Recipes for sea food : how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs, and . one pint of boiling water; set onfire and let it come to 2i\:ioA,but do not boil. Serve immediately. Egg Sauce: Chop up two hard boiled eggs and stir into drawnbutter. Fried Catfish. — Catfish must be cooked quite fresh — ifpossible, directly out of the water. The larger ones are gener-ally coarse and strong ; the small-sized fish are the best. Washand clean them, cut off their heads and tails, remove the upperpart of the backbone near the shoulders, and score them alongthe back wit
Recipes for sea food : how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs, and . one pint of boiling water; set onfire and let it come to 2i\:ioA,but do not boil. Serve immediately. Egg Sauce: Chop up two hard boiled eggs and stir into drawnbutter. Fried Catfish. — Catfish must be cooked quite fresh — ifpossible, directly out of the water. The larger ones are gener-ally coarse and strong ; the small-sized fish are the best. Washand clean them, cut off their heads and tails, remove the upperpart of the backbone near the shoulders, and score them alongthe back with deep gashes or incisions. Dredge them with flour,and fry them in plenty of lard, boiling fast when the catfish areput into the pan. Or you may fry them in the drippings ofgravy saved from roast beef or veal. They are very nice dippedin a batter of beaten egg and grated bread crumbs, or they maybe done plain, though not in so nice a way, with Indian mealinstead of bread crumbs. Drain off the lard before you dishthem. Touch each incision or cut very slightly with a littlecayenne before they go to FISH, ETC. 73 A Salt Codfish Dish. — Remove the skin and cut inpieces two and one-half pounds of salt cod. Soak for eighteenhours in cold water, changing water two or three times. Drain,place fish in a saucepan with cold water to cover it and let cookslowly (but not boil) for twenty minutes. Drain and remove allbones, place cod in a saucepan ; then squeeze in the juice of alemon and add drop by drop half a gill of olive oil, sharplystirring while adding it. Then pour in also, little by little, ahalf gill of cream, a teaspoonful of chopped parsley, one salt-spoonful of cayenne and mix well. Serve on a hot, deep dishwith slices of toasted bread around. Fried Eels, No. 1. — After skinning, emptying, and wash-ing them as clean as possible, cut them into short pieces, and drythem well with a soft cloth. Season them with fine salt andcayenne, flour them thickly, and fry them
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
