European and American cuisine

fish, sew up. Lay the fish in a long roasting pan with 4 slices of larding pork underneath and a few slices of pork on top of the fish ; pour oyer a few spoonfuls melted butter ; place the pan in oven and roast till done ; then carefully remove to a hot dish, and serve with sauce Hollandaise. WHITEBAIT. In season from April to September. A small fish of the herring family; in great repute with epicures ; it is from 3 to 6 inches long, pale ashy green above, sides and lower parts unspotted white at all seasons. Whitebait k la Tartare Allemande.— Prepare 2 pounds of fish the same as for broiling. Mix the yolks of 2 eggs with V, cupful milk, Vi teaspoonful salt, 1 teaspoonful melted butter, 2 tablespoonfuls flour, and the whites beaten to a stiff froth ; wipe the fish dry, dust with fiour, dip in the batter, and fry in boiling fat ; serve on a warm dish, garnish with parsley, and serve with sauce Tartare allemande. Whitebait, Fried. — Glean, wash, and wipe the fish dry, season with salt, roll in fiour, and fry in hot fat. Dress on a warm dish, add to 2 ounces melted butter, the juice of 1 lemon, and I teaspoonful chopped parsley ; pour this over the fish, and serve with white and brown bread and butter, or with German fried potatoes. Whitebait, Broiled. — Season the well-cleaned fish with salt, pepper, and lemon juice, add 1 sliced onion, let marinate 1 hour ; then wipe dry, dip in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil over a moderate, clear fire 5 minutes on each side. Dress on a warm dish, spread a little maitre d'hdtel butter over each fish, and serve either with white and brown bread or French fried potatoes. Another way is to dust the fish with fiour, dip into beaten egg, roll in cracker crumbs, and fry in hot fat WHITEFISH. Where founds etc. — A member of the salmon family, it ia found in the Great Lakes, from Lake Erie to the Arctic Sea, in Lake Ghamplain, in the small lakes of Canada connected with the St Lawrence on the south side, and in the Mackenzie and other rivers flowing into the icy sea. It attains a length of ly, to 27, feet and a weight of 3 to 10 pounds, becoming very large and fat in the clear water of Lake Superior ; its general appearance is shadlike, whence it is called lake shad at Burlington, Yt. It is bluish gray on the back, lighter on the sides, and white below ; the flesh is bluish white, changing to a pure white when cooked. In October it enters the rivers to spawn, returning in 3 or 4 weeks. Whitefish, Broiled. — Split a well-cleaned white fish through the back, wash and wipe dry ; brush over with a little melted butter or oil, lay the fish with the meat side downward on a broiler, and broil over a clear fire, 10 minutes on the meat side and 5 minutes on the skin side. When done remove the fish to a hot dish ; mix 2 ounces butter with 1 even tablespoonful seasoning salt, add the juice of Vs lemon, spread this over the fish, and serve with baked potatoes and boiled tomatoes. Weakfish can be prepared the same way. WEAKFISH. In season from the middle of June to the end of October.