Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1871-06-15
A Few Hints About Fish.
HOW TO CHOOSE FISH.

line eyes shoulu be bright, the SlllS
of fine, clear red, the body stiif, the
! flesh firm, yet elastic to the touch, and
the smell not disagreeable. II the
eyes are sunken, the gills very dark in
hue, the fish habby, etc, it should be
avoided. Of fish be a trihe tainted
from over-keeping, especially salmon,
| a little chloride of soda will quite sue.
cessfully restore it to good flavor
Dissolve it in water and soak the fish in
it; after which wash and soak in clear
water.)
| TO CLEAN FISH.
Clean them with the greatest nicely.
Handle them lightly, and never bruise
them by throwing them about. When
the scales are entirely removed, pump
or pour over sufficient water to wash
all the scales away; then open and
empty. Leave not particle of Of
fensive matter inside, clearing out all
the blood with brush from the back
bone. Eels should be skinned then
pour boiling water upon them; after
| five or ten minutes, cut them into four
inches lengths-and rub on fine salt
and pepper.
TO KEEP PTSH.
They should be cleaned ut once,
wiped dry, and hung up separately by
the head, on hooks, in cool place,
where they will be undisturbed bytlies;
or place them in wire safe in the open
air. Salt may be slightly rubbed over
many kinds of fish, but it Injuries the
flavor of salmon, which may be rubbed
inside with vinegar and pepper.
To FRY TROUT.
Having cleaned the fish, cut off the
fins, wipe dry, season with pepper and
salt, dip in egg and bread crumbs.
Put butter or fresh beef drippings into
frying pan, holding it over the fire
until boiling hot; skim it, lay IN the
fish and fry until nice brown. FoE
sauce, melted butter, with a spoon
full of mushroom catsup, with lemon
juice stirred in; or serve with crisp
parsley and melted butter
HOW TO BOIL TROUT.
Throw handful of salt in the water
(large or small handful, according to
the size of your fish, Boil fast from
twenty to twenty five minutes. Sauce,
melted butter, favored with catsup or
soy. Soy is prepared sauce for fish,
brought chiefly from Japan, and said to
be produced from species of bean,
Dolichos soyd.
| TO FRY PERCH.
After thoroughly cleaned, dry them
with clean cloth, and range side by
side on board or large platter, sprinkle
them with salt, and dredge with flour;
after a while turn them, and salt and
dredge the other side. Fry in lard or
fresh beef drippings always enough to
cover the fish. When the lard boils,
skim it, and fry the fish to q yellowish
| brown.
To test the holiness of the lard try it
with the tail of the fish, or Il piece of
stale bread; if in proper order, they
will become brown at once. When
done on one side, turn it over.
TO BRoIL sHAD.
Split, and wash and dry with cloth.
Season with pepper and salt; bed OF
clear bright GOALS grldiron perfectly
clean, then well creased; when hot,
broll for quarter of an hour or more !;
butter it we'll and then send to table
To BAKE SHAD.
Keep on the head and fins; do not
open it more than necessary; empty
and wash carefully; stuff it with force
meat, of grated bread crumbs, cold
boiled ham or bacon finely minced,
sweet marjoram, red pepper, and a lit
tie OF powdered mace or cloves moist
Ell with beaten yolk of egg. Stuff the
fish, reserving little of the forcemeat;
sew it up, or skewer together Rub the
outside with egg yolk and the reserved
stuffing fasten the tail to the head in
graceful curve; put into the bakepan
about gill of white wine, or table
spoonful of cayenned vinegar or com
mon vinegar diluted with gill OF
water. Bake moderately from one and
n half to two hours, according to size ;
garnish with slices of lemon And fish
may be baked in the same manner.