'Appendix to the Art of Cookery . 379 
oil, eat very fine cold with flialot, or oil and vinegar. Obferve, 
in the pickling of your fifli, to have the pickle ready : firft put a 
little pickle in; then a layer of fifli; then pickle ; then a little 
fifli, and fo lay them down very clofe, and to be well covered ; 
put a little faffron in the pickle. Frying fifli in common oil is 
not fo expenfive with care ; for prefent ufe a little docs ; and if 
the cook is careful not to burn the oil, or black it, it will fly 
them two or three times with care. 
T0 preferve tripe to go to the Eaft Andies. 
GET a fine belly of tripe, quite frefli. Take a four gallon 
cafk well hooped, lay in your tripe, and have your pickle ready 
made thus: take feven quarts of fpring-water, and put as much 
fait into it as will make an egg fwim, that the little end of the 
egg may be about an inch above the water ; (you mud take care 
to have the fine clear fait, for the common fait will fpoil it) 
add a quart of the bell white wine vinegar, two fprigs of lofe- 
mary, an ounce of all-fpice, pour it on your tripe; let the cooper 
fallen the calk down diredtly ; when it comes to the Indies, it 
mull not be opened till it is juft a-going to be drefled ; for it 
won’t keep after the calk is opened. The way to drefs it is, lay 
it in water half an hour; then fry it or boil it as we do here. 
tfhe manner of drejfmg various forts of dried fifh ; as fiock- 
fifhy cod , falmon , whitings , &c. 
The general rule for fteeping of dried fijh , the JlochfiJh excepted. 
ALL the kinds, except ftock-filh, are falted, or either dried 
in the fun, as the moll common way, or in prepared kilns, or 
by the fmoke of wood-fires in chimney corners ; and in either 
cafe, require the being foftened and frelhened in proportion 
to their bulk or bignefs, their nature or drynefs ; the very dry 
fort, as, bacaiao, cod-fifh or whiting, and fuch like, fhould be 
fleeped in lukewarm milk and water; the fteeping kept as 
near as poffible to an equal degree of heat. The larger fifli 
ftiouid be fteeped twelve, the fm.all, as whiting, &c. about two 
hours. The cod are therefore laid to fteep in the evening, the 
whitings, &c. in the morning before they are to be drefled ; after 
the time of fteeping, they are to be taken out, and hung up by 
the tails until they are drefled : the reafon of hangingthem up is, 
that they foften equally as in the fteeping, without ex trailing too 
much of therelifl), which would make them infipid; when thus 
pre 
