To prepare the above for frying, &c.
Wipe the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley.
N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Sprinkle a little salt over.
Broiled Fish prepared thus:
Wipe the fish dry, flour them well, and have the gridiron clean; then rub the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a clear coal fire till of a fine colour, and serve them up directly.
N. B. Fish in general to be floured, except herrings, which are only to be scored with a knife, and the following methods of broiling other fish to be observed.
Broiled Salmon to be prepared thus:
Take pieces or slices of salmon, wipe them dry, dip them in sweet oil, and season with pepper and salt; fold them in pieces of writing paper, broil over a clear fire, and serve them up very hot.