id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
53525	Yates, Lucy H. (Lucy Helen)	A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish			.txt	text/plain	16825	1058	85	It is now generally thought best to place fish in nearly boiling water, breadcrumbs laid first at the bottom of a well-buttered dish, the fish butter, half an ounce of flour, a little salt, pepper, and a spoonful a hot dish, garnish with boiled parsnips cut into lengths, and cover flour, a small bit of butter, salt, pepper, the juice of a lemon, and =Haddock, Baked.=--Empty and wash the fish, scaling it carefully; let =Mullet, Red.=--These fish are much the best if cooked in buttered fish to some plain melted butter, with a spoonful of anchovy sauce, a The remains of cold boiled pike, or slices cut from a fresh fish, may Worcestershire sauce; let this boil up once, then pour round the fish. the fish is perfectly fresh.) It should be plunged into boiling salt Boiled skate is very good served with "Black Butter" sauce.	./cache/53525.txt	./txt/53525.txt