Things that are far surpassing your degree;
Therefore beyond your substance never treat;
'Tis plenty, in small fortune, to be neat;
A widow has cold pie, nurse gives you cake,
From generous merchants ham or _sturgeon_ take.
KING.

Take a large piece of sturgeon, or a whole small one, clean and skin it
properly, lard it with eel and anchovies, and marinade it in a white
wine marmalade. Fasten it to the spit and roast it, basting frequently
with the marinade strained. Let the fish be a nice color, and serve with
a pepper sauce.

BOILED SALMON.

Red speckled trouts, the _salmon's_ silver jole,
The jointed lobster and unscaly sole,
And luscious scallops to allure the tastes
Of rigid zealots to delicious feasts;
Wednesdays and Fridays, you'll observe from hence,
Days when our sins were doomed to abstinence.
GAY.

Put on a fish-kettle, with spring water enough to well cover the salmon
you are going to dress, or the salmon will neither look nor taste well
(boil the liver in a separate saucepan). When the water boils put in a
handful of salt, take off the scum as soon as it rises; have the fish
well washed, put it in, and if it is thick, let it boil very gently.
Salmon requires as much boiling as meat; about a quarter of an hour to a
pound of meat; but practice can only perfect the cook in dressing
salmon.

A quarter of a salmon will take as long boiling as half a one. You must
consider the thickness, not the weight.

_Obs._ The thinnest part of the fish is the fattest, and if you have a
"grand gourmand" at table, ask him if he is for thick or thin.

Lobster sauce and rye bread should be eaten with boiled salmon.

BOILED LOBSTER.

But soon, like _lobster boil'd_, the morn
From black to red began to turn.
BUTLER.

Those of the middle size are best. The male lobster is preferred to eat,
and the female to make sauce of. Set on a pot with water, salted in
proportion of a tablespoonful of salt to a quart of water. When the
water boils, put it in, and keep it boiling briskly from half an hour to
an hour, according to its size; wipe all the scum off it, and rub the
shell with a little butter or sweet oil, break off the great claws,
crack them carefully in each joint, so that they may not be shattered,
and yet come to pieces easily, cut the tail down the middle, and send
the body whole.

OYSTERS.