Rub the fish well with salt and pepper. Don’t be afraid to rub. Then open the flesh in three places and insert in each opening a clove of garlic.
Next slice six large onions—six small green peppers—and six large tomatoes. Now take your Dutch oven or baking pan and cover the bottom with Mazola oil or olive oil—add a tablespoon of butter.
When this is hot put in your fish and cover the fish with the sliced vegetables. Salt and pepper the vegetables.
Cook until the vegetables are done or about one hour. Baste frequently to avoid scorching the vegetables. To the basting add two teaspoons of Lea & Perrins sauce and one-half wine glass of cooking Sherry when half done.
When serving put plenty of juice and sauce on each portion and make them come back for more. This recipe can be used for many kinds of large fish.
TO COOK TROUT
Dip trout in beaten egg, salt and pepper. Roll in flour and drop into very hot and very deep Mazola oil. Remove when golden brown. The trout will be perfectly free from oil and every bit of the delicate trout flavor will be sealed up inside. Try it!
VENISON STEAK
Venison steak is fairly poor steak at best. But there is one way to cook it that makes you forget all past experiences with venison. And remember this is really the only way to cook it that’s worth a damn.
Take the venison and strip out all of the white sinews that lay between the muscles or lean parts. Strip and cut this white part all away. Then cut your venison into small strips about the thickness of a finger. Now you are on your way. Beat up an egg or two and beat in a bit of salt and pepper. Dip your strips of venison in the egg, then roll them in flour. Fry in butter and serve immediately.