FRIED WHITEBAIT--II
Wash the whitebait in ice-water, drain, wipe dry, dip in milk,
then in equal parts of cracker dust and seasoned flour. Fry in deep
fat, season with salt and cayenne, and serve.
FRIED WHITEBAIT--III
Cover the fish with cold water, drain, and throw them into a cloth
strewn with sifted flour. Shake them in the cloth to make the flour
adhere to them, then toss them in a sieve. The fish will not stick
together if they are fresh. Have ready plenty of boiling beef fat,
and fry the whitebait in a wire basket, a few at a time. When they
are crisp without being brown they are done enough. Drain, sprinkle
[Page 440]
with salt, and serve immediately.
DEVILLED WHITEBAIT
Fry the whitebait according to directions previously given, season
very highly with cayenne pepper, and serve.
[Page 441]
TWENTY-FIVE WAYS TO COOK WHITEFISH
BOILED WHITEFISH
Boil a large whitefish in salted and acidulated water, adding a
bunch of parsley and a sliced onion to the water. Drain, and serve
with any preferred sauce.
BOILED WHITEFISH A LA MACKINAC
Clean and split the fish and put into a buttered dripping-pan,
skin-side down. Add enough salted water barely to cover, and simmer
for half an hour.
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