fish; hot lard.
_Mode_.--Do not scrape off the scales, but take out the gills and
inside, and cleanse thoroughly; wipe them dry, flour and dip them into
egg, and sprinkle over with bread crumbs. Fry of a nice brown.
_Time_.--3 or 4 minutes.
_Average cost_. Seldom bought.
_Seasonable_ from March to July.
_Sufficient_, 3 for each person.
[Illustration: THE GUDGEON.]
THE GUDGEON.--This is a fresh-water fish, belonging to the carp
genus, and is found in placid streams and lakes. It was highly
esteemed by the Greeks, and was, at the beginning of supper,
served fried at Rome. It abounds both in France and Germany; and
is both excellent and numerous in some of the rivers of England.
Its flesh is firm, well-flavoured, and easily digested.
GURNET, or GURNARD.