Flounder
The best of all the flounders is not a flounder, but a dab. As, however, it would be impossible for any respectable person to eat a fish with the name of dab, it has been agreed that the dab shall be called a Thames flounder. These flounders are the fish most favoured at Greenwich for waterzootje, and when they are small and plump, they are sweet and melt in the mouth. If a flounder is to be fried, it is best to fry it in Forcemeat fillets. The true flounder may be distinguished from all other flat fish by having on his upper side a row of sharp little spines along the junction of his fins with his body. 66 FONTENELLE must always be remembered at table because he said a very stupid thing which he fancied was wise-"Let men," he said, reason from this and from that about my present existence: I am only a stomach : it is very little, but I am content with it." Magnify the pleasures of the table as we may, he is a poor wretch who is content with his stomach, and thinks it all in all. Fontenelle also said that the secret of happiness is to have the heart cold and the stomach warm. This is not well said; neither is it what one should expect from a gourmet. The nature of the gourmet is to be genial, not cynical. The stomach and the heart are the Damon and the Pythias of the human frame, and when the heart is wretched the stomach will often console it. Henry Beauclerc was never known to smile after the death of his son, but he found solace in lampreys, and died from a surfeit of them. The Marshal de Mouchy discovered that pigeons were consolatory. When a friend or relative died, he would say to his cook-"Roast pigeons to-day. I notice that when I have eaten two pigeons, I rise from table comforted."