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CHAPTER III.
Fish.
PRELIMINARY REMARKS.
When fish is to be boiled, it should be rubbed lightly over with salt, and set on the fire in a saucepan or fish-kettle sufficiently large, in hard cold water, with a little salt, a spoonful or two of vinegar is sometimes added, which has the effect of increasing its firmness.
Fish for broiling should be rubbed over with vinegar, well dried in a cloth and floured. The fire must be clear and free from smoke, the grid-iron made quite hot, and the bars buttered before the fish is put on it. Fish to be fried should be rubbed in with salt, dried, rolled in a cloth, and placed for a few minutes before the fire previous to being put in the pan.
