The Gar-Fish

This is a fish of very singular appearance, elongated in form, and with a mouth which resembles the bill of the snipe, from which circumstance it is often called the snipe-fish. Its bones are all of a bright green colour. It is not to be recommended for the table, as the skin contains an oil of exceedingly strong rank flavour; when entirely divested of this, the flesh is tolerably sweet and palatable. Persons who may be disposed from curiosity to taste it will find either broiling or baking in a gentle oven the best mode of cooking it. It should be curled round, and the tail fastened into the bill. As it is not of large size, from fifteen to twenty minutes will dress it sufficiently. Anchovy sauce, parsley and butter, or plain melted butter, may be eaten with it.