drain, beard them and then flour them, egg and
bread-crumb them, put them into boiling fat, and fry them a delicate
brown.

_Obs._ An elegant garnish for made dishes, stewed rump-steaks, boiled or
fried fish, &c.; but they are too hard and dry to be eaten.

FOOTNOTES:

[168-*] "I have ascertained, by many years' observation, that a turbot
kept two or three days is much better eating than a very fresh
one."--UDE'S _Cookery_, p. 238.

"TURBOTS. The finest brought to the London market are caught off the
Dutch coast, or German Ocean, and are brought in well-boats alive. The
commencement of the season is generally about March and April, and
continues all the summer. Turbots, like other fish, do not spawn all at
the same time; therefore, there is always good and bad nearly all the
year round. For this year or two past, there has been an immense
quantity brought to London, from all parts, and of all qualities: a
great many from a new fishery off Hartlepool, which are very
handsome-looking turbot, but by no means equal to what are caught off
the Dutch coast. Many excellent turbots are caught off Dover and
Dungeness; and a large quantity brought from Scotland, packed in ice,
which are of a very inferior quality, and are generally to be bought for
about one-fourth the price of good turbots.

"_Brills_ are generally caught at the same place as turbots, and are
generally of the same quality as the turbot, from the different parts."

[170-*] A large pair of soles will take the fourth part of a quartern
loaf, which now costs twopence halfpenny. OATMEAL is a good substitute
for bread-crumbs, and costs comparatively nothing!!

[170-+] The FAT _will do two or three times_, if strained through a
hair-sieve, and put by; if you do not find it enough, put a little fresh
to it. Read No. 83, and the 3d chapter of the Rudiments of Cookery.

[170-++] This requires a heat of upwards of 600 degrees of Fahrenheit's
thermometer:--FRYING is, in fact, _boiling in fat_.

[171-*] If you are in haste, lay the sole on a clean, soft cloth, cover
it with it, and gently press it upon the fish, to suck up the fat from
its surface.

[171-+] The very indifferent manner in which the operation of frying
fish is usually performed, we suppose, produced the following _jeu
d'esprit_, which appeared in _The Morning Chronicle_:--

"The King's bench reports have cook'd up an odd dish,
An action for damages, _fry_ versus _fish_.
But, sure, i