352 FISHES AND FISHING. 



ably, and if cooked in this manner, are very good and 

 nutritious food. Gudgeons, small trout, roach, and 

 dace, may also be cooked with, or without the bread 

 crumbs, &c., provided the fat be boiling, being then 

 600 degreesof heat, which solidifies the albumen of the 

 fish instantly ; with the same intention although you 

 can only get 212 degrees of heat in w^ater, without 

 salt, fish should always be put into it when boiling, 

 as in the first recipe for boiling pike. 



Barbel, which is considered by some not worth 

 cooking, may be found very good food thus : — Scale 

 and cleanse one or two large barbel, take a very sharp 

 knife, cut the flesh off in collops, dip these in egg, 

 then in bread crumbs, herbs, &c., as before directed, 

 and cook same as eels ; the remainder of the fish 

 boiled, will feed fowls advantageously. 



The packing fish in ice to bring it from distant 

 parts is a great advantage ; and you will be told by 

 fishmongers that salmon is all the better for keeping : 

 — do not believe a word of it — no one who ever tasted 

 a fresh-caught salmon or trout, will be of that opinion. 

 If, indeed, you could get it as soon as it arrived in 

 the ice, it would be all very well for a London table, 

 but would not be eaten by any one living on the bank 

 of a salmon stream. Some of the second-rate fish- 

 mongers replace in ice, what they do not sell the first 



