f for damages action could lie,
It certainly must have been _fish_ against _fry_."

The author of _The Cook's Cookery_, 8vo. page 116, does not seem to
think this fish can be too fresh; for he commences his directions with,
"_If you can_, get a cod _hot_ out of the sea," &c.

[172-*] The skate comes to the New-York market in the spring, but is not
esteemed, as we have many better fish. The part about the flap or
side-fin is best. A.

[172-+] The TAIL is so much thinner than the thick part of the body,
that, if boiled together, the former will be boiled too much, before the
latter is done enough; therefore it should be dressed separate; and the
best way of cooking it is to fry it in slices or fillets. See No. 151.

"_Cod_ generally comes into good season in October, when, if the weather
is cold, it eats as fine as at any time in the year; towards the latter
end of January and February, and part of March, they are mostly poor;
but the latter end of March, April, and May, they are generally
particularly fine; having shot their spawn, they come in fine order.
_The Dogger-bank cod_ are the most esteemed, as they generally cut in
large, fine flakes; the north-country cod, which are caught off the
Orkney Isles, are generally very stringy, or what is commonly called
_woolly_, and sell at a very inferior price, but are caught in much
greater abundance than the Dogger cod. The cod are all caught with hook,
and brought alive in well-boats to the London markets. The cod cured on
the Dogger-bank is remarkably fine, and seldom cured above two or three
weeks before brought to market; the _barrel cod_ is commonly cured on
the coast of Scotland and Yorkshire. There is a great deal of inferior
cured salt-fish brought from Newfoundland and Iceland.

"The SKULL of a Dogger-bank cod is one of those concatenations of
_tit-bits_ which some epicures are fond of, either baked or boiled: it
is composed of lots of pretty playthings or such finery, but will not do
for those who want a good meal: it may be bought for about 2_s._: either
boil it whole, or cut it into pieces, flour and dry them, and then egg
and crumb, and fry them, or stew it (No. 158).

"The TAIL of a cod cut in fillets or slices, and fried, makes a good
dish, and is generally to be bought at a very reasonable rate; if
boiled, it is soft and watery. _The skull and tail_ of a cod is a
favourite and excellent Scotch dish, stewed, and served up with anchovy
or oyster sauce,