How To Fry Fish

Perch, brook trout, catfish, and all small fish are best fried. They should be cleaned, washed well in cold water and immediately wiped dry inside and out with a clean towel, and then sprinkled with salt. Use oil if convenient, as it is better than drippings or lard. Never use butter as it is apt to burn. See that the oil or lard is boiling hot before putting in the fish.

Baked Shad

Clean, score and wash the shad; then season well with salt and cayenne pepper. Put it in a pan and make a stuffing of stale bread, a little butter, salt and pepper, and place it inside the fish. Grate bread-crumbs and put on the outside also. Bake in a quick oven. When well done and brown put it on a dish and add the butter in the pan, and if preferred a little tomato catsup or Worcestershire sauce. Garnish the dish with parsley and slices of lemon.

Boiled Rock

Scale, empty and clean the inside thoroughly. Take out the gills, and after washing it in cold water dredge over it a little flour. Put it into a fish-kettle of hot salted water, and if of medium size half an hour will boil it. All fish should be wrapped in a white cloth while boiling. When done and well drained fold it in a napkin, and place it on a dish garnished with lemon and parsley. Eat it with drawn butter, fish-sauce or catsup as preferred. All boiled fish are prepared and served in the same manner.

Baked Sturgeon

The piece six inches from the tail is the best; six or eight pounds makes a good dish. First immerse it in hot water for an hour or two to get rid of the oil. Cut off the gristle. Make incisions in it and fill with stuffing made of breadcrumbs, thyme, marjoram, pepper and salt, and a little butter. Put this dressing over the fish also. Place the sturgeon in a pan with half a pint of water, and bake it slowly nearly an hour.

How To Fry Perch

Clean the fish nicely, but do not take out the roes. Dry them on a cloth, sprinkle with salt, and dredge them with flour; lay them separately on a board. When one side is dry turn them, sprinkle salt, and dredge the other side. Be sure the lard boils when you put the fish in, and fry them with great care till they are a yellowish brown, then they are done. Serve with melted butter or anchovy sauce.

Codfish And Potato Stew

Soak, boil and pick the fish if salt as for fish-balls. If fresh boil and pick into bits. Add an equal quantity of mashed potatoes, and a large tablespoonful of butter and milk, enough to make it soft. Put it into a skillet and add a very little boiling water, just enough to keep it from burning. Turn and toss it constantly until it is smoking hot but not dry. Add pepper and parsley, and serve it up.

Fish A La Creme

Boil a rock or trout, or white fish, any good boiling fish, remove all bones, pick the meat carefully, mix with one pint of cream, one-quarter pound butter, two tablespoonsful of flour rubbed in the butter, little red pepper, salt and little parsley. Put it on, cook it until it is thick. Put it in a dish with some beaten crackers and cream. Bake twenty minutes. Serve all in one baking dish or individual dishes.