Cut slices, rub egg over, then sprinkle with crumbs of bread, parsley, pepper, salt, and fold in paper, and broil gently.
Sauce; butter, anchovy, and soy.
Thornback, or Skate,
Should be hung one day at least, before it be dressed, and may be served either boiled, or fried in crumbs, being first dipped in egg.
Crimp Skate.
Boiled, and sent up in a napkin; or fried as above.
Maids,
Should be likewise hung one day at least. May be boiled or fried; or if of a tolerable size, the middle may be boiled and the fins fried. They should be dipped in egg, and covered with crumbs.
OBSERVATIONS ON DRESSING FISH.
If the fishmonger does not clean it, fish is seldom very nicely done; but those in great towns wash it beyond what is necessary for cleaning, and by perpetual watering diminish the flavor. When quite clean, if to be boiled, some salt and a little vinegar should be put to the water to give firmness; but cod, whiting and haddock, are far better if a little salted, and kept a day; and if not very hot weather they will be good in two days.