Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-01-11
sAes IS asA*s
Good Cookery
Copyrighted
Copyrighted.
FRESH WATER FISH.
BY Louis Role.

the year, obtain and enjoy REGAL of such
fresh water fish as are common in this
Eorthern country in the winter season,
but even SO common thing as pick
srel and perch should be well cooked to
be enjoyable. We all relish fried pick
erel and perch done brown in pork fat.
with pork scraps on the side. as the
waiter at the restaurant styles it, but
We can get too much OF good thing
and desire a change at times. Other
ways OF cooking these fish require more
care and attention, but the effort will
repay you by It's desirable results.
Before considering the cooking let me
suggest the easiest and best way to
remove the scales from a pickerel or
perch, and the same rule will apply to
lake trout or any other thick-skinned
fish. Place the fish in the sink over a
large dish and pour over 1t on all sides
boiling water and then the scales will
easily be removed by scraping with a
sharp knife. In the case of lake trout
you also remove by scraping from head
to tail much Of the oil that is in the skin
and which5is Objectionable to many.
PICKEREL STUFFED AND BAKED.
It, removing the gills and wipe well with
dry, clean cloth; fill the paunch with
well-seasoned veal stuffing, sew it uP
with trusting needle and fine string
make several incisions in the sides ana
place in baking pan; season with pep
Per and salt, chopped parsley and a few
mushrooms. a small onion and a large
piece Of fresh butter-six to eight ounces
If you have large fish-moisten with
the juice Of one lemon and little white
stock, cover with buttered paper and
bake till well done, basting frequently
with its own liquor If you desire
sauce for the fish add cupful Of brown
stock to the liquor left in the pan, a HIT
tie more lemon Juice and fresh butter
thicken with cornstarch or flour wet In
cold water and serve some around the
fish.
PICKEREL A LA HCLaANDAISE.
Scale and clean the fish as soon as
possible after ii is taken from the water
and cut them into slices of about one
inch, placing the pieces in an earthen
vessel. Season with pepper, salt, oil,
lemon juice, chopped parsley and lit
tie grated nutmeg, turning the slices
order that they may be well saturated
with 1t. Half an hour before dinner
drain them ON a napkin, dip each sep
arately in bread or cracker crumbs and
fry in hot deep fat. Garnish with pars-
ley and serve with Dutch or Tartar
sauce.
BOILED PICKEREL.
Pickerel may be boiled whole and
served with butter sauce, care being
taken in winding the fish, so as to keep
1t together, but better way lie to boil
II in slices II you can obtain the fish UNI
der the best conditions. These are that
the fish be obtained Immediately on be-
ing taken from the water, scaled and
cleaned, cut into slices about one inch
thick. and put into a painful of ice water
1.-THE water from its GOODNESS will crimp
the fresh-isilled fish thrown into ill.,
Twenty minutes before dinner boil the
Slices in hot.water, with little salt adj
ded, drain them on a napkin and serve
with Butter and Parsley sauce.
BuTTER AND PARSLEY SAUCE.
Butter sauce, the foundation of Rut-
ter and Parsley sauce as well as many
others requires careful preparation
Put two ounces of fresh butter in a