ing to size.

_Mode_--Boil the barbels in salt and water till done; pour off some of
the water, and, to the remainder, put the ingredients mentioned above.
Simmer gently for 1/2 hour, or rather more, and strain. Put in the fish;
heat it gradually; but do not let it boil, or it will be broken.

_Time_.--Altogether 1 hour. _Sufficient_ for 4 persons.

_Seasonable_ from September to November.

[Illustration: THE BARBEL.]

THE BARBEL,--This fish takes its name from the barbs or wattels
at its mouth; and, in England, is esteemed as one of the worst
of the fresh-water fish. It was, however, formerly, if not now,
a favourite with the Jews, excellent cookers of fish. Others
would boil with it a piece of bacon, that it might have a
relish. It is to be met with from two to three or four feet
long, and is said to live to a great age. From Putney upwards,
in the Thames, some are found of large size; but they are valued
only as affording sport to the brethren of the angle.

BRILL.

230. INGREDIENTS.--1/4 lb. of salt to each gallon of water; a little
vinegar.

_Mode_.--Clean the brill, cut off the fins, and rub it over with a
little lemon-juice, to preserve its whiteness. Set the fish in
sufficient cold water to cover it; throw in salt, in the above
proportions, and a little vinegar, and bring it gradually to boil;
simmer very gently till the fish is done, which will be in about 10
minutes; but the time for boiling, of course, depends entirely on the
size of the fish. Serve it on a hot napkin, and garnish with cut lemon,
parsley, horseradish, and a little lobster coral sprinkled over the
fish. Send lobster or shrimp sauce and plain melted butter to table with
it.

_Time_.--After the water boils, a small brill, 10 minutes; a large
brill, 15 to 20 minutes.

_Average cost_, from 4s. to 8s.

_Seasonable_ from August to April.

[Illustration: THE BRILL.]

THE BRILL.--This fish resembles the sole, but is broader, and
when large, is esteemed by many in a scarcely less degree than
the turbot, whilst it is much cheaper. It is a fine fish, and is
abundant in the London market.

TO CHOOSE BRILL.--The flesh of this fish, like that of turbot, should be
of a yellowish tint, and should be chosen on account of its thickness.
If the flesh has a bluish tint, it is not good.

CODFISH.

231. Cod may be boiled whole; but a large head and shoulders are quite
sufficient for a dish