The century cook book

length of the spine, then turn over and do the other side in like manner. If this process is gone through carefully the whole skeleton can be taken out without losing a bone and also without breaking the fish. When loose cut the bone close to the tail and trim off the fins with a pair of shears, sprinkle the fish with salt, roll in flour, fry in hot fat until brown and serve. To Cook Eels. Skin and cleanse the eels and cut in two inch lengths. Slice half a pound of fat The Eel pork and fry to a crisp; take out the pork and put the eel in the pan; if small set the lengths up on end, but if large you can put them in the pan lengthwise; sprinkle with salt and a very little pepper, add half a cup of water, cover lightly so that part of the steam can escape, put on the fire and cook until the water has all boiled away and one side of the eel is fried to a nice brown, then turn over carefully and fry the other side. Baked Fish. Only large fish are suitable for baking and all varieties are treated in much the same manner. Scale and clean the fish, leaving on the head and rub with salt. 20 Fish and How to Cook It Make a dressing of a bowl of bread or cracker crumbs a quarter of a pound of salt pork chopped fine, a small onion or a tablespoonful of chopped parsley; salt and pepper to taste; mix thoroughly together and put in the body of the fish. Cut gashes along the back of the fish about an inch apart, into each gash place a small strip of fat pork securing them in place with small skewers; tooth picks will answer nicely, put the fish in the pan and dredge with salt, pepper and flour, put a cupful of water in the bottom of the pan and bake for about an hour, basting frequently. If the water in the pan evaporates, add more. Fish Chowder. Haddock, cod and striped bass are best for chowder but any kind of fresh fish can be used. Cut a pound of salt pork in slices put in an iron kettle and fry till The Haddock. crisp ; remove the pork leaving the fat and put in the kettle a layer of fish cut in pieces one inch thick and two inches square ; sprinkle the fish with salt, pepper and a dash of 'red pepper, put in a layer of broken crackers, some of the fried pork chopped fine and a finely sliced onion, then another layer of fish, another of cracker, seasoning and so on. Cover with water, and stew until done. Remove the fish, thicken the liquor with rolled cracker or flour, pour over the fish and serve. Sauce or wine can be added if desired. Escalloped Fish. Take any cold fresh fish, as trout or whitefish; that left from a previous meal will do nicely; pick into flakes and be careful to free from all bones, put in the bottom of an earthen pudding dish a layer of cracker crumbs then a layer of fish, put in a little pepper, salt if necessary, add a tablespoonful of melted butter, then another layer of crumbs, then of fish, seasoning and so on until the dish is nearly full. Have a layer of cracker on top and over the whole pour enough milk to nearly cover, put a small Fish and How to Cook It 21 plate on top and bake for thirty or forty minutes in a brisk oven. Ten minutes before serving, take off the plate to let it brown. If possible serve out of the dish in which it was prepared by placing the dish inside another and putting a garnish of parsley around the edge.