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Classic
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page 24
CHAPTER II.
FISH.
As we have not a very great variety of fish in our beautiful Western rivers, our
chapter on this subject will not be very long. It is best always to put fish in
cold water to boil.
First, let them soak in clear salt and water. Always fry fish in lard. Parsley
is the most appropriate herb to garnish with.
Let the lard be hot enough to brown it in a few minutes; it destroys the flavor
to soak it in grease.
Wipe the fish quite dry, dip it in bread-crumbs or flour, just before laying it
in the fryingpan.
CHOWDER.
Cut the fish in pieces of an inch thick and two inches square. Take half a dozen
large slices of salt pork, and lay in the bottom of an iron pot, and fry till
crisped. Take the pork out of the fat, and chop it fine. Put in the pot a layer
of fish, a layer of split crackers, some of the chopped pork, black and red
pepper, and onion chopped fine, then another layer of fish, split crackers.
Continue this till all the fish is used. Barely cover the fish with water, and
slowly stew it till it is tender. Then take out the fish, and thicken the gravy
with
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