parsley, horseradish, and lemon should be used. If fried parsley be
used, it must be washed and picked, and thrown into fresh water. When
the lard or dripping boils, throw the parsley into it immediately from
the water, and instantly it will be green and crisp, and must be taken
up with a slice. When well done, and with very good sauce, fish is more
appreciated than almost any other dish. The liver and roe, in some
instances, should be placed on the dish, in order that they may be
distributed in the course of serving; but to each recipe will be
appended the proper mode of serving and garnishing.