Miss Corson's practical American cookery and household management

Use equal parts of fresh codfish and haddock ; after the fish has been scaled and drawn, split it down the back, cut out the backbone, cut the fish in pieces about two inches square, season it with salt and pepper, and roll it in Indian meal ; for three or four pounds of fish, slice a quarter of a pound of salt pork; put the pork into a frying-pan, and brown it ; lay the fried pork on a hot dish, and keep it hot ; if the pork has not yielded sufficient drippings, put enough lard into the pan to cover the bottom to the depth of half an inch ; set the pan over the fire, and when the fat is smoking hot put in the fish, and brown it on both sides ; then serve it with the fried pork. Either cod or haddock is excellent boiled or baked. TRONCON OF FISH. A troncon of fish is a large piece cut from the middle of a large fish, such as cod, salmon, or sturgeon ; it is usually boiled, being laid upon the drainer of the fish-kettle, or tied in a cloth, to preserve its form. A trongon of boiled salmon may be served with any preferred sauce ; cucumber, shrimp, a id anchovy are among the best fish-sauces. The fish may be laid upon a folded napkin or a bed of parsley. The cuts in the side of the troncon are simply scores made to keep the skin from breaking unevenly during cooking. Troncon, or Middle Cut, of Fish. BOILED BASS. Have the fish carefully scaled, and the entrails removed at the gills ; wash it in cold water, and put it into a saucepan with sufficient cold water to cover it, and two tablespoonfuls of salt ; set the saucepan over the fire, and let its contents reach the boiling-point, and boil slowly for about five minutes ; then try to pull out one of the fins ; if it separates readily from the body, take the fish out of the water without breaking it, lay it on a napkin folded on a platter, surround it with half a dozen hard-boiled eggs without the shells, and it serve it with a sauce made as follows : — HOT MUSTARD SAUCE. While the fish is being boiled, mix together over the fire a tablespoonful each of butter and flour, gradually stir into them .a pint of boiling water, a level teaspoonful of made mustard, a tablespoonful of chopped pickles or capers, a saltspoonful of salt, and a quarter of a saltspoonful of pepper ; stir the sauce until it boils for two minutes, and then it will be ready to use with the fish. Meantime boil six eggs quite hard, remove the shells without breaking the eggs, cut them in quarters, and use them for garnishing the fish. When eggs are high-priced, use only two ; boil them hard, chop them, and sprinkle them on top of the fish. BASS. Bass is excellent for baking, frying, or broiling. Any of the recipes for cooking large fish will serve for preparing bass. BOILED SHEEPS-HEAD. Thoroughly clean and wash the fish, rub it all over with dry salt, and soak it in cold water for an hour ; then remove it from the water, wipe it dry, score it several times across both sides, and rub it with a lemon cut in halves ; lay the sheeps-head thus prepared on the drainer of a fish-kettle, or place it in an ordinary kettle after tying it in a cloth ; cover the fish with cold water and milk equally mixed, add a level tablespoonful of salt, and let the fish gradually ■ boil, and then gently simmer for half an hour.