How to Cook Fish

by Myrtle Reed

BROILED CARP

Broil as usual and serve with melted butter, lemon-juice, and minced parsley poured over it.

CARP À LA FRANÇAISE

Cut the cleaned fish into square pieces and put it into a saucepan with four tablespoonfuls of olive-oil, one cupful of Claret, and a tablespoonful of butter blended with an equal quantity of flour. Add a chopped clove of garlic, a shallot, a quarter of a pound of mushrooms, and salt, pepper, and minced parsley to season. Cook for twenty minutes and serve.

FRIED CARP—I

Soak the fish over night in salt water. Drain, rinse in cold water, season with pepper and salt, dredge in flour, and fry in butter.

FRIED CARP—II

Cook the carp in court bouillon, drain, and cut in slices. Cover with a very thick Cream Sauce and let cool. Dip in crumbs, then in egg and crumbs, and fry in deep fat.

FRIED CARP—III

Clean the fish and cut it into convenient pieces. Dip in milk then in seasoned flour, and fry in hot fat.