Mrs. Beeton's Famous Cookery Books.
Mrs. Beeton's Book of Household Management. 7s. 6d.
Mrs. Beeton's Family Cookery and Housekeeping Book. 5s.
Mrs. Beeton's Every Day Cookery and Housekeeping Book. 3s. 6d.
Mrs. Beeton's All About Cookery. 2s. 6d.
Mrs. Beeton's Cookery Book. 1s.
Mrs. Beeton's Englishwoman's Cookery Book. 6d.
Mrs. Beeton's Penny Cookery Book. 1d.
A HANDBOOK OF FISH COOKERY.
BY THE SAME AUTHOR.
Price 2s. 6d.
THE PROFESSION OF COOKERYFROM A FRENCH POINT OF VIEW.
With some Economical Practices peculiar tothe Nation.
"An excellent practical treatise, well expressed,full of sound information lucidlyconveyed by a writer who really knows hersubject well, and combines fine taste with areal regard for economy."—The Times.
A HANDBOOK
OF
FISH COOKERY
HOW TO BUY, DRESS, COOK, AND EAT FISH
BY
LUCY H. YATES
Author of "The Profession of Cookery from a FrenchPoint of View."
LONDON
WARD, LOCK & CO., LIMITED
WARWICK HOUSE, SALISBURY SQUARE, E.C.
NEW YORK AND MELBOURNE
1897
CONTENTS.
| PAGE | |
| INTRODUCTION | 1 |
| PART I. | |
| CHOOSING AND BUYING FISH | 7 |
| PART II. | |
| THE COOKING OF FISH | 17 |
| PART III. | |
| TESTED RECIPES | 23 |
| PART IV. | |
| FISH SAUCES | 81 |
INTRODUCTION.
In spite of a considerable amount oftrade grumbling, the best part of themarket is still held by English fish, as aglance at any time over the names onthe crates will show. The foreign importations,though large, are not nearlyso extensive as might be supposed.
As a rule the north British ports furnishthe largest supply; the southernports suffer the most from foreign competition.Continental freightage also islight, and as the foreigner rarely keepsvery closely to the laws of "fencemonths," he gets fish into the marketwhen no home-caught of the same kindis to be had.
If all people,