Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

fry, according to taste. It may also be baked in cakes. When fried, they may be dipped in beaten egg, rolled in bread-crumbs, and then fried in hot fat. (_See_ Frying.) _Boiled._--Clean and prepare the fish as directed, and put it in a fish-kettle; cover it with cold water (sea-water is the best); add the following seasonings to a pound of fish: two stalks of parsley, one of tarragon if handy, one tablespoonful of vinegar, and half a middling-sized onion sliced; salt if boiled in fresh water. Set on the fire, and, for a fish weighing two pounds or under, take off at the first boiling--it is done enough. For a fish weighing five pounds, boil five minutes, etc., that is, about one minute for each pound. If it were a thick slice of fish instead of a whole one, weighing two or three pounds, it should be boiled two or three minutes longer, etc., according to thickness. _Broiled._--Slit the fish on the back and clean it; salt and pepper it; have a little melted butter and spread it all over the fish, on both sides, with a brush, and broil it. (_See_ Broiling.) While the fish is broiling, prepare a _maître d'hotel_ sauce, spread it on the fish as soon as dished, and serve. It may also be served with anchovy butter. _Fried._--Any small fish of the size of a smelt, or smaller, is better fried than prepared in any other way. Clean and prepare the fish as directed, wipe it dry. Dip it in milk, place in a colander for five minutes, then roll in flour, and fry. It may also be fried just rolled in flour. _Another way._--When wiped dry, dip in beaten egg, roll in bread-crumbs, and fry. _Another._--When wiped dry, dip the fish in butter, and fry. Then the fish is dropped in hot fat (_see_ Frying), turned into a colander, salted, and served hot, with fried parsley around or in the middle, according to how the fish is arranged in the dish. Fry the following as above: _carp_, _tench_, _frost_, _bass_, _perch_, _black and