How to Cook Fish

by Myrtle Reed

BROILED PICKEREL À LA MAÎTRE D'HÔTEL

Prepare and clean the fish and cut into pieces suitable for serving. Dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.

FRIED PICKEREL—I

Prepare and clean the fish and cut into pieces suitable for serving. Dip in beaten egg and cracker dust and fry in deep fat.

FRIED PICKEREL—II

Prepare and clean the fish and cut into steaks. Dip in corn-meal and fry in hot fat. Add one cupful of cream to the fat remaining in the pan and thicken with one tablespoonful each of butter and flour cooked together. Season with salt and pepper, add a tablespoonful of minced parsley, pour over the fish and serve.

FRIED PICKEREL WITH TOMATO SAUCE

Prepare and clean the fish and cut into pieces of a suitable size for serving. Dip in milk, roll in flour, and fry brown in plenty of hot lard. Drain and serve with Tomato Sauce.

FRIED PICKEREL À LA CRÈME

Clean the fish and cut into pieces suitable for serving. Roll in flour, and fry diced salt pork crisp. Strain the fat, fry the fish in it, take up and keep warm. Add a tablespoonful of butter and a tablespoonful of flour to the fat remaining in the pan. When cooked, add enough cream to make the required quantity of sauce, and a pinch of soda. Cook until thick, stirring constantly, add the salt pork fat and pour over the fish.