RECIPES. 663 



Broiled White-Fish. Wash and drain the fish. Sprinkle with pepper, and lay 

 with the inside down upon the gridiron, and broil over fresh, bright coals. When a 

 nice brown, turn for a moment on the other side, then take up and spread with 

 butter. This is a very nice way of broiling all kinds of fish, fresh or salted. A little 

 smoke under the fish adds to its flavor. This may be made by putting two or three 

 cobs under the gridiron. 



Eels. Skin and parboil them. Cleanse the backbone of all coagulations. Cut 

 them in pieces about three inches in length. Dip in flour, and cook in pork fat, 

 brown. 



Salt Mackerel. Soak the fish for a few hours in lukewarm water, changing the 

 water several times. Then put into cold water, loosely tied in cloths, and let the fish 

 come to a boil, turning off the water once, and pouring over the fish hot water from 

 the tea-ke,ttle. Let this just come to a boil. Then take them out and drain them. 

 Lay them on a platter, butter and pepper them, and place them for a few moments in 

 the oven. Serve with sliced lemons, or with any nice fish sauce. 



Baked Halibut or Salmon. Let the fish remain in cold water, slightly salted, 

 for an hour before it is time to cook it. Place the gridiron on a dripping-pan, with 

 a little hot water in it, and bake in a hot oven. Just before it is done, butter it well 

 on the top, and brown it nicely. The time of baking depends upon the size of the 

 fish. A small fish will bake in about half an hour, and a large one in an hour. They 

 are very nice when cooked as above, and served with a sauce which is made from the 

 gravy in the dripping-pan, to which is added a tablespoonful of catsup, and another 

 of some pungent sauce, and the juice of a lemon. Thicken with brown flour, mois- 

 tened with a little cold water. Garnish handsomely with sprigs of parsley and currant 

 jelly. 



Roasted Codfish. 'For roasting, take a small, fresh cod. Clean it well. Cut off 

 the head-and tail. Split the fish, clean it well, and spread it open. Sprinkle with 

 some cayenne and a little fine salt. Have ready a thick oaken plank, large enough, 

 or a little larger, than will hold the fish spread out open. Stand up the board before 

 a clear, hot fire till the whole piece of plank is well heated and almost charred; but 

 take care not to allow it to catch fire. Then spread out the fish evenly and tack it 

 to the board with four spike nails, driven in so as to be easily drawn out again. 

 Place the inside of the cod next the fire, and the back next the board, which, if it has 

 been well heated, will cook it through. Stand up the plank before the fire, setting 

 a dish at the bottom to catch the drippings, and when you see that it is thoroughly 

 done, take it up, but do not move it from the board. Send it to the table on the 

 board, the ends of which may be rested upon muffin-rings, or something of that sort, 

 to prevent injury to the cloth. Eat it with any sort of fish sauce, or with a little butter 

 and cayenne only. This is now the most approved manner of cooking a fresh shad 

 in the spring, and. nothing can be better. Fishboards can be obtained at the furnish- 

 ing stores. 



Boiled Trout. Put two tablespoonfuls of vinegar into enough boiling water to 

 cover the fish. Add a teaspoonful of salt, and boil for twenty-five minutes. Serve 

 with a drawn-butter gravy, made by thickening milk with a little flour, and boiling it 

 by placing the basin in a pan of water. Add a large piece of butter just before you 

 serve it. Capers can be added to this sauce, or parsley, and the latter should be 

 placed about the fish. 



Oyster Patties. Make some rich puff paste, and bake il in very small tin patty- 

 pans. When cool, turn them out upon a large dish. Stew some large, fresh oysters 



