Cold fried or
broiled fish, can be put in a pan, and set in the oven till hot, this
requiring not over ten minutes; a longer time giving a strong, oily taste,
which spoils it. Plain boiled or mashed potatoes are always served with
fish where used as a dinner-course. If fish is boiled whole, do not cut
off either tail or head. The tail can be skewered in the mouth if liked;
or a large fish may be boiled in the shape of the letter S by threading a
trussing-needle, fastening a string around the head, then passing the
needle through the middle of the body, drawing the string tight and
fastening it around the tail.
BAKED FISH.
Bass, fresh shad, blue-fish, pickerel, &c., can be cooked in this way:--
See that the fish has been properly cleaned. Wash in salted water, and
wipe dry. For stuffing for a fish weighing from four to six pounds, take
four large crackers, or four ounces of bread-crumbs; quarter of a pound of
salt pork; one teaspoonful of salt, and half a teaspoonful of pepper; a
tablespoonful of chopped parsley, or a teaspoonful of thyme. Chop half the
pork fine, and mix with the crumbs and seasoning, using half a cup of hot
water to mix them, or, if preferred, a beaten egg. Put this dressing into
the body of the fish, which is then to be fastened together with a skewer.
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