HOW TO BUY, DRESS, COOK, AND EAT FISH BY LUCY H. YATES Author of "The Profession of Cookery from a French Point of View." LONDON WARD, LOCK & CO., LIMITED WARWICK HOUSE, SALISBURY SQUARE, E.C. NEW YORK AND MELBOURNE 1897 CONTENTS....

In spite of a considerable amount of trade grumbling, the best part of the market is still held by English fish, as a glance at any time over the names on the crates will show. The foreign importations, though large, are not nearly so extensive as might be supposed. As a rule the north British ports furnish the largest supply; the southern ports suffer the most from foreign competition. Continental freightage also is light, and as the foreigner rarely keeps very closely to the laws of "fence mon

CHOOSING AND BUYING FISH. Before coming to this important part of our subject, we would like to offer a suggestion (in all courtesy, be it understood) to our friends the fishmongers. Why do they, we would ask, invariably establish themselves on the sunny side of the road? Surely if any branch of trade requires coolness and shade it is the fish trade, yet how rare an exception to find one so situated. Then we would respectfully draw their attention to their way of handling the fish. Often it rece

THE COOKING OF FISH. The recipes given in this part have been gleaned from reliable sources. Many of them are from French cooks, and are strictly in accordance with the methods in use in the best "cuisines," where the cooking of fish receives great care and attention. For greater convenience in reference the recipes for preparing the different kinds of fish are all classed under the name of each kind, and the names given in alphabetical order. Perhaps the only ways of properly cooking fish are b

TESTED RECIPES. Anchovies are the only fish which come under this letter. They are usually bought in pickle from grocers and oilmen, and ought to soak in cold water before they are used. The small, plump ones are the best—the pickle is red, the scales of the fish white. If cut into fillets and added to sliced cucumber, hard-boiled egg, also sliced, minced parsley and herbs, and dressed with the usual salad dressing, they form an acceptable variety in the salad series. Anchovies, Essence of (home

FISH SAUCES . A few plain directions as to the making of sauces suitable for serving with fish, will, we think, not be unwelcome. First as to that sauce commonly known as— Melted Butter. —In France this sauce is what its name declares it to be, viz., a tureen half full of pure butter dissolved, in strong contrast to that generally found on English tables, where a mixture of milk and water thickened with flour, is usually dignified with this title. True "butter sauce" belongs to neither of these