Arrange the slice of fish neatly with the cut sides just meeting, then keep it in

Whiting or haddock trussed with its tail through the eye-sockets shape by tying a piece of narrow tape round it.

Or the slice may be arranged in a round, passing one of the thin flaps round over the other; it can then be fastened with a skewer, or, what is better, a piece of tape.

Haddock trussed in the shape of an "S"

A slice of fish trussed in this way is then ready for boiling or steaming. If it is baked, stuffing is often placed between the thin flaps, and kept in place by the tape tied round the slice.

Trussed slice of salmon or cod

Bass

Cod

Dory

Haddock

Herrings

Mullet (red and grey) Salmon Lemon Soles Whitebait

Fish Brill Crayfish Eels Hake Lobsters Plaice Shrimps Slips Turbot Whiting

Bream

Crabs

Flounders

Halibut

Mackerel

Prawns

Soles

Smelts

Trout

Meat Beef Lamb Mutton Veal

Capons Fowls Rabbits (tame)

Poultry

Chickens Gosling

Ducklings Pigeons

Game

Black game Hares

Prairie hens Ptarmigan Rabbits (Colonial)

Plover's eggs Quails

Asparagus Broccoli tops

Cabbages (spring) Corn salad Cauliflowers

Garlic Leeks

Spring onions Peas

Radishes Spinach (winter)

Vegetables Artichokes (globe and Jerusalem)

Beetroot

Cabbage-greens

Chervil

Carrots (old and new) Horseradish Mushrooms

(cultivated) Parsley Potatoes (old and new) Shallots Sprue

Beans (broad and

Jersey) Cress

Cucumbers Endive

Lettuces Onions

Parsnips Sweet potatoes

Sorrel

Turnips (old and new)

Apples Figs (green)

Lemons Melons

(hothouse) Pineapples

Fruit

Bananas Gooseberries

(green) Limes Oranges

Rhubarb

Cherries Grapes

Lychees Pears

Strawberries