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Garfish

These fish are not much liked on account of their strong oily taste. The oil, however, lies in the skin, and if it be taken quite off, the flesh is not to be despised. The garfish may be either boiled, broiled, baked, or stewed, or cooked as follows. Take off the skin, cut the fish into pieces about one inch and a half long, and put them into a marinade made of vinegar, oil, pepper, salt, sweet herbs, and two or three cloves. Let them lie an hour or two, then put them into a jar, cover them closely, add a little gravy, if necessary, and put the jar into a saucepan of boiling water. Let it boil until the fish is sufficiently cooked. Serve with anchovy or parsley sauce. Any of the recipes for eels may be used for garfish. Time, about half an hour. The cost is uncertain, for the garfish is seldom offered for sale. Sufficient, one ordinary fish for two persons.