"roast" and the "grill," and which is known to appre- 

 ciative palates as "tasting of the fire." In fact, the 

 proper term for denoting the method described, is that of 

 " roasting," for the fish is literally roasted before the fire 

 and basted in its own gravy; and with the same 



SKETCH OF OVEN ADAPTED FOR COOKING FISH BEFORE THE FIRE. 



The size from which the above was taken is 18 inches in length ; 

 1 6 inches high at the front or highest part. It is 13 inches deep 

 from before backwards. There are four bars in the middle on which 

 the dish containing the fish is placed. The dish seen below is 

 intended for a small turbot, brill, or dory, and is about 17 inches 

 long by 12 inches wide, including the rim, which is I inch wide, 

 and is about 1 2 to if inch deep. 



(Smaller sizes than the above are made.) 



advantage in result as that which roasted meat possesses 

 by universal consent over that which is baked in an 

 oven.* When served at the table the fish remains of 



* Mr. Grove, of Charing Cross, to whose great practical knowledge 

 of all matters relating to fish, especially in regard of its fitness for the 



