Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Fish.

The so-termed food fishes are to be found without number in all portions of the world, civilized and savage, and a large portion of the inhabitants of the globe are dependant upon this source for their subsistence. Certain learned physiologists have put forth the theory that food-fish is brain-producing, and adds to the mental vigor of those who subsist upon it. While we are not disposed to controvert this consoling idea—if the theory be true—the South Sea savages, who live upon this aliment, both in the raw and cooked state—and the Esquimaux, whose principal summer and winter diet is frozen fish—should be the most intelligent people on earth.

The modes of preparing fish for the table are equally as numerous as the species. The direction given by Mrs. Glass, in a cook-book of the olden time, is at the same time the most original and most sensible. This lady commences with: "First catch your fish."