Smoked Halibut

Smoked halibut makes a line breakfast dish if prepared in the following manner: for a family of live or six persons take two pounds of halibut, score the skin through, wash it in cold water and put it into a pan with only enough cold water to cover it, at ten o'clock or before going to bed. In the morning put it into the fish kettle, skin side down, with cold water enough to cover it and let it boil forty-five minutes. Serve it with an egg sauce or a drawn butter sauce and poached egg.

Pickled Dutch Herring

Take the smallest sized herring, as they are the youngest and' fattest, wash them in cold water, scale them and skin them. The skin must all be taken off, then cut off their heads, take out the inside, wash them again and dry them off. Peel a quantity of small white skinned onions and slice them, then put into a glass jar a layer of herring and a layer of onions until the jar is full, finishing with a layer of herring. Fill the jar with good cider vinegar and close it. The vinegar must cover the herring. They are ready to use in twenty four hours and are an excellent relish with bread and butter. Serve some of the onions with the herring. They are also used as a salad with pea soup.

Fried Perch And Bull Heads

Perch are our best river fish. Next comes the bull heads, salmon and bass. They are all good breakfast fish. After the fish have been scaled and dressed, wash them in cold water, and lay them on the meat board and dry them off. Then put a pinch of salt and pepper inside and out, and dredge the upper side with flour. Have ready on the fire a frying pan with a tablespoonful of fresh butter and one of lard, and when it is hot enough to brown lay in the fish with the flour side in the butter, and then dredge the other side. Cover the pan and cook them slowly. When they have cooked fifteen minutes, turn them, baste them and cook them fifteen minutes longer. When they are lifted put one teaspoonful of browned flour, one teaspoonful of anchovy paste and one gill of hot water into the gravy. Stir it up well from the bottom of the pan and let it boil five minutes.

Boiled Trout, (Cold)

A lake trout weighing three pounds will take twenty minutes to cook. Scale it thin, dress it with the head on and wash it in cold water. Put it into the fish kettle with cold water enough to cover it that has one teaspoonful of salt to a pint of water. When it begins to boil skim it and cook it slowly twenty minutes. Sift it carefully and put it on the dish that is to be sent to table. When it is cold garnish it with sprigs of curled parsley and serve with a Mayonaise sauce.

Baked White Fish

Take a six pound white fish and after it is scaled and dressed (leaving the head on) wash it in cold water and dry it off, then put a pinch of salt and pepper inside and fill it with stuffing, leaving room for it to swell; then sew it up with a small cord, salt and pepper the outside and dredge it well with flour. Have ready on the fire a fish pan with one tablespoonful of fresh butter and one of fresh lard in it and when it is hot enough to brown, lay in the fish put it into the oven and bake it three quarters of an hour. Baste it often and when it is lifted put one gill of hot water into the gravy; let it boil up a minute, stir it up well from the bottom and put in three tablespoonfuls of my tomato catsup; cut the cord the fish was sewed with in short pieces with a pair of scissors and draw it out carefully.

Stuffing For Fish

One pint of sliced onions cut up fine, measured after they are cut up; five ounces of fresh butter, four ounces of bread without the crust, two fresh eggs separated, one tablespoonful of parsley after it has been cut up fine, one teaspoonful of grated nutmeg, one teaspoonful of salt, half a teaspoonful of pepper. Put the butter and onions into a skillet and cook them soft; dip the bread into cold water, take it out quickly, squeeze it out and stir it in with the onions and butter. Then put in the parsley, nutmeg, salt and pepper and mix it well together. Then take it off the fire and beat the yolks and stir them in, now beat the whites to a stiff foam and stir them in when you are ready to fill the fish. The stuffing should be warm when it is put in.