Baked Whitefish

Clean the fish and cut off the head, if preferred; cut out the 378 backbone to within two inches of the tail, and stuff the fish with the following mixture : Soak stale bread in water; fry in butter a large onion, and chop fine; add the bread, squeezed dry, two ounces of butter, and salt, pepper, and a little parsley or sage; heat through, take off the fire, and add the yolks of two well-beaten eggs. Sew the fish, when filled, with fine twine, and wrap with several coils of white tape. Rub it over slightly with butter, cover the bottom of a baking pan with hot water, and place the fish in it, back upward. Serve with the following dressing: Reduce the yolks of two hard-boiled eggs to a smooth paste with two tablespoonfuls good salad oil; stir in half a teaspoonful English mustard, and add pepper and vinegar to taste.

Baked Salmon

Clean, wipe dry, and rub with salt and pepper. Then lay the fish on a grating over your baking-pan, and roast or bake, basting at first with butter, and afterwards with its own drippings. If browning too fast, cover with a sheet of white paper until the whole, is cooked. Then put in a hot covered dish, and add to the gravy a little hot water thickened with flour, a large spoonful of strained tomato sauce, and the juice of a lemon. Let this boil up, and serve in a sauce-boat. If you prefer, you can serve with cream sauce.

Stewed Catfish

Skin, clean, and cut off the heads. Sprinkle with salt, and lay in a cool place. Then cover with cold water in a saucepan, and stew gently for thirty or forty minutes, according to size. Add a small onion, chopped, some dropped parsley, pepper, and a paste made of flour and butter. Boil up„ take out the fish, and lay in a deep dish, pouring the gravy over the fish. Serve in a covered dish.

Fried Catfish

Prepare as above. Beat two or three eggs, in which dip the fish, and then dip into powdered cracker. Fry quickly in hot lard or dripping. Serve as soon as done.

Boiled Salmon Trout

Clean, wash, and dry the fish. Wrap in a thin cloth, cover with salted water, and boil gently for half an hour, or longer for large fish. When done, remove the cloth and lay in a hot dish. Pour over it cream sauce and serve. The cream sauce is made of a cup of cream, diluted with a few spoonfuls of hot water, stirring in two tablespoonfuls melted butter and some chopped parsley.

Fried Trout

Brook trout are usually served fried. After cleaning and drying, roll in flour, and fry in butter, or butter and lard. Let the fat be hot, fry to a delicate brown, and serve instantly. Use no seasoning except salt. Lay on a hot napkin, to absorb any external grease, and range side by side in a heated dish.

Canned Salmon

Canned salmon may be served cold with any of the fish sauces. For a breakfast dish it may be heated, seasoned with salt and pepper and served on buttered toast, with a dressing of milk thickened with butter and flour poured over it.