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page 25
over it, and let it lie for half an hour; cover it with bread crumbs and chopped
sweet herbs, boil it over a clear fire which is not too quick, and serve it with
sauce No. 13.
BROILED SPANISH MACKEREL
Split the mackerel down the back; season with pepper and salt, rub it over with
oil, place it on a gridiron over a moderate fire and, when browned on one side,
turn. If it is a very large fish, divide it and broil one half at a time. When
done, place it on a dish, and put butter, parsley and lemon juice over it. Serve
with sauce No. 13.
BROILED FLOUNDER
This is cooked just as the Spanish mackerel in the preceding recipe; and may be
sent to table with the same sauce, or sauce a l'aurore No. 14.
FLOUNDERS AND MULLETS FRIED
These fish are very fine when fresh from the waters of Lake Pontchartrain.
Flounder is better broiled, but still is very nice fried. Clean and dry the
fish. Do not cut them in pieces, but score them across if very large. Have lard
or bacon fat very hot; roll the fish in flour and drop into the boiling fat. Let
them cook until brown, and serve with sauce No. 15.
PLAIN BOILED RED FISH OR RED SNAPPER
Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and
salt. Put it in a fish kettle or other vessel to boil, cover it with soft water
and throw in a handful of salt. As soon as it begins to boil, skim it and let it
simmer; hard boiling breaks the flesh
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