Boiled Salmon-Trout+

Clean, wash, and dry the trout; envelop in a thin cloth fitted neatly to the shape of the fish, lay within a fish-kettle, cover with salted water (cold), and boil gently half an hour or longer, according to the size. When done, unwrap and lay in a hot dish. Pour around it cream-sauce made as for baked salmon-trout - only, of course, with the omission of the fish-gravy - and serve.

Fried Trout

Brook trout are generally cooked in this way, and form a rarely delightful breakfast or supper dish.*

Clean, wash, and dry the fish, roll lightly in flour, and fry in butter or clarified dripping, or butter and lard. Let the fat be hot, fry quickly to a delicate brown, and take up the instant they are done. Lay for an instant upon a hot folded napkin, to absorb whatever grease may cling to their speckled sides ; then range side by side in a heated dish, garnish, and send to the table. Use no seasoning except salt, and that only when the fish are fried in lard or unsalted dripping.

Fried Pickerel+

The pickerel ranks next to trout among game-fish, and should be fried in the same manner. Especially - and I urge this with groaning of spirit, in remembrance of the many times in which I have had my sense of fitness, not to say my appetite, outraged by seeing the gallant fish brought to table dried to a crisp throughout, all his juices wasted and sweetness utterly departed - especially, do not fry him slowly and too long; and when he is done, take him out of the grease !

Cream Pickerel+

Reserve your largest pickerel - those over three pounds in weight - for baking, and proceed with them as with baked salmon-trout - cream-gravy and all. If you cannot afford cream, substitute rich milk, and thicken with rice or wheat flour. The fish are better cooked in this way than any other.

Fried Perch, And Other Pan-Fish

Clean, wash, and dry the fish. Lay them in a large flat dish, salt, and dredge with flour. Have ready a frying-pan of hot dripping, lard, or butter; put in as many fish as the pan will hold without crowding, and fry to a light brown. Send up hot in a chafing-dish.

The many varieties of pan-fish - porgies, flounders, river bass, weak-fish, white-fish, etc, may be cooked in like manner. In serving, lay the head of each fish to the tail of the one next him.

Stewed Cat-fish+

Skin, clean, and cut off the horribly homely heads. Sprinkle with salt, to remove any muddy taste they may have contracted from the flats or holes in which they have fed, and let them lie in a cool place for an hour or so. Then put them into a saucepan, cover with cold water, and stew very gently for from half to three-quarters of an hour, according to their size. Add a chopped shallot or button-onion, a bunch of chopped parsley, a little pepper, a large tablespoonful of butter, a tablespoonful of flour mixed to a paste with cold water; boil up once, take out the fish carefully, and lay in a deep dish. Boil up the gravy once more, and pour over the fish. Send to table in a covered dish.