28 



course on the dish in which the cooking has taken place 

 The method is susceptible of innumerable variations to 

 accommodate different tastes. Portions of fish prepared 

 as fillets may be treated as well as entire fish ; garnishes 

 of all kinds, as shell-fish, &c., may be added, flavouring 

 also with fine herbs and condiments, according to taste. I 

 may add that the process may be conducted in an oven, 

 where a clear fire is really not to be had, which is then of 

 course ordinary baking ; but this is apt, unless watched, to 

 dry the fish unduly ; or the dish may be first placed in the 

 oven, and be finished before the fire, which is better. If, 

 however, by either method, the fish has been overdone and 

 so becomes dry, the addition of a few tablespoonfuls of any 

 pale stock, a minute or two before removing from the fire 

 will very nearly restore the dish to its proper condition. 

 Cooked by this method, an agreeable change is afforded 

 from the ordinary modes and the receipt may be wel- 

 come at any table ; in preparing red mullet, for ex- 

 ample, it is inimitable, and far better than any other 

 mode for preserving their own rich gravy and admirable 

 flavour. On the other hand, an ordinary fresh haddock 

 split and thus prepared is, perhaps, better served in 

 this than in any other way, and may take higher rank 

 than hitherto. But the working man also can thus 

 advantageously cook before his kitchen fire, in a 

 common Dutch oven, some fillets of plaice or skate with 

 a slice or two of bacon ; the dish to be filled or garnished 

 with some previously boiled haricots, and by this means 



table and of the art of presenting it there, I have long been indebted, 

 advocates the method above described, as the best for most kinds, and 

 as worthy to take its place as a welcome variation, in turn with those 

 processes of cooking which are more generally practised. 



