Page:Mrs Beeton's Book of Household Management.djvu/348

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300
HOUSEHOLD MANAGEMENT

find that some particular fish is scarce, and that in consequence it is priced far beyond its worth, and quite out of comparison with the prices of other kinds of fish which are plentiful in the market. The average costs, therefore, which will be found appended to each recipe, must be understood as about the average price for the different kinds of fish under normal conditions, and when the various sorts are of an average size and quality. The seasons for fish also slightly vary with the year, it sometimes happening, for instance, that salmon is at its cheapest and best a little earlier or later than usual. Oysters, however, always come in and go out at the same time, for from April and May to the end of July oysters are said to be sick, but by the end of August they become healthy, having recovered from the effects of spawning. When they are not in season the males have a black and the females a milky substance in the gill. The average prices of fresh water fish are not given. They are rarely quoted in the open market, and are entirely influenced by local conditions.

NAME OF FISH. HOW USUALLY COOKED. AVERAGE PRICE.
Cod Fried or Boiled 4d. to 5d. per lb.
Cod (head and sh'ld'rs.) Boiled 4d. per lb.
Cod (steaks) Fried or Boiled 6d. to 8d. per lb.
Conger Eel Stewed 4d. per lb.
Crab Usually sold cooked 3d. to 3s. each.
Eels Fried or stewed 10d. to 1s. per lb.
Flounders Fried 6d. per lb.
Gurnet Boiled 4d. per lb.
Haddock Boiled or baked 4d. per lb.
Hake Fried 4d. per lb.
Halibut Boiled 8d. per lb.
Herring Baked 8d. to 1s. per doz.
John Dory Filleted 6d. per lb.
Ling Boiled 4d. per lb.
Lobster Usually sold cooked 6d. to 3s. 6d. each.
Mackerel Boiled or broiled 3d. to 6d. each.
Mullet (red) Fried 1s. to 1s. 6d. per lb.
Mullet (grey) Fried 10d. per lb.
Mussels ——— 2d. per quart.
Oysters ——— 6d. to 2s. 6d. per doz.
Plaice Boiled or fried 6d. per lb.
Prawns ——— 1s. 3d. per pint and from 1s. per doz.
Salmon (head) Boiled 1s. 4d. to 2s. per lb.
Salmon (middle) Fried 1s. 3d. to 2s. per lb.
Salmon (tail) Boiled 1s. 10d. to 2s. 6d. per lb.
Shad Boiled 8d per lb.
Skate Boiled or fried 6d. per lb.
Smelts Fried 1s. 6d. per box.
Soles Boiled or fried 1s. to 2s. 6d. per lb.
Trout Boiled 1s. to 2s. per lb.
Turbot Boiled 8d. to 1s. per lb.
Whiting Fried 4d. per lb.