Fried Fish

Ingredients

• one part butter
• two parts lard
• a little pepper
• a little salt

Method

1. 1

   Wash and dry the fish, sprinkle with pepper and salt, and roll in corn meal.

2. 2

   Fry in a mixture of butter and lard until golden brown, about eight minutes.

3. 3

   Drain and serve with bacon and hard-boiled eggs.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 55. The excerpt below is the record exactly as published.

a little pepper and salt over them, and roll in corn meal. Use one part butter, to two parts lard to fry a golden brown. Drain, and serve with slices of bacon and hard-boiled eggs cut in rings and laid around the platter. It takes about eight minutes to fry them. Mrs. Julia Eaton. BAKED HADDOCK. Scale and clean a three-pound fish; fill with forcemeat and sew up, sprinkle over a generous supply of salt and bread-crumbs; put three even tablespoonfuls of butter in tiny pieces on the fish; bake three-quarters of an hour, basting frequently. 1, H. B. 65 66 FISH. FORCEMEAT. One cup of bread-crumbs, two tablespoonfuls of butter, beef suet finely chopped, slice of onion finely chopped; half-teaspoonful of salt and a dash of cayenne. Moisten with a beaten egg. Take up the fish and make sauce by putting one cup of milk and half-cup of water in pan; add pinch of salt; thicken with one tablespoonful of flour. Garnish platter with sliced lemon and parsley. Minnie C. White. BAKED PICKEREL WITH OYSTER SAUCE. Scale, clean and wipe the fish leaving on the head and tail. Lay it on ai^ buttered pan, dredge with salt and pepper, spread with soft butter and dredge with flour. Put in a hot oven, and when the flour begins to brown, baste with butter and water. Bake forty minutes, and serve with oyster sauce. Oyster Sauce. — Parboil a half-pint of medium-sized oysters, drain off the liquor and add enough milk to make a generous pint of sauce. Cook one rounded tablespoonful each of butter and corn-starch in a saucepan and when well mixed stir in milk mixture. When smooth add one-half a cup of cream. Stir in the oysters, season, and serve hot. Mrs. Wm. Brown. BOILED STURGEON. Cut the fish into thin slices like veal cutlets, rub them over with but- ter and sprinkle with pepper. Serve very hot with lemon garnish. Cut off the skin before the fish is boiled, as the oil in the skin if burned imparts a very rank flavor. M. V. H. BOILED SALT MACKEREL. Soak the mackerel over night, so as to remove the salt. Boil in a napkin in clear water, drain and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes. B. J. BROILED FRESH riACKEREL. Draw and wash the mackerel, cut off the head, rub over with salt and let stand for an hour. Rub a gridiron with Ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley and serve fish hot. Mrs. Caroline Preston. BAKED WHITEFISH. Scale and clean a good-sized fish, cut off the head, take out the bones by fastening the head of the fish with a tack to the table and begin- FISH, 67 ning at the head to pull all bones downward and stuff with the following: Take stale bread, soak in warm (not hot) water, squeeze dry; cut in pieces a small onion, fry in butter; add the bread, one-half cup of butter, salt^ pepper and a little sage; heat through, and when taken off the fire, add the yolks of two. well-beaten eggs; stuff the fish, sew up and entwine with several pieces of white tape. Rub the fish slightly over with butter; cover the bottom of a pan with a little hot water, and place the fish in it. Bake brown and serve with drawn butter. Mrs. C. I. Cronk. FRIED BASS WITH BACON. Carefully clean the required number of bass, season well with peppei and salt, roll in flour, then drop into a pan of very hot lard or Ko-nut and fry a golden brown. Fry in a separate pan some slices of bacon; one piece for each piece of the fish and lay on the fish. Garnish with parsley. A. M. C. FRIED SriELTS. These delicate little fish cannot be opened as can larger fish. Cut off the head and pull the insides through the gills. Wash and dry in a cloth, then roll them in flour or bread-crumbs three or four times till they are well covered. Drop them into boiling fat and fry both sides to a golden brown. It takes about ten minutes to cook them. Take them from the pan with a skimmer, and lay them on a platter, garnishing with parsley. Mrs. a. R. G. BAKED COD. Take the middle part of a large codfish or a whole small one, a tea- cup of bread-crumbs, peppered and salted, two tablespoonfuls boiled salt pork, finely chopped, one tablespoonful of herbs — sweet marjoram, thyme, and a mere suspicion of minced onion — one teaspoonful of Worcester- shire sauce, one-half a teacup of melted butter, juice of one-half a lemon, one beaten &gg. Lay the fish in cold, salted water for half an hour, then wipe dry and stuff with a forcemeat, made of the crumbs, pork, herbs, onion, and seasoning, bound with the beaten &gg. Lay in the baking- dish, and pour over it the melted butter, which should be quite thin, seasoned with the sauce. Bake in a moderate oven for an hour, or longer, if the piece is large, basting frequently, lest it should brown too fast. Add a little butter and water if the sauce thickens too much. When the fish is done, remove it to a hot dish, strain the gravy over, and serve. Mrs. Charles Ebert. 68 FISH. BOILED COD WITH CREAM SAUCE. Clean carefully a fresh codfish, place in a kettle with salted cold water and boil fast at first then slow. When done take out and remove skin. For sauce put a cup of butter into a stew-pan and stir in one tablespoonful of flour. When brown stir in a cup of cream, add a little salt

Cook this with the app: pantry check, scaling, and the assistant.