LITMIR.BIZ

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      AN AVERSION IN THE SALMON.—The salmon is said to have an aversion to anything red; hence, fishermen engaged in catching it do not wear jackets or caps of that colour. Pontoppidan also says, that it has an abhorrence of carrion, and if any happens to be thrown into the places it haunts, it immediately forsakes them. The remedy adopted for this in Norway, is to throw into the polluted water a lighted torch. As food, salmon, when in perfection, is one of the most delicious and nutritive of our fish.

      BAKED SEA-BREAM.

      310. INGREDIENTS.—1 bream. Seasoning to taste of salt, pepper, and cayenne; ¼ lb. of butter.

      Mode.—Well wash the bream, but do not remove the scales, and wipe away all moisture with a nice dry cloth. Season it inside and out with salt, pepper, and cayenne, and lay it in a baking-dish. Place the butter, in small pieces, upon the fish, and bake for rather more than ½ an hour. To stuff this fish before baking, will be found a great improvement.

      Time.—Rather more than ½ an hour.

      Seasonable in summer.

      [Illustration: THE SEA-BREAM.]

      Note.—This fish may be broiled over a nice clear fire, and served with a good brown gravy or white sauce, or it may be stewed in wine.

      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 ½ 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.

      [Illustration: THE SHAD.]

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

      POTTED SHRIMPS.

      312. INGREDIENTS.—1 pint of shelled shrimps,¼ lb. of fresh butter, 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 butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air.

      Time.—¼ hour to soak in the butter.

      Average cost for this quantity, 1s. 3d.

      BUTTERED PRAWNS OR SHRIMPS.

      313. INGREDIENTS.—1 pint of picked prawns or shrimps,¾ pint of stock No. 104, thickening of butter 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 butter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.

      Time.—3 minutes.

      Average cost for this quantity, 1s. 4d.

      [Illustration: THE SHRIMP.]

      THE SHRIMP.—This shell-fish is smaller than the prawn, and is greatly relished in London as a delicacy. It inhabits most of the sandy shores of Europe, and the Isle of Wight is especially famous for them.

      BOILED SKATE.

      314. INGREDIENTS.—¼ lb. of salt to each gallon of water.

      Mode.—Cleanse and skin the skate, lay it in a fish-kettle, with sufficient water to cover it, salted in the above proportion. Let it simmer very gently till done; then dish it on a hot napkin, and serve with shrimp, lobster, or caper sauce.

      Time.—According to size, from ½ to 1 hour. Average cost, 4d. per lb.

      Seasonable from August to April.

      CRIMPED SKATE.

      315. INGREDIENTS.—⅛ lb. of salt to each gallon of water.

      Mode.—Clean, skin, and cut the fish into slices, which roll and tie round with string. Have ready some water highly salted, put in the fish, and boil till it is done. Drain well, remove the string, dish on a hot napkin, and serve with the same sauces as above. Skate should never be eaten out of season, as it is liable to produce diarrhoea and other diseases. It may be dished without a napkin, and the sauce poured over.

      Time.—About 20 minutes. Average cost, 4d. per lb.

      Seasonable from August to April.

      TO CHOOSE SKATE.—This fish should be chosen for its firmness, breadth, and thickness, and should have a creamy appearance. When crimped, it should not be kept longer than a day or two, as all kinds of crimped fish soon become sour.

      [Illustration: THORNBACK SKATE.]

      THE SKATE.—This is one of the ray tribe, and is extremely abundant and cheap in the fishing towns of England. The flesh is white, thick, and nourishing; but, we suppose, from its being so plentiful, it is esteemed less than it ought to be on account of its nutritive properties, and the ease with which it is digested. It is much improved by crimping; in which state it is usually sold in London. The THORNBACK differs from the true skate by having large spines in its back, of which the other is destitute. It is taken in great abundance during the spring and summer months, but its flesh is not so good as it is in November. It is, in regard to quality, inferior to that of the true skate.

      SKATE WITH CAPER SAUCE (a la Francaise)

      316. INGREDIENTS.—2 or 3 slices of skate,½ pint of vinegar, 2 oz. of salt,½ teaspoonful of pepper, 1 sliced onion, a small bunch of parsley, 2 bay-leaves, 2 or 3 sprigs of thyme, sufficient water to cover the fish.

      Mode.—Put in a fish-kettle all the above ingredients, and simmer the skate in them till tender. When it is done, skin it neatly, and pour over it some of the liquor in which it has been boiling. Drain it, put it on a hot dish, pour over it caper sauce, and send some of the latter to table in a tureen.

      Time.—½ hour. Average cost, 4d. per lb.

      Seasonable from August to April.

      Note.—Skate may also be served with onion sauce, or parsley and butter.

      SMALL SKATE FRIED.

      317. INGREDIENTS.—Skate, sufficient vinegar to cover them, salt and pepper to taste, 1 sliced onion, a small bunch of parsley, the juice of ½ lemon, hot dripping.

      Mode.—Cleanse the skate, lay them in a dish, with sufficient vinegar to cover them; add the salt, pepper, onion, parsley, and lemon-juice,

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