Fry in deep
fat and serve with Tartar Sauce.
FRIED BLUEFISH
Clean the fish, season with salt and pepper, dredge with flour
and fry in plenty of hot lard. Drain on brown paper and garnish
with parsley.
STEAMED BLUEFISH
Season the fish with salt and pepper and pour over it a cupful of
vinegar. Let stand for an hour, pour off the vinegar, and steam
for twenty minutes. Serve with any preferred sauce.
[Page 79]
FIVE WAYS TO COOK BUTTERFISH
FRIED BUTTERFISH--I
Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in
flour and fry in a frying-pan in plenty of clear hot fat. Drain on
a cloth, sprinkle with salt, and garnish with lemon and parsley.
FRIED BUTTERFISH--II
Clean, wash and dry the fish, rub with flour, season with salt
and pepper, dip in beaten egg, then in cracker dust or sifted
bread-crumbs. Fry in deep fat.
FRIED BUTTERFISH--III
Clean and gash the fish, roll in corn-meal and saute in hot salt
pork fat. Serve with Tartar Sauce.
BUTTERFISH WITH FINE HERBS
Prepare according to directions given for Sole with Fine Herbs.
[Page 80]
BOILED BUTTERFISH
Cover well-cleaned and lightly-gashed butterfish with boiling water,
season with one chopped onion, parsley and thyme, salt and pepper.
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