* * * * *
TO BROIL A SHAD.
Separate one side from the back-bone, so that it will lie open without
being split in two; wash it clean, dry it with a cloth, sprinkle some
salt and pepper on it, and let it stand till you are ready to broil it;
have the gridiron hot and well greased, broil it nicely, and pour over
it melted butter.
* * * * *
TO BOIL ROCK FISH.
The best part of the rock is the head and shoulders--clean it nicely,
put it into the fish kettle with cold water and salt, boil it gently and
skim it well; when done, drain off the water, lay it in the dish, and
garnish with scraped horse-radish; have two boats of tatter nicely
melted with chopped parsley, or for a change, you may have anchovy
butter; the roe and liver should be fried and served in separate dishes.
If any of the rock be left, it will make a delicious dish next
day;--pick it in small pieces, put it in a stew pan with a gill of
water, a good lump of butter, some salt, a large spoonful of lemon
pickle, and one of pepper vinegar--shake it over the fire till perfectly
hot, and serve it up. It is almost equal to stewed crab.
* * * * *
TO FRY PERCH.
Clean the fish nicely, but do not take out the roes, dry them on a
cloth, sprinkle some salt, and dredge them with flour, lay them
separately on a board; when one side is dry, turn them, sprinkle salt
and dredge the other side; be sure the lard boils when you put the fish
in, and fry them with great care; they should be a yellowish brown when
done.
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