Lab
Library
Journal
Shop
Sign in
to keep
1
1036
Enquire within upon everything
·
Robert Kemp Philp
13
5.
Salmon.
The
flavour
and
excellence
of
this
fish
depend
upon
its
freshness
and
the
shortness
of
time
since
it
was
caught;
for
no
method
can
completely
preserve
the
delicate
flavour
that
salmon
has
when
just
taken
out
of
the
water.
A
great
deal
of
what
is
brought
to
London
has
been
packed
in
ice,
and
comes
from
the
Scotch
and
Irish
rivers,
and,
though
perfectly
fresh,
is
not
quite
equal
to
salmon
from
English
streams.
6.
Herrings
should
be
eaten
when
very
fresh;
and,
like
mackerel,
will
not
remain
good
many
hours
after
they
are
caught.
But
they
are
excellent,
especially
for
breakfast
relishes,
either
salted,
split,
dried,
and
peppered,
or
pickled.
Mackerel
are
very
good
when
prepared
in
either
of
these
ways.
7.
Fresh
Water
Fish.
The
remarks
as
to
firmness
and
clear
fresh
eyes
apply
to
this
variety
of
fish,
of
which
there
are
carp,
tench,
pike,
perch,
&c.
8.
Lobsters
recently
caught,
have
always
some
remains
of
muscular
action
in
the
claws,
which
may
be
excited
by
pressing
the
eyes
with
the
finger;
when
this
cannot
be
produced,
the
lobster
must
have
been
too
long
kept.
When
boiled,
the
tail
preserves
its
elasticity
if
fresh,
but
loses
it
as
soon
as
it
becomes
stale.
The
heaviest
lobsters
are
the
best;
when
light
they
are
watery
and
poor.
Hen
lobsters
may
generally
be
known
by
the
spawn,
or
by
the
breadth
of
the
"flap."
9.
Crab
and
Crayfish
must
be
chosen
by
observations
similar
to
those
given
above
in
the
choice
of
lobsters.
Crabs
have
an
agreeable
smell
when
fresh.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
