TO DRESS A LOBSTER                               

When the lobster is boiled , rub it over with a little salad oil , which wipe off again ; separate the body from the tail , break off the great claws , and crack them at the joints , without injuring the meat ; split the tail in halves , and arrange all neatly in a dish , with the body upright in the middle , and garnish with parsley

                                                              TO DRESS A CRAB

Ingredients --: 1 crab , 2 tablespoonfuls vinegar , 2 tablespoonfuls oil , 1/2 teaspoonful made mustard ; salt , white pepper and cayenne to taste

Mode --: Empty the shells , mix the meat with the above ingredients , and put it in the large shell  , Garnsh with slices of lemon  and parsley

Cost --: 10 d. to 2 s.             Sufficient for 3 persons

                                                                   JOHN DORY

Ingredients --:   John dory fish ,  1/4 lb. salt  to each gallon of water

Mode --: This fish , which is esteemed as a delicacy , is dressed as a turbot , cleanse it , cut off the fins ; lay it in a fish kettle , cover it with cold water , and add the salt , bring it gradually to a boil , simmer gently for 1/4 hour , or longer , serve on a hot napkin , and garnish with cut lemon and parsley

Time --: after the water boils 15 to 30 minutes , according to  size   Cost --: 3 s. to 5 s.

Note --: Small john dory are very good baked

                                                                 STEWED EELS   

Ingredients --: 2 lbs. medium sized eels , 1 pint stock , 1/4 pint port wine , salt , cayenne and mace , 1 teaspoonful essence of anchovy , the juice of 1/2 lemon

Mode --: Skin , wash , and clean the eels ; cut them into pieces 3 inches long , and put them into strong salt and water for 1 hour ; dry them well with a cloth , and fry brown , put the stock on with the heads and tails of the eels , and simmer for 1/2 hour , strain it and add the other ingredients , put in the eels , stew gently for nearly 1/2 hour

Time --: 2 hours          Cost --: 10 d. per lb.       Sufficient for 5 to 6 persons

                                                                   FRIED WHITING

Ingredients --:  Whitings , eggs , breadcrumbs , a small amount of flour , lard or clarified drippings

Mode --: Take off the skin , clean and thoroughly wipe the fish free from all moisture , that the egg and breadcrumbs may properly adhere

Fasten the head in the mouth with a small skewer , brush over with egg and dredge with a little flour , and cover with breadcrumbs

Fry in hot lard or drippings , of a nice colour , and  serve on a napkin , garnished with fried parsley , send to table with shrimp sauce and plain melted butter

Time --: About 6 minutes              Cost --: 2 d. easc        Sufficient  1 ssmall witing per person

                                              COD'S HEAD AND SHOULDERS      

Ingredients --: Sufficient water to cover the fish ; 5 oz. salt to each gallon of water

Mode --: Cleanse the fish , rub a little salt over the thick part and inside of the fish , 1 or 2 hours before dressing it , as this very much improves the flavour

Lay it in the fish kettle , with sufficient cold water to cover it , keep it just simmering , if the water should boil away , add a little by pouring it in at the side of the kettle , and not on the fish , add the salt , and bring gradually to a boil

Skim carefully , and draw it to the side of the fire , and let it simmer till done , serve on a hot napkin , and garnish with cut lemon , horseradish and the liver

Time --: According to size 30 to 60 minutes more or less     Cost --: 2 S. 6 d. to 6  s.

Sufficient for 6 to 8 persons 

                                                                     SCALLOPS   

Ingredients --: Scallops , egg , and bread crumbs ; salt and pepper , sprig of minced parsley , flour , 1  spoonful of lemon pickle

Mode --: Take out the scallops , cover with egg and bread crumbs , season with salt and pepper  ,  and parsley , and fry , pour a little water into the pan to make gravy , thicken with the flour , and season with the salt and pepper, adding the lemon pickle , pour this over the scallops and serve

Time --: 30 minutes