European and American cuisine

Turbot Glacé à l'Amiral.— About 3 hours before serving soak a medium-sized fish in salt and water, to take off the slime ; cleanse it thoroughly. Have a deep roasting pan with a grating ; cover the grating with some thin slices of pork ; dry and rub the fish all over with salt, lay it on the grating of roasting pan, with the pork under it ; add 1 bottle champagne or Rhine wine, i onions, 1 bouquet, and some whole peppers ; cover with buttered paper ; set the pan in a hot oven, and baste frequently until done. Then lift the grating with the fish from the pan, strain the gravy, free it from fat, and reduce it by boiling to one half ; add 1 tablespoonfuls crawfish butter, put the fish back into the pan, leaving it on the grating. Set the fish in the oven, leaving the door open, and pour the sauce, a little at a time, over it until the fish is glazed all over. Then put it carefully on a warm dish, garnish with small mushrooms stewed in butter, serve with sauce & la regence. Other large fish may be dressed in the same way. FRESH MACKEREL. In season from April to November; considered best in May and June. Fresh Mackerel, Fried. — Trim and split 2 good-sized fresh mackerels through the back, remove heads, tails, and spines, rinse off with cold water, and wipe dry with a clean towel ; mix 1 even tablespoonfuls salt and 1 even teaspoonfuls pepper ; rub, equally divided, on both sides of the fish. Break an egg in a soupplate, beat with a fork until very light; have ready 1 pint of finely rolled MACKEBEL. 161 soda crackers,, dust the mackerel with flour, dip first in the beaten egg, then in the cracker crumbs ; pat each piece with a knife to make nice and smooth, and let lie on a board 20 minutes to dry. In the meantime cut 4 ounces of larding pork into small pieces, place in a frying pan large enough to receive the fish ; let fry till light brown, then put in the fish, which turn as soon as light brown on one side and fry the same on the other side. Transfer the mackerels to a hot dish, garnish with green parsley and 1 lemon ; cut lengthwise into 6 pieces, and serve with baked potatoes. Another way is to season the mackerels with 1 even tablespoonful salt, roll in flour, and fry in hot lard or half lard and half butter, larding pork, or oiL Fresh Mackerel, Fried, à la Maître d'Hôtel.— Select 2 fine, large fresh mackerels, remove heads and taUs, split through the backs, score each piece slightly on the skin side ; rinse oft the fish with cold water, and wipe dry. Next season with 1 tablespoonfuls seasoning salt, and place in a covered dish with 2 sliced onions, 1 sprig of thyme, 1 bay leaf, and 3 sprigs of parsley ; sprinkle over the juice of 1 lemon, cover dish, and let stand 30 minutes ; then take out the fish, dust with flour, dip into beaten egg, and cover with bread crumbs; let lie on a board for 16 minutes. Twenty minutes before serving, place a frying pan with 1 tablespoonful lard over the fire ; as soon as melted, put in the fish and fry light brown on both sides ; transfer the mackerels to a hot dish, and spread over 1 tablespoonfuls maître d'hôtel butter; garnish with water cress and French fried potatoes].