Section 14 of the Book of Household Management This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Recording by Philippa Chantry. The Book of Household Management by Isabella Beaton. Recipes. Chapter 8, Part 1. Fish. Nothing is more difficult than to give the average prices of fish. Inasmuch as a few hours of bad weather at sea will, in the space of one day, cause such a difference in its supply that the same fish—a turbot, for instance, which may be bought today for six or seven shillings—will tomorrow be in the London markets worth perhaps almost as many pounds. The average costs, therefore, which will be found appended to each recipe, must be understood as about the average price for the different kinds of fish, when the market is applied upon an average, and when the various sorts are of an average size and quality. General Rule in Choosing Fish. A proof of freshness and goodness in most fishers is their being covered with scales. Four, if deficient in this respect, it is a sign of their being stale or having been ill-used. Fried Anchovies. Ingredients.  Mode. Mix the oil and wine together with sufficient flour to make them into a thickish paste. Cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour. Time, half an hour. Average cost, for this quantity, nine pence. Seasonable, all the year, sufficient for two persons. The Anchovy. In his book of British Fishers, Mr Yarald states that the Anchovy is a common fish in the Mediterranean from Greece to Gibraltar, and was well known to the Greeks and Romans, by whom the liquor prepared from it, called Garum, was in great estimation. Its extreme range is extended into the Black Sea. The fishing for them is carried on during the night, and lights are used with the nets. The Anchovy is common on the coasts of Portugal, Spain and France. It occurs, I have no doubt, at the Channel Islands, and has been taken on the Hampshire Coast and in the Bristol Channel. Other fish of inferior quality, but resembling the real Gorgona Anchovy, are frequently sold for it and passed off as genuine. Anchovy Butter or Paste. Ingredients. Two dozen anchovies, half a pound of fresh butter. Mode. Wash the anchovies thoroughly, bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use. Then carefully exclude the air with a bladder, as it soon changes the colour of anchovies besides spoiling them. Average cost for this quantity, two shillings. Pot of Anchovies. Pot of Anchovies are made in the same way by adding pounded mace, cayenne, and nutmeg to taste. Anchovy Toast. Ingredients. Toast two or three slices of bread, or, if wanted very savoury, fry them in clarified butter and spread on them the paste. Number 227. Made Mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast. Anchovy Paste. When some delicate zest, as of work just issued on the adulterations of trade, is required to make the plain English breakfast more palatable, many people are in the habit of indulging in what they imagine to be anchovies. These fish are preserved in a kind of pickling bottle, carefully corked down, and surrounded by a red-looking liquor, resembling in appearance diluted clay. The price is moderate, one shilling only being demanded for the luxury. When these anchovies are what is termed potted, it implies that the fish have been pounded into the consistency of a paste, and then placed in flat pots, somewhat similar in shape to those used for pomatom. This paste is usually eaten spread upon toast, and is said to form an excellent bon bouche, which enables gentlemen at wine parties to enjoy their port with redoubled gusto. Unfortunately, in six cases out of ten, the only portion of these preserved delicacies that contains anything indicative of anchovies is the paper label pasted on the bottle or pot, on which the word itself is printed. All the samples of anchovy paste, analyzed by different medical men, have been found to be highly and vividly coloured with very large quantities of bowl Armenian. The anchovy itself, when imported, is of a dark, dead colour, and it is to make it a bright, handsome-looking sauce that this red earth is used. Barbell. Ingredients. Half a pint of port wine. A salt spoonful of salt, two tablespoonfuls of vinegar, two sliced onions, a faggot of sweet herbs, nutmeg and maize to taste, the juice of a lemon, two anchovies, one or two barbells, according to size. Mode. Boil the barbells in salt and water till done. Pour off some of the water and, to the remainder, put the ingredients mentioned above. Simmer gently for half an hour, or rather more, and strain. Put in the fish. Heat it gradually, but do not let it boil or it will be broken. Time. Altogether one hour, sufficient for four persons. Seasonable from September to November. The barbell. This fish takes its name from the barbs or wattles at its mouth, and in England is esteemed as one of the worst of the freshwater fish. It was, however, formally, if not now, a favourite with the Jews. Excellent cookers of fish. Others would boil with it a piece of bacon that it might have a relish. It is to be met with from two to three or four feet long, and is said to live to a great age. From Putney upwards in the Thames some are found of large size, but they are valued only as affording sport to the brethren of the angle. Brill. Ingredients. A quarter of a pound of salt to each gallon of water. A little vinegar. Mode.  Set the fish in sufficient cold water to cover it. Throw in salt in the above proportions and a little vinegar and bring it gradually to boil. Simmer very gently till the fish is done, which will be in about ten minutes. But the time for boiling, of course, depends entirely on the size of the fish. Serve it on a hot napkin and garnish with cut lemon, parsley, horseradish, and a little lobster coral sprinkled over the fish. Send lobster or shrimp sauce and plain melted butter to table with it. Time. After the water boils a small brill ten minutes. A large brill fifteen to twenty minutes. Average cost from four to eight shillings. Seasonable from August to April. The brill. This fish resembles the soul, but is broader, and, when large, is esteemed by many in a scarcely less degree than the turbid, whilst it is much cheaper. It is a fine fish, and is abundant in the London market. To choose brill. The flesh of this fish, like that of turbid, should be of a yellowish tint, and should be chosen on account of its thickness. If the flesh has a bluish tint, it is not good. Codfish. Cod may be boiled whole, but a large head and shoulders are quite sufficient for a dish, and contain all that is usually helped, because, when the thick part is done, the tail is insipid and overdone. The latter, cut in slices, makes a very good dish for frying, or it may be salted down and served with egg sauce and parsnips. Cod, when boiled quite fresh, is watery, salting a little renders it firmer. The cod tribe. The jugular, characterised by bony gills, and ventral fins before the pectoral ones, commences the second of the Linnaean order of fishes, and is a numerous tribe, inhabiting only the depths of the ocean, and seldom visiting the fresh waters. They have a smooth head, and the gill membrane has seven rays. The body is oblong, and covered with deciduous scales. The fins are all enclosed in skin, whilst their rays are unarmed. The ventral fins are slender and terminate in a point. Their habits are gregarious, and they feed on smaller fish and other marine animals. Cod's head and shoulders. Ingredients. Sufficient water to cover the fish. Five ounces of salt to each gallon of water. Mode. Cleanse the fish thoroughly, and rub a little salt over the thick part, and inside of the fish, one or two hours before dressing it, as this very much improves the flavour. Lay it in the fish kettle with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish. Add salt in the above proportion, and bring it gradually to a boil. Skim very carefully. Draw it to the side of the fire, and let it gently simmer till done. Take it out and drain it. Serve on a hot napkin, and garnish with cut lemon, horseradish, the roe, and liver. Time. According to size, half an hour more or less. Average cost from three to six shillings. Sufficient for six or eight persons. Seasonable from November to March. Note, oyster sauce and plain melted butter should be served with this. To choose cod. The cod should be chosen for the table, when it is plump and round near the tail. When the hollow behind the head is deep, and when the sides are undulated as if they were ribbed. The glutinous parts about the head lose their delicate flavour after the fish has been twenty-four hours out of the water. The great point by which the cod should be judged is the firmness of its flesh. And, although the cod is not firm when it is alive, its quality may be arrived at by pressing the finger into the flesh. If this rises immediately, the fish is good. If not, it is stale. Another sign of its goodness is if the fish, when it is cut, exhibits a bronze appearance, like the silver side of a round of beef. When this is the case, the flesh will be firm when cooked. Stiffness in a cod, or in any other fish, is a sure sign of freshness, though not always of quality. Sometimes codfish, though exhibiting signs of rough usage, will eat much better than those with red gills, so strongly recommended by many cookery books. This appearance is generally caused by the fish having been knocked about at sea in the wellboats in which they are conveyed from the fishing grounds to market. Salt cod, commonly called salt fish. Ingredients sufficient water to cover the fish. Mode, wash the fish and lay it all night in water with a quarter of a pint of vinegar. When thoroughly soaked, take it out, see that it is perfectly clean, and put it in the fish kettle with sufficient cold water to cover it. Heat it gradually, but do not let it boil much or the fish will be hard. Skim well, and when done, drain the fish and put it on a napkin garnished with hard boiled eggs cut in rings. Time, about one hour. Average cost, six pence per pound. Seasonable in the spring. Sufficient for each person, a quarter of a pound. Note, serve with egg sauce and parsnips. This is a special dish on Ash Wednesday. Preserving cod.  They are then opened, cleaned and salted. When they are stowed away in the hold of the vessel, in beds of five or six yards square, head to tail, with a layer of salt to each layer of fish. When they have lain in this state three or four days in order that the water may drain from them, they are shifted into a different part of the vessel and again salted. Here they remain till the vessel is loaded, when they are sometimes cut into thick pieces and packed in barrels for the greater convenience of carriage. Cod sounds. Should be well soaked in salt and water and thoroughly washed before dressing them. They are considered a great delicacy and may either be broiled, fried or boiled. If they are boiled, mix a little milk with the water. Cod sounds on pool. Ingredients. For force meat. Twelve chopped oysters. Three chopped anchovies. A quarter of a pound of breadcrumbs. One ounce of butter. Two eggs. Seasoning of salt, pepper, nutmeg and mace to taste. Four cod sounds. Mode. Make the force meat by mixing the ingredients well together. Wash the sounds and boil them in milk and water for half an hour. Take them out and let them cool. Cover each with a layer of force meat. Roll them up in a nice form and skewer them. Rub over with lard, dredge with flour and cook them gently before the fire in a dutch oven. Time. One hour. Average cost. Sixpence per pound. Seasonable from November to March, sufficient for four persons. The sounds in codfish. These are the air or swimming bladders by means of which the fishes are enabled to ascend or descend in the water. In the newfoundland fishery they are taken out previous to incipient putrefaction. Washed from their slime and salted for exportation. The tongues are also cured and packed up in barrels whilst from the livers considerable quantities of oil are extracted. This oil having been found possessed of the most nourishing properties and particularly beneficial in cases of pulmonary affections. Cod pie. Ingredients. Any remains of cold cod, 12 oysters, sufficient melted butter to moisten it. Mashed potatoes enough to fill up the dish. Mode. Flake the fish from the bone and carefully take away all the skin. Lay it in a pie dish. Pour over the melted butter and oysters or oyster sauce if there is any left and cover with mashed potatoes. Bake for half an hour and send table of a nice brown color. Time half an hour. Seasonable from November to March. Ingredients. Two slices of cod, pepper and salt taste. Half a teaspoon full of grated nutmeg. One blade of pounded mace. Two ounces of butter. Half a pint of stock number 107. A paced crust, see pastry. For sauce one tablespoon full of stock. A quarter of a pint of cream or milk. Thickening of flour or butter. Lemon peel chopped very fine to taste. 12 oysters. Mode. Lay the cod and salt for four hours then wash it and place it in a dish. Season and add the butter and stock. Cover with the crust and bake for one hour or rather more. Now make the sauce by mixing the ingredients named above. Give it one boil and pour it into the pie by a hole made at the top of the crust which can easily be covered by a small piece of pastry cut and baked in any fanciful shape such as a leaf or otherwise. Time one and a half hours. Average cost with fresh fish two shilling sixpence. Seasonable from November to March. Sufficient for six persons. Note the remains of cold fish may be used for this pie. Curried cod. Ingredients. Two slices of large cod or the remains of any cold fish. Three ounces of butter. One onion sliced.  Thickening of butter and flour.  A quarter of a pint of cream. Salt and cayenne to taste. Mode. Flake the fish and fry it of a nice brown color with the butter and onions. Put this in a stew pan. Add the stock and thickening and simmer for 10 minutes. Stir the curry powder into the cream. Put it with the seasoning to the other ingredients. Give one boil and serve. Time three quarters of an hour. Average cost with fresh fish three shillings. Seasonable from November to March. Sufficient for four persons. The food of the cod. This chiefly consists of the smaller species of the scaly tribes. Shellfish, crabs and worms. Their veracity is very great and they will bite at any small body they see moved by the water. Even stones and pebbles which are frequently found in their stomachs. They sometimes attain a great size but their usual weight is from 14 to 40 pounds. Cod a la creme. Ingredients. One large slice of cod. One ounce of butter. One chopped shallot. A little minced parsley.  A quarter of a pint of milk or cream. Flour to thicken. Cayenne and lemon juice to taste.  Mode. Boil the cod and while hot break it into flakes. Put the butter, shallot, parsley and stock into a stew pan and let them boil for five minutes. Stir in sufficient flour to thicken and pour to it the milk or cream. Simmer for 10 minutes. Add the cayenne and sugar and when liked a little lemon juice. Put the fish in the sauce to warm gradually but do not let it boil. Serve in a dish garnished with croutons. Time rather more than half an hour. Average cost with cream to shillings. Seasonable from November to March. Sufficient for three persons. Noted the remains of fish for the preceding day answer very well for this dish. Cod a la bechamel. Ingredients. Any remains of cold cod. Four tablespoons of bechamel. Sea sauces. Two ounces of butter. Seasoning to taste of pepper and salt. Fried bread. A few breadcrumbs. Mode. Flake the cod carefully leaving out all skin and bone. Put the bechamel in a stew pan with the butter.  Add seasoning. Put in the fish and mix it well with the sauce. Make a border of fried bread round the dish. Lay in the fish. Sprinkle over with breadcrumbs and baste with butter. Brown either before the fire or with a salamander and garnish with toasted bread cut in fanciful shapes. Time half an hour. Average cost exclusive of the fish sixpence. The Habitat of the Cod. This fish is found only in the seas of the northern parts of the world between the latitudes of 45 and 66 degrees. Its great rendezvous are the sandbanks of newfound land, Nova Scotia, Cape Breton and New England. These places are its favourite resorts, for there it is able to obtain great quantities of worms, a food peculiarly grateful to it. Another cause of its attachment to these places has been said to be on account of the vicinity to the Coppola seas where it returns to spawn. Few are taken north of Iceland and the shoals never reach so far south as the Straits of Gibraltar. Many are taken on the coasts of Norway in the Baltic and off the Orkneys, which, prior to the discovery of newfound land, formed one of the principal fisheries. The London market is well supplied by those taken between the Dogger Bank, the Well Bank and Chroma on the east coast of England. Ingredients. Two slices of cod, a quarter of a pound of butter, a little chopped shallot and parsley, pepper to taste, a quarter of a teaspoon of grated nutmeg or rather less when the flavour is not liked, the juice of a quarter of a lemon. Moad, boil the cod and either leave it whole or what is still better, flake it from the bone and take off the skin. Put it into a stew pan with the butter, parsley, shallot, pepper and nutmeg. Melt the butter gradually and be very careful that it does not become like oil. When all is well mixed and thoroughly hot, add the lemon juice and serve. Time, half an hour, average cost two shilling sixpence with remains of cold fish five shillings. Seasonable from November to March, sufficient for four persons. Note, cod that has been left will do for this. The season for fishing cod. The best season for catching cod is from the beginning of February to the end of April and although each fisherman engaged in taking them catches no more than one at a time an expert hand will sometimes take 400 in a day. The employment is excessively fatiguing from the weight of the fish as well as from the coldness of the climate. Cod alitalien. Ingredients, two slices of crimped cod, one shallot, one slice of ham minced very fine, a half a pint of white stock number 107.  Mode, chop the shallots, mince the ham very fine, pour on the stock and simmer for 15 minutes. If the color should not be good, add cream in the above proportion and strain it through a fine sieve. Season it and put in the vinegar, lemon juice and sugar. Now boil the cod, taking out the middle bone and skin it. Put it on the dish without breaking and pour the sauce over it. Time three quarters of an hour. Average cost three shilling sixpence with fresh fish. Seasonable from November to March. Sufficient for four persons. The fecundity of the cod. In our preceding remarks on the natural history of fishes, we have spoken of the amazing fruitfulness of this fish, but in this we see one more instance of the wise provision which nature has made for supplying the wants of man. So extensive has been the consumption of this fish that it is surprising that it has not long ago become extinct, which would certainly have been the case had it not been for its wonderful powers of reproduction. So early, as 1368, says Dr. Cloquet, the inhabitants of Amsterdam had dispatched fishermen to the coast of Sweden, and in the first quarter of 1792, from the ports of France only, 210 vessels went out to the cod fisheries. Every year, however, upwards of 10,000 vessels of all nations are employed in this trade, and bring into the commercial world more than 40 million of salted and dried cod. If we add to this immense number the havoc made among the legions of cod by the largest scaly tribes of the great deep, and take into account the destruction to which the young are exposed by sea fowls and other inhabitants of the seas, besides the myriads of their eggs destroyed by accident, it becomes a miracle to find that such mighty multitudes of them are still in existence, and ready to continue the exhaustive supply. Yet it ceases to excite our wonder when we remember that the female can give every year birth to more than 9 million at a time.  Mode, stuff the carp with delicate force meat after thoroughly cleansing it, and sew it up to prevent the stuffing from falling out. Rub it over with an egg and sprinkle it with breadcrumbs. Lay it in a deep earthen dish and drop the butter oiled over the breadcrumbs. Add the stock, onions, bay leaf, herbs, wine and anchovies, and bake for one hour. Put one ounce of butter into a stew pan, melt it and dredge in sufficient flour to dry it up. Put in the strained liquor from the carp, stir frequently, and when it has boiled add the lemon juice and seasoning. Serve the carp on a dish garnished with parsley and cut lemon and the sauce in a boat. Time one and a quarter hours, average cost seldom bought. Seasonable from March to October, sufficient for one or two persons. The carp. This species of fish inhabit the fresh waters where they feed on worms, insects, aquatic plants, small fish, clay or mould. Some of them are migratory. They have very small mouths and no teeth, and the gill membrane has three rays. The body is smooth and generally whitish. The carp both grows and increases very fast and is a count of the most valuable of all fish for the stocking of ponds. It has been pronounced the queen of river fish and was first introduced to this country about 300 years ago. Of its sound or air bladder a kind of glue is made and a green paint of its gall. Stewed carp. Ingredients. One carp. Salt. Stock number 105. Two onions. Six cloves. 12 peppercorns. One blade of mace. One quarter of a pint of port wine. The juice of half a lemon. Cayenne and salt to taste.  Mode. Scale the fish. Clean it nicely and if very large divide it. Lay it in the stew pan after having rubbed a little salt on it and put in sufficient stock to cover it. Add the herbs, onions and spices and stew gently for one hour or rather more should it be very large. Dish up the fish with great care. Strain the liquor and add it to the port wine. Lemon juice and cayenne. Give one boil. Pour it over the fish and serve. Time one and a quarter hours. Average cost seldom bought. Seasonable from March to October. Sufficient for one or two persons. Note this fish can be boiled plain and served with parsley and butter. Chub and char may be cooked in the same manner as the above as also dace and roach. The age of carb. This fish has been found to live 150 years. The pond in the garden of Immanuel College Cambridge contained one that had lived there seventy years and Gesna mentions an instance of one one hundred years old. They are besides capable of being tamed. Dr Smith in his tour of the continent says in reference to the Prince of Condé's seat at Chantilly the most pleasing things about it were the immense shoals of very large carp silvered over with age like silver fish and perfectly tame so that when any passengers approached their watery habitation they used to come to the shore in such numbers as to heave each other out of the water begging for bread of which a great quantity was always kept at hand on purpose to feed them. They would even allow themselves to be handled. The chub. This fish takes its name from its head not only in England but in other countries. It is a river fish and resembles the carp but is somewhat longer. Its flesh is not in much esteem being coarse and when out of season full of small hairy bones. The head and throat are the best parts. The row is also good. The char. This is one of the most delicious of fish being esteemed by some superior to the salmon. It is an inhabitant of the deep lakes of mountains countries. Its flesh is rich and red and full of fat. The largest and best kind is found in the lakes of Westmoreland and as it is considered a rarity it is often potted and preserved. The dace or deer. This fish is gregarious and is seldom above 10 inches long although according to Linnaeus it grows a foot and a half in length. Its haunts are in deep water near piles of bridges where the stream is gentle over gravelly sandy or clay bottoms, deep holes that are shaded, water lily leaves and under the foam caused by an eddy. In the warm months they are to be found in shoals on the shallows near to streams. They are in season about the end of April and gradually improve till February when they attain their highest condition. In that month when just taken, scotched, crimped and broiled they are said to be more palatable than a fresh herring. The roach. This fish is found throughout Europe and the western parts of Asia in deep still rivers of which it is an inhabitant. It is rarely more than a pound and a half in weight and is in season from September till March. It is plentiful in England and the finest are caught in the Thames. The proverb as sound as a roach is derived from the French name of this fish being hosh which also means rock. To dress crab. Ingredients one crab, two tablespoons full of vinegar, one ditto of oil, salt, white pepper and cayenne to taste. Mode empty the shells and thoroughly mix the meat with the above ingredients and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. Average cost from 10 pence to two shillings. Seasonable all year but not so good in May, June and July. Sufficient for three persons. To choose crab. The middle sized crab is the best and the crab like the lobster should be judged by its weight for if light it is watery. Hot crab. Ingredients one crab, nutmeg, salt and pepper to taste. Three ounces of butter, a quarter of a pound of breadcrumbs, three tablespoons of vinegar. Mode after having boiled the crab pick the meat out from the shells and mix with it the nutmeg and seasoning. Cut up the butter in small pieces and add the breadcrumbs and vinegar. Mix altogether put the hole in the large shell and brown before the fire or with the salamander. Time one hour. Average cost from 10 pence to two shillings. Seasonable all year but not so good in May, June and July. Sufficient for three persons. The crab tribe. The whole of this tribe of animals have the body covered with a hard and strong shell and they live chiefly in the sea. Some however inhabit fresh waters and few live upon land. They feed variously on aquatic or marine plants. Small fish, molluscay or dead bodies. The black clawed species is found on the rocky coasts of both Europe and India and is the same that is introduced to our tables being much more highly esteemed as a food than many others of the tribe. The most remarkable feature in their history is the changing of their shells and the reproduction of their broken claws. The former occurs once a year usually between Christmas and Easter when the crabs retire to cavities in the rocks or conceal themselves under great stones. Fishermen say they will live confined in a pot or basket for several months together without any other food than what is collected from the seawater and that even in this situation they will not decrease in weight. The hermit crab is another of the species and has the peculiarity of taking possession of the deserted shell of some other animal as it has none of its own. This circumstance was known to the ancients and is alluded to in the following lines from Opium. The hermit fish, unarmed by nature, left, helpless and weak, grows strong by harmless theft. Fearful they stroll and look with panting wish for the cast crust of some new covered fish or such as empty lie and deck the shore whose first and rightful owners are no more. They make glad seizure of the vacant room and count the borrowed shell their native home. Screw their soft limbs to fit the winding case and boldly herd with the crustaceous race. Crayfish. Crayfish should be thrown into boiling water to which has been added a good seasoning of salt and a little vinegar. When done, which will be in a quarter of an hour, take them out and drain them. Let them cool, arrange them on a napkin and garnish with plenty of double parsley. Note this fish is frequently used for garnishing boiled turkey, boiled fowl, calf's head, turbot and all kinds of boiled fish. Potted crayfish, ingredients, 100 crayfish, pounded mace, pepper and salt to taste, two ounces of butter. Mode, boil the fish in salt and water. Pick out all the meat and pound it in a mortar to a paste. Whilst pounding, add the butter gradually and mix in the spice and seasoning. Put it in small pots and pour over it clarified butter carefully excluding the air. Time, 15 minutes to boil the crayfish. Average cost two shillings nine pence. Seasonable all the year. John Dory. Ingredients, a quarter of a pound of salt to each gallon of water. Mode, this fish, which is esteemed by most people a great delicacy, is dressed in the same way as a turbot which it resembles in firmness but not in richness. Cleanse it thoroughly and cut off the fins. Lay it in a fish kettle, cover with cold water and add salt in the above proportion. Bring it gradually to a boil and simmer gently for a quarter of an hour or rather longer should the fish be very large. Serve on a hot napkin and garnish with cut lemon and parsley. Lobster, anchovy or shrimp sauce and plain melted butter should be sent to table with it. Time, after the water boils a quarter to a half an hour according to size. Average cost three shillings to five shillings. Seasonable all the year but best from September to January. Note, small John Dory are very good baked. The Doru or John Dory. This fish is of a yellowish golden colour and is in general rare although it is sometimes taken in abundance on the Devon and Cornish coasts. It is highly esteemed for the table and its flesh when dressed is of a beautiful clear white. When fresh caught it is tough and being a ground fish it is not the worth for being kept to or even three days before it is cooked. End of section 14, recording by Philippa Chantry, Canberra. Section 15 of the Book of Household Management. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer please visit LibriVox.org. Recording by Sarah Williams. The Book of Household Management by Isabella Beaton. Recipes. Chapter 8, Part 2. Boiled Eels. 249. Ingredients. Four small eels. Sufficient water to cover them.  Mode. Choose small eels for boiling. Put them in a stew pan with the parsley and just sufficient water to cover them. Simmer till tender. Take them out. Pour a little parsley and butter over them and serve some in a terrine. Time. One half hour. Average cost six pence per pound. Seasonable from June to March. Sufficient for four persons. The eel tribe. The apodal or bony gild and ventral finned fish of which the eel forms the first Linnaean tribe. In their general aspect and manners approach in some instances very nearly to serpents. They have a smooth head and slippery skin. Art in general naked or covered with such small soft and distant scales as are scarcely visible. Their bodies are long and slender and they are supposed to subsist entirely on animal substances. There are about nine species of them mostly found in the seas. One of them frequents are fresh waters and three of the others occasionally pay a visit to our shores. Stood eels. One. 250. Ingredients. Two pounds of eels. One pint of rich strong stock. Number 104. One onion. Three cloves.  One glass of port or Madeira. Three tablespoons of cream. Thickening of flour. Cayenne and lemon juice to taste. Mode. Wash and skin the eels and cut them into pieces about three inches long. Pepper and salt them and lay them in a stew pan. Pour over the stock. Add the onion stock with cloves. The lemon peel and the wine. Stew gently for one half hour or rather more and lift them carefully on a dish which kept hot. Strain the gravy. Stir to the cream sufficient flour to thicken. Mix all together. Boil for two minutes and add the cayenne and lemon juice. Pour over the eels and serve. Time three-quarter hour. Average cost for this quantity two shillings three pence. Seasonable from June to March. Sufficient for five or six persons. The common eel. This fish is known frequently to quit its native element and to set off on a wandering expedition in the night or just about the close of day over the meadows in search of snails and other prey. It also sometimes but takes itself to isolated ponds apparently for no other pleasure than that which may be supposed to be found in a change of habitation. This of course accounts for eels being found in waters which were never suspected to contain them. This rambling disposition in the eel has been long known to naturalists and from the following lines it seems to have been known to the ancients. Thus the maled tortoise and the wandering eel off to the neighboring beach will silent steal. Two. Two fifty-one. Ingredients. Two pounds of middling-sized eels. One pint of medium stock number 105. One-quarter pint of port wine. Salt, cayenne, and mace to taste.  Mode. Skin, wash, and clean the eels thoroughly. Cut them into pieces three inches long and put them into strong salt and water for one hour. Dry them well with a cloth and fry them brown. Put the stock on with the heads and tails of the eels and simmer for one-half hour. Strain it and add all the other ingredients. Put in the eels and stew gently for one-half hour then serve. Time. Two hours. Average cost. One shilling. Nine pence. Seasonable from June to March. Sufficient for five or six persons. Fried eels. Two fifty-two. Ingredients. One pound of eels. One egg. A few breadcrumbs. Hot lard. Mode. Wash the eels. Cut them into pieces three inches long. Trim and wipe them very dry. Dredge with flour. Rub them over with egg and cover with breadcrumbs. Fry of a nice brown and hot lard. If the eels are small, curl them round instead of cutting them up. Garnish with fried parsley. Time. Twenty minutes or rather less. Average cost. Six pence per pound. Seasonable from June to March. Note. Garfish may be dressed like eels and either broiled or baked. The productiveness of the eel. Having occasion says Dr. Anderson in the B. To be once on a visit to a friend's house on D-side in Aberdeenshire, I frequently delighted to walk by the banks of the river. I, one day, observed something like a black string moving along the edge of the water where it was quite shallow. Upon closer inspection I discovered that this was a shoal of young eels so closely joined together as to appear on a superficial view as one continued body, moving briskly up against the stream to avoid the retardment they experienced from the force of the current. They kept close along the water's edge the whole of the way, following all the bendings and sinuosities of the river. Where they were in bade and in still water, the shoal dilated in breadth so as to be sometimes nearly a foot broad, but when they turned a cape, where the current was strong, they were forced to occupy less space and press close to the shore, struggling very hard till they passed it. This shoal continued to move on night and day without interruption for several weeks. Their progress might be at the rate of about a mile an hour. It was easy to catch the animals though they were very active and nimble. They were eels perfectly well formed in every respect, but not exceeding two inches in length. I conceived that the shoal did not contain, on average, less than from twelve to twenty in breadth, so that the number that passed on the hole must have been very great. Once they came, or whither they went, I know not, but the place where I saw this was six miles from the sea. Eel pie, two fifty-three, ingredients, one pound of eels, a little chopped parsley, one shallot, grated nutmeg, pepper and salt to taste, the juice of one half a lemon, small quantity of force meat, one pint of bechamel, sea sauces, puff paste, mode. Skin and wash the eels, cut them into pieces two inches long and line the bottom of a pie dish with force meat, put in the eels and sprinkle them with the parsley, shallots, nutmeg, seasoning and lemon juice and cover with puff paste. Bake for one hour or rather more, make the bechamel hot and pour it into the pie. Time rather more than one hour, seasonable from August to March.  Mode. Bone the eel and skin it, split it and sprinkle it over with the ingredients, taking care that the spices are very finely pounded and the herbs chopped very small. Roll it up and bind with a broad piece of tape and boil it in water mixed with a little salt and vinegar till tender. It may either be served whole or cut in slices and when cold the eel should be kept in the liquor it was boiled in but with a little more vinegar put to it. Time two hours, average cost six pence per pound, seasonable from August to March. Haunts of the eel. These are usually in mud, among weeds, under roots or stumps of trees or in holes in the banks or bottoms of rivers. Here they often grow to an enormous size, sometimes weighing as much as fifteen or sixteen pounds. They seldom come forth from their hiding places except in the night and in winter they bury themselves deep in the mud on account of their great susceptibility of cold. Eels of La Tartare, 255. Ingredients. Two pounds of eels, one carrot, one onion, a little flour, one glass of sherry, salt, pepper and nutmeg to taste, breadcrumbs, one egg, two tablespoons of vinegar. Mode. Rub the butter on the bottom of the stew pan, cut up the carrot and onion and stir them over the fire for five minutes. Dredge in a little flour, add the wine and seasoning and boil for one half an hour. Skin and wash the eels, cut them into pieces, put them to the other ingredients and simmer till tender. When they are done, take them out, let them get cold, cover them with egg and breadcrumbs and fry them of a nice brown. Put them on a dish, pour sauce piquant over and serve them hot. Time, one and one half hour. Average cost, one shilling, eight pence, exclusive of the sauce piquant. Seasonable, from August to March, sufficient for five or six persons. Barassity of the eel. We find in a note upon Isaac Walton by Sir John Hawkins that he knew of eels when kept in ponds, frequently destroying ducks. From a canal near his house at Twickenham, he himself missed many young ducks, and on draining in order to clean it, great numbers of large eels were caught in the mud. When some of these were opened, they were found in their stomachs the undigested heads of the quacking tribe which had become their victims. Eels on Matalot, 256, ingredients, five or six young onions, a few mushrooms, one obtainable, salt, pepper, and nutmeg to taste, one laurel leaf, one half pint of fort wine, one half pint of medium stock, number 105, butter and flour to thicken, two pounds of eels. Mode. Rub the stew pan with butter, dredge in a little flour, add the onions, cut very small, slightly brown them, and put in all the other ingredients. Wash and cut up the eels into pieces three inches long, put them in the stew pan, and simmer for one half hour. Make round the dish, a border of croutons, or pieces of toasted bread. Arrange the eels in a pyramid in the center, and pour over the sauce. Serve very hot. Time, three-quarter hour. Average cost, one shilling, nine pence for this quantity. Seasonable from August to March, sufficient for five or six persons. Tenacity of life in the eel. There is no fish so tenacious of life as this. After it is skinned and cut into pieces, the parts will continue to move for a considerable time, and no fish will live so long out of water. The lamprey. With the Romans, this fish occupied a respectable rank among the Pisces tribes, and in Britain it has at various periods stood high in public favour. It was the cause of the death of Henry I of England, who ate so much of them that it brought on an attack of indigestion, which carried him off. It is an inhabitant of the sea, ascending rivers, principally about the end of winter, and after passing a few months in fresh water, returning again to its oceanic residence. It is most in season in March, April, and May, but is, by some, regarded as an unwholesome food, although looked on by others as a great delicacy. They are dressed as eels. Fish and Oyster Pie, 257. Ingredients. Any remains of cold fish, such as cod or haddock. Two dozen oysters, pepper and salt to taste. Breadcrumbs, sufficient for the quantity of fish. One half teaspoonful of grated nutmeg. One teaspoonful of finely chopped parsley. Mode. Clear the fish from the bones and put a layer of it in the pie dish, which sprinkle with pepper and salt, then a layer of breadcrumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of breadcrumbs, which should be browned, or puff paste, which should be cut into long strips, and laid in crossbars over the fish, with a line of the paste first laid around the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster liquor, and bake. Time. If made of cooked fish, one quarter hour. If made of fresh fish and puff paste, three quarter hour. Average cost, one shilling, six pence. Seasonable from September to April. Note. A nice little dish may be made by flaking any cold fish, adding a few oysters, seasoning with pepper and salt, and covering with mashed potatoes, one quarter hour will bake it. Fish cake. 258. Ingredients. The remains of any cold fish. One onion.  Salt and pepper to taste. One pint of water. Equal quantities of breadcrumbs and cold potatoes.  One egg. Breadcrumbs. Mode. Pick the meat from the bones of the fish, which latter, put with the heads and fins, into a stew pan with the water. Add pepper and salt, the onions and herbs, and stew slowly for gravy about two hours. Chop the fish fine, and mix it well with breadcrumbs and cold potatoes, adding the parsley and seasoning, making the hole into a cake with the white of an egg. Brush it over with egg, cover with breadcrumbs, and fry of a light brown. Strain the gravy, pour it over, and stew gently for one quarter hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley. Time, one half hour after the gravy is made. Boiled flounders. 259. Ingredients. Sufficient water to cover the flounders. Salt in the proportion of six ounces to each gallon. A little vinegar. Mode. Pat on a kettle with enough water to cover the flounders. Lay in the fish, add salt and vinegar in the above proportions, and when it boils simmer very gently for five minutes. They must not boil fast or they will break. Serve with plain melted butter or parsley and butter. Time, after the water boils five minutes. Average cost three pence each. Seasonable from August to November. The flounder. This comes under the tribe usually denominated flatfish, and is generally held in the smallest estimation of any among them. It is an inhabitant of both the seas and the rivers, while it thrives in ponds. On the English coasts it is very abundant, and the London market consumes it in large quantities. It is considered easy of digestion, and the Thames flounder is esteemed a delicate fish. Fried flounders. 260. Ingredients. Flounders. Egg. And breadcrumbs. Boiling lard. Mode. Cleanse the fish and, two hours before they are wanted, rub them inside and out with salt to render them firm. Wash and wipe them very dry, dip them into egg, and sprinkle over with breadcrumbs. Fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley. Time. From five to ten minutes, according to size. Average cost three pence each. Seasonable from August to November. Sufficient one for each person. Gudgeons. 261. Ingredients. Egg and breadcrumbs. Sufficient for the quantity of 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 into egg, and sprinkle over with breadcrumbs. Fry a nice brown. Time. Three or four minutes. Average cost seldom bought. Seasonable from March to July. Sufficient three for each person. The Gudgeon. This is a freshwater 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-flavored, and easily digested. Gernet, or Gernard. 262. Ingredients. One Gernet. Six ounces of salt to each gallon of water. Mode. Cleanse the fish thoroughly, and cut off the fins. Have ready some boiling water, with salt in the above proportion. Put the fish in, and simmer very gently for one half hour. Parsley and butter, or anchovy sauce, should be served with it. Time. One half hour. Average cost seldom bought. Seasonable from October to March, but in perfection in October. Sufficient? A middling-sized one for two persons. Note. This fish is frequently stuffed with force meat and baked. The Gernet. If I be not ashamed of my soldiers, I am a soused Gernet, says false staff, which shows that this fish has been long known in England. It is very common on the British coasts, and is an excellent fish as food. Baked Hattix. 263. Ingredients. A nice force meat. Sea force meats. Butter to taste. Egg, and breadcrumbs. Mode. Scale and clean the fish, without cutting it open much. Put in a nice delicate force meat, and sew up the slit. Brush it over with egg. Sprinkle over breadcrumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted butter, or anchovy sauce. The egg and breadcrumbs can be omitted, and pieces of butter placed over the fish. Time. Large Hattix. Three quarter hour. Moderate-sized one quarter hour. Seasonable from August to February. Average cost from nine pence upwards. Note. Hattix may be filleted, rubbed over with egg and breadcrumbs, and fried in a nice brown. Garnish with crisp parsley. The Hattix. This fish migrates in immense shoals, and arrives on the Yorkshire coast about the middle of winter. It is an inhabitant of the northern seas of Europe, but does not enter the Baltic, and is not known in the Mediterranean. On each side of the body, just beyond the gills, it has a dark spot, which superstition asserts to be the impressions of the finger and thumb of St. Peter when taking the tribute money out of a fish of this species. Boiled Hattix. 264. Ingredients. Sufficient water to cover the fish. One quarter pound of salt to each gallon of water. Mode. Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle with enough water to cover it, and salt to the above proportion. Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large. For small Hattix, fasten the tails in their mouths and put them into boiling water. 10 to 15 minutes will cook them. Serve with plain melted butter or anchovy sauce. Time. Large Hattix, one half hour. Small, one quarter hour, or rather less. Average cost, from nine pence upwards. Seasonable, from August to February. Weight of the Hattix. The Hattix seldom grows to any great size. In general, they do not weigh more than two or three pounds, or exceed 10 or 12 inches in size. Such are esteem very delicate eating, but they have been caught three feet long when their flesh is coarse. Dried Hattix. 1. 265. Dried Hattix should be gradually warmed through, either before or over a nice clear fire. Hub a little piece of butter over, just before sending it to table. 2. 266. Ingredients. One large thick Hattix. Two bay leaves.  A little butter and pepper. Boiling water. Mode. Cut up the Hattix into square pieces. Make a base in hot by means of water, which pour out. Lay in the fish with the bay leaves and herbs. Cover with boiling water. Put a plate over to keep in the steam, and let it remain for 10 minutes. Take out the slices. Put them in a hot dish. Rub over with butter and pepper, and serve. Time. 10 minutes. Seasonable, at any time, but best in winter. The Fin and Hattix. This is the common Hattix cured and dried, and takes its name from the fishing village of Findhorn near Aberdeen in Scotland, where the art has long attained to perfection. The Hattix are there hung up for a day or two in the smoke of peat, when they are ready for cooking, and are esteemed by the scotch, a great delicacy. In London, an imitation of them is made by washing the fish over with pyrolignus acid, and hanging it up in a dry place for a few days. Red herrings, or Yarmouth bloaters. 267. The best way to cook these is to make incisions in the skin across the fish, because they do not then require to be so long in the fire, and will be far better than when cut open. The hard row makes a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast. If very dry, soak in warm water one hour before dressing. The red herring. Red herrings lie 24 hours in the brine, when they are taken out and hung up in a smoking-house formed to receive them. A brushwood fire is then kindled beneath them, and when they are sufficiently smoked and dried, they are put into barrels for carriage. Baked white herrings. 268. Ingredients. 12 herrings, 4 bay leaves, 12 cloves, 12 allspice, 2 blades of mace, cayenne pepper, and salt to taste, sufficient vinegar to fill up the dish. Mode. Take the herrings, cut off the heads, and gut them. Put them in a pie dish, heads and tails alternately, and, between each layer, sprinkle over the above ingredients. Cover the fish with the vinegar, and bake for one half hour, but do not use it till quite cold. The herrings may be cut down the front, the backbone taken out, and closed again. Sprats done in this way are very delicious. Thyme, one half an hour. Average cost, one pence each. To choose the herring. The more scales this fish has, the sureer the sign of its freshness. It should also have a bright and silvery look, but if read about the head, it is a sign that it has been dead for some time. The herring. The herring tribe are found in the greatest abundance in the highest northern latitudes, where they find a quiet retreat and security from their numerous enemies. Here they multiply beyond expression, and, in shoals, come forth from their icy region to visit other portions of the great deep. In June they are found about Shetland, once they proceed down to the Orkneys, where they divide, and surround the islands of Great Britain and Ireland. The principal British herring fisheries are off the Scotch and Norfolk coasts, and the fishing is always carried on by means of nets, which are usually late at night. For, if stretched by day, they are supposed to frighten the fish away. The moment the herring is taken out of the water, it dies. Hence the origin of the common saying, dead as a herring. Kejuri, 269. Ingredients. Any cold fish. One tea cupful of boiled rice. One ounce of butter. One tea spoonful of mustard. Two soft boiled eggs. Salt and cayenne to taste. Mode. Pick the fish carefully from the bones. Mix with the other ingredients, and serve very hot. The quantities may be varied according to the amount of fish used. Time. One quarter hour after the rice is boiled. Average cost. Five pence. Exclusive of the fish. To boil lobsters. 270. Ingredients. One quarter pound of salt to each gallon of water. Mode. Buy the lobsters alive, and choose those that are heavy and full of motion, which is an indication of their freshness. When the shell is encrusted, it is a sign that they are old. Medium-sized lobsters are the best. Have ready a stew pan of boiling water, salted in the above proportion. Put in the lobster, and keep it boiling quickly from 20 minutes to three-quarter hour, according to its size, and do not forget to skim well. If it boils too long, the meat becomes thready, and if not done enough, the spawn is not red. This may be obviated by great attention. Hub the shell over with a little butter or sweet oil, which wipe off again. Time. Small lobster. 20 minutes to one half hour. Large ditto. One half hour to one-third hour. Average cost. Medium size. One shilling six pence. To two shilling six pence. Seasonable. All the year, but best from March to October. To choose lobsters. This shellfish, if it has been cooked alive, as it ought to have been, will have a stiffness in the tail, which, if gently raised, will return with the spring. Care, however, must be taken, and thus proving it, for if the tail is pulled straight out, it will not return when the fish might be pronounced inferior, which, in reality, may not be the case. In order to be good, lobsters should be weighty for their bulk. If light, they will be watery, and those of medium size are always the best. Small-sized lobsters are cheapest, and answer very well for sauce. In boiling lobsters, the appearance of the shell will be much improved by rubbing over it a little butter or salad oil on being immediately taken from the pot. The lobster. This is one of the Great Crab Tribe, and is found on most of the rocky coasts of Great Britain. Some are caught with the hand, with the larger number in pots, which serve all the purposes of a trap, being made of osears, and baited with garbage. They are shaped like a wire mousetrap, so that when the lobsters once enter them, they cannot get out again. They are fastened to a cord and sunk in the sea, and they are placemarked by a buoy. The fish is very prolific, and deposits of its eggs in the sand, where they are soon hatched. On the coast of Norway they are very abundant, and it is from there that the English metropolis is mostly supplied. They are rather indigestible, and as a food, not so nutritive as they are generally supposed to be. Hot Lobster. 271. Ingredients. One lobster. Two ounces of butter. Grated nutmeg. Salt. Pepper and pounded maize to taste. Breadcrumbs. Two eggs. Mode. Pound the meat of the lobster to a smooth paste with the butter and seasoning, and add a few breadcrumbs. Beat the eggs, and make the whole mixture into the form of a lobster. Pound the spawn, and sprinkle over it. Bake one quarter hour, and just before serving, lay over it the tail and body shell, with the claws underneath to resemble a lobster. Time. One quarter hour. Average cost. Two shillings. Six pence. Seasonable at any time. Sufficient for four or five persons. Lobster salad. 272. Ingredients. One hen lobster. Lettuces. Endive. Small salad. Whatever's in season. A little chopped beetroot. Two hard-boiled eggs. A few slices of cucumber. For dressing, equal quantities of oil and vinegar.  The yolks of two eggs. Cayenne and salt to taste. Three teaspoon full of anchovy sauce. These ingredients should be mixed perfectly smooth and form a creamy looking sauce. Mode. Wash the salad, and thoroughly dry it by shaking it in the cloth. Cut up the lettuces and endive. Pour the dressing on them, and lightly throw in the small salad. Mix all well together with the pickings from the body of the lobster. Pick the meat from the shell. Cut it up into nice square pieces. Put half in the salad. The other half reserved for garnishing. Separate the yolks from the whites of two hard-boiled eggs. Chop the whites very fine, and rub the yolks through a sieve. And afterwards the coral from the inside. Arrange the salad lightly on a glass dish, and garnish, first with a row of sliced cucumber, then with the pieces of lobster. The yolks and whites of the eggs. Coral and beetroot placed alternately, and arranged in small separate bunches so that the colors contrast nicely. Average cost. Three shillings, six pence. Sufficient for four or five persons. Seasonable from April to October. Maybe had all the year, but salad is scarce and expensive in winter. Note. A few crayfish make a pretty garnishing to a lobster salad. The shell of the lobster. Like the others of its tribe, the lobster annually casts its shell. Previously to its throwing off the old one, it appears sick, languid, and restless, but in the course of a few days it is entirely invested in its new coat of armor. Whilst it is in a defenseless state, however, it seeks some lonely place where it may lie undisturbed, and escape the horrid fate of being devoured by some of its own species who have the advantage of still being encased in their mail. Lobster à la mode Francais. 273. Ingredients. One lobster. Four tablespoons of white stock. Two tablespoons of cream. Pounded mace and cayenne to taste. Breadcrumbs. Mode. Pick the meat from the shell and cut it up into small square pieces. Put the stock, cream, and seasoning into a stew pan. Add the lobster and let it simmer gently for six minutes. Serve it in the shell, which must be nicely cleaned, and have a border of puff paste. Cover it with breadcrumbs. Place small pieces of butter over and brown before the fire, or with a salamander. Time. One quarter hour. Average cost. Two shillings. Six pence. Seasonable at any time. Celerity of the lobster. In its element, the lobster is able to run with great speed upon its legs or small claws, and, if alarmed, to spring, tail foremost to a considerable distance. Even it is said, with the swiftness of a bird flying. Fishermen have seen some of them pass about thirty feet with a wonderful degree of swiftness. When frightened, they will take their spring, and, like a chamois of the Alps, plant themselves upon the very spot upon which they decide to hold themselves. Lobster curry. An entree. Two seventy-four. Ingredients. One lobster. Two onions. One ounce of butter.  One half pint of medium stock. Number one oh five. The juice of one half lemon. Mode. Pick the meat from the shell and cut it into nice square pieces. Fry the onion of a pale brown in the butter. Stir in the curry powder and stock, and simmer till it thickens, when put in the lobster. Stew the whole slowly for one half hour, and stir occasionally, and just before sending to table, put in the lemon juice. Serve boiled rice with it the same as for other curries. Time. Altogether three quarter hour. Average cost. Three shillings. Seasonable at any time. Lobster cutlets. An entree. Two seventy-five. Ingredients. One large hen lobster. One ounce fresh butter.  Pounded mace. Grated nutmeg. Cayenne. And white pepper to taste. Egg. And breadcrumbs. Mode. Pick the meat from the shell, and pound it in a mortar with the butter, and gradually add the mace and seasoning, while mixing the ingredients. Beat all to a smooth paste, and add a little of the spawn. Divide the mixture into pieces of an equal size, and shape them like cutlets. They should not be very thick. Brush them over with egg, and sprinkle with breadcrumbs, and stick a short piece of the small claw in the top of each. Fry them with a nice brown and boiling lard, and drain them before the fire on a sieve reversed. Arrange them nicely on a dish, and pour bechamel in the middle, but not over the cutlets. Time. About eight minutes after the cutlets are made. Average cost. For this dish, two shillings, nine pence. Seasonable all the year. Sufficient for five or six persons. Ancient mode of cooking the lobster. When this fish was to be served for the table, among the ancients, it was opened lengthwise, and filled with the gravy composed of coriander and pepper. It was then put on the gridiron, and slowly cooked, whilst it was being basted with the same kind of gravy with which the flesh had become impregnated. To dress lobsters. Two seventy-six. When the lobster is boiled, rub it over with a little salad oil, which wipe off again. Separate the body from the tail, break off the great claws, and crack them at the joints, without injuring the meat. Split the tail in halves, and arrange all neatly in a dish, with the body upright in the middle, and garnish with parsley. Lobster patties. An entree. Two seventy-seven. Ingredients. One minced lobster. Four tablespoons of bechamel. Six drops of anchovy sauce. Lemon juice. Cayenne to taste. Mode. Line the patty pans with puff paste, and put into each a small piece of bread. Cover with paste. Brush over with egg, and bake of a light color. Take as much lobster as is required. Mince the meat very fine, and add the above ingredients.  Remove the lids of the patty cases. Take out the bread. Fill with the mixture, and replace the covers. Seasonable at any time. Local attachment of the lobster. It is said that the attachment of this animal is strong to some particular parts of the sea, a circumstance celebrated in the following lines. Not like their home the constant lobster's prize, and foreign shores and seas unknown despise. Though cruel hands the banished retchic spell, and force the captive from his native cell, he will, if freed, return with anxious care. Find the known rock, and to his home repair. No novel customs learns in different seas, but wanted food in home-taught manners, please. Potted lobster. Two seventy-eight. Ingredients. Two lobsters. Seasoning to taste of nutmeg. Pounded mace, white pepper, and salt. One-quarter pound of butter. Three or four bay leaves. Mode. Take out the meat carefully from the shell, but do not cut it up. Put some butter at the bottom of a dish. Lay in the lobster as evenly as possible, and with the bay leaves and seasoning between. Cover with butter, and bake for three-quarter hour in a gentle oven. When done, drain the hole on a sieve, and lay the pieces in potting jars with the seasoning about them. When cold, pour over it clarified butter. And, if very highly seasoned, it will keep some time. Time. Three-quarter hour. Average cost for this quantity. Four shillings, four pence. Seasonable at any time. Potted lobster may be used cold, or as fricassee with cream sauce. How the lobster feeds. The pincers of the lobster's large claws are furnished with knobs, and those of the other are always serrated. With the former, it keeps firm hold of the stalks of the submarine plants, and with the latter, it cuts and menses its food with great dexterity. The knobbed, or numb claw, as it is called by fishermen, is sometimes on the right and sometimes on the left, indifferently. End of section 15. Recording by Sarah Williams, Germantown, Maryland, June 2008.


and today we will solve the numerical on magnetic circuit. These are the learning outcomes of this video lecture. At the end of this session students will be able to first explain the parameters of magnetic circuit and second students will be able to solve numerical on magnetic circuit. These are the contents of this video lecture. Now before moving towards to the example of the magnetic circuit, you have to recall terms related to magnetic circuit and write down the formulae of magnetic circuit. Pause this video and you have to recall the terms related to magnetic circuit. Now we will see the terms related to magnetic circuit one by one. So first one is magnetic flux. Magnetic flux is represented by phi. Magnetic field lines produced by the magnetic source is called magnetic flux. So flux is equal to B into A. So B is nothing but it's the flux density and A is the area. Then second magnetic field strength. This is denoted by capital H and it is magneto motive force per length. Then third parameter MMF. So MMF is nothing but it's a magneto motive force. Magneto motive force is drives the flux through the magnetic circuit. Same as EMF in electric circuit. So here MMF is equal to N into I and it's nothing but it is a number of turns and I is the current. Then the fourth one is reluctance. So reluctance is nothing but it is the property of the magnetic circuit which opposes the creation of flux in it. It is denoted by S. S is equal to L upon mu A. So L is the length, mu is the permeability and the A is the area. Then next parameter that is magnetic flux density. So magnetic flux density it is represented by B. B is equal to mu into H.  And from this equation also we can write down B is equal to phi upon A, flux upon area. So according to requirement of the example we will take the equation. Then next parameter that is the permeability. So permeability is nothing but ability of the material to carry the flux lines. So absolute there are the two types means absolute permeability is represented by mu. Then relative permeability is represented by mu R and in free space we have to represent with the help of mu 0. And in free space its mu 0 is nothing but 4 pi into 10 raise to minus 7. It is constant term. Now we will see the example based on the magnetic circuit. So first we will see the first example. The simple magnetic circuit shown has a cross sectional area of 50 centimeter square. Then mean length of 2 meter relative permeability that is mu R is given 100. Then the coil has 250 turns means capital N is given 250 and the flux produced is 100 microveber. So you can see in this figure then what we have to find. So first one reluctance of the magnetic circuit then second current flowing through the coil. Now we will solve the example. So this is given. So first we have to find out reluctance of the magnetic circuit. All of you know that S is equal to L upon mu A and mu is equal to mu 0 into mu R. So mu 0 is the constant term that is 4 pi into 10 raise to minus 7 mm and mu R is given that is 100. So from these two values you have to put into the equation and we will get mu is equal to 4 pi into 10 raise to 5 meter. Then area is given and L is also we know that L is 2 meter. So all the values you have to put into the equation. Calculate this equation and we will get S is equal to 3.18 into 10 raise to 6 ampere per vapor. So this is the reluctance of the magnetic circuit. Then we will find out actually we want to find out current but for current we will do some calculation for that. So H is equal to what mmf upon L. mmf is what magneto motive force. So mmf is equal to what N into I that is number of turns into current divided by L. From this we can calculate the current. So I is equal to H into L divided by N. So again from this we can write down H is equal to B upon mu. So this is equation 1 and we know that B is equal to what 5 upon area. So this is equation 2. So with the help of these two equations here we can write H is equal to 5 upon A into mu. So these terms are given. So you have to put into the equation and we will get H is equal to 159.15 ampere per meter. So this is the magnetic field string. Now we want to calculate what current. Our aim is what we want to calculate the current. We will get all the terms we have to put into the equation and we will get the current. So I is equal to 1.27 ampere. So in this way we have to calculate the reluctance as well as the current of the magnetic circuit. Now we will see example 2. Here you can see in this figure iron ring of mean circumference 50 centimeter. Then air gap is given 0.1 centimeter length. Then windings are 300 turns. Then mu R is also given and current is 1 ampere flows through the coil. Find the flux density in the air gap. So how to calculate the flux density in the air gap we will see. So first we have to note down which terms are given. So first upon you have to remember B is the flux density on the iron ring and its value also would be the same. So B would be the same in the iron ring also and in the air gap also. Okay. So first you have to consider the iron ring and we have to calculate the H1. So H1 is equal to B upon mu R into mu 0. So put the values into that and we will get H is equal to 1,989.44 B. This is the equation 1. B is unknown. Then L1 is given. L1 is equal to 50 centimeter. So you have to convert into the meter 0.5 meter. After that we will calculate the MMF. Okay. So MMF across the iron ring. So all these terms related to iron ring. So MMF is equal to what? H1 into L1. So from equation 1 and 2 put the values into that and we will get F1 is equal to 995 B. So now you have to consider the air gap. So before that we have to calculate it for the ring. Now we have to calculate for the air gap. So for air gap we will calculate H2. H2 is equal to B upon mu 0. Here mu are not considered. So put the values into that and you have to find out. H2 is what? 7.96 into 10 raise to 5 B. This is equation 1. Then L2 for the air gap is what? 0.1 centimeter. So it is equal to 10 raise to minus 3 meter. It's equation 2. Then after this we have to calculate the MMF across the air gap. So the equation will be F2 is equal to H2 into L2. So put the values from equation 1 and 2 and then we will get F2 is equal to what? 7.96 B. Now we want to calculate the total MMF. So total MMF is equal to what? F is equal to F1 plus F2. So you have to add the terms F1 and F2 and we will get 1,791 B. So this is the total EMF. This is equation 3. Total MMF, how to calculate? MMF is equal to what? Number of turns into the current. Okay. So number of turns are given that is 300 into current is 1 ampere. So MMF is equal to 300. So this is equation 4. So from equation 3 and 4 we will get B is equal to 300 upon 1795. So here flux density is equal to 0.1675 Weber per meter square. So in this way we have to calculate the flux density. These are the references of this video lecture. Thank you.


Forget neck biting.  They'd have no need to sparkle in the sunlight. But would probably have pale skin if they were nocturnal like many blood-drinking animals. Also, imagine large ears so they can see using sound and a strong heat-sensitive nose to sniff out blood. So vampires would be a little less, frankly, hot, and a little more- AHHHHHHHHHHHHHH


Buenos Tardis and welcome. I'm aware, Mr. President, that today, instead of welcoming you, I should be saying welcome back. My country is most honored that the Mexican people have selected as their new president a man who studied for a time at one of our universities. And this should be no surprise to any of us. The citizens of our two countries are inextricably linked. In commerce and in culture, we're both proud and independent. Yet at the same time, each of our societies is enriched and strengthened by its relationship with the other. Here in the southwest, and especially California, we are keenly aware of our debt to Mexico, the fountainhead of so much of our heritage. It's fitting that we began our day by placing a wreath at the statue of Benito Juarez, a man who also visited the United States before emerging as a great Mexican leader. Juarez, a contemporary of Lincoln, a man acclaimed in the highest levels of our diplomatic community, once said that respect for the rights of others between individuals as between nations is the basis of peace. Today, his words still ring true, but the mutual respect of which he spoke, we will continue the peaceful, amicable, and mutually beneficial relations that are the pride of our two nations. Juarez led your country in a period of great uncertainty. Both Mexico and the United States were engulfed in civil strife. And today, again, both of our people suffer, this time from serious economic problems, a malady which is worldwide in scope. You and your country, Mr. President-elect, as we in the United States, are dedicated to restoring health to a troubled economy. Each nation must confront the crisis in its own way, but as your friend, we stand ready to work with you, recognizing that in times such as these friendships are put to the test. Let there be no doubt that our affection will not only withstand these difficulties, but triumph over them. Indeed, out of economic adversity may spring new incentives to expand the vast economic potential that exists on this proud continent. Our meetings today continue a tradition which began in the first decade of this century. My meetings, as President-elect, and as President-elect, also have been very successful in establishing a personal relationship that proved indispensable. And after getting acquainted today, I am certain that the same core duality and trust that we have in this country, our people and the United States, and the United States, and the United States, and the United States, and the United States, and the United States, and the United States, and the United States, and the United States, and They opened communication lines and established a personal relationship that proved to be indispensable. After having had the opportunity to meet here today, I am sure that that same cordiality and confidence that have played such an important role in the Mexican-American cooperation during the last 21 months will continue and I hope they will increase. Mr. President-elect, I know of your admiration for Jose Maria Morelos, a leader in your country's fight for independence and a man who championed constitutional government. We must never forget that the United States and Mexico represent more than friendly neighbors, something to be proud of in itself, but also two peoples who are dedicated to certain ideals of freedom found in only a few countries. Over these last 21 months, my administration has worked closely with its counterpart in Mexico City in many areas of concern, with particular attention to the stability and independence of Western Hemisphere nations. Your generous contributions to the Caribbean Basin have been much appreciated, and while we have not always agreed on everything, we have developed a firm of respect for your opinions and for the vital role that Mexico plays in international affairs. Mr. President-elect, I know of your admiration for Jose Maria Morelos, a leader in the fight for independence of his country and a man who was a great defender of the constitutional government. We must never forget that the United States and Mexico represent more than two friendly neighbors, something to be proud of in itself, but also two peoples who are dedicated to fighting for a peaceful and a peaceful country. Mr. President, I know of your admiration for Jose Maria Morelos, a leader in the to the stability and independence of the nations of the Western Hemisphere. Its generous contribution to the Caribbean's basin has been very appreciated. While we have not always agreed on all things, we have developed a firm respect for their opinions and for the vital role that Mexico plays in the field of international matters. It's my sincere hope that we can build upon the current spirit of cooperation and that with respect for the rights and dignity of each other, with recognition of our affection and common interests, the friendship for our two countries will serve as a model for free nations everywhere and that our personal relationship will be marked with trust and admiration. I'm confident that will be the case, Mr. President-Elect, because even after our short meetings today, I know you're a man in whom I can confide as a friend. It's my sincere hope that we can build upon the current spirit of existing cooperation and that with respect for the rights and dignity of each other, with recognition of our affection and common interests, the friendship for our two countries will serve as a model for free nations everywhere and that our personal relationship will be marked with trust and admiration. I'm confident that will be the case, Mr. President-Elect, because even after our short meetings today, I know you're a man in whom I can confide as a friend. So now, I ask all of you to join with me in a toast to Miguel de la Madrid, the next President of Mexico. Mr. President, I thank you for the kind and kind hospitality you have given me during this meeting. I express my special recognition for your efforts to begin our conversations in Tijuana with a tribute to President Benito Juárez, which is a symbol that has given the best auspices to our personal relationship. Mr. President, I do appreciate the kind and cordial hospitality that you have shown me throughout this meeting. I particularly thank you for your willingness to begin our meeting with a ceremony in honor of President Benito Juárez, a gesture that represents a symbol providing a good auspice for our personal relations. Benito Juárez represents for the Mexican people a precious piece of our history and everlasting values. He consolidated our national independence in the face of foreign intervention, and he led the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, the United States of America, de diciembre. Este contacto personal y amistoso nos ha permitido un cambio de impresiones libre y espontaneo, sin formalidades o rigidezes en un ambiente de cordialidad y dignidad, características que deben guiar que guían las relaciones entre países, vecinos y amigos como son Estados Unidos y México. I consider our meeting highly beneficial. It is a good prologue to the relations we are to have once I become President of Mexico next December 1st. This personal and friendly contact has allowed a free and spontaneous exchange of opinions without formalities or stiffness in an atmosphere of cordiality and dignity, elements that should be the cornerstones in the relations between countries that are neighbors and friends. Mexico y Estados Unidos han venido construyendo a través de episodios no siempre fáciles o agradables una relación basada en el reconocimiento recíproco de nuestras soberanías e intereses, la larga frontera que nos une y la diversidad de nuestras culturas y etapas de desarrollo económico y social nos obligan a conocernos y comprendernos cada día mejor. Tenemos analogías y diferencias. Si las conocemos y comprendemos, podemos seguir desarrollando nuestras relaciones en provecho de nuestros pueblos. Mexico and the United States have been building throughout different periods of time, some of them not always easy or pleasant, a relation based on the reciprocal recognition of our respective sovereignty and interests. Our long border unites us and the divergence of our cultures and of the stages of our economic and social development compel us to get to know and understand each other better each day. We have differences and similarities. If we recognize them and understand them, we can continue developing our relations for the benefit of our peoples. Tenemos en versiones diferentes la misma vocación por la democracia, la libertad y la justicia social. Cada nación trabaja por conseguir sus objetivos a su propio modo. Como cada hombre debe tener el derecho a construir su propio destino. En la dignidad de nuestro trato está la solidez y la perspectiva favorable de nuestras relaciones. We have, although in a different expression, the same goals, democracy, liberty and social justice. Each nation works in its own way to obtain those objectives, just as every man should have the right to guide its own destiny. In the dignity of our conduct lies the strength and favorable outlook for our relations. He ha firmado la convicción del pueblo de México de que la superación de los problemas económicos que nos afectan deberá fundarse principalmente en nuestro propio esfuerzo. Sabremos hacerlo con responsabilidad y energía. El pueblo de México sabe afrontar la adversidad y superarla con vigor y trabajo organizado. I have asserted the Mexican people's conviction that the solution for our economic problems should be based, essentially, on our own effort. We will do this with responsibility and energy. The Mexican people are capable of facing adversity and rise above it through our strength and organized effort. Pero he es señalado también, señor presidente Reagan, que en el mundo interdependiente que vivimos es necesaria la cooperación internacional para que las naciones afronten con eficacia sus propios problemas. Un ambiente económico internacional negativo como el que vivimos ahora dificulta los esfuerzos internos de cada país. But I have also pointed out, Mr. President, that in the interdependent world in which we live, international cooperation is necessary so as to ensure that nations may effectively solve their own problems. A negative international environment such as the one we live in today makes the internal efforts of each country more difficult. Está en el interés de México que los Estados Unidos tengan una economía sana y próspera y que constituyan un mercado estable y vigoroso para las exportaciones mexicanas de bienes y servicios. Sé que usted está trabajando arduamente para lograr estos objetivos. It is in the interest of Mexico that the United States have a healthy and prosperous economy and that it becomes a stable and vigorous market for Mexican goods and services. I know that you are working hard to achieve these aims. Está en el interés de Estados Unidos como usted lo ha señalado que México supere sus presentes dificultades y que recupere capacidad de crecimiento económico y de generación de empleos. Es natural que Estados Unidos vea compositivo y constructivo interés a un país que es su tercer cliente en el comercio. También la recuperación mexicana es un elemento de importancia para la evolución de la economía mundial y del comercio internacional. It is in the interest of the United States, as you know, that Mexico overcome its current difficulties and that it regain its strength for economic growth and for the creation of jobs. It is only natural that the United States should watch with a constructive interest a country which is its third most important client. The Mexican recovery is also an important element in world economic development and in international trade. Soy optimista, señor presidente Reagan, con respecto al futuro de mi país. Tenemos recursos naturales amplios y diversificados, avances significativos en nuestro desarrollo social, sin que dejemos de reconocer las desigualdades que aún nos afectan. Tenemos la principal riqueza de una nación, una población vigorosa, nacionalista y cada vez mejor preparada para las tareas del desarrollo. Estoy seguro que con esfuerzo, voluntad, equidad y disciplina vamos a superar la crisis por la que atravesamos, que por lo demás no es crisis de estancamiento o decadencia, sino crisis de crecimiento y dinamismo. I am absolutely confident, Mr. President, with respect to the future of my country. We have ample and varied natural resources and a significant progress in our social development. That is not to say we do not have inequality, but we have the most precious wealth of any nation, a strong and nationalistic people, each day better prepared for the tasks of development. I am sure that with effort, with equality and discipline, we will overcome the crisis in which we find ourselves, which is not a crisis of stagnation or decline, but a crisis of growth and dynamism. Los mexicanos tenemos además un activo sólido, un sistema político estable y dinámico, producto de nuestra trayectoria histórica, que aglutina a las fuerzas mayoritarias del país y une a los mexicanos alrededor de un fuerte y arraigado nacionalismo. Nuestro nacionalismo no significa hostilidad ni exclusivismo, atiende a la comprensión de nuestros problemas, al aprovechamiento de nuestros recursos, a la defensa de nuestra independencia política, al aseguramiento de nuestra independencia económica y a la continuidad y acresentamiento de nuestra cultura. We Mexicans have, moreover, a solid asset, a stable and dynamic political system, the product of our historical tradition. It binds together the strongest political forces of the nation and unites Mexicans around a vigorous and deeply rooted nationalism. Our nationalism does not imply hostility or exclusivism. It attends to the understanding of our problems, to the optimum use of our resources, to the defense of our political independence, to the assurance of our economic independence and the continuity and advance of our culture. Los mexicanos queremos la paz para todas las naciones, la solución pacífica de las controversias, el respeto al principio de no intervención, el fortalecimiento de la cooperación económica internacional. We Mexicans want peace for all nations, the peaceful solution of conflicts, respect for the principle of non-intervention and the strengthening of international economic cooperation. Los mexicanos queremos vivir en paz y amistad con nuestros vecinos, en relaciones cordiales, respetuosas, dignas y fructíferas. We also want to live in peace and friendship with our neighbors, enjoying friendly, respectful and fruitful relations with dignity. A todos estos objetivos, señor presidente Reagan, estoy seguro que contribuirá la amistad y relación personal que usted y yo hemos fincado el día de hoy en el curso de nuestras conversaciones. Ellos en beneficio de nuestros grandes pueblos, dejo testimonio expreso, señor presidente Reagan, de la buena voluntad, cordialidad, respeto y simpatía, que usted imprimió a nuestras conversaciones y que seguramente son el prólogo de una era de relaciones amistosas y fructíferas para Estados Unidos y para México. Mr. President, I am sure that the friendship and personal relationship we have built during this meeting will contribute to those goals and shall benefit both our great peoples. I leave testimony of the goodwill and sympathy for the people of Mexico, from the people of Mexico, that you have expressed to me on this opportunity. I believe that this is the prologue and the preamble to a relationship of friendship. I invite all of you to give a warm welcome and prosperity to the people of the United States, President Reagan and the people of Mexico. I also give a warm welcome to Mr. President Reagan for his happiness and his personal well-being. I wish to raise my glass and toast to the friendship and prosperity of the United States and Mexico. I toast to the people of the United States, to your personal happiness, Mr. President, and to your well-being.


The interviewers today were asking the question what is the most useless thing that you learnt in school and some of you have given back your feedback and I will sample some of those comments on Facebook wbetona ditta Roger's le print hey this is Roger's watching from Jujja show it called Lit playlist it called dope DJ Lilly ration naskia naskia ngekwa diem the useless thing I learnt at school is to find at what time will the two vehicles meet If one starts from Nairobi and the other one from Mombasa That is true That's true That's true That makes sense Kamsa? Siku na maps Here Siku na maps Siku na what's up Siku na leg location Sosa sayi na psaidi aji Tu viya kozime tu saidi anani Anyway Brian Kimutai anasema locks to the end Yes, just keep it right here Joe Kabala anasema DJ Russian Ukoju Ishuiya find ex kwa mao Inani saidi awa pishu ali And then na mesema apo chini Tu na sumbuana kili tu na witu hazi saidi koa life Sinu kweni? Ya, true So just keep up with the dope playlist Na ona you have so many fans right here Siku sumeshi ule ni Siku ladima Siku ladima Life skills And right about now I have a very talented lady Who was once a member of Samawati Band And we want to know why she is focusing on her solo career right now And how that is taking her And I'm talking about the one and only Beatrice Omari Welcome Beatrice Thank you How are you feeling today? I'm good, how are you? I'm also good Thank you for having me here Thank you so much for also making time To join us today So like I said before You were a member of Samawati Band So what happened to Samawati Band? I still are What happened? It's not that we split Samawati Band is still there We sing in hotels Yes Like today we have a wedding everything party We are ready booked We are ready booked for today We are still doing so many weddings And on those days We usually observe a standing hotel So we are still doing it as a band It's not like an individual It's not like a recording So you are not recording any music right now We are not recording live music We are not doing live music We are focusing more on that But that's because We have different opinions When it comes to that What different opinions are you talking about? I'll just say From where it started Came all the itima Oh yeah Went and recorded the itima And then From there we were not able To do any other song together Because he got so busy In the times that we thought we could Do a song He was already In other engagements Doing his projects Of course he's done so many other artists Because he's been mistiga He's been with Kono So it's like he He got very busy He ventured into his own solo career So even for live band He's usually not there It's tricky Samawati Band is like a family thing It's actually really a family It's actually really me Others are facts We started Myself When my husband Eric And came all the itima We was actually my brother Though people don't believe that I also don't think I don't know why people say we are different Do you know baby Came all the itima is not a crazy guy as he seems But he has to do that For whatever For the kind of music he's doing He's a worshipper He's a worshipper I see that fail I see that like a worshipper He is He is He's a very serious guy Compare to me So I'd like to know Once you said that He got a little busy So what happened to You and your husband In terms of your musical careers We started Samawati Band Is a live band So we were focusing more On doing it live Than recording And so for us It was still Just continuing You didn't feel like this There was a gap After he left There was a gap actually Because he was playing drums And we had done a lot of practice together We had synchronized our voices He was singing tena Was singing alto As if you already know the voice That you're taking All of a sudden So we have to look for another drama Who doesn't know how to sing There are very few dramas Who sing Getting another drama Was quite a challenge for us But we hacked So that is the reason You decided to go into To dig deeper into your solo career I've always felt That I can do my solo project Before we met With my husband Eric and Kimo I had released some few songs Only that they were not They were not released but I had recorded I had recorded some few songs Kimo had recorded his own songs Eric had his own songs So each one of us has Tried the mainstream music But when we met Our main objective Was actually to do live band Not necessarily So singing and recording And releasing music and getting on media Was just a by the way So it's still a by the way right now Right now it's not even on the way at all But you're recording a new song Like I'm saying as a band It's not something that we're doing anymore Now we're talking about you personally I've decided to take that line And I'm hoping that I'll do So many more songs So this one that I've come to launch today Is my first So how is that so far? Not easy as I thought Oh my god What do you mean it's not easy What have you encountered That is making you say that it's not easy I mean you release a song And you're getting Some positive vibe from the studio Or guys are saying it's a good song And it's going to go really far But really trying to get These guys to play your song Let me at least talk about it What do you guys want to hear? It's nice to tell the denagant How much you care that name It's not supposed to be to charge on the bank I know I don't mean to chaganya to what the beginning I'm not a DJ I thought it's a DJ So getting the DJs to play your song And you know to get it to the fans Is not as easy as I expected Ya So getting this interview It's a no night Thank you so much We're so honored to have you And you know being a married woman And you're getting into the mainstream media And you used to do this thing with your husband before How is he taking it You're doing it alone He's not there with you I'm not saying he's not there with you Because he's there with you every day Well he is so much there Actually he's so much there All the support that I'm getting Is not all Let me not say it's all But I've been supported a lot By King Mubitima And he also my husband Has supported me all the way Has catered for all the expenses And everything that I require Making sure that I'm getting to the interview So he brought you today here Ya just making sure that I have everything available He's helping me In all ways possible He has held my back Ya that's good That is what is supposed to happen You don't only have a nice voice You also play instruments Oh my God Thank you Because you do You know when you're watching people Perform live It's so different from People who do recorded music You can actually pick out The people with very good voices And talented Yes And I wanted to know That if actually I got just a little mixed up Talking about the live performance thing But my question was In terms of You taking this particular journey What are you aspiring to To achieve What am aspiring to achieve Okay well let me just Go back a little to the history Of me singing I'll begin with I grew up, I'm a Shag's girl I just came to Nairobi the other day I grew up In a village called Karato In Katondo South And that's where I began my music In Sunday school and in church And then When I came to Nairobi After some time I became A vocal teacher Which I'm still a vocal teacher I was teaching at Kamata music school And that has helped me a lot And also singing in church And being able to teach Makes you actually grow Your vocals To become so much better And singing a lot Makes you become much better So I am hoping that That growth is Something that is going to be To continue This is not going to be The final The only thing I'm hoping to do so many songs I'm hoping to teach as many Upcoming artists as possible I'm hoping to To grow even nationally Internationally As much as possible It is Practice For me does not make perfect Practice makes you improve So that means there's not a There's always a room for you To keep going So I feel even for my vocals There's still a lot I need to do Even for my music there's still a lot I'm going to do And in the future there's still a lot I'm going to do Do you feel like You also play instruments right? Like that adds on to A musician's career It does a lot And even studies Right now I've done Music theory up to grade 5 Of music And The best thing you can do to yourself Is try as much as possible to improve And to add value to What you're doing And if it's something you're passionate about There's always a lot You can add on to it You can go to school If you feel like you're a good singer You can go to school and learn vocals Don't ever feel like you have it All already If you feel like you're a good DJ Get more skills I mean being good I'm speaking to someone right now She's awesome I didn't think that I could be that good She's so relaxed I was watching her while I was there And I was talking to My friend And I was telling her Most DJs I see them they are usually so busy They are turning knobs But she's just relaxed Big up to our DJ today That is so cool That looks so cool She's making you think You actually think I can actually do this Can you think that it's possible? Really? That's just not my line What was I saying? I forgot my question We were talking about going to school You can learn You can learn Please go to school If you're a good singer And you feel that You want to be a singer and that's your thing Go to school Get a music degree The sky is the limit Add yourself some value I always encourage people to add value to themselves And to their lives Before you perform your new songs I want you to tell people Where they can find you on social media So that they can follow you They can share your song They can like it And they can also get you as a vocal coach You can just use camera 4 You can I'll first give out a studio for numbers So that in case You want to come and record with us Or learn with us<PHONE_NUMBER><PHONE_NUMBER> On social media Bittris Omari on Facebook Please like my page on Instagram Bittris Omari Kenya And Twitter as well So thank you so much for making time to come here today I want you to give you the stage So that you can perform your new songs Bittris Omari So check Bittris Omari out With her new songs