. A domestic cyclopædia of practical information ... ; but generally when they get old they arecoarse. The season of the year also has amost decided influence upon the quality of general, fish are in the best condition justbefore they spawn, and many while they arefifll of roe, as smelts, mackerel, shad, and sole;but as soon as the spawning is over they areunfit for food, being sometimes positively un-wholesome. This circumstance is of such im-portance that it has been made a subject oflegislative action, regulating the times during FISH FLANNEL 20? whicli only certain fish must lie ca
. A domestic cyclopædia of practical information ... ; but generally when they get old they arecoarse. The season of the year also has amost decided influence upon the quality of general, fish are in the best condition justbefore they spawn, and many while they arefifll of roe, as smelts, mackerel, shad, and sole;but as soon as the spawning is over they areunfit for food, being sometimes positively un-wholesome. This circumstance is of such im-portance that it has been made a subject oflegislative action, regulating the times during FISH FLANNEL 20? whicli only certain fish must lie canglit. When I is desirable, it being a poor conductor of heat,fish are in season, the muscles are firm, and they and readily absorbing perspiration, which slow-boil white and curdy; when they are transpa-1 ly evaporates from the surface without chillingrent and bluish, though sufficiently boiled, it is a I the body. Gauze Flannel is of a very loose,sign that they are not in season or are not fresh. | porous texture, not so warm as ordinary The mode of cooking fish considerably affectstheir properties as food. Plain boiling, baking,broiling, and roasting appear to be the favoritemethods ; but there seems to be no reason whystewing should be objectionable, except that itis usually accompanied by numerous additionswhich render it extremely indigestible, for in-stance, port wine. The various sauces com-monly eaten with fish are probably the cause ofmost of the complaints made against thisfood ; these sauces are to be suspected whenpurchased ready-made, as they often containdeleterious ingredients. Few vegetables areappropriate to be eaten with fish; pota-toes and parsnips are the principal ofthose which are found by experience to agreewell. The following is a list of the various kindsof fish treated of in their appropriate places inthis book:Anchovy, , Elackfish, Blueiish, Brean\ Bull-trout, Cirp, Catfish, Chub, Clams, Cockles, Cod, Codling, Conger-eel, Crab, Dace,
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