ers, while it thrives in ponds. On the English coasts it is
very abundant, and the London market consumes it in large
quantities. It is considered easy of digestion, and the Thames
flounder is esteemed a delicate fish.

FRIED FLOUNDERS.

260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard.

_Mode_.--Cleanse the fish, and, two hours before they are wanted, rub
them inside and out with salt, to render them firm; wash and wipe them
very dry, dip them into egg, and sprinkle over with bread crumbs; fry
them in boiling lard, dish on a hot napkin, and garnish with crisped
parsley.

_Time_.--From 5 to 10 minutes, according to size.

_Average cost_, 3d. each.

_Seasonable_ from August to November.

_Sufficient_, 1 for each person.

GUDGEONS.

261. INGREDIENTS.--Egg and bread crumbs sufficient for the quantity of
fish; hot lard.

_Mode_.--Do not scrape off the scales, but take out the gills and
inside, and cleanse thoroughly; wipe them dry, flour and dip them into
egg, and sprinkle over with bread crumbs. Fry of a nice brown.

_Time_.--3 or 4 minutes.

_Average cost_. Seldom bought.

_Seasonable_ from March to July.

_Sufficient_, 3 for each person.

[Illustration: THE GUDGEON.]

THE GUDGEON.--This is a fresh-water fish, belonging to the carp
genus, and is found in placid streams and lakes. It was highly
esteemed by the Greeks, and was, at the beginning of supper,
served fried at Rome. It abounds both in France and Germany; and
is both excellent and numerous in some of the rivers of England.
Its flesh is firm, well-flavoured, and easily digested.

GURNET, or GURNARD.

262. INGREDIENTS.--1 gurnet, 6 oz. of salt to each gallon of water.

_Mode_.--Cleanse the fish thoroughly, and cut off the fins; have ready
some boiling water, with salt in the above proportion; put the fish in,
and simmer very gently for 1/2 hour. Parsley and butter, or anchovy
sauce, should be served with it.

_Time_.--1/2 hour.

_Average cost_. Seldom bought.

_Seasonable_ from October to March, but in perfection in October.

_Sufficient_, a middling sized one for 2 persons.

_Note_.--This fish is frequently stuffed with forcemeat and baked.

[Illustration: THE GURNET.]

THE GURNET.-"If I be not ashamed of my soldiers, I am a souced
gurnet," says Falstaff; which shows that this fish has been long
known in England. It is very common on the British coasts, and
is