Broiled Shad.
Have it split down the back and lay it on a large meat platter and
season with pepper and salt for an hour before cooking. Then rub
the bars of a double gridiron with lard or beef suet to prevent
sticking. Lay the fish on and broil slowly doing the inside first.
Turn frequently. It will take from eight to fifteen minutes according
to size of fish. When the bone may be easily lifted from the fish, the
cooking is completed. Remove at once to a hot platter, pour over it an
ounce of melted butter with a teaspoonful of minced parsley and serve
hot.
Roes of the shad seasoned, roll in flour on both sides and put them in
a fry pan of grease and fry light brown on both sides.
Baked Fish.
Take a good size white or blue fish, stuff with stale bread seasoned
highly with butter, salt, pepper and chopped parsley, sew the fish up,
bake. Before serving put over it a dressing of drawn butter made as
follows:--¹⁄₂ cup of flour mixed well with a small cup of butter, pour
on this enough boiling water to make a nice gravy, stirring constantly.
Cook until thick and pour over the fish.
Boiled Fish.
Take 2 or 3 lbs of salmon or cod and tie it up in cheese cloth and cook
for ¹⁄₂ hr with 1 teaspoon of salt in the water to cover it, when done
serve with drawn butter.
Creamed Salt Cod Fish.
Take 1 pint of shredded codfish soaked in cold water enough to cover
it for ¹⁄₂ hr. Drain the water off add 1 pint of milk, 1 tablespoon of
flour dissolved in cold milk and 1 beaten egg, small piece of butter
cook for 10 minutes and serve hot.
Frog’s Legs.
Soak over night in salt and water and in the morning drain them off
dry, roll in cracker crumbs, fry in hot butter or lard.
Codfish Balls.
1 pint raw codfish, 2 pints pared potatoes, cooked and mashed, 2 eggs,
butter size of an egg. Cook the codfish and add to the potatoes, make
in balls and fry in lard.
Fried Perch.
Place fish in cold water for 1 hour, dry, dip in egg, then in cracker
crumbs or corn meal. Drop in deep hot fat and fry.