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Classic
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page 133
the fish will be left unbroken on the plate. Put the lard back in the pan, and
when hot, slip back the fish, and when the other side is brown, drain, turn on
plate as before, and slide them on the platter to go to the table. This improves
the appearance, if not the flavor. The heads should be left on, and the shape
preserved as fully as possible.
STEWED FISH.
Cut a fish across in slices an inch and a half thick, and sprinkle with salt;
boil two sliced onions until done, pour off water, season with pepper, add two
tea-cups hot water and a little parsley, and in this simmer the fish until
thoroughly done. Serve hot. Good method for any fresh-water fish.
TURBOT.
Take a white fish, steam till tender, take out bones, and sprinkle with pepper
and salt.
For dressing, heat a pint of milk, and thicken with a quarter pound of flour;
when cool, add two eggs and a quarter pound of butter, and season with onion and
parsley (very little of each); put in the baking-dish a layer of fish, then a
layer of sauce, till full, cover the top with bread-crumbs, and bake half an
hour.--Mrs. Robert A. Liggett, Detroit, Mich.
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