APPENDIX. 



I SHALL now, by way of supplement, give a series of Ger- 

 man recipes for cooking fresh-water fish ; some of which, 

 when well prepared, although simple, will prove that stor- 

 ed fresh-water fish are not so degoutant as too many are 

 led to believe. All fish ought to be cooked as early as 

 possible after being killed. 



Fresh-water fish are more watery than those of the sea ; 

 and it is requisite to use salt, in order to extract the wa- 

 tery particles. Every sort of fresh-water fish, as soon as 

 killed and cleaned, ought to have salt well rubbed inside 

 and outside, and should be allowed so to remain for some 

 time before it is cooked, when it should be well washed out 

 with pure spring water, wiped thoroughly dry with a clean 

 cloth, and afterwards cooked according to desire. 



Fish that swim at or near the surface of water are far 

 more watery than those which keep at the bottom ; for in- 

 stance, roach, dace, chub, bream, carp and tench, are much 



