FISH
FRIED PERCH
FRIED SMELTS
HALIBUT STEAK
Fried pickerel with cream sauce
Clean, wash and wipe dry. Roll in white cornmeal or in flour, and lay aside in a cold place while you fry slices of fat salt pork quickly almost to a crisp. Strain the fat and return to the pan; lay in the fish and brown, turning once. When done, remove to a heated, covered dish and keep hot over boiling water. To the fat left in the pan add a tablespoonful of butter and a little boiling water; boil up and stir in a tablespoonful of flour. When it begins to bubble add four tablespoonfuls of cream with a tiny pinch of soda. Stir until smoking-hot, and strain over the fish.
Fried catfish
Skin and clean; lay the fish in very cold water for a few minutes, then wipe them dry. Dredge thoroughly with flour, or roll them first in beaten egg, then in cracker crumbs, and fry to a delicate brown.
Fried frogs’ legs
Have them carefully skinned, wash well, wipe perfectly dry, roll in cracker or bread crumbs, dip in well-beaten egg, then roll again in the crumbs and fry in butter to a golden brown.
Fricassee of frogs’ legs
Skin and wash well, drain; lay in boiling water for five minutes. Put over the fire in enough warm milk to cover them and simmer until tender. Then drain, and lay in a hot dish, buttering well. In another saucepan make drawn butter, using milk instead of water; season with salt, paprika and minced parsley, with a dash of lemon juice; remove from the fire and stir in two well-beaten eggs. Cook one minute, stirring all the time, and take from the range. Pour over the frogs’ legs, cover, and set over hot water for a few minutes before serving. They will be found delicious.