Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

fishmonger take out the backbone when he has split the fish lengthwise, also have him extract every other bone he can get out without tearing the flesh too much. Marinade for an hour in a bath of olive oil and lemon juice. Cover the grating of your bakepan with thin shavings of salt pork, lay the fish upon this, skin-side downward, wash with melted butter, bake, covered, half an hour, baste and cook ten minutes more. Serve with Hollandaise sauce. Baked salmon-trout with cream gravy Clean and wash, wipe dry, and go all over it, inside and out, with melted butter and lemon juice. Lay upon the grating of your bakepan, pour in a little boiling water, not quite touching the fish, and bake twelve minutes to the pound, basting twice with butter and twice with the water in the pan below. Keep hot in heated dish, covered, set over boiling water while you strain the gravy left in the pan, add to it a cupful of hot milk (half cream, if you can get it) scalded with a pinch of soda, thickened with a white roux of butter cooked with flour, and seasoned with paprika, salt and a little minced parsley. Pour over the fish, let it stand three minutes over hot water and serve. Fried brook trout Clean with care, roll in peppered and salted flour; set on ice for an hour, and fry immediately in deep fat to a golden-brown. Have a mat of folded and heated tissue paper fringed at the ends, and lay the drained fish upon it. Eat at once. Broiled soft-shell crabs Lift the projecting “wings” of the upper shell, and cut or pull off the “feathers” you will find under them. Next trim off the tail, or flap, or “apron,” a round piece of softer shell on the under side of the upper. Wash quickly and cook without delay lest they die on your hands. Wash with butter, sprinkle with salt and cayenne pepper, lay within a reversible wire broiler, and cook over clear coals ten minutes, turning twice to broil both