234 FISH CTJLTUEE. 



barbel or chub are by any means inedible of them- 

 selves, as I have often experienced ; for, well cleaned, 

 with the backbone cnt out, with pepper, salt, butter, 

 a slice of lemon, or a few drops of vinegar, they are 

 palatable if they are properly grUled. These fish, 

 aEd many others, are constantly and chiefly used by 

 the Jews, who are infinitely better cooks than we 

 are, but from whom we nevertheless make no attempt 

 to learn the art of cooking the fresh-water fish which 

 are so excellent on their tables. 



With regard to fish-soups, these are not generally 

 in favour in this country, for the reason that they 

 are not generally known. If they were, there can 

 be no question that people would prefer materials 

 which cost but a tithe of the price of those they 

 at present employ, and contain, at least, as much if 

 not more nourishment, and which are also to the full 

 as pleasant to the palate ; while it must always be 

 borne ia mind that the increased use of the one 

 would tend to cheapen the other, and bring it more 

 readily within reach. 



There is another way of preparing fish common in 

 Norway, whereby the worst and most bony of fish 

 may be made excellent food of The flesh of the fish 

 is partially boiled and then taken from the bones, 

 and the whole compressed, with some few common 



