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Classic
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page 132
(never in butter, as it takes out the sweetness and gives a bad color), fry
slowly, and turn when a light brown. The roe and the backbone, if previously
removed, may be cut up and fried with the other pieces.
A better way is to dredge the pieces in the flour, brush with beaten egg, roll
in bread-crumbs, and fry in hot lard or drippings enough to completely cover
them. If the fat is very hot, the fish will not absorb it, and will be
delicately cooked. When brown on one side, turn over in the fat and brown the
other, and when done let them drain. Slices of large fish may be cooked in the
same way. Serve with tomato sauce or slices of lemon.
KATY'S CODFISH.
Soak pieces of codfish several hours in cold water, pick fine, and place in
skillet with water; boil a few minutes, pour off water and add fresh, boil again
and drain off as before; then add plenty of sweet milk, a good-sized piece of
butter, and a thickening made of a little flour (or corn starch) mixed with cold
milk until smooth like cream. Stir well, and when done take from the fire, and
add the yolks of three well-beaten eggs; stir quickly and serve.--Mrs. Helen M.
Stevenson.
BAKED HERRING.
Soak salt herring over night, roll in flour and butter, and place in a
dripping-pan with a very little water over them; season with pepper.--Mrs. E. J.
Starr.
POTTED FRESH FISH.
Let the fish lie in salt water for several hours; then for five pounds fish take
three ounces salt, two of ground black pepper, two of cinnamon, one of allspice,
and a half ounce cloves; cut fish in slices, and place in the jar in which it is
to be cooked, first a layer of fish, then the spices, flour and bits of butter
sprinkled on, repeating till done. Fill the jar with equal parts vinegar and
water, cover closely with a cloth well-floured on top so that no steam can
escape, and bake six hours. Let it remain in jar until cold, cut in slices, and
serve for tea.--Mrs. L. Brown.
PAN-FISH.
Place in pan with heads together, and fill spaces with smaller fish; when ready
to turn, put a plate over, drain off fat, invert pan, and
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Classic
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