How to Cook Fish, page 209 by Myrtle Reed
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ain, and serve with any preferred sauce.
BOILED WHITEFISH À LA MACKINAC
Clean and split the fish and put into a buttered dripping-pan, skin-side down. Add enough salted water barely to cover, and simmer for half an hour. Serve with Maître d'Hôtel Sauce and garnish with hard-boiled eggs.
FRIED WHITEFISH--I
Clean and trim the fish and cut into convenient pieces for serving. Dip in seasoned flour and sauté in hot lard in a frying-pan.
FRIED WHITEFISH--II
Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, and fry in fat to cover. Serve with any preferred sauce.
[Page 442] FRIED WHITEFISH--III
Clean and dry the fish, cut into fillets, dip in seasoned crumbs, then in egg, then in crumbs, and fry quickly in fat to cover. Serve with Tartar Sauce.
BROILED WHITEFISH--I
Clean, trim, and split a large whitefish, season with salt, pepper, and oil, and broil. Garnish with lemon and parsley and serve with Tartar Sauce.
BROILED WHITEFISH--II
Put a cleaned and split whitefish on a wire broiler, season with salt and cayenne, lay a few thin slices of bacon on top, put the broiler on a baking-pan, and cook in the oven without turning. Put on a platter, add a little butter, and rub hard-boiled eggs through a sieve over the fish. Garnish with parsley and lemon.
BROILED WHITEFISH--III
Clean and split the fish, season with salt and pepper, sprinkle with lemon-juice, and broil. Pour over melted butter and serve.
BAKED WHITEFISH--I
Clean and split a large fish, remove the bone, and put in a buttered baking-pan skin-side down. Season with salt, cayenne, and lemon-juice, [Page 443] sprinkle with crumbs, dot with butter, and bake. Serve with any preferred sauce.
BAKED WHITEFISH--II
Make a stuffing of one and one-half cupfuls of dry bread-crumbs, seasoning with salt and pepper. Add a heaping tablespoonful of butter and one egg well-beaten. Stuff the fish and