Lowney's cook book

Wrap four pounds of salmon in a piece of cheese cloth. Set in a plate in a steamer and cook until fish separates from bone — from forty-five to sixty minutes, according to thickness of fish. All other fish may be steamed in the same way, BROILED FISH Broiled Mackerel Wash and wipe fish ; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. Separate first, skin side, then flesh side, with sharp knife from the broiler. Remove to hot platter, garnish, and serve. FRIED FISH Fried Smelts Wash, dry thoroughly, and sprinkle smelts with salt, pepper and flour ; dip in beaten egg which has also been seasoned with salt and pepper ; drain and dip in flour, meal, or sifted bread crumbs. The fish must be completely covered with egg and crumbs. Fry in deep fat, first testing fat with a crumb of bread, which should brown delicately in one minute. Smelts may be cooked with their heads on, or the backbone may be removed and the fish rolled up in the shape of a muff, or they may be skewered in the shape of a ring. When fried, drain on brown paper and serve on hot platter ; garnish with lemon baskets filled with mayonnaise dressing and parsley. Any small fish may be fried in the same way ; large fish are generally cut in fillets, prepared and fried in the same way. BAKED FISH Baked Bluefish Stuffing 2 tablespoons butter 1 tablespoon chopped pickles 1 cup cracker crumbs or dried 1 teaspoon salt, few drops bread crumbs onion juice 1 teaspoon finely chopped parsley ? to | cup milk or water Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid. Wash and wip)e bluefish, stuff, and sew. Cut three gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt pork). Season with salt and pepper, brush with melted butter, and dredge with flour. Place on a greased fish sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork ; bake, allowing fifteen minutes to the pound ; baste with salt pork fat. There should be sufficient in the pan ; if not, try out an additional quantity of pork. When the fish is browned on one side, it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter S, and place as if swimming in the pan. BAKED HADDOCK WITH OYSTER STUFFING Oyster Stuffing 2 cups oysters 1 tablespoon chopped parsley salt \ cup butter 1 cup cracker crumbs pepper Drain oysters; mix crumbs, melted butter and parsley. Season highly with salt and pepper. Sprinkle oysters with salt and pepper and mix with crumbs.