COOKERY FOE SPORTSMElSr. 337 



In Soyer's receipt the fish is placed in cold water 

 that contains a pound of salt to every six quarts, 

 which is then heated to the boiling point and allowed 

 to simmer for half an hour if the fish weighs four 

 pounds, for three-quarters if it weighs eight pounds, 

 and so on. 



Of course, a fish must be scaled ere it is cooked, 

 and should be cleaned, although if it is cooked whole 

 and the party is hurried, the latter process may be 

 omitted without injury ; the entrails, however, are 

 not to be eaten. 



A little of the liquor in which the fish has been 

 boiled, with Harvey or Anchovy sauce, or Chili 

 vinegar, makes an excellent dressing ; but the best 

 sauce is obtained by dissolving a spoonful of flour, 

 that has been thoroughly mixed with a lump of but- 

 ter, in a little warm water, and boiling the whole 

 for a few minutes. This may be prepared in any tin 

 pot, and, cooked with chopped parsley, is the making 

 of boiled fish. 



Fried Fish. 



The fish, which should be small, after being cleaned 

 and scaled, are dipped in water and then in Indian- 

 meal, and fried, well seasoned with pepper, in the 

 pan with pork drippings or butter. If the latter is 

 used, salt must be added. Trout are excellent pre- 

 pared in this manner. 



Beoiled Fish. 

 Fish for broiling may be larger than for frying ; 



