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Classic
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page 24
roll it in flour or fine corn meal, and then drop it into a pot of boiling lard
and bacon grease mixed. When brown, pile up on a hot dish and serve, with any
desired sauce or catsup.
FILLETS OR SLICED FISH, FRIED
When the fish is too large to fry whole, cut into slices and place them in a
crock; season with pepper, salt, oil, lemon juice, and chopped parsley. Turn the
fish in this mixture so that all parts may become well saturated with the
seasoning. When wanted, drain, wipe dry and dip each piece separately in flour;
drop into boiling lard; take it up as it browns, and ornament the dish with a
border of fried parsley. Send to table with sauce to suit the taste.
TROUT STUFFED AND BAKED
Stuff one or more fish, with any stuffing desired; score them well and put in a
buttered pan to bake; season with pepper, salt and chopped parsley, moisten them
with a little essence of mushrooms or catsup and butter. Baste every five
minutes until they are done; remove the fish to a hot dish. Throw a little wine
or vinegar into the pan, and stir it to detach the crust from the pan; boil this
sauce down, add a little more butter and pour over the fish. Mushrooms are an
improvement to the sauce; but if not convenient, tomato sauce will answer.
TROUT A LA VENITIENNE
After well cleaning your trout, make slashes in the back, and insert butter
rolled in parsley, lemon, thyme, basil, chives all minced very fine; pour some
salad oil
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