FISH.Barbel, brill, carp, cod, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whitings.

FEBRUARY. FISH.Barbel, brill, carp, cod may be bought, but is not so good as in January, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting. MEAT.Beef, house lamb, mutton, pork, veal.

FISH.Barbel, brill, carp, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting. MEAT.Beef, house lamb, mutton, pork, veal.

FISH.Carp, crayfish, dory, flounders, haddocks, herrings, lobsters, mackerel, mullet, pike, plaice, prawns, salmon, shrimps, soles, sturgeon, tench, thornback.

FISH.Brill, carp, cod, eels, flounders, lobsters, mullet, oysters, plaice, prawns, skate, soles, turbot, whiting, whitebait.

FISH.Barbel, brill, cod, crabs, eels, flounders, gudgeons, haddocks, lobsters, mullet, oysters, plaice, prawns, skate, soles, tench, turbot, whiting. MEAT.Beef, mutton, pork, veal, venison.

FRIED PLAICE.

Sufficient, 4 plaice for 4 persons.

Plaice may be boiled plain, and served with melted butter.

STEWED PLAICE.

298. INGREDIENTS.4 or 5 plaice, 2 onions, 1/2 oz. ground ginger, 1 pint of lemon-juice, 1/4 pint water, 6 eggs; cayenne to taste.

[Illustration: THE PLAICE.]

The best brought to the London market are called Dowers plaice, from their being caught in the Dowers, or flats, between Hastings and Folkstone.

The brill, the flounder, the diamond and Dutch plaice, which, with the sole, were known under the general name of passeres, were all equally esteemed, and had generally the same qualities attributed to them.

each 2,470,000 4,940,000 Plaice, averaging 1 lb.

There was only one message awaiting me, and when Adolphus had delivered it (amidst mephitic fumes that rose from the basement, premonitory of fried plaice), I pocketed my stethoscope and betook myself to Gunpowder Alley, the aristocratic abode of my patient, joyfully threading the now familiar passages of Gough Square and Wine Office Court, and meditating pleasantly on the curious literary flavour that pervades these little-known regions.

I was in good time at my tryst, despite the hindrances of fried plaice and invalid guillotinists; but, early as I was, Miss Bellingham was already waiting in the gardenshe had been filling a bowl with flowersready to sally forth.

The flat fish are Plaice, Turbot, Brill, Halibut, Sole, Dab and Flounder.

The Plaice is the best known of these flat fish, so we will try to find how its life is spent in the deep sea.

Its enemies cannot distinguish the Plaice from the pebbles and sand around it.

The Plaice has strong, blunt teeth in its throat, and is well able to grind up the shells of Cockles and other molluscs, swallowing the juicy contents.

After leaving this "infants' school" the Plaice, and other small flat fish, go to deeper water.

2. How does the Plaice escape its enemies in the sea?

Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used.

Cut in small pieces halibut, plaice, or soles, place them in a deep dish in alternate layers, with slices of potatoes and dumplings made of short-crust paste, sweetened with brown sugar, season well with small pickles, peppers, gerkins, or West India pickles; throw over a little water and butter warmed, and bake it thoroughly.