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

marinade of oil and vinegar with a tablespoonful of minced chives, or, if you have none, a tablespoonful of onion juice. Let the fillets lie there for an hour. Then drain well, roll in a good batter, afterward in fine crumbs, and fry in deep, boiling cottolene or other fat. Drain upon hot tissue paper, and send to table very hot. Send around tomato sauce with it. Halibut fillets May be cooked in the same way. Broiled halibut steak Rub well with salad oil and lemon juice on both sides, wipe, and broil over a clear fire, turning three times. Pepper and salt, lay upon a hot dish and butter well. Send Bearnaise sauce around with it. (See Sauces.) Fried halibut steaks Marinade for an hour; drain, roll in salted flour, then in beaten egg, lastly in salted and peppered crumbs. Leave on ice for an hour, and fry in clarified dripping, or in cottolene or other fat. [Illustration: FRIED PERCH FRIED SMELTS HALIBUT STEAK FISH] Fried pickerel with cream sauce Clean, wash and wipe dry. Roll in white cornmeal or in flour, and lay aside in a cold place while you fry slices of fat salt pork quickly almost to a crisp. Strain the fat and return to the pan; lay in the fish and brown, turning once. When done, remove to a heated, covered dish and keep hot over boiling water. To the fat left in the pan add a tablespoonful of butter and a little boiling water; boil up and stir in a tablespoonful of flour. When it begins to bubble add four tablespoonfuls of cream with a tiny pinch of soda. Stir until smoking-hot, and strain over the fish. Fried catfish Skin and clean; lay the fish in very cold water for a few minutes, then wipe them dry. Dredge thoroughly with flour, or roll them first in beaten egg, then in cracker crumbs, and fry to a delicate brown. Fried frogs’ legs Have them carefully skinned, wash well, wipe perfectly dry, roll in cracker or bread crumbs, dip in well-beaten egg, then roll again in