To Fry Trout.
Split the fish down the back, insert a thin slice of fat pork. Squeeze lemon juice over it and fry brown.—Mrs. J. I., La.
Boiled Cod-fish.
Boil over a slow fire and skim frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce.
Cod-fish Balls.
One-fourth fish, to three-fourths potatoes, eggs enough to moisten. Season with pepper and salt, and fry brown.
Nantucket Cod-fish.
Cut the thick part out of a firm, white dried codfish, and soak it over night, then cut into very small pieces and parboil for a few minutes, changing the water until the fish remains but slightly salted. Drain off the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it; when it becomes heated, add a little butter and pepper, thicken with flour stirred smooth in milk. Stir constantly for a few minutes.
To Dress Salt Cod-fish.
Take one-third of a large fish; soak it from three to four hours; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add: