Fried Filets of Halibut

Choose for halibut to be fried a slice about one and a half inches thick. Cut into your filets, removing carefully the skin and bone. Wipe each piece with a bit of damp cheesecloth and then dry. Sprinkle with pepper and salt and roll in flour. Dip in egg, then in crumbs, fry in deep fat and drain on brown paper.

Court Bouillon

A New Orleans Receipt  have one tablespoon of boiling drippings in a deep casserole. In this brown one tablespoon of flour. Add one minced onion, two large boiled potatoes quartered, one teacup of canned tomatoes, a pinch of thyme, a teaspoon of minced parsley, a tablespoon of chopped celery, one clove of minced garlic, half a teaspoon of salt, and one minced red pepperpod. Allow these to simmer, and add one pound of white halibut, sliced in steaks. Simmer half an hour. Add one teacup of hot water to thin the gravy a bit. When ready to serve, add one glass of claret Serve, putting the fish on thin toast and pouring the gravy round.Halibut is mentioned, but any whiteteamed fish cut in slices may be used.

Agreeable

Pick up cold fish, or one Lake Erie whitefish. Add the same quantity of cold boiled rice, two to four softboiled eggs, salt to taste, a dash of cayenne pepper and a dash of mustard. Mix well together, fry in butter, like an omelet, till a delicate brown, and serve on a hot platter.

Baked Mackerel

Have the fish cleaned and split, and head and tail cut off. Lay it flat in a drippingpan which has been rubbed with drippings. Pour over the fish a cup of fresh milk, and then sprinkle it with salt, pepper, and a few small bits of butter. Bake in a hot oven about half an hour judge exactly by its brown, flattened, "dull" appearance. Lay the fish on a hot platter and pour over it the hot milk in which it was cooked.

Mackerel With Vinegar

A Jewish Dish cut off the heads and tails of the mackerel, clean and wash them. Lay in an earthen baking dish, adding whole pepper, cloves, allspice, and bay leaves to your taste in seasoning, and pouring over the fish equal quantities of water and vinegar almost to cover. Bake in a moderate oven till thoroughly done, which will be in about an hour.

Boiled Red Snapper

Clean and scale a fresh red snapper that weighs five or six pounds. Wash it in cold water. Wrap it in a cloth and lay it in a fish boiler. Cover it with cold water, to which add one tablespoon of salt. When it comes to boil, set on a part of the stove where it will just bubble, and no more. Upon no account let the water boil. Simmer it in this way fortyfive minutes. When done, take it carefully out of the cloth, and lay it on a hot platter, and serve. To be eaten with sauce directed for boiled fish.

Fried Roe

Wash the roe dry with a cloth, roll in corn meal, salt and pepper, and fry in hot fat till a light brown. Serve with slices of lemon.

Fried Smelts

Wash the smelts, split and clean them, and cut away fins and gills. Roll in a mixture of pepper, salt, and fine breadcrumbs, dip in oil and roll again in the breadcrumbs. Put the tail in the mouth and pin together with a wooden toothpick. Put a few at a time in the fryingbasket, plunge into hot fat, and fry till they are a crisp brown. When all are fried, put together in the fryingbasket, plunge once more into the hot fat, and serve on a hot platter with lemon quarters and a tartar sauce. If you serve with the wooden skewers they must be small and out of sight. If they are large, draw them out.

Frying Basket.

Fried Brook Trout

Clean, wipe quickly with cold water, and dry the trout. Split to the tail. Put salt, a dash of pepper, and a sprinkle of flour over them. In a fryingpan put salt pork cut in small pieces, or, if you have not pork, use equal quantities of butter and lard. When your pork fries out, and the fat is hot, take out the pork and put in the fish. Fry quickly a delicate brown, turning two or three times. Put on a very hot platter, lay on the crisp pieces of the pork, and send to the table still sizzling. With these delicate fish never serve any sauce or relish, for the same reason one can not add a perfume to the rose.

How To Make Fish Pie

FastDay Pie

Take what you have left of cold sole or haddock or codfish, take out all the bones, chop or cut in fine pieces, and pound the fish, with bits of butter strewed over it plentifully. Add and pound in a teaspoon of French mustard, a trifle of garlic, a raw onion, and a dash of vinegar. Put in an enamel pie or pudding dish, cover with mashed potato, and cook in a quick oven till the potato is browned over the top.

Cream FastDay Pie

For this pie you may boil the fish with salt or take what you have left of codfish, haddock, bass or any fish not too oily. Take out skin and bones, chop or cut the fish in small pieces. Then set over to boil a pint of cream or very rich milk, and when this is hot stir in two small tablespoons of flour dissolved in milk, a grated onion, and a teaspoon of salt. Butter a deep enamel dish, and put in a layer of the diced fish, then one of the cream sauce. Alternate the layers of fish and cream sauce till you have used up your material, bringing the cream layer the topmost. Lay on a few grated breadcrumbs, dust pepper over the dish, and bake in a moderate oven for threequarters of an hour. This pie may be made richer by adding bits of butter to the fish as the layers are put in the dish.

How To Cook Salmon

Salmon Croquettes

Take a onepound can of salmon, pick out all the bones, and strain the juice, and save it. Chop the salmon fine, and add one teacup of stale breadcrumbs, one beaten egg, and salt and red pepper to taste. Wet the salmon with the liquor, mix well, and have it just moist enough to make into oblong croquettes. Beat one egg, with one tablespoon of cold water. Roll crackers fine, and season with salt and red pepper. Dip the croquettes first in the egg and then in the crackers. Fry in a fryingpan, with just enough hot lard to keep them from sticking. If not needed at once, the croquettes can be warmed over by putting them in a covered pan in the oven.

Salmon With White Sauce

Take cold boiled salmon, or, if you use the canned salmon, slip it from its can and heat in a saucepan with its own oil. Make a white sauce, season the sauce with lemonjuice, with pepper sauce, or with Worcestershire as your taste directs. Lay the hot salmon on a hot platter, cover it with the white sauce, lay round the edge of the dish slices of hardboiled eggs and sliced lemon, and serve.

Cold Salmon With Vinegar

Take onepound can of salmon, pick out all the bones, strain off the liquor, and do not use it. Chop the salmon very fine, season with salt and red pepper, and add the yolk of one hardboiled egg rubbed fine. Mix all together and beat with enough drawn butter to allow it to mold. Mold to shape in teacups. Set in a cold place to stiffen. When eating slice it across, beginning at the top, and eat with a little vinegar. This is very delicate.

How To Cook Frogs Legs

Creamed Frogs Legs

Use the hind legs. Separate the legs at the joint. Drop in boiling salted water, and cook three minutes. Remove and simmer in enough milk to cover till the meat is thoroughly cooked and tender. Salt and pepper the milk to taste, and thicken with flour, adding enough butter or thick cream to give richness to the dish, in the proportion of a tablespoon of butter to four sets of legs.

Fried Frogs Legs

Use only the hind legs. Drop them in salted boiling water, and let them boil three or four minutes. Drain and wipe dry. Have a plate of rolled cracker and a plate of eggs beaten a little. Dip the frogs' legs in the egg, then in the rolled cracker. Drop in boiling oil, lard, or butter, and fry a delicate brown. Serve hot.