The century cook book

wires with a pieceof bacon or a little fat, to prevent sticking, put the fish in the broiler, and turn the inside to the fire first. As the cooking progresses sprinkle with a little salt and if the fish is of a dry variety put on a little melted butter from time to time. If the fish is very thick and there is danger of scorching before it is cooked through, place the broiler over a dripping pan and put in the oven ; the even heat of the oven will soon finish cooking the fish, and will not destroy that peculiar flavor produced by broiling. Broiled fish should be served the instant it is done. Most people prefer broiled fish without sauce, but tomato, capers, 1 8 Fish and Hoiv to Cook It anchovy, Old Zealand or Tartare sauce are considered desirable accessories by some. Fried Fish. Frying is one of the simplest methods of .-•--—_ =^~^i; — ' — ~""- cooking fish, and therefore easily ^^^MH^^^^ acquired. All small fish should be ^^g^^^^^^^^^^ fried whole, while larger fish can be '^^^^^^I^^^P^^ split dawn the back and then cut in The Shad. drippings are all used, but the first is preferable. After the fish is cleaned and washed, sprinkle with salt and let it stand for sometime, but be sure and keep it in a cold place. Fill the spider or kettle half full of fat, roll the fish in flour and put in the hot fat and fry to a nice brown. Serve with or without sauce, as desired, but tomato sauce forms a particularly fine addition to fried fish. All fish steaks, such as cod, halibut, haddock and salmon, can be cooked and served in the above manner but you can vary the form of cooking by sometimes dipping the steaks in beaten egg and then in cracker crumbs and frying to a brown, and again there are some kinds of fish that are much better by being fried in butter. Brook trout, smelts and salmon steak are among the number. Fried Smelts. Cut the fish open and cleanse but leave the head on. Lay on a plate and sprinkle with salt. Have enough hot fat in a frying pan to float the fish, dip the smelts in flour and fry from two to three min- The Smelt. utes. Fried Smelts No. 2. Make a thin batter of one beaten egg, half a cup of milk and an even tablespoonful of flour, add a pinch of salt. Cleanse the fish removing the heads, and sprinkle with salt as above. Put two tablespoonfuls of butter in a frying pan and when hot pour in lialf t' t : ;^*.r Fish and How to Cook It and into this lay the smelts side by side as close as they can be laid and covering the whole bottom of the pan then over the whole pour the rest of the batter and fry to a nice brown, turn over as you would a pancake. When both sideu are a nice brown cut in squares and serve at once. Fried Herring. Fried herring is much nicer when boned before frying. Scale and wash the fish, cutting off the head. Hold the fish in the left hand and insert the thumb of the right hand at the ^ ^ shoulder next the backbone and The Herring. work the thumb slowly the whole