How to Cook Them 



being wrapped in the cloth. Take a piece of 

 cord and wrap around the head, under and above 

 the middle piece and around the tail piece so that 

 the fish can be put together in its natural position 

 on the dish after being cooked. Never sever the 

 head from a fish, unless it is to be skinned, filleted 

 or fried. Fish served at the table, headless and 

 tailless, look queer and unnatural. 



COOKING FISH 



In cookmg pan fish, both fresh-water and ma- 

 rine, some people prefer to dip them in bread 

 crumbs or a batter of flour and eggs, or cracker 

 crumbs and egg. In such a manner they may be 

 either w'hole small fish, fillets or slices of large 



_ . fish. Either way they should have salt 

 rrying 



and pepper scattered on before being 



placed in the pan ; some parsley, along with a few 

 slices of green onion tops, gives it a relish. Serve 

 the fish with a garniture of water-cress. 



For baking trout, pike, striped bass, etc., scale 

 the fish and remove the gills; leave the head on 

 but remove the inside; wash, and 

 then dry. Make a stuffing as fol- 

 lows: Beat two eggs, add four chopped oysters, 

 two sliced and boned sardines, one cup of 

 grated bread, some chopped onions, minced 

 parsley, a little pounded mace, black pepper, 

 allspice, and salt. Beat a piece of butter in 

 the stew pan, stir the whole dressing together 

 over the fire till of the consistency of a thick bat- 

 29j 



