Of course, a fish must be scaled ere it is cooked, and should be cleaned, although if it is cooked whole and the party is hurried, the latter process may be omitted without injury; the entrails, however, are not to be eaten.
A little of the liquor in which the fish has been boiled, with Harvey or Anchovy sauce, or Chili vinegar, makes an excellent dressing; but the best sauce is obtained by dissolving a spoonful of flour, that has been thoroughly mixed with a lump of butter, in a little warm water, and boiling the whole for a few minutes. This may be prepared in any tin pot, and, cooked with chopped parsley, is the making of boiled fish.
Fried Fish.
The fish, which should be small, after being cleaned and scaled, are dipped in water and then in Indian-meal, and fried, well seasoned with pepper, in the pan with pork drippings or butter. If the latter is used, salt must be added. Trout are excellent prepared in this manner.
Broiled Fish.
Fish for broiling may be larger than for frying; they are scaled, split open down the back, and well seasoned. They are placed on the gridiron and approached for a few moments close to the fire, so as to sear the pores. They are then cooked more slowly and well basted with butter, unless a piece of thin pork is laid across them, the grease from which will answer the place of basting. A favorite way to cook a shad or blue-fish alongshore is to split him entirely in two, and tacking the halves, seasoned and buttered, to shingles, to roast them rapidly; each man eats from his own hot shingle.
Baked Fish.
Small fish or pieces of fish, cleaned, scaled, and seasoned, may be rolled in oiled paper and baked in the ashes; or a whole fish unsealed, but cleaned and wiped dry, may be rolled in damp leaves and buried deep in hot ashes. When it is done, the skin and scales will come off together.
Stewed Fish.
Cold fish may be cut up into small pieces, seasoned and stewed in water, with a little salt pork. If milk is substituted for water, the dish will be more palatable.