178 THE BEST METHOD OP PRESERVING AND 



in almost universal use on the coast, the flavour 

 when well fried being superior to that of most 

 fish, Another plan is to salt them, and then 

 brush them over with " Cambrian Essence," more 

 generally known as the "Essence of Smoke;" 

 this gives a far more delicate flavour than any 

 other way of curing fish by smoking. 



The conger eel, although not in great repute, 

 requires only to be known to be appreciated ; cut 

 into pieces and fried it is more delicate than 

 would be believed, the flesh being of the purest 

 white, the head and bones and end of the tail 

 stewed with parsley, some leaves of the white 

 beet, and other herbs, make a delicious soup ; 

 also it is packed, in pieces of about six inches long, 

 into casks, witli layers of salt between and kept 

 for winter use. In Devon and Cornwall a favour- 

 ite mode of dressing it is to make it into pies, 

 and a more savoury dish is not often set before 

 one. 



The hake, cut into slices an inch or more thick, 

 is very good, and when stuffed with veal stuffing 

 and baked is a great addition to the table ; the 



