Boiled Rock-fish.
Clean the fish nicely, rub well with salt and pepper. Put into a large deep pan, that it may lie at full length; cover with cold water, adding salt and pepper. Boil steadily for three-quarters of an hour; dish and serve with melted butter and sauce or catsup.—Miss F. N.
Boiled Rock-fish.
Clean nicely and hang it up; do not lay it in water, but wash it when ready for cooking. Put on in boiling water, seasoning with salt to taste. It takes two hours to boil, if large. Serve with egg sauce, and send to the table in a napkin to keep hot.—Mrs. W.
To Stew Rock-fish.
Take a rock, clean and season with parsley, sweet marjoram, onions, one-half pint water, salt to taste, one pint Port wine, one-half pound butter, and a little flour. Put them in a dish, and set in a stewpan. One hour is sufficient for cooking.—Mrs. J. T.
Baked Rock.
Boil the fish and take out the bones. Season with cream, butter, pepper, and salt, and grated bread crumbs over the top. Bake slightly in a flat dish or scollop shells.—Mrs. R.
To Pickle Rock.
Cut a rock-fish into pieces and put in a kettle with sufficient water to cover it. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves and mace.