TO BOIL SHEEP’S HEAD.
Sheep’s head is one of the most delicate fish, and should be boiled as rock fish; to be eaten with egg sauce, walnut catsup, or harvey sauce.
SEA BASS.
Sea bass are good either fried or boiled.
HADDOCK.
Haddock must be well cleaned and emptied of its contents; take out the gills and wash them inside and out with particular care; lay them in warm water a little salted; drop in a small piece of saltpetre; skim the water frequently, and let them simmer from ten to fifteen minutes: serve hot with egg and other sauces to your taste.
TO DRESS A SALT COD.
Put your fish in water over night to soak; add a little vinegar to the water; wash it well: it should not boil, but simmer slowly for half an hour, or till tender: to be eaten with egg sauce and mashed potatoes: when cold, mix with mashed potatoes: dip them in egg, and fry them in hot lard.
TO PICKLE SALT SALMON.
Put it to soak over night; in the morning clean the scales and put it down to boil for ten minutes; take it up, and put it in a stone crock; boil some vinegar with a little mace, whole pepper and allspice; pour over the fish, and when perfectly cold, cover and set it away: this will keep for a length of time, and is a nice relish for tea.