We remember many changes in matters concerning Whitebait at Greenwich and Blackwall. Formerly, the taverns were mostly built with weather-board fronts, with bow-windows, so as to command a view of the river. The old Ship, and the Crown and Sceptre, taverns at Greenwich were built in this manner; and some of the Blackwall houses were of humble pretensions: these have disappeared, and handsome architectural piles have been erected in their places. Meanwhile, Whitebait have been sent to the metropolis, by railway, or steamer, where they figure in fishmongers' shops, and tavern _cartes_ of almost every degree. Perhaps the famed delicacy of Whitebait rests as much upon its skilful cookery as upon the freshness of the fish. Dr. Pereira has published the mode of cooking in one of Lovegrave's "bait-kitchens" at Blackwall. The fish should be dressed within an hour after being caught, or they are apt to cling together. They are kept in water, from which they are taken by a skimmer as required; they are then thrown upon a layer of flour, contained in a large napkin, in which they are shaken until completely enveloped in flour; they are then put into a colander, and all the superfluous flour is removed by sifting; the fish are next thrown into hot lard contained in a copper cauldron or stew-pan placed over a charcoal fire; in about two minutes they are removed by a tin skimmer, thrown into a colander to drain, and served up instantly, by placing them on a fish-drainer in a dish. The rapidity of the cooking process is of the utmost importance; and if it be not attended to, the fish will lose their crispness, and be worthless. At table, lemon juice is squeezed over them, and they are seasoned with Cayenne pepper; brown bread and butter is substituted for plain bread; and they are eaten with iced champagne, or punch. The origin of the Ministers' Fish Dinner, already mentioned, has been thus pleasantly narrated: