uishing
mark is sometimes cut off; however, if you turn up his jowl, you may see
the mark where the beard was, and thus discover whether he be a real
whiting, or a shaved codling.

_Skate fried._--(No. 154.)

After you have cleaned the fish, divide it into fillets; dry them on a
clean cloth; beat the yelk and white of an egg thoroughly together, dip
the fish in this, and then in fine bread-crumbs; fry it in hot lard or
drippings till it is of a delicate brown colour; lay it on a hair-sieve
to drain; garnish with crisp parsley (No. 318), and some like caper
sauce, with an anchovy in it.

_Plaice or Flounders, fried or boiled._--(No. 155.)

Flounders are perhaps the most difficult fish to fry very nicely. Clean
them well, flour them, and wipe them with a dry cloth to absorb all the
water from them; flour or egg and bread-crumb them, &c. as directed in
No. 145.

_To boil Flounders._

Wash and clean them well, cut the black side of them the same as you do
turbot, then put them into a fish-kettle, with plenty of cold water and
a handful of salt; when they come to a boil, skim them clean, and let
them stand by the side of the fire for five minutes, and they are ready.

_Obs._--Eaten with plain melted butter and a little salt, you have the
sweet delicate flavour of the flounder, which is overpowered by any
sauce.

_Water Souchy_,[175-*]--(No. 156.)

Is made with flounders, whitings, gudgeons, or eels. These must be
quite fresh, and very nicely cleaned; for what they are boiled in, is
the sauce for them.

Wash, gut, and trim your fish, cut them into handsome pieces, and put
them into a stew-pan with just as much water as will cover them, with
some parsley, or parsley-roots sliced, an onion minced fine, and a
little pepper and salt (to this some cooks add some scraped horseradish
and a bay leaf); skim it carefully when it boils; when your fish is done
enough (which it will be in a few minutes), send it up in a deep dish,
lined with bread sippets, and some slices of bread and butter on a
plate.

_Obs._--Some cooks thicken the liquor the fish has been stewing in with
flour and butter, and flavour it with white wine, lemon-juice, essence
of anchovy, and catchup; and boil down two or three flounders, &c. to
make a fish broth to boil the other fish in, observing, that the broth
cannot be good unless the fish are boiled too much.

_Haddock boiled._--(No. 157.)

Wash it well, and put it on to boil, as direct