336 COOKERY FOR SPORTSMEN. 



OMELETTE. 



Eggs are broken into milk, thickened with a 

 moderate quantity of flour, salt, and pepper, which 

 is beaten up and fried with butter ; parsley, ham, or 

 bacon may be added, cut fine. 



SMOKED BEEP 



May be fried in grease with a little pepper, or 

 may be stewed in milk. A little flour rubbed with 

 butter in a cup, and mixed with some of the warm 

 gravy, may be added. 



BOILED FISH. 



There are two modes of boiling fish ; one recom- 

 mended by Sir Humphrey Davy, and the other by 

 the great Soyer. By the former, the fish cut into 

 pieces is thrown into boiling salt and water, one 

 piece at a time, and the largest first ; by the latter 

 it is placed in cold water, heated slowly, and allowed 

 to simmer by the fire. The former, in his Salmonia^ 

 page 120, quotes chemistry to show that by the 

 excessive heat the curd is coagulated at once and 

 preserved ; the latter refers to his unequalled repu- 

 tation. I have generally pursued the former course 

 as the more rapid ; the water must be allowed 

 to recover its heat after each piece is thrown in, so 

 that it may be always intensely hot ; about fifteen 

 minutes of hard boiling will be required, but the 

 only reliable plan is to examine and try the fish with 

 a fork from time to time, as it is ruined if cooked 

 too long, and uneatable if not cooked enough. 



