|
Classic
Cook Books
< last page | next page >
page 35
it with butter. Any other fresh fish can be baked in the same way. A large one
will bake slowly in an hour and a half, small ones in half an hour.
To Stew a Rock Fish.
Rub the fish with salt and pepper, and a little cayenne on the inside; put it in
an oval stew-pan. To a fish that weighs six pounds, put a pint of water; when it
is about half done, season it well with salt and pepper, and a little mace or
cloves; rub a quarter of a pound of butter in a half a tea-cup of flour, with a
little parsley and thyme; stir this in with a pint of oysters. Serve it with the
gravy in the dish. A large fish should be allowed an hour, small ones half an
hour.
To Broil Shad.
Soak a salt shad a day or night previous to cooking; it is best to drain an hour
before you put it to the fire; if it hangs long exposed to the air, it loses its
flavor: grease the gridiron to keep it from sticking; have good coals, and put
the inside down first. Fresh shad is better to be sprinkled with salt, an hour
before it is put to broil; put a plate over the top to keep the heat in. In
broiling shad or other fresh fish you should dust them with corn meal before you
put them down.
To Bake a Fresh Shad.
Make a stuffing of bread, butter, salt, pepper and parsley; fill a large shad
with this, and bake it in a stove or oven.
To Fry Fresh Fish.
Have the fish well scalded, washed and drained; cut slits in the sides of each;
season them with salt and
< last page | next page >
Classic
Cook Books
|
