Ingredients
- a small piece of salt- petre
- 20 family receipt book
- vinegar
Directions
Sea bass are good either fried or boiled.
Haddock must be well cleaned and emptied of its contents ; take out the gills and wash them in-
20 FAMILY RECEIPT BOOK.
side and out with particular care ; lay tlicm in warm water a little salted ; drop in a small piece of salt- petre ; skim the water frequently, and let them sim- mer from ten to fifteen minutes : serve hot with egg and other sauces to your taste.
TO DRESS A SALT COD. Put your fish in water over night to soak ; add a little vinegar to the water ; wash it well : it should not boil, but simmer slowly for half an hour, or till tender : to be eaten with egg sauce and mashed potatoes : when cold, mix with mashed potatoes : dip them in egg, and fry them in hot lard.
TO PICKLE SALT SALMON. Put it to soak over night ; in the morning clean the scales and put it down to boil for ten minutes ; take it up, and put it in a stone crock ; boil some vinegar with a little mace, whole pepper and all- spice ; pour over the fish, and when perfectly cold, cover and set it away : this will keep for a length of time, and is a nice relish for tea.