A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.].

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    too fresh they eat tough, but must not be kept above two days. , _ i j Herrings.—li good, their gills are of a fine red and the eyes bright; as is likewise the whole fish, which must be stiff and firm. Soles.—If good, they are thick, and the belly is of a cream-colour ; if this is of a bluish cast and flabby they are not fresh. They are in the market almost the whole year, but are in the highest perfection about mid- Wkithigs.—The firmness of the body and fins is to bo looked to, as in herrings ; their high season is during the first three months of the year, but they may be had a great part of it. il/acfereZ.—Choose as whitings. Their season is May, June, and July. They are so tender a fish that they carry and keep worse than any other. Pike. For freshness observe the above marks. The best are taken in rivers ; they are a very dry fish, and are much indebted to stuffing and sauce. Carp live some time out of water, and may therefore get wasted ; it is best to kill them as soon as caught, to prevent this. The same signs of freshness attend them as other fish. Tench. They are a fine-flavoured fresh-water fish, and should be killed and dressed as soon as caught. SVhen they are to be bought, examine whether the gills are red and hard to open, the eyes bright, and the body stiff. The tench has a slimy matter about it, the clear- ness and brightness of which shew freshness. The sea- son is July, August, and September. —Take the general rules given to distinguish the freshness of other fish. The^ are not so delicate as carp and tench. Smelts, if good, have a fine silvery hue, are very firm, and liave a refreshing smell like cucumbers newly cut.—