Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1869-03-06
K.EsCtgES. sc.
From ArtLur's Home naga.ins.
UfNI,k-Nss1 ,1nNA OF Csloli fu... Fish,

piAtrrs.t ways or Cooking fish,
In The se!eciinn Of fsh, make sure TIA.
the eyes arc full; the cile fright red, and
the flesh frni and still If the flesh is fabby
tho eyes sunken, aud the eil!s of dark
color, the fish is stale They SHOULD be
thoroughly cleaned when first procured, and
washed in Just sufficient water TO cleanse
them. Ifmtch water il used, tile favor will
be diminished, Sprinkle snlt in the inside,
urd if they are TO bc broiicSi add p, pper
Keep them in sos" place till you wish tc
cook them. Fresh water fish are apt to have
an earthly taste, which may lie removed by
soaking them in salt anS water after cleaA-
ing. Most kinds of salt fish should bc soak.
ed in cold water ten or twelve hours Lefors
cook;ng the,n. .. ... -. .,-.- -.... ....
To BRoiL FISH FISH for hroiing ara
best to remain u number of hours after hay.
ing salt and pepper sprinkled on them. Have
the bars of the gfidirnn rubbed with little
butter, nnd f,lsCc the inside of the fish down
on tl;o eridron, and nearly cook it befrrs
turning it; butter the skin before turning
it towards The fire. BIcii the Ash slowly
over clear Are, without blaze or smoke,
and butter it after placing it on the PLATTER.
To DEoIL SuAD. MACKEnEL. AND SALMoN.
Have the bars of the gridiron well creased
with lard, lay your fish on, flesh side down;
when half done, turn il ana fnish. skin
down. When done, pour over sweet cream
if you have it, or spread over little butter.
To BRoIt SALT HERRtsu-- Wipe you.
herringS, dry them we'll in cloth = you may
slightly split the back, CT make few Incl.
sons crosswsys. Rnb with flour, or dress
plainly, by placing The behring's op the grid.
iron aonut SIX inches over u clenr fire, or
before i; turn often, and in few minutes
they will be done.
AHoTnER WAY TO BRorI SALT HERRrHa.
| Cut off the head, open 1t up the back with
knife. ard remove the backbone of the her
rag pat in about an ounce OF butter and
chopped parsley, with n slight tiut Of onion.
Fold two herrings together in some paper,
so that the fat dnes not escape broil gently
for nearly twenty uinGtts. and serve. The
butter is 10 be enclosed between the two
henings.
ERoMrp Prepare by boiling
y shert time, little frnnel. parsley and
mint. When done, chop all together fine;
mix piece of butter with it; dust of -four,
pepper and salt. Cut the fish down the back
and fill it with this stofing. Oil the grid
iron, md oil the fish. Broil over clear,
slow fire. ....
To Boil FIsu-Put the fish in the saucs.
pan, and Il little more than half cover it
with boiling water Cover the lid closely,
and boil gently until done. To determine
when fsll is sufficiently boiled, draw it up
upon tue fish h-plate, and if the thckcst part
Of the fish csn he easily divided from the
bone with knife, it should be a. once ia
ken from the water. A little saltpetre may
he added to The water, to render the boiled
Ash firm.
To DREss SALT CoD-.Steep your salt
fish in water all night. with glass of vine
gar il will take out the salt, and make it
taste Ike fresh fish. The next day boil il.
When it is tender take OF the skin.spu' it
in flakes into your dish, then pour egg sauce
over it, or parsnips boiled and beat fue,
with butter and cream.
To BoIL SALT SuAD OR MAcKEREL.-If
very salt the fish must be soaked twelve
hours in plenty ef cold water; or. if the wa
ter is changed, u less tiGle will he required.
Put it into skillet or frying pan, with cold
water enough to cover il, and let it boil If
teen minutes. Then change the water for
fresh hot water, and after boiling in this if
teen minutes longer, take. it up and serve
with drawn butter, and garnish with pare.
ley.
To ZANE FIsH.-- Fresh cod, bass, shad.
mackerel and rock fsh ale suitable tish for
baking. For n dressing for the fish, soak
bread in cold water, drain it off when ths
bread becomes soft, mash it fac, and mix
with a large spoonful Of melted butter, sal5
and pepper; add onions. sweet herbs, or
spices ii YOU like. A couple nl unco"ked
eggs mixed with the dressing. makes it cut
smooth After cleaning the fish, I'll them
with the dressing, sew them up, drefge
slightly with flour, and lay them in baking
pan. with half pint of cold water, little
butter and salt, Bake the fSh from forty to
dizzy minutes. Serve with parsley and but.
ter.
To BAKE SMALL FIsu.-Fut in deep pan
four teaspoonsful of onions chopped, bali
pint of melted butter, a gill of vinegar; lay
over six pounds OF sny common tsb, season
over with two tsaspoonsiul of salt, one OF
pepper. Place it in The oyen for twenty
minutes, then turn il. Basic it with the
sauce now and then. Dish it up, and pou.
sauce over. or serve in tie pan. II the sauce
should be too thin, boil II on the fire i'll IT
gets of thickish substance.
To Fry FIsr.-To fry fish nicely, after IL
IA well washed, il should be put in cloth.
and when dry, dredged with -four or Indian
| meal or wetted with egg, and dipped In
, bread-crumbs. Have in your pan plenty OF
boiling oil. dripping or lard. Put IN your
fish. and let il Try rather quickly, till 1t 10 Of
a nice brown. should You fry your fsh in
oil, it obiains u much finer color than wher
done in lard or dripping, Never use butter.
as it makes The Ash a bad color. Garnish
your dish with green or fried parsley. =
To FRY TRouT.-- Scale, gut, clean, dry
! aud flour Fry until they are rich. clesr
brown. Fry some green parsley crisp, and
make some plain melted butter; put In one
| teaspoonfuio Of essence Of aanchoyy, and one
glass OF white wine or vinegar. Garnish
v hen the trout are dished. with the crispsd
psrsisy and lempn cut in slices. 'Ths butter
! may beIpeuiearver tbs tish, but it is most
advisable 10 send dit iu,a butter tarsen. -
10 C6aarsirioN oAEE- Five tesraps nf
1 fnar, three of sugar, i've eggs, ore pnund OF
4 raisans, Que teacup Of butter snd ooe Of
sour cream With lttls coda 10 1t.