Scale, wash and wipe dry inside and out a 2 or 3 pound fish. Make a stuffing as follows : Grated bread i pint. Melted butter 2 table-spoonfuls. Pepper and salt to taste. Raw eggs i. A little celery. COOKING DIVISION. 24 1 Onion✪ Vegetable Soups i (chopped fine is agreeable to some, but can be omitted if not liked). Care should be taken not to wet the bread crumbs. The egg and melted butter will moisten sufficiently. Tie over the fish thin slices of salt pork, fill a dripping-pan half full of hot water, and then, if you have not a wire grate, place the grid- iron on the pan, and, after laying the fish on the gridiron, cover all with another pan, bake in a hot oven, until the pork is well shriveled, then remove the upper tin, allowing your fish to brown. An hour and a half will cook thoroughly if a steady fire is kept. NO. 2, First dip the fish quickly in boiling water, then wipe the scales off, rinse in cold water, and wipe it dry. Sprinkle salt both inside and out, about as much as you would for steaks, then dip it in flour, place the pan you are going to bake it in in the stove, with a piece of butter in it the size of an Ggg, and let it melt so that it covers the pan. Your pan should be about the length of your fish. If larger the butter will be apt to burn. Place your fish in it, the inside of it next to the pan. Put it in a hot oven and bake i hour if it is a large fish ; if small, less time. It should be well done and of a nice brown color. NO. 3. Skin and bone the fish by running a sharp knife along the back. Spread over a dripping-pan a 242 DOMESTIC GUIDE. thin layer of butter, and half an onion in thin pieces. Lay the fish upon it, and pour over it I table-spoonful of vinegar or catawba wine. For the sauce rub butter the size of a walnut and flour together. Add a cup of the broth or hot water, the juice of the fish, 2 or 3 mushrooms if you have them. Turn this mixture over the fish, dust with bread crumbs, salt and pepper, and bake 10 minutes, or until a little brown. Garnish with pieces of bread cut heart-shape. NO. 4. Clean, and dry with a towel, and put belly to back in dripping-pan, into which you have previously cut up two slices of salt pork, in inch pieces. Make a stuffing as for veal, stuff, putting only a little in ; now pour over the fish a table- spoonful of lemon juice or good vinegar ; after a little, baste with a little soup broth. Don't let the fish dry all up, and do not put a drop of water on it. Make your sauce as for veal cutlets, omitting the lemon juice, but add one-half cup of milk and cut two hard boiled eggs into it; when done also add the fish juice. A little parsley chopped fine in the sauce is good. Garnish with hard boiled eggs and little sprigs of parsley mounted with litcle carpels of lemon. NO. 5. Take bread crumbs sufficient for the size of the fish, beat two or three eggs, pepper and salt, add one bunch of parsley, fresh and chopped fine, mix COOKING DIVISION. 243 all together well, add a small piece of butter, put all into the fish and sew up. If any of the dress- ing is left put into the bake pan ; add a pint of boiling water, put into a hot oven, baste every 1 5 or 20 minutes, for an hour, when it will be well cooked and nicely flavored. NO. 6.

AI-modernized reading of the original text

Scale, wash and wipe dry inside and out a 2 or 3 pound fish. Make a stuffing as follows : Grated bread i pint. Melted butter 2 table-spoonfuls. Pepper and salt to taste. Raw eggs i. A little celery. Onions i (chopped fine is agreeable to some, but can be omitted if not liked). Care should be taken not to wet the bread crumbs. The egg and melted butter will moisten sufficiently. Tie over the fish thin slices of salt pork, fill a dripping-pan half full of hot water, and then, if you have not a wire grate, place the gridiron on the pan, and, after laying the fish on the gridiron, cover all with another pan, bake in a hot oven, until the pork is well shriveled, then remove the upper tin, allowing your fish to brown. An hour and a half will cook thoroughly if a steady fire is kept. NO. 2, First dip the fish quickly in boiling water, then wipe the scales off, rinse in cold water, and wipe it dry. Sprinkle salt both inside and out, about as much as you would for steaks, then dip it in flour, place the pan you are going to bake it in in the stove, with a piece of butter in it the size of an Ggg, and let it melt so that it covers the pan. Your pan should be about the length of your fish. If larger the butter will be apt to burn. Place your fish in it, the inside of it next to the pan. Put it in a hot oven and bake 1 hour if it is a large fish ; if small, less time. It should be well done and of a nice brown color. NO. 3. Skin and bone the fish by running a sharp knife along the back. Spread over a dripping-pan a thin layer of butter, and half an onion in thin pieces. Lay the fish upon it, and pour over it I table-spoonful of vinegar or catawba wine. For the sauce rub butter the size of a walnut and flour together. Add a cup of the broth or hot water, the juice of the fish, 2 or 3 mushrooms if you have them. Turn this mixture over the fish, dust with bread crumbs, salt and pepper, and bake 10 minutes, or until a little brown. Garnish with pieces of bread cut heart-shape. NO. 4. Clean, and dry with a towel, and put belly to back in dripping-pan, into which you have previously cut up two slices of salt pork, in inch pieces. Make a stuffing as for veal, stuff, putting only a little in ; now pour over the fish a tablespoonful of lemon juice or good vinegar ; after a little, baste with a little soup broth. Don't let the fish dry all up, and do not put a drop of water on it. Make your sauce as for veal cutlets, omitting the lemon juice, but add one-half cup of milk and cut two hard boiled eggs into it; when done also add the fish juice. A little parsley chopped fine in the sauce is good. Garnish with hard boiled eggs and little sprigs of parsley mounted with little carpels of lemon. NO. 5. Take bread crumbs sufficient for the size of the fish, beat two or three eggs, pepper and salt, add one bunch of parsley, fresh and chopped fine, mix all together well, add a small piece of butter, put all into the fish and sew up. If any of the dressing is left put into the bake pan ; add a pint of boiling water, put into a hot oven, baste every 1 5 or 20 minutes, for an hour, when it will be well cooked and nicely flavored. NO. 6.

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Dr. M'Millan's formulas and domestic guide