5]
if you will have it so. The cooking, in unskilled hands, is also
a lottery, but, by following the appended recipes, becomes an art
to which scientific principles have been faithfully applied.

Having caught your fish, you may cook him in a thousand ways, but
it is doubtful whether, even with the finest sauce, a pompano will
taste half as good as the infantile muskellunge, several pounds under
the legal weight, fried unskilfully in pork fat by a horny-handed
woodsman, kneeling before an open fire, eighteen minutes after you
had given up all hope of having fish for dinner, and had resigned
yourself to the dubious prospect of salt pork, eggs, and coffee
which any self-respecting coffee-mill would fail to recognize.

All of which is respectfully submitted by

O.G.

[Page 6]
FISH IN SEASON

Bass--All the year.
Blackfish--April 1 to November 1.
Bluefish--May 1 to November 1.
Butterfish--October 1 to May 1.
Carp--July 15 to November 1.
Codfish--All the year.
Eels--All the year.
Flounder--All the year.
Haddock--All the year.
Halibut--All the year.
Herring--October 1 to May 1.
Kingfish--May 1 to November 1.
Mackerel--April 1 to October 1.
Mullet--June 1 to November 1.
Perch--September 1 to June 1.
Pickerel--June 1 to January 1.
Pike--June 1 to January 1.
Pompano--May 1 to August 1 and November 15 to January 1.
Red Snapper--October 1 to April 1.
Salmon--All the year.
Salmon Trout--October 1 to April 1.
Shad--January 1 to June 1.
Sheepshead--June 15 to November 15.
[Page 7]
Skate--September 1 to July 1.
Smelts--August 15 to April 15.
Sole--November 1 to May 1.
Sturgeon--June 1 to October 15.
Trout--April 1 to September 1.
Turbot--January 1 to July 15.
Weakfish--May 15 to October 15.
Whitebait--May 1 to April 1.
Whitefish--November 1 to March 1.

Salt, smoked, and canned fish are never out of season.

[Page 8]
ELEVEN COURT BOUILLONS

I

Put into the bottom of the fish-kettle a thick layer of sliced
carrots and onion, and a sliced lemon. Season with parsley, thyme,
a bay-leaf, half a dozen whole peppers, and three or four whole
cloves. Lay the fish on top of this and cover with equal parts of
cold water and white wine, or with water and a little lemon-juice
or vinegar. Put the kettle over the fire and let it heat slowly.
The fish must always be put into it while cold and after boiling
allowed to cool in the water.

II

Cut fine a stalk of celery, a carrot, an onion, and a small sw