Brook Trout

1. If small, fry them with salt pork; if large, boil and serve with drawn butter.

2. Wash, drain and split; roll in flour, seasoned with salt; have some thin slices of salt pork in a pan, and when very hot put in the fish and fry a nice brown.

Cream Baked Trout

Clean the trout, put in pepper and salt, and close them. Place the fish in the pan, with just cream enough to cover the fins and bake fifteen minutes.

Baked White Fish

Prepare a stuffing of fine bread crumbs, a little salt pork chopped very fine; season with sage, parsley, pepper, and salt. Fill the fish with the stuffing, sew it up, sprinkle the outside with salt, pepper, and bits of butter; dredge with flour and bake one hour. Baste often. Serve with egg sauce or parsley sauce.

Baked Fish

Open the fish, wash, wipe perfectly dry, and rub over with salt; lay in a dripping-pan with a little butter and water, and bake thirty minutes in a hot oven.

Croquettes Of Fish

Take cold fish of any kind, and separate it from the bones, and mince fine; add a little seasoning, an egg, a very little milk, and a teaspoon-ful of flour; brush with egg, roll in bread crumbs, and fry brown in hot lard.

Frogs Fried

Skin well, and cook for five minutes in salted water the hind legs only; then throw into cold water to cool, and drain; fry in hot fat, and serve, garnished with parsley.

Fish Chowder

Cut a haddock into pieces about an inch thick and two inches square; place slices of salt pork in the bottom of a pot, and fry crisp; take out the pork, and chop fine, leaving the fat in the pot; next put in the pot a layer of fish, a layer of split crackers, some of the pork, and a little chopped onion seasoned with pepper, then another layer of fish, and so on; cover with water, and stew half an hour; put in the dish in which it is to be served, and thicken the gravy with flour; add a little ketchup; boil a moment, and pour over the chowder, and serve.

Fried Halibut

Place in your spider half a dozen slices of fat pork; fry to a brown, and place in a deep dish; add to the fat three tablespoonfuls of fresh lard; when boiling hot put in the halibut, which should be cut in pieces about three inches square, and dipped in sifted meal, sprinkle with salt, and fry a good brown. After the fish is all fried, put it into the dish with the pork, pour over it the boiling fat, add one tablespoonfu. of hot water, cover tightly, and stand in the oven twenty minutes.

Fish Scallop

Remains of cold fish of any sort, half a pint of cream, half a table-spoonful of anchovy sauce, half a tablespoonful of made mustard, half a teaspoonful of walnut ketchup, pepper and salt to taste (the above quantities are for half a pound of fish when picked), bread crcmbs; put all the ingredients into a stew-pan, carefully picking the fish from the bones; set it on the fire; let it remain till nearly hot; occasionally stir the contents, but do not allow it to boil; when done, put the fish into a deep dish or scallop shell, with a good quantity of bread crumbs; place small pieces of butter on the top; set in a Dutch oven before the fire to brown; it should take half an hour to cook it properly.

Fried Eels

Skin, remove head and tail, cut in desired length, and throw into boiling water for five minutes; then drain, season with pepper and salt, roll in flour or cornmeal and fry in boiling lard; serve with tomato sauce.

How To Fry Smelts

Wash, cut off the fins, and dry with a cloth; melt a spoonful of butter and into it stir the beaten yolks of two eggs; salt and flour the smelts a little, dip into the egg and butter, roll in grated bread crumbs, and plunge into boiling fat; fry until of a bright yellow-brown; serve upon a napkin, garnished with fried parsley.

Salt Mackerel Broiled

Soak in warm water for an hour or two and then wipe dry; brush the fish over with dripping or melted butter; grease the bars of the gridiron and lay on the fish, setting it over a sharp fire; broil both sides, and serve spread with butter and chopped parsley.

Turbot A La Creme

Boil a nice fresh fish, pick out the bones and season with pepper and salt; mix one-quarter pound of flour with one quart of milk, put in four small onions, small bunch of parsley and a sprig or two of thyme, salt, and one-half teaspoonful white pepper. Put over the fire and stir until it forms a paste; take off and add one-half pound butter and yolks of two eggs. Mix thoroughly and pass through a sieve; pour some of the sauce into a baking dish and add a layer of fish and sauce alternately until it is all used. Have sauce on the top, to which add bread crumbs and grated cheese. Bake half an hour.