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Classic
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page 23
a bunch of thyme, a bay leaf, and salt and pepper to taste. Let it cook slowly
for half an hour, then put the heads of the crayfish in and let them boil
fifteen minutes. Serve rice with it.
FISH
FRICASSEE OF FISH
All large fish make nice fricassee. Cut the fish into slices and lay it in a
gravy made of fried onions, parsley, tomatoes and a little garlic; fry in butter
and serve. Add catsup if liked.
TO FRY FISH
The fat from bacon, or salt pork, is much nicer to fry fish in, than lard. After
the fish is cleaned, wash it and wipe it dry, and let it lie on a cloth till all
the moisture is absorbed; then roll it in flour. No salt is required if fried in
bacon or pork fat. There must be fat enough to float the fish or they will not
fry nicely, but instead soak fat and be soft to the touch.
TO STUFF AND BAKE FISH
Choose any of the many dressings in this book. Take either plain bread stuffing,
veal stuffing, or force-meat; fill the fish and sew it up; put a teacup of water
in the baking pan, with a spoonful of butter and bake, according to the size of
the fish, from thirty minutes to an hour. Season with pepper and salt and bake
brown.
CROAKERS AND MULLETS FRIED
Have them perfectly cleaned; trim the fins, wipe the fish with a clean cloth,
salt and pepper each one, and
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