short, broad fish, may be propped up on their bellies with peeled po- tatoes, or pieces of old bread. In order to lift the fish out easily when done, it is best to put the fish on an iron or tin baking sheet, with handles at the ends, and set that in the baking pan; if you have no such baking sheet, 2 broad strips of cotton cloth can be used to lift the fish out with, laying the cloth across the pan before putting in the fish. Grease the baking sheet well with salt pork fat, to keep the fish from sticking, and put some pieces of pork under the fish al- so. Sprinkle it over with salt and pepper, rub on soft butter, and put narrow strips of pork in gashes cut across the back of the fish about 2 inches apart. Dredge it well with flour, and bake in a hot oven until nicely browned, basting it often to prevent the skin from crack- ing. Remember that constant basting is essential to success. Some IJAKED FISH. 56 FISH cooks put a little water in the baking pan, but it is better not to do so, but use the pork fat to baste with. When done, lift it carefully and put it on a hot platter, take out the trussing needle or threads, and remove the salt pork. The best fish for baking whole are fresh shad, bass, cod, blue- fish, haddock and small salmon. Time to Bake. — This depends on the size and character of the fish, varying from ^ to 1 hour usually. A medium sized shad or cod should bake in f hour. Oarnish with parsley, water== cresses or Saratoga potatoes, and serve a drawn butter or Hollandaise sauce with it. Stuffing for Baked Fish — Take 1 cup cracker crumbs, 1 teaspoon of salt, 1 saltspoon of pepper, 2 teaspoons of chopped parsley, 4 ta- blespoons melted butter. If it is wanted more moist, wet the crack- er crumbs with |- cup of warm water, or with 1 beaten egg✪ Baked Fish. This makes a stuffing for a fish weighing 4 to 6 lbs. Stuffing, No. 2 — Take bread crumbs, 1 well beaten egg, 1 table- spoon chopped suet, 1 tablespoon chopped parsley, 2 tablespoons minced onion, a little butter, pepper and salt. Stuff the fish, sew or tie up, and bake. Oyster Stuffing. — Prepare | pint of buttered cracker crumbs; then take 2 cups oysters, roll each one in the cracker crumbs (draining them first) and fill the fish with them; sprinkle the oysters with the balance of the crumbs, sew up the fish, and bake. Oyster Stuffing, No. 2. — Season a pint of oysters with salt, red pep per and lemon juice; fill the fish with the oysters, sew up, and bake as before directed. FILLET OF FISH. This consists of the flesh of fish, skinned, boned, and cut into small strips. (The word fillet means literally a thread or string). These strips (fillets) are usually dredged with salt and pepper, dipped in beaten eggs, rolled in crumbs, and fried like doughnuts in smoking hot fat. Time to fry, 1 or 2 minutes. On taking out lay them on paper a moment to drain. Serve on fried or toasted bread, or with a good fish sauce, like cream, tartar, or Hollandaise. The strips (fillets) are sometimes allowed to stand 1 hour, sprinkled with salt, pepper and lemon juice, and then baked, having melted butter in the pan and basting the fish with" it- When done, garnish and serve with a good fish sauce. FISH 57 TURBAN OF FISH.

AI-modernized reading of the original text

short, broad fish, may be propped up on their bellies with peeled potatoes, or pieces of old bread. In order to lift the fish out easily when done, it is best to put the fish on an iron or tin baking sheet, with handles at the ends, and set that in the baking pan; if you have no such baking sheet, 2 broad strips of cotton cloth can be used to lift the fish out with, laying the cloth across the pan before putting in the fish. Grease the baking sheet well with salt pork fat, to keep the fish from sticking, and put some pieces of pork under the fish also. Sprinkle it over with salt and pepper, rub on soft butter, and put narrow strips of pork in gashes cut across the back of the fish about 2 inches apart. Dredge it well with flour, and bake in a hot oven until nicely browned, basting it often to prevent the skin from cracking. Remember that constant basting is essential to success. Some BAKED FISH. cooks put a little water in the baking pan, but it is better not to do so, but use the pork fat to baste with. When done, lift it carefully and put it on a hot platter, take out the trussing needle or threads, and remove the salt pork. The best fish for baking whole are fresh shad, bass, cod, bluefish, haddock and small salmon. Time to Bake. — This depends on the size and character of the fish, varying from ^ to 1 hour usually. A medium sized shad or cod should bake in f hour. Oarnish with parsley, water-cresses or Saratoga potatoes, and serve a drawn butter or Hollandaise sauce with it. Stuffing for Baked Fish — Take 1 cup cracker crumbs, 1 teaspoon of salt, 1 saltspoon of pepper, 2 teaspoons of chopped parsley, 4 tablespoons melted butter. If it is wanted more moist, wet the cracker crumbs with |- cup of warm water, or with 1 beaten egg. This makes a stuffing for a fish weighing 4 to 6 lbs. Stuffing, No. 2 — Take bread crumbs, 1 well beaten egg, 1 tablespoon chopped suet, 1 tablespoon chopped parsley, 2 tablespoons minced onion, a little butter, pepper and salt. Stuff the fish, sew or tie up, and bake. Oyster Stuffing. — Prepare | pint of buttered cracker crumbs; then take 2 cups oysters, roll each one in the cracker crumbs (draining them first) and fill the fish with them; sprinkle the oysters with the balance of the crumbs, sew up the fish, and bake. Oyster Stuffing, No. 2. — Season a pint of oysters with salt, red pep per and lemon juice; fill the fish with the oysters, sew up, and bake as before directed. FILLET OF FISH. This consists of the flesh of fish, skinned, boned, and cut into small strips. (The word fillet means literally a thread or string). These strips (fillets) are usually dredged with salt and pepper, dipped in beaten eggs, rolled in crumbs, and fried like doughnuts in smoking hot fat. Time to fry, 1 or 2 minutes. On taking out lay them on paper a moment to drain. Serve on fried or toasted bread, or with a good fish sauce, like cream, tartar, or Hollandaise. The strips (fillets) are sometimes allowed to stand 1 hour, sprinkled with salt, pepper and lemon juice, and then baked, having melted butter in the pan and basting the fish with" it- When done, garnish and serve with a good fish sauce. TURBAN OF FISH.

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