It is to be observ'd, that to bake these Fish with the above Ingredients is
as good a Way as the stewing them. It is likewise necessary to observe,
that all Fish which will keep a long time alive out of Water, will sicken,
and their Flesh become unfirm by lying in the Air; therefore, if Fish are
to be sent a Day's Journey, or kept a Day before they are used, kill them
as soon as they are taken out of the Water, and the Flesh will be firm.
I shall add one thing more concerning the boiling of Fish, which was
communicated to me by a very ingenious Gentleman, who has made Fishing his
Study for many Years: He says, that the Goodness of boil'd Fish consists
chiefly in the Firmness of the Flesh; and in the next place, that the Flesh
parts easily from the Bone; to do which, he directs to kill the Fish
immediately after they are taken out of the Water; and when you design to
boil 'em, put a large handful of Salt into about two or three quarts of
Water, and so in proportion: Put in the Fish while the Water is cold; then
set them over the Fire, and make them boil as quick as possible, without
any Cover over the Pan. This is approved to do very well. This Receipt is
particularly good for boiling of Flounders. His Receipt for Sauce for
boil'd Fish, is the following.
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