Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . fried in smoking hot fat till of a golden browncolor. Garnish as directed for fried fish at the beginning of thischapter. The bluefish is an Americaxi fish, and it has never been found on the coast ofEurope. It is the most destructivefish known, devouring eagerly all othervarieties of fish. The size of the fishvaries in different localities from 2 or?) lbs. on the southern coast, to 15 or20 lbs. on the northern coasts. Theflesh is s
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . fried in smoking hot fat till of a golden browncolor. Garnish as directed for fried fish at the beginning of thischapter. The bluefish is an Americaxi fish, and it has never been found on the coast ofEurope. It is the most destructivefish known, devouring eagerly all othervarieties of fish. The size of the fishvaries in different localities from 2 or?) lbs. on the southern coast, to 15 or20 lbs. on the northern coasts. Theflesh is sweet and savory but doesnot keep very well. They appear onthe coast from May to October. the bluefish. BUTTERFISH. These are excellent when fresh if fried in salt pork fat in thefrying pan. They can also be broiled or filleted as directed for fishat the beginning of this chapter. They are nice boiled and a goodsauce served with them. The butterfish is found along the Atlantic coast from Maine to the attain a length of 7 or 8 inches. Their flavor somewhat resembles themackerel, but they are not so oily. They are excellent eating when properly. FISH 63 cooked. When freshly caught their color is iridescent and beautiful, resemblingthe dolphin. The Harvest«fish, DuUar-fish, Shcepshead, Skipjack and*Star=fish are different names applied to this lish or to nearly allied species. THE CAKP. Dress, and if it comes from stac^nant or muddy water let it soakin salt water for an hour, or sprinkle on salt and let it stand overnight. (1) It is nice stuffed and baked as previously directed forbaking fish. Or (2) it can be stewed as directed previously for fish,and garnished with fried bread. (3) It is also nice fried as directedpreviously for fish. It may be improved by letting it soak a littlewhile before cooking it, in vinegar flavored with thyme, parsley andnutmeg. The carp is a native of Asia, but it has been naturalized in many countries onaccount of its value as food. It
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
