Tongues And Sounds

Soak the tongues and sounds in cold water over night. Put them in cold water and place on the fire. Let them boil thirty minutes, and serve with drawn butter.

Broiled Salt Fish

Cut a square the size you desire, from the thickest part of the fish. Take off the skin, and wash clean; broil over clear coals ten minutes, then dip in boiling water, butter, and serve. This is a nice relish for breakfast or tea, and with boiled potatoes makes an excellent dinner.

Scalloped Fish

Skin and cut into small pieces a cod or haddock, and lay in a deep earthen dish. Dredge in about half a cup of flour, one spoonful of salt, one teaspoonful of pepper. Cut about two spoonfuls of butter into small pieces and strew in; cover the whole with new milk, and bake forty minutes.

Salt Fish In Cream

Tear a piece of fish into small strips, wash clean, and place it in a basin with about a quart of water; let it simmer half an hour. Then pour off the water, and add one pint of new milk. When this comes to a boil, thicken with one spoonful of flour; let it boil five minutes, then add butter the size of a walnut, and a little pepper, and serve.

Fish Hash

Prepare the fish as for fish balls; chop fine cold potatoes, and mix with the fish. Fry brown six good slices of salt pork; take out the pork and turn the hash into the frying-pan; add half a cup of boiling water; let this heat slowly, stirring often; then spread smoothly, and brown, being careful not to let it burn. When brown, fold it as you would an omelet, dish, and garnish the dish with the slices of pork. Where pork is objected to, butter can be used instead.

Salt fish, when cooked and chopped, will keep for a week, if nothing else is mixed with it. When intending to have hash or fish balls for breakfast, the fish should be chopped the night before, and the potatoes should be pared and put in cold water. Put the potatoes on the fire as soon as it begins to burn; they will then be ready for use when you are ready for them.

Boiled Salmon

Salmon is boiled the same as halibut; served with egg sauce.

Fried Salmon

The same as halibut.

Broiled Salmon

The same as halibut.

Salmon Trout

When large enough, split down the back, clean and broil. Season with butter and salt. When small, open far enough to take out the insides; wash clean, and wipo dry. Fry the same as cod fish.

Shad And Haddock

Shad and haddock can be cooked the same as cod.

Smelts

The only true way to cook smelts is to fry them, although they are sometimes baked. Open them at the gills. Draw each smelt separately between your finger and thumb, beginning at the tail; this will press the in-sides out. (Some persons never take out the insides, but it should be done as much as in any other fish.) Wash them clean, and let them drain in a cullender; then salt and roll in a mixture half flour and half Indian meal. Have about two inches deep of boiling fat in the frying-pan (drippings if you have them; if not, lard); into this drop the smelts, and fry brown. Do not put so many in that they will be crowded; if you do, they will not be crisp and brown.

Brook Trout

Brook trout are cooked the same as smelts : or you can cook them as the angler does. They must be split nearly to the tail to clean. Wash and drain For a dozen good-sized trout, fry six slices of salt pork; when brown, take out the pork, and put in the trout. Fry a nice brown on all sides. Serve the pork with them.

Eels Fried

Skin them; then turn on boiling water, and let them stand in it a few moments; then cut them into pieces about three inches long. Fry a nice brown, and serve.

Baked Eels

Prepare as for frying; then put into a baking-pan, with a little water, flour, pepper, and salt. Bake twenty minutes. Make a gravy of the liquor in which they were baked, adding a little butter.