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Classic
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page 130
when about half done, add a little vinegar or lemon juice, take out, drain, and
dish carefully, pouring over it drawn butter; or garnish with sprigs of parsley,
and serve with egg-sauce.--Mrs. M. Smith, Pittsburgh
BOILED FISH WITH VEGETABLES.
Put a whole fish in kettle, and cover with stock made as follows: Fry in a
sauce-pan two onions, a carrot, a piece of celery or celery seed, a table-spoon
butter and one of flour, a sprig of parsley, a tea-spoon of whole black peppers,
and three cloves; add two and a half quarts water, two tea-cups vinegar, boil
twenty minutes, salt and skim. Pour this over the fish and boil gently until
done. Serve with egg-sauce.--Mrs. S. D. R., Philadelphia.
BROILED WHITE FISH.
Clean, split down the back, and let stand in salted water for several hours;
wipe dry, and place on a well-greased gridiron over hot coals, sprinkling with
salt and pepper. Put flesh side down at first, and when nicely browned, turn
carefully on the other. Cook for twenty or thirty minutes, or until nicely
browned on both sides.--Mrs. H. Colwell, Chicago, Ill.
BROOK TROUT.
Wash and drain in a colander a few minutes, split nearly to the tail, flour
nicely, salt, and put-in pan, which should be hot but not burning; throw in a
little salt to prevent sticking, and do not turn until brown enough for the
table. Trout are nice fried with slices of salt pork.
CODFISH BALLS.
Soak codfish cut in pieces, about an hour in lukewarm water, remove skin and
bones, pick to small pieces, and return to stove in cold water. As soon as it
begins to boil, change the water, and bring to a boil again. Have ready potatoes
boiled tender, well mashed, and seasoned with butter. Mix thoroughly with the
potatoes half the quantity of codfish while both are still hot, form into flat,
thick cakes or round balls, fry in hot lard or drippings, or dip in hot fat,
like doughnuts. The addition of a beaten egg before
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