The sturgeon is found in both Europe and America. It is shark like in form, and has strong fins but no scales. The flesh is ^ a pale red, very wholesoa:e and agreeable, and the flesh of the back tastes like veal, while the flank is more like pork. It is found in the raarkets from April to Sep- %^ tember. SUCKERS. These should be dressed, and allowed to lie in salted water for 1 FISH 79 or 2 hours, or with salt sprinkled on over night, to remove the earthy taste. Then they can be either (1) stewed or (2) fried, or (3) broiled, proceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. Many people have a prejudice against these fish and will not eat them, but if properly cooked they are good, and as a food supply they are too much ignored. SUNFISH. These are usually fried in the frying-pan (saut6d) in salt pork fat. They can also be (2) filleted or (3) broiled. Serve with lem- on juice squeezed on. Proceed as directed at the beginning of this chapter for cooking fish by those methods. SWORDFISH. ' The flesh of this fish is usually cut into steaks, and either (1) broiled or (2) boiled; it can also be (3) stewed or (4) steamed, pro- ceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. The swordfish ranges from the Atlantic to tlje Mediterranean. It is from 10 to 15 feet long, and a rapid swimmer. The flesh is rather coarse and oily, but the flavor is good. THE TAUTOa. This fish can be either (1) broiled, or (2) fried, or (3) filleted, or (4) boiled or (5) stewed, as directed for cooking fish by those methods at the beginning of this chapter. The tautog is found along the At- lantic coast of the U. S. It appears from April to November. Its average weight is about 2 lbs., but it sometimes weighs 10 to 15 lbs. The flesh is white, dry and delicate in flavor, and is much esteemed. THE TAUTOG. The Thoenbaok is a fish very abundant along some parts of the English coast and highly esteemed for food. It is not found in the United States. The Tunny is a large fish belonging to the same family as the mackerel, and the "horse mackerel" is nearly allied to it. It is found in the Mediterranean and Black seas as well as in the Atlantic, and although esteemed for food in Europe it is seldom or never eaten in America. BROOK TROUT. In dressing trout the head, tail and fins should not be removed, but cut the fish open and scrape out the insides. The sportsman's way of cooking perfectly fresh trout is to dress them, rub table salt inside, and fry in the frying=pan in smoking hot 80 * FISH salt pork fat. (2) As the fish comes to the city market it is best to broil it nicely over a declining fire. Season it with salt, pepijer, a little lemon juice and butter, and serve on hot plates. (3) Those weighing 1 lb. or more can be stufPed and baked as previously di- rected for baking fish. Time to bake 20 to 30 minutes. This method is not common, but the fish are good thus prepared. (4) When many are received and there is danger that some may spoil they can be boiled in water seasoned with lemon juice, whole peppers, mace and salt, and then they can be served at luncheon, or prepared as previously directed for any cold fish, at the beginning of this chapter.

AI-modernized reading of the original text

The sturgeon is found in both Europe and America. It is shark like in form, and has strong fins but no scales. The flesh is a pale red, very wholesome and agreeable, and the flesh of the back tastes like veal, while the flank is more like pork. It is found in the markets from April to September. tember. SUCKERS. These should be dressed, and allowed to lie in salted water for 1 or 2 hours, or with salt sprinkled on over night, to remove the earthy taste. Then they can be either (1) stewed or (2) fried, or (3) broiled, proceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. Many people have a prejudice against these fish and will not eat them, but if properly cooked they are good, and as a food supply they are too much ignored. SUNFISH. These are usually fried in the frying-pan (saut6d) in salt pork fat. They can also be (2) filleted or (3) broiled. Serve with lemon juice squeezed on. Proceed as directed at the beginning of this chapter for cooking fish by those methods. SWORDFISH. ' The flesh of this fish is usually cut into steaks, and either (1) broiled or (2) boiled; it can also be (3) stewed or (4) steamed, proceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. The swordfish ranges from the Atlantic to tlje Mediterranean. It is from 10 to 15 feet long, and a rapid swimmer. The flesh is rather coarse and oily, but the flavor is good. [illustration: THE TAUTOG.] This fish can be either (1) broiled, or (2) fried, or (3) filleted, or (4) boiled or (5) stewed, as directed for cooking fish by those methods at the beginning of this chapter. The tautog is found along the Atlantic coast of the U. S. It appears from April to November. Its average weight is about 2 lbs., but it sometimes weighs 10 to 15 lbs. The flesh is white, dry and delicate in flavor, and is much esteemed. THE TAUTOG. The Thoenbaok is a fish very abundant along some parts of the English coast and highly esteemed for food. It is not found in the United States. The Tunny is a large fish belonging to the same family as the mackerel, and the "horse mackerel" is nearly allied to it. It is found in the Mediterranean and Black seas as well as in the Atlantic, and although esteemed for food in Europe it is seldom or never eaten in America. BROOK TROUT. In dressing trout the head, tail and fins should not be removed, but cut the fish open and scrape out the insides. The sportsman's way of cooking perfectly fresh trout is to dress them, rub table salt inside, and fry in the frying-pan in smoking hot salt pork fat. (2) As the fish comes to the city market it is best to broil it nicely over a declining fire. Season it with salt, pepijer, a little lemon juice and butter, and serve on hot plates. (3) Those weighing 1 lb. or more can be stuffed and baked as previously directed for baking fish. Time to bake 20 to 30 minutes. This method is not common, but the fish are good thus prepared. (4) When many are received and there is danger that some may spoil they can be boiled in water seasoned with lemon juice, whole peppers, mace and salt, and then they can be served at luncheon, or prepared as previously directed for any cold fish, at the beginning of this chapter.

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