Shad, pickerel and trout are
good the same way. Tomatoes can be used instead of anchovies, and are
more economical. If using them, take pork in place of butter, and chop
fine.
BOILED WHITE FISH.--Lay the fish open; put it in a dripping pan
with the back down; nearly cover with water; to one fish put two
tablespoons salt, cover tightly and simmer (not boil) one-half hour;
dress with gravy, butter and pepper; garnish with sliced eggs.
For sauce use a piece of butter the size of an egg, one tablespoon of
flour, one half pint boiling water; boil a few minutes, and add three
hard boiled eggs, sliced.
FRESH BROILED WHITE FISH.--Wash and drain the fish: sprinkle with
pepper and lay with the inside down upon the gridiron, and broil over
fresh bright coals. When a nice brown, turn for a moment on the other
side, then take up and spread with butter. This is a very nice way of
broiling all kinds of fish, fresh or salted. A little smoke under the
fish adds to its flavor. This may be made by putting two or three cobs
under the gridiron.
TO BOIL CODFISH.--If boiled fresh, it is watery; but it is excellent
if salted, and hung for a day, to give it firmness. Wash and clean
the fish well, and rub salt inside of it; tie it up, and put it on the
fire in cold water; throw a handful of salt into the fish-kettle. Boil
a small fish 15 minutes; a large one 30 minutes. Serve it without the
smallest speck and scum; drain. Garnish it with lemon, horseradish,
the milt, roe, and liver.
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