La cuisine creole

These fish are very fine when fresh from the waters of Lake Pontchartrain. Flounder is better broiled, but still is very nice fried. Clean and dry the fish. Do not cut them in pieces, but score them across if very large. Have lard or bacon fat very hot; roll the fish in flour and drop into the boiling fat. Let them cook until brown, and serve with sauce No. 15. PLAIN BOILED RED FISH OR RED SNAPPER. Wash the fish; when cleaned, wipe it dry and rub it over with lemon juice and salt. Put it in a fish kettle or other vessel to boil, cover it with soft water and throw in a handful of salt. As soon as it begins to boil, skim it and let it simmer; hard boiling breaks the flesh before it is cooked thoroughly. When done, lift it out of the water with a drainer, slip it carefully on a dish and send to table with sauces No. 13 and No. 3. RED-FISH A LA PROVENÇALE. Have properly cleaned, a medium sized fish; score it deep then put in a large dish and cover with a pickle or marinade made of two sliced carrots, two onions, some parsley and bay-leaves, three cloves of garlic, pepper and salt, the juice of two lemons, and a gill of salad oil. When thoroughly flavored, remove the fish from the marinade and bake three-quarters of an hour, basting frequently with wine and butter. When done, put it on a platter and keep hot. Add half a bottle of wine and some cayenne pepper to the marinade; stew well and strain over the fish. Garnish with cut lemon, sprigs of parsley and capers. BAKED AND STEWED CODFISH. Scald for ten minutes some soaked codfish, it should soak all night; then scrape it white, pick it in flakes, and put it in a stewpan with a tablespoonful of nice butter worked into as much flour, and milk enough to moisten it. Let it stew gently ten minutes; add pepper to taste, and serve hot. Slice hard-boiled eggs over it, and sprigs of parsley around the dish. If the fish is to be baked you must put it on to scald, as above, after soaking all night; you must then put on double as much Irish potatoes as the quantity of codfish. Boil them, mash them, and then pick up the codfish fine, seasoning it with butter and pepper; moisten it with two beaten eggs, a little chopped onion, and / milk if necessary. Make it all into a large soft pat, or cake, smooth it with a knife blade and put it in the stove to be browned lightly. CODFISH CAKES. Soak the codfish all night, then scald for ten minutes; put to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs, a bit of butter and a little pepper; form it into round cakes, about half an inch thick, roll them each one in flour, and fry in hot lard until they are a delicate brown. The lard must be boiling, and the cakes fried gently. COD AU BEURRE ROUX. Cod; a little browned butter; a little flour; sugar; one onion; tablespoonful of vinegar. For cod au beurre roux, boil a piece of cod and separate it into flakes; brown some butter, dredge in a little flour, and a little sugar in powder, and in this fry some slices of onion a fine brown; throw in the vinegar, boil it up, pour over the fish, and serve it with crisp parsley. OYSTER STUFFING FOR TURKBY. Take three or four dozen nice plump oysters, wash and beard them, add to them a tumberful of bread crumbs; chop up a tumberful of nice beef suet; mix together, and moisten with three eggs; season with salt, pepper, a little butter, a teaspoonful of mace, and some cayenne pepper. Roll forcemeat into cakes, and fry them. They are pretty laid around a turkey or chicken. OYSTBES STEWED WITH CHAMPAGNE.