is done, may be drawn up, to see
if it be ready, which may be known by its easily separating from the
bone. It should then be immediately taken out of the water, or it will
become woolly. The fish plate should be set crossways over the kettle,
to keep hot for serving; and a clean cloth over the fish, to prevent its
losing its colour. Small fish nicely fried, covered with egg and crumbs,
make a dish far more elegant than if served plain. Great attention is
required in garnishing fish, by using plenty of horseradish, parsley,
and lemon. When well done, and with very good sauce, fish is more
attended to than almost any other dish. The liver and roe should be
placed on the dish in order that they may be distributed in the course
of serving.--If fish is to be fried or broiled, it must be dried in a
nice soft cloth, after it is well cleaned and washed. If for frying,
smear it over with egg, and sprinkle on it some fine crumbs of bread. If
done a second time with the egg and bread, the fish will look so much
the better. Put on the fire a stout fryingpan, with a large quantity of
lard or dripping boiling hot, plunge the fish into it, and let it fry
tolerably quick, till the colour is of a fine brown yellow. If it be
done enough before it has obtained a proper degree of colour, the pan
must be drawn to the side of the fire. Take it up carefully, and either
place it on a large sieve turned upwards, and to be kept for that
purpose only, or on the under side of a dish to drain. If required to be
very nice, a sheet of writing paper must be placed to receive the fish,
that it may be free from all grease; it must also be of a beautiful
colour, and all the crumbs appear distinct. The same dripping, adding a
little that is fresh, will serve a second time. Butter gives a bad
colour, oil is the best, if the expense be no objection. Garnish with a
fringe of fresh curled parsley. If fried parsley be used, it must be
washed and picked, and thrown into fresh water; when the lard or
dripping boils, throw the parsley into it immediately from the water,
and instantly it will be green and crisp, and must be taken up with a
slice.--If fish is to be broiled, it must be seasoned, floured, and laid
on a very clean gridiron, which when hot, should be rubbed with a bit of
suet, to prevent the fish from sticking. It must be broiled over a very
clear fire, that it may not taste smoky; and not too near, that it may
not be scorched.

FISH GRAVY. Skin two