g Bo Appendix to the Art of Cookery . 
prepared, the fmall fifh, as whiting, tulle, and fuch like, are 
flowered and laid on the gridiron ; and when a little hardened 
on the one fide, mull be turned and bafted with oil upon a 
feather; and when bailed on both fides, and well hot through, 
taken up, always obferving, that as fweet oil fupples, and {ap¬ 
plies the fifh with a kind of artificial juices, fo the fire draws 
out thofe juices and hardens them; therefore be careful not to 
let them broil too long; no time can be prefefibed, becaufe of 
the difference of fires, and various bignefs of the fifh. A clear 
charcoal fire is much the beft, and the fifh kept at a good dis¬ 
tance to broil gradually : the beft way to know when they are 
enough is, they will fwell a little in the bafting, and you muft 
not let them fall again. 
The fauces are the fame as ufual to falt-fifli, and garmfh with 
oyfters fried in batter. 
But for a fupper, for thofe that like fweet oil, the beft fauce 
is oil, vinegar, and muftard beat up to a confiftence, and ferved 
up in faucers. 
If boiled as the great fifh ufually are, it fhould be in milk and 
water, but not fo properly boiled as kept juft fimmering over an 
equal fire ; in which way, half an hour will do the large ft fifh, 
and five minutes the fmalleft. Some people broil both forts af¬ 
ter fimmering, and fome pick them to pieces, and then tofs them 
up in a pan with fried onions and apples. 
They are either way very good, and the choice depends on 
the weak or ftrong ftomach of the eaters. 
Dried falmon muft he differently managed ; 
FOR though a large fifh, they do not require more fteeping 
than a whiting ; and when laid on the gridiron, fhould be mo¬ 
derately peppered. 
The dried herring, 
INSTEAD of milk and water, fhould befteeped the like time 
as the whiting, in fmall beer ; and to which, as to all kind of 
t>roiled falit-fifh, fweet oil will always be found the beft baft-* 
ing, and no way affedl even the delicacy of thofe who do not 
love oil* 
Stockfjh , 
ARE very different from thofe before-mentioned \ they being 
dried in the froft without fait, are in their kind very infipid, 
and 
