i'ii;i:i Ti'iN> K'm: < mukiN'O. 147 



TO noiL sii \n. 

 Scale. o|><>n, cK'nii, ami wjisli your fislj ; Itoil him i|iiii'kly. wrapped in 

 a napkin, in boilinn; water : serve U|Min a napkin, garniHlieil witli fri*^ii 

 parsley ; eat with ca|>er sauee. 



8EA-SIIOUK HBCEIIT FOR UOASTKP SHAl), 

 Split your fish down the back after ho is cleaned and wa«lietl, nail 

 the halves on shinc^les or short board ; stick them erect in the .«and 

 round a large fire ; as soon as they are well browned, serve on what- 

 ever you have got ; eat with cold ImttiT, Mack pepper, salt, and a 

 gootl appetite. 



This is a delicious wav of cooking this fine fish. 



HOW Ti) ((^tiK TAUTOn. 



Clean, score, and boil your Rlack Fish quickly ; lay it in a stew-pan. 

 with a bottle of port wine, two sliced onions, six or seven cloves, and 

 a few pepper-corns ; add an shalot and some cayenne ; pour in a 

 quart of weak veal broth, stew irently for an hour. 



Hitw Tit COOK .<(^iri; ri;Av,'ri:. 



Boil when cleaned, and serve with shrimp sauce, precisely as Salmon 

 or Trout. 



1|(»\\ Tn COOK SKA HASS. 



noiLKP. 

 Boil plain, as above : serro with shrimp sauce, ca|>er sauce, or parsley 

 and butter. 



IiROILRn. 

 Broil quickly over a charcoal fire ; senie with matelote sauce, a- 



