slice, in a kettle of proper
length, with a wine glass of pale vinegar, salt, a little garlic, and a
bundle of parsley; when it is done, drain all the water from the fish,
lay it in the dish, and garnish with scraped horse-radish; have a sauce
boat of nice melted butter, to mix with the different catsups, as taste
shall direct.

* * * * *

TO ROAST A SHAD.

Fill the cavity with good forcemeat, sew it up, and tie it on a board of
proper size, cover it with bread crumbs, with some salt and pepper, set
it before the fire to roast; when done on one side, turn it, tie it
again, and when sufficiently done, pull out the thread, and serve it up
with butter and parsley poured over it.

* * * * *

TO BROIL A SHAD.

Separate one side from the back-bone, so that it will lie open without
being split in two; wash it clean, dry it with a cloth, sprinkle some
salt and pepper on it, and let it stand till you are ready to broil it;
have the gridiron hot and well greased, broil it nicely, and pour over
it melted butter.

* * * * *

TO BOIL ROCK FISH.

The best part of the rock is the head and shoulders--clean it nicely,
put it into the fish kettle with cold water and salt, boil it gently and
skim it well; when done, drain off the water, lay it in the dish, and
garnish with scraped horse-radish; have two boats of tatter nicely
melted with chopped parsley, or for a change, you may have anchovy
butter; the roe and liver should be fried and served in separate dishes.
If any of the rock be left, it will make a delicious dish next
day;--pick it in small pieces, put it in a stew pan with a gill of
water, a good lump of butter, some salt, a large spoonful of lemon
pickle, and one of pepper vinegar--shake it over the fire till perfectly
hot, and serve it up. It is almost equal to stewed crab.

* * * * *

TO FRY PERCH.

Clean the fish nicely, but do not take out the roes, dry them on a
cloth, sprinkle some salt, and dredge them with flour, lay them
separately on a board; when one side is dry, turn them, sprinkle salt
and dredge the other side; be sure the lard boils when you put the fish
in, and fry them with great care; they should be a yellowish brown when
done. Send melted butter or anchovy sauce in a boat.

* * * * *

TO PICKLE OYSTERS.

Select the largest oysters, drain