Economical cookery . Plamvli) 1i>h. Page Fish Cakes. Page 85. CHAPTER VIII FISH Tis very fresh and sweet, sir,The fish was taken but this night. Fish may be divided into three classes—white, oily, and shellfish. The first two, white and oily , may be served inthe place of meat for breakfast or luncheon, and in a dinner ofseveral courses follow the soup. White fish is not so nourishing as the oily , as in theformer class nearly all the oil is contained in the liver, but fishbelonging to this class are more easily digested, and thereforemore suitable for invalids. Oily fish, as salmon, m
Economical cookery . Plamvli) 1i>h. Page Fish Cakes. Page 85. CHAPTER VIII FISH Tis very fresh and sweet, sir,The fish was taken but this night. Fish may be divided into three classes—white, oily, and shellfish. The first two, white and oily , may be served inthe place of meat for breakfast or luncheon, and in a dinner ofseveral courses follow the soup. White fish is not so nourishing as the oily , as in theformer class nearly all the oil is contained in the liver, but fishbelonging to this class are more easily digested, and thereforemore suitable for invalids. Oily fish, as salmon, mackerel,etc., are very nourishing but not suitable for people with weakdigestions. All fish must be perfectly fresh, as the flesh de-composes very rapidly, giving rise to danger of poisoning andeven death. When choosing fish see that the eyes are brightand prominent, the gills red, the flesh firm, and the smell the fish is decomposing, the bones on being removed leave ared mark, and the flesh on the underside, if strongly pressedbetwe
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
