old, be poured _on_ to the fish, as it is
liable to break the skin: if it should be necessary to add a little
water whilst the fish is cooking, it ought to be poured in gently at the
side of the vessel. The fish-plate may be drawn up, to see if the fish
be ready, which may be known by its easily separating from the bone. It
should then be immediately taken out of the water, or it will become
woolly. The fish-plate should be set crossways over the kettle, to keep
hot for serving, and a clean cloth over the fish, to prevent its losing
its colour.

222. IN GARNISHING FISH, great attention is required, and plenty of
parsley, horseradish, and lemon should be used. If fried parsley be
used, it must be washed and picked, and thrown into fresh water. When
the lard or dripping boils, throw the parsley into it immediately from
the water, and instantly it will be green and crisp, and must be taken
up with a slice. When well done, and with very good sauce, fish is more
appreciated than almost any other dish. The liver and roe, in some
instances, should be placed on the dish, in order that they may be
distributed in the course of serving; but to each recipe will be
appended the proper mode of serving and garnishing.

223. IF FISH IS TO BE FRIED OR BROILED, it must be dried in a nice soft
cloth, after it is well cleaned and washed. If for frying, brush it over
with egg, and sprinkle it with some fine crumbs of bread. If done a
second time with the egg and bread, the fish will look so much the
better. If required to be very nice, a sheet of white blotting-paper
must be placed to receive it, that it may be free from all grease. It
must also be of a beautiful colour, and all the crumbs appear distinct.
Butter gives a bad colour; lard and clarified dripping are most
frequently used; but oil is the best, if the expense be no objection.
The fish should be put into the lard when boiling, and there should be a
sufficiency of this to cover it.

224. WHEN FISH IS BROILED, it must be seasoned, floured, and laid on a
very clean gridiron, which, when hot, should be rubbed with a bit of
suet, to prevent the fish from sticking. It must be broiled over a very
clear fire, that it may not taste smoky; and not too near, that it may
not be scorched.

225. IN CHOOSING FISH, it is well to remember that it is possible it may
be _fresh_, and yet not _good_. Under the head of each particular fish
in this work, are appended rules for its choice and the mo