St. Ronan's Well

[18]

A kettle of fish is a fête-champêtre of a particular kind, which is to other fêtes-champêtres what the piscatory eclogues of Brown or Sannazario are to pastoral poetry. A large caldron is boiled by the side of a salmon river, containing a quantity of water, thickened with salt to the consistence of brine. In this the fish is plunged when taken, and eaten by the company fronde super viridi. This is accounted the best way of eating salmon, by those who desire to taste the fish in a state of extreme freshness. Others prefer it after being kept a day or two, when the curd melts into oil, and the fish becomes richer and more luscious. The more judicious gastronomes eat no other sauce than a spoonful of the water in which the salmon is boiled, together with a little pepper and vinegar.