336 COOKERY FOR SPORTSMEN. 



Omelette. 



Eggs are broken into milk, thickened witli a 

 moderate quantity of flour, salt, and pepper, which 

 is beaten up and fried with butter ; parsley, ham, or 

 bacon may be added, cut fine. 



Smoked Beep 

 May be fried in grease with a little pepper, or 

 may be stewed in milk. A little flour rubbed with 

 butter in a cup, and mixed with some of the warm 

 gravy, may be added. 



Boiled Fish. 



There are two modes of boiling fish ; one recom- 

 mended by Sir Humphrey Davy, and the other by 

 the great Soyer. By the former, the fish cut into 

 pieces is thrown into boiling salt and water, one 

 piece at a time, and the largest first ; by the latter 

 it is placed in cold water, heated slowly, and allowed 

 to simmer by the fire. The former, in his Salmonia, 

 page 120, quotes chemistry to show that by the 

 excessive heat tlie curd is coagulated at once and 

 preserved ; the latter refers to his imequalled repu- 

 tation. I have generally pursued the former course 

 as the more rapid ; the water must be allowed 

 to recover its heat after each piece is thrown in, so 

 that it may be always intensely hot ; about fifteen 

 minutes of hard boiling will be required, but the 

 only reliable plan is to examine and tr)- the fish with 

 a fork from time to time, as it is ruined if cooked 

 too long, and uneatable if not cooked enough. 



