[86-†] They had salt-water preserves for feeding different kinds of sea-fish; those in the ponds of Lucullus, at his death, sold for 25,000l. sterling. The prolific power of fish is wonderful: the following calculations are from Petit, Block, and Leuwenhoeck:—
| Eggs. | |
| A salmon of 20 pounds weight contained | 27,850 |
| A middling-sized pike | 148,000 |
| A mackerel | 546,681 |
| A cod | 9,344,000 |
See Cours Gastronomiques, 18mo. 1806, p. 241.
[88-*] Fish are very frequently sent home frozen by the fishmonger, to whom an ice-house is now as necessary an appendage (to preserve fish,) as it is to a confectioner.
CHAPTER VII.
BROTHS AND SOUPS.
The cook must pay continual attention to the condition of her stew-pans[89-*] and soup-kettles, &c. which should be examined every time they are used. The prudent housewife will carefully examine the condition of them herself at least once a month. Their covers also must be kept perfectly clean and well tinned, and the stew-pans not only on the inside, but about a couple of inches on the outside: many mischiefs arise from their getting out of repair; and if not kept nicely tinned, all your good work will be in vain; the broths and soups will look green and dirty, taste bitter and poisonous, and will be spoiled both for the eye and palate, and your credit will be lost.
The health, and even life of the family, depends upon this, and the cook may be sure her employers had rather pay the tinman’s bill than the doctor’s; therefore, attention to this cannot fail to engage the regard of the mistress, between whom and the cook it will be my utmost endeavour to promote perfect harmony.
If a servant has the misfortune to scorch or blister the tinning of her pan,[89-†] which will happen sometimes to the most careful cook, I advise her, by all means, immediately to acquaint her employers, who will thank her for candidly mentioning an accident; and censure her deservedly if she conceal it.