434 
AMERICAN FISHES. 
catostomology, I impeach him as a gastronomist. If he ever is a can¬ 
didate for election to the Ichthyophagous Club, I hope I may have the 
privilege of casting a black-ball. He does not know what fish are good 
to eat, or, at any rate, is a bigoted disciple of the Sahnonidce. 
For the benefit of our river fishermen I quote two recipes in favor in 
England for preparing the drier cvprinoids for table use. 
“ After being scaled and cleaned, they should be cut open like haddocks, 
well peppered all over, and then a good handful of salt rubbed in ; let 
them lie in this all night. In the morning hang them up in the sun all 
day, to let them dry ; fry them in the evening, with as little lard or butter 
as practicable, and eat them cold for breakfast. If you try it, I think you 
will say they are an excellent relish for breakfast, and nearly as good as 
anchovies. The secret lies in well drying them in the sun, and eating 
them cold. 
“ Although the Chub is generally a much despised fish, he is capable dur¬ 
ing the days of winter, the colder and more frosty the weather the better, 
of being elevated to a dish by no means despicable. At a dinner recently 
I was ‘ helped twice ’ from a plat of this fish, not knowing what it was 
composed of, and being induced, by its delicious flavor to commit this 
solecism. When told that I had been regaling so earnestly upon chub 
from a neighboring stream, and expressing my desire for the recipe, 
my hostess very kindly upon my quitting gave me the following, 
telling me at the same time, she had received it while residing in 
Italy, from a Jewish family: 1 Take four or five large onions, boil them 
until they give to the pressure of the spoon, slice them : take the back 
bone out of the fish, and cut it, if large, into pieces of 3 inches or 4 inches ; 
strew equally over the bottom of a stew-pan a little ginger in powder, salt 
and pepper ; place the fish on these, and almost cover the fish with fresh 
water, then the sliced onions over all ; put the lid on close, and let it sim¬ 
mer gently till all is done. While this is proceeding beat up the yolks of 
four eggs, with a good quantity of parsley chopped very fine, and a little 
of the liquor from the stew-pan, and while it is amalgamating, squeeze the 
juice from two lemons into it, very gradually, or the juice will curdle the 
eggs. Take up the fish with the onions upon it in a deep dish, and pour 
the mixture over it.’ I ought to add that I tasted the dish again when 
cold next morning at breakfast, and that it had lost nothing of its relish, 
and I do not think that many who sat down before it without prejudice 
would come to any other than such a favorable conclusion. Perhaps 
vinegar instead of lemon might cheapen the dish, but as the recipe is 
given, it may be classed as economical.” 
The common “Brook Sucker,” Catostomus Commersoni , or the “White 
Sucker,” is the most familiar and generally abundant of the group. It 
