small, of each half a pint ; quarter of 

 a pound of fresh butter, melted ; half a pint of white 



