APPENDIX. 513 
rather than boil; take out émmediately when done. <A fresh 
cod of four or five pounds takes about twenty minutes to 
boil. Never put the fish in till the water is boiling hot. Salt 
fish should never boil for a moment, as it makes it hard; it 
should lie in scalding water two or three hours, and then be 
allowed to simmer, and the less water you use and the lon- 
ger it simmers the better it will be. The fish is done when 
the meat is easily detached from the bones. 
FRYING FISH. 
Never put your fish in the pan till the fat is boiling hot. 
Always cut your pork small, and dow’t try it out or otherwise 
cook it too fast, as it will lose much of its sweetness. Score 
the fish and roll them in flour before laying them in the 
sparkling fat. In using lard, a table-spoonful of salt to a 
pound is a fair average. 
BROILING FISH. 
Wipe your fish, and use as little water in cleaning it as pos- 
sible. Put the inside of the fish to the fire first. Mix thor- 
oughly in a dish a tea-spoonful of salt and pepper with about 
four ounces of butter, and melt it. When your fish is done, 
turn each piege over and over in the butter; cover the dish, 
and keep it hot till ready to serve. 
BROILING STEAKS. 
Put the steak on the gridiron for a few moments, and 
scorch both sides; then take it off, and when perfectly cold 
proceed to broil it to your taste; this mode preserves the 
juices of the meat. 
No sportsman’s larder can be complete now without a few 
cans of the essence of beef, for making gravies and enriching 
a soup, together with a few herbs and spices for flavoring. 
KK 
