nutes in the gravy.
While the sturgeon is cooking, make force meat balls of part of the
sturgeon and salt pork--fry and use them as a garnish for the fish.

84. _Fish Cakes._

Cold boiled fresh fish, or salt codfish, is nice minced fine, with
potatoes, moistened with a little water, and a little butter put in,
done up into cakes of the size of common biscuit, and fried brown in
pork fat or butter.

85. _Fish Force Meat Balls._

Take a little uncooked fish, chop it fine, together with a little raw
salt pork, mix it with one or two raw eggs, a few bread crumbs, and
season the whole with pepper and spices. Add a little catsup if you
like--do them up into small balls, and fry them till brown.

86. _Lobsters and Crabs._

Put them into boiling water, and boil them from half to three quarters
of an hour, according to their size. Boil half a tea cup of salt with
every four pounds of the fish. When cold, crack the shell, and take out
the meat, taking care to extract the blue veins, and what is called the
lady in the lobster, as they are very unhealthy. If the fish are not
eaten cold, warm them up with a little water, vinegar, salt, pepper, and
butter. The following way of dressing lobsters looks very prettily. Pick
out the spawn and red chord, mash them fine, rub them through a sieve,
put in a little butter and salt. Cut the lobsters into squares, and warm
it, together with the spawn, over a moderate fire. When hot, take it up,
and garnish it with parsely. The chord and spawn are a handsome garnish
for any kind of fish.

87. _Scollops._

Are nice boiled, and then fried, or boiled and pickled, in the same
manner as oysters. Take them out of the shells--when boiled, pick out
the hearts, and throw the rest away, as the heart is the only part that
is healthy to eat. Dip the hearts in flour, and fry them in lard till
brown. The hearts are good stewed, with a little water, butter, salt,
and pepper.

88. _Eels._

Eels, if very large, are best split open, cut into short pieces, and
seasoned with salt and pepper, and broiled several hours after they have
been salted. They are good cut into small strips, and laid in a deep
dish, with bits of salt pork, seasoned with salt and pepper, and covered
with pounded rusked bread, then baked half an hour. Small eels are the
best fried.

89. _Trout._

Trout are good boiled, broiled, or fried--they are also good stewed a
few minutes, with bits of salt pork, butter, and a