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Classic
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page 50
them, and flour them nicely. If you use lard instead of the fat of fried salt
pork, put in a piece of butter to prevent their sticking, and which causes them
to brown nicely. Let the fat be hot, fry quickly to a delicate brown. They
should be sufficiently browned on one side before turning on the other side.
They are nice served with slices of fried pork, fried crisp. Lay them side by
side on a heated platter, garnish and send hot to the table. They are often
cooked and served with their heads on.
FRIED SMELTS.
Fried with their heads on the same as brook trout. Many think that they make a
much better appearance as a dish when cooked whole with the heads on, and nicely
garnished for the table.
BOILED WHITE FISH.
Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824. The most delicate mode
of cooking white fish. Prepare the fish as for broiling, laying it open; put it
into a dripping-pan with the back down; nearly cover with water; to one fish two
tablespoonfuls of salt; cover tightly and simmer (not boil) one-half hour. Dress
with gravy, a little butter and pepper, and garnish with hard-boiled eggs.
BAKED WHITE FISH. (Bordeaux Sauce.)
Clean and stuff the fish. Put it in a baking-pan and add a liberal quantity of
butter, previously rolled in flour, to the fish. Put in the pan half a pint of
claret, and bake for an hour and a quarter. Remove the fish and strain the
gravy; add to the latter a gill more of claret, a teaspoonful of brown flour and
a pinch of cayenne, and serve with the fish.
--Plankington House, Milwaukee.
BAKED SALMON TROUT.
This deliciously flavored game-fish is baked precisely as shad or white fish,
but should be accompanied with cream gravy to make it perfect. It should be
baked slowly, basting often with butter and water. When done, have ready in a
sauce-pan a cup of cream, diluted with a few spoonfuls of hot water, for fear it
might clot in heating, in which have been stirred cautiously two tablespoonfuls
of melted butter, a scant tablespoonful of flour, and a little chopped parsley.
Heat this in a vessel set within another of boiling water, add the gravy from
the
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