fish with the
yelks of eggs cut into quarters.

_Obs._--Our favourite vegetable accompaniment is a dish of equal parts
of red beet-root and parsnips.

N.B. Salted fish differs in quality quite as much as it does in price.

_Slices of Cod boiled._--(No. 151.)

Half an hour before you dress them, put them into cold spring-water with
some salt in it.

Lay them at the bottom of a fish-kettle, with as much cold spring-water
as will cover them, and some salt; set it on a quick fire, and when it
boils, skim it, and set it on one side of the fire to boil very gently,
for about ten minutes, according to its size and thickness. Garnish with
scraped horseradish, slices of lemon, and a slice of the liver on one
side, and chitterling on the other. Oyster sauce (No. 278), and plain
butter.

_Obs._--Slices of cod (especially the tail, split) are very good, fried
like soles (No. 145), or stewed in gravy like eels (No. 164, or No.
364--2).[174-*]

_Fresh Sturgeon._--(No. 152.)

The best mode of dressing this, is to have it cut in thin slices like
veal cutlets, and broiled, and rubbed over with a bit of butter and a
little pepper, and served very hot, and eaten with a squeeze of
lemon-juice. Great care, however, must be taken to cut off the skin
before it is broiled, as the oil in the skin, if burned, imparts a
disgusting flavour to the fish. The flesh is very fine, and comes nearer
to veal, perhaps, than even turtle.

Sturgeon is frequently plentiful and reasonable in the London shops. We
prefer this mode of dressing it to the more savoury one of stewing it in
rich gravy, like carp, &c. which overpowers the peculiar flavour of the
fish.[174-+]

_Whitings fried._--(No. 153.)

Skin[174-++] them, preserve the liver (see No. 228), and fasten their
tails to their mouths; dip them in egg, then in bread-crumbs, and fry
them in hot lard (read No. 145), or split them, and fry them like
fillets of soles (No. 147).

A three-quart stew-pan, half full of fat, is the best utensil to fry
whitings. They will be done enough in about five minutes; but it will
sometimes require a quarter of an hour to drain the fat from them and
dry them (if the fat you put them into was not hot enough), turning them
now and then with a fish-slice.

_Obs._--When whitings are scarce, the fishmongers can skin and truss
young codlings, so that you can hardly tell the difference, except that
a codling wears a beard, and a whiting does not: this disting