Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Steamed Salmon

Wrap four pounds of salmon in a piece of cheese cloth. Set in a plate in a steamer and cook until fish separates from bone—from forty-five to sixty minutes, according to thickness of fish.

All other fish may be steamed in the same way.

BROILED FISH

Broiled Mackerel

Wash and wipe fish; grease a wire broiler with clarified butter, lard, or pork fat. Season fish with salt and pepper, place on greased broiler and broil over clear fire, turning every five seconds. If the fish is a thick one, hold at quite a distance from fire until fish is cooked through, then hold nearer embers to brown. Separate, first skin side, then flesh side, with sharp knife from the broiler. Remove to hot platter, butter, garnish and serve.

FRIED FISH

Fried Smelts

Wash, dry thoroughly, and sprinkle smelts with salt, pepper and flour; dip in beaten egg which has also been seasoned with salt and pepper; drain and dip in flour, meal, or sifted bread crumbs.

The fish must be completely covered with egg and crumbs. Fry in deep fat, first testing fat with a crumb of bread, which should brown delicately in one minute.