New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-12-26
AMERICAN FISH.
WAYS OF COOKING THEM.


Rlaclish are abundant in winter. aud wheh ,foIi
three 10 five pounds IN weight are excellent ioi
baking with brown sauce. ,o do.or,adr,
| Red-snappers which have become deseIVenIy
popu ar i'm the last three years. are ia season uul4Is
the fall and winter They weigh from thiee "
twenty pounds and are good either baKed OF ooiioo
With lobster sauce. -, -, hoou,O
much esteemed in the last few years. ana are
greatly sought after by French COOKS ior h1ls ae
sole The best weight is pound anu hail 49,
the fish is scaled. cleaned, and skinned CUT ls
made with a sharp knife from head To taii down INC
back bone. The knife is then carefuiIy Workeu
underneath the flesh, following the Dackooi9, Gu.
ting the flesh loose in strip Two lnches Wiuo anu
about fvei inches long, which Is tne met: tno
easiest way OF cooking this IS To mp IL lhIo the
beaten yOlk of an egg and INTO powered
then fry to light brown in oil or butter ana serve
with tartare sauce made by addihg. choPpggGu
pickles and capers TO a MayOnnase dressing. f"e'
a Ia Aorpldndie prepared by stcwing IN saucepan
with a covering OF white wine, ana served WIN a
sauce of lobster meat and tiuiies. DSchd@e sauce
is also used. III.
Sea bass from three pounds upward IN weight
ia good boiled with drawn butter sauce. WhlIc inc
smaller fish should be iried. ,
Eels are usually cut into pieces three inches
long rolled in flour, ana fried to dark brown.
In Connecticut. cells are often brOed win thc
skins on. They are split, cleaned, and the heads
wood ashes The backbOn is removed after spht-
ting and the skin side very thoroughly cooked:
HOLSTERS should be killed before putting them
into the kettle. A three-pound lobster should be
boiled forty live minutes. HOLSTERS are sometimes
stewed or broed though in the latter way they
are ant To he bard and tough. As HOLSTERS change
their shells soft-Shelled Holsters are sometimes
found in market which when fried are SAID To be
equal to crabs. 1911,
Sheepshead. favOrlte at dinners ana Tor hotels
is best boiled with HOllandaiSe sauce. -
ScoilODs are best stewed III oyster liquor IneV
are usually dipped in the yolk OF an egg ana IN
cracker dust or Indian meal. aud ired 70 a dark
brown They are excellent fried III batter as III
oyster frltterS. . A.,
Whiteish which come from the lakes IN the
late fall should DO boiled and served with neltel
butter and parsley. They are excellent cut III
iillets dipped in batter and trled , -
Pickerel should he usually bToiied, thOngh the
large fish better boiled or baked WIN spanish
sauce.
Salmon trout are only good to boil. Lobster
sauce should form the accompaniment.
Brook trout weighing from three-quarters or
pound to u pound and halt, should be boiled ana
eaten with melted butter and lemon Juice. 1hey
should boil for twenty minutes. Trout under haii
"A pound should be dTedged with fonr ana lrlel
with stIips of bacon IN hot melted butter trout
rrom one TO three pounds in weight are eXceileht
split and brOiled with melted butter anu lemon
Juice.
Black bass one of the best of fresh water fishes,
NAV he cooked III any way, but is best brOiied.
MuscaOnge is very palataOle when DOIied ana
served with shrimp sauce.
The different methods OF cooking oysters ana
CLANS are too familiar to need notice.
Nmtebait, which introduced by Mr. Black
ford few years ago. became so popular the de
mand exceeded the supply. The genuine whltebaIt
are young herrings. but different fish are sold
under that name. WhieDaIt Is excellent dipped III
flour batter cracker dust ana egg. and tried IN
hot fat This completes the list OF n5h ordinarily
found III our markets.