244 THE AXGLER AXD HXXTSMAX 



lard or other lard substitute. ' They should be cooked thor- 

 oughly done. 



Fried Halibut: 



Fry a few thin slices of salt pork in an iron frying pan ; 

 then take up. but keep warm until the halibut is fried. 

 Wash and dry the sliced halibut, season with salt and pep- 

 per, dredge with flour, and place the strips in the hot pork 

 drippings and fry brown on both sides ; then serve the fish 

 and" the pork together. 



Fried Brook Trout: 



Clean, wash and dry the fish, split them to the tail, sea- 

 son with salt and pepper, and roll in flour. Lard or the fat 

 of fried salt pork may be used to fry them with. If lard is 

 used, add a piece of butter to prevent sticking, and which 

 also aids in browning them properly. Have your fat very 

 hot; quick frying is essential. Serve hot. Usually fried 

 with heads on. 



Fried Smelts: 



Fry with heads on, same as brook trout. 

 Fried Frogs: 



This is the usual way to prepare frogs. The hind legs 

 and quarters are all that is used. Clean well, season, and 

 fry in egg-batter, or if eggs are not available fry them in 

 fat. 



Baked Pickerel: 



Clean and wipe the fish carefully, place it in the pan 

 with just sufficient hot water to prevent scorching. Bake 

 slowly, basting frequently with butter and water. When 

 done, stir in two large spoons of melted butter, and season 

 to taste. 



Fresh Salmon Fried: 



The slices should be cut about three-fourths inch thick. 

 Dredge with flour, or dip in egg and roll in cracker crumbs. 



