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Classic
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page 51
dripping-pan, boil up once to thicken, and when the trout is laid on a suitable
hot dish, pour this sauce around it. Garnish with sprigs of parsley.
This same fish boiled, served with the same cream gravy, (with teh exception of
the fish gravy,) is the proper way to cook it.
TO BAKE SMELTS.
Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat
baking-dish; the pan should be buttered, also the fish; season with salt and
pepper, and cover with bread or cracker-crumbs. Place a piece of butter over
each. Bake for fifteen or twenty minutes. Garnish with fried parsley and cut
lemon.
BROILED SPANISH MACKEREL.
Split the fish down the back, take out the back bone, wash it in cold water, dry
it with a clean dry cloth, sprinkle it lightly with salt and lay it on a
buttered gridiron, over a clear fire, with the flesh side downward, until it
begins to brown; then turn the other side. Have ready a mixture of two
tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful
of salt, some pepper. Dish up the fish hot from the gridiron on a hot dish, turn
over the mixture and serve it while hot.
Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish
mackerel is also very fine with most of the fish sauces, more especially "Matre
d'Hotel Sauce."
BOILED SALT MACKEREL.
Wash and clean off all the brine and salt; put it to soak with the meat side
down, in cold water over night; in the morning rinse it in one or two waters.
Wrap each up in a cloth and put it into a kettle with considerable water, which
should be cold; cook about thirty minutes. Take it carefully from the cloth,
take out the back bones and pour over a little melted butter and cream; add a
light sprinkle of pepper. Or make a cream sauce like the following:
Heat a small cup of milk to scalding. Stir into it a teaspoonful of corn-starch
wet up with a little water. When this thickens, add two tablespoonfuls of
butter, pepper, salt, and chopped parsley, to taste. Beat an egg light, pour the
sauce gradually over it, put the mixture again over the fire, and stir one
minute, not more. Pour upon the fish, and serve it with some slices of lemon, or
a few sprigs of parsley or water-cresses, on the dish as a garnish.
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