oyster, lobster, or anchovy sauce. Slices of sturgeon may be egged, rolled in bread-crumbs, seasonings, and herbs, then broiled in buttered papers. Also it is stewed in good beef gravy.
Skate.
This should be broad, thick, and of a bluish cream colour. It must be quite fresh, if to be crimp, and put on in hot water. It will keep, in cold weather, two or three days, but will eat tender. Shrimp, lobster, or caper sauce, parsley and butter, or onion sauce.—Or: put into a stew-pan ½ pint of water, ½ pint of vinegar, all the trimmings of the skate, two onions, a clove of garlic, some parsley, and a little basil. Boil till the trimmings are cooked to a mash, then strain and put the skate into the liquor; it should just come to a boil, and stand by the side of the fire ten minutes. Garnish with the liver. Serve caper sauce.
Skate to Fry.
Parboil it first, then cut in thin slices, and dip them in egg and bread-crumbs. Then either fried or broiled. Both ways skate is good cold, with mustard, pepper, oil and vinegar.
Thornback and Maids.
Dress the same as Skate.
Trout to Boil.
Put a good-sized fish into boiling water, in which there is a handful of salt, and simmer gently 20 minutes. Melted butter plain, or with chopped gherkins.
Haddock to Boil.
The night before, fill the eyes with salt, and hang the fish up. Or, for a few hours before cooking, sprinkle them with salt. Serve egg sauce. It may be stuffed, as in the next receipt.
Haddocks to Stew, Bake, or Roast.
If you have six small ones, take the heads, tails and
