TO FRY HALIBUT.
Cut it into small pieces, season it with pepper and salt, dip it in the yolk of egg, then into rolled cracker: fry in hot lard, and serve it up.
TURBOT.
Turbot is one of the most delicious fish we have, when properly prepared and served. It must be washed with the greatest care, and cut down the middle of the back, on the dark side of the fish. Have your kettle perfectly clean; put your fish into boiling water, enough to cover it, with two table spoonsful of salt; let it boil slowly, skim it frequently. It will cook sufficiently in twenty minutes: drain and dish it; serve up hot with butter and egg sauce, or any other preferred.
TROUT.
Trout should be fried as perch.
TO BOIL STURGEON.
Sturgeon may be boiled as rock fish, and served up with the same sauces. It is very good with spiced vinegar poured over when cold.
TO PICKLE FRESH HERRING.
First scale and clean them well, cut off the heads, put salt, pepper and cloves in the vinegar; boil it, and when cold, pour over the fish in a stone jar; set the jar on a warm stove for half a day; then put them in a cold place.