Part 37 (2/2)

THE SEA-BREAM.--This is an abundant fish in Cornwall, and it is frequently found in the fish-market of Hastings during the summer months, but it is not in much esteem.

MR. YARRELL'S RECIPE.

”When thoroughly cleansed, the fish should be wiped dry, but none of the scales should be taken off. In this state it should be broiled, turning it often, and if the skin cracks, flour it a little to keep the outer case entire. When on table, the whole skin and scales turn off without difficulty, and the muscle beneath, saturated in its own natural juices, which the outside covering has retained, will be of good flavour.”

TO DRESS SHAD.

311. INGREDIENTS.--1 shad, oil, pepper, and salt.

_Mode_.--Scale, empty and wash the fish carefully, and make two or three incisions across the back. Season it with pepper and salt, and let it remain in oil for 1/2 hour. Broil it on both sides over a clear fire, and serve with caper sauce. This fish is much esteemed by the French, and by them is considered excellent.

_Time_.--Nearly 1 hour.

_Average cost_.--Seldom bought.

_Seasonable_ from April to June.

[Ill.u.s.tration: THE SHAD.]

THE SHAD.--This is a salt-water fish, but is held in little esteem. It enters our rivers to sp.a.w.n in May, and great numbers of them are taken opposite the Isle of Dogs, in the Thames.

POTTED SHRIMPS.

312. INGREDIENTS.--1 pint of sh.e.l.led shrimps, 1/4 lb. of fresh b.u.t.ter, 1 blade of pounded mace, cayenne to taste; when liked, a little nutmeg.

_Mode_.--Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the b.u.t.ter, but do not let it boil. Pour into small pots, and when cold, cover with melted b.u.t.ter, and carefully exclude the air.

_Time_.--1/4 hour to soak in the b.u.t.ter.

_Average cost_ for this quant.i.ty, 1s. 3d.

b.u.t.tERED PRAWNS OR SHRIMPS.

313. INGREDIENTS.--1 pint of picked prawns or shrimps, 3/4 pint of stock No. 104, thickening of b.u.t.ter and flour; salt, cayenne, and nutmeg to taste.

_Mode_.--Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of b.u.t.ter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be subst.i.tuted for the gravy.

_Time_.--3 minutes.

_Average cost_ for this quant.i.ty, 1s. 4d.

[Ill.u.s.tration: THE SHRIMP.]

THE SHRIMP.--This sh.e.l.l-fish is smaller than the prawn, and is greatly relished in London as a delicacy. It inhabits most of the sandy sh.o.r.es of Europe, and the Isle of Wight is especially famous for them.

BOILED SKATE.

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