DRESSING VARIOUS KINDS OF FISH. 179 



pieces that remain should be removed from the 

 bones, mixed with potatoes, and formed into flat 

 cakes, which when fried for breakfast will be 

 found quite a delicacy. 



Bream are also treated in the same way, but 

 must be the largest that can be procured. 



The mullet, both red and gray, should be fried 

 in butter and sent up as hot as possible, the 

 flavour being lost when the fish is cold. 



The basso is best when split and dried in the 

 sun, with a good quantity of pepper and salt, and 

 when fried and eaten with butter is very good ; 

 sometimes they are boiled, but are not good so, 

 as when sodden with water the flesh becomes 

 short and woolly. It is sometimes, cut into 

 steaks and fried. 



Whiting are both boiled and fried when fresh 

 or after being split and dried, in which latter 

 state they make a favourite addition to the break- 

 fast table, but are never kept very long unless 

 smoked in the same manner as haddocks. 



Herrings arc fried fresh, and when salted (the 



