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page 43
as frying crullers. If the fat is very hot, the fish will fry without absorbing
it, and it will be palatably cooked. When browned on one side, turn it over in
the fat and brown the other, draining when done. This is a particularly good way
to fry slices of large fish. Serve with tomato sauce; garnish with slices of
lemon.
PAN FISH.
Place them in a thick bottom frying-pan with heads all one way. Fill the spaces
with smaller fish. When they are fried quite brown and ready to turn, put a
dinner plate over them, drain off the fat; then invert the pan, and they will be
left unbroken on the plate. Put the lard back into the pan, and when hot slip
back the fish. When the other side is brown, drain, turn on a plate as before,
and slip them on a warm platter, to be sent to the table. Leaving the heads on
and the fish a crispy-brown, in perfect shape, improves the appearance if not
the flavor. Garnish with slices of lemon.
--Hotel Lafayette, Philadelphia.
BAKED PICKEREL.
Carefully clean and wipe the fish, and lay in a dripping-pan with enough hot
water to prevent scorching. A perforated sheet of tin, fitting loosely, or
several muffin rings may be used to keep it off the bottom. Lay it in a circle
on its belly, head and tail touching, and tied, or as directed in note on fish;
bake slowly, basting often wtih butter and water. When done, have ready a cup of
sweet cream or rich milk to which a few spoons of hot water has been added; stir
in two large spoons of melted butter and a little chopped parsley; heat all by
setting the cup in boiling water; add the gravy from the dripping-pan, and let
it boil up once; place the fish in a hot dish, and pour over it the sauce. Or an
egg sauce may be made with drawn butter; stir in the yolk of an egg quickly, and
then a teaspoon of chopped parsley. It can be stuffed or not, just as you
please.
BOILED SALMON.
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and
boil a quarter of an hour to the pound in hot salted water. When done, unwrap
with care, and lay upon a hot dish, taking care not to break it. Have ready a
large cupful of drawn butter, very rich, in which has been stirred a
tablespoonful of minced parsley and the juice of a lemon. Pour half upon the
salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs.
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