Baked Fish

Take a fish weighing five pounds after cleaing; salt it. Make a dressing of bread crumbs, salt, pepper, summer savory, and a piece of butter the size of a walnut. Sprinkle with pepper, salt, and add about half a pint of water. Bake one hour and a half.

Cream Gravy For Baked Fish

Have ready in a sauce-pan a cup of cream, diluted with four tablespoonfuls of hot water - lest it should curdle in heating - in which has been stirred carefully two tablespoonfuls of melted butter and a little chopped parsley; heat this in a vessel, set within another of boiling water; add the gravy from the dripping-pan in which it was baked; boil up once to thicken, and pour over the fish.

Fried Fish

Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread crumbs (trout and perch should never be dipped in meal), put into a thick bottomed skillet, skin side uppermost, with hot lard or salt pork (never in butter, as it takes out the sweetness and gives a bad color), fry slowly, and turn when a light brown. Fish should not be put in to fry until the fat gets boiling hot. It is necessary to observe this rule. Serve with tomato sauce or slices of lemon.

How To Boil Fish

Place in an iron kettle with salt cold water. Add a little vinegar or lemon juice, boil gently so as not to break the fish. Remove from the water as soon as done, and drain thoroughly. A little onion, parsley, carrots or cloves, with other seasoning, adds to flavor and appearance. Serve with drawn butter sauce with hard boiled eggs sliced.

Fried Smelts

Any small fish may be cooked after this recipe. Wash a pound of small fish in cold salted water; draw them at the gills without splitting them, and wipe them on a dry towel; have ready over the fire a frying kettle, half full of fat; dip the fish first in milk, then in cracker or bread crumbs, then in beaten egg, and again in the crumbs; when the fat is smoaking hot put in the fish, as many as will float, and fry them until they are golden brown; take the fish from the fat with a skimmer; lay them on brown paper for a moment to free them from grease; sprinkle them with salt and serve them hot.

Broiled Shad

Any medium-sized fish may be broiled this way: After the shad has been scaled and washed in cold water, split it down the back; remove the back-bone and entrails and lay the fish between the bars of a double wire gridiron which has been well buttered; expose the inside to the fire until it is brown and then brown the skin; when the fish is brown on both sides lay in a hot platter without breaking it; spread over it a tablespoonful of butter; season it with a saltspoonful of salt and quarter of a saltspoonful of pepper, and serve it hot. Chop a tablespoonful of parsley; mix it with a tablespoonful of butter, a teaspoonful of lemon juice, a saltspoonful of salt and quarter of a saltspoonful of pepper; use this to dress the broiled fish.