This is excellent stuffed and baked as previously directed for baked fish, at the beginning of this chapter. Serve with it any fish sauce liked best. (2) It can be boiled as directed for boiling fish, at the beginning of this chapter. Or (3) it can be cut in steaks and fried in salt pork fat in the frying pan, or cut in pieces, egg and bread^crumbed, and fried in smoking hot fat till of a golden brown color. Garnish as directed for fried fish at the beginning of this chapter. The bluefish is an American fish, and it has never been found on the coast of Europe. It is the most destructive fish known, devouring eagerly all other varieties of fish. The size of the fish varies in different localities from 2 or 3 lbs. on the southern coast, to 15 or 20 lbs. on the northern coasts. The flesh is sweet and savory but does not keep very well. They appear on the coast from May to October. the bluefish. BUTTERFISH. These are excellent when fresh if fried in salt pork fat in the frying pan. They can also be broiled or filleted as directed for fish at the beginning of this chapter. They are nice boiled and a good sauce served with them. The butterfish is found along the Atlantic coast from Maine to the Carolinas They attain a length of 7 or 8 inches. Their flavor somewhat resembles the mackerel, but they are not so oily. They are excellent eating when properly FISH 63 cooked. When freshly caught their color is iridescent and beautiful, resembling the dolphin. The "Harvest=fish," "Dollar=fish," "Sheepshead," "Skipjack" and "Starsfish" are different names applied to this fish or to nearly allied species. THE CARP. Dress, and if it comes from stagnant or muddy water let it soak in salt water for an hour, or sprinkle on salt and let it stand over night. (1) It is nice stuffed and baked as previously directed for baking fish. Or (2) it can be stewed as directed previously for fish, and garnished with fried bread. (3) It is also nice fried as directed previously for fish. . It may be improved by letting it soak a little while before cooking it, in vinegar flavored with thyme, parsley and nutmeg. The carp is a native of Asia, but it has been naturalized in many countries on account of its value as food. It is said to live 150 to 200 years. Its weight is from 3 or 4 lbs. at 3 years of age, to 15 or 20 lbs. at 6 or 7 years. It prefers stag- nant or slowly running waters with a muddy bottom. Its quality depends much upon its habitat. In stagnant water it tastes strongly muddy. It should then be freshened by soaking it in salted water. CATFISH. Dress and always soak it in salted water, or leave it over night with salt sprinkled on, to remove the muddy taste. (1) It can then be cooked as previously directed for "Stewed Fish." (2) Fried. Prepare it as above, then drain, dredge with flour or corn=meal, and fry in a little fat. Season with pepper and salt, and serve. Waffles are nice with this dish. (3) It is also good when steamed. (4) Cut it in pieces and fry it in smoking hot fat, proceeding as directed for cooking fish by these methods at the beginning of this chapter.

AI-modernized reading of the original text

This is excellent stuffed and baked as previously directed for baked fish, at the beginning of this chapter. Serve with it any fish sauce liked best. (2) It can be boiled as directed for boiling fish, at the beginning of this chapter. Or (3) it can be cut in steaks and fried in salt pork fat in the frying pan, or cut in pieces, egg and bread crumbed, and fried in smoking hot fat till of a golden brown color. Garnish as directed for fried fish at the beginning of this chapter. The bluefish is an American fish, and it has never been found on the coast of Europe. It is the most destructive fish known, devouring eagerly all other varieties of fish. The size of the fish varies in different localities from 2 or 3 lbs. on the southern coast, to 15 or 20 lbs. on the northern coasts. The flesh is sweet and savory but does not keep very well. They appear on the coast from May to October. the bluefish. BUTTERFISH. These are excellent when fresh if fried in salt pork fat in the frying pan. They can also be broiled or filleted as directed for fish at the beginning of this chapter. They are nice boiled and a good sauce served with them. The butterfish is found along the Atlantic coast from Maine to the Carolinas They attain a length of 7 or 8 inches. Their flavor somewhat resembles the mackerel, but they are not so oily. They are excellent eating when properly cooked. When freshly caught their color is iridescent and beautiful, resembling the dolphin. The "Harvest=fish," "Dollar=fish," "Sheepshead," "Skipjack" and "Starsfish" are different names applied to this fish or to nearly allied species. THE CARP. Dress, and if it comes from stagnant or muddy water let it soak in salt water for an hour, or sprinkle on salt and let it stand over night. (1) It is nice stuffed and baked as previously directed for baking fish. Or (2) it can be stewed as directed previously for fish, and garnished with fried bread. (3) It is also nice fried as directed previously for fish. . It may be improved by letting it soak a little while before cooking it, in vinegar flavored with thyme, parsley and nutmeg. The carp is a native of Asia, but it has been naturalized in many countries on account of its value as food. It is said to live 150 to 200 years. Its weight is from 3 or 4 lbs. at 3 years of age, to 15 or 20 lbs. at 6 or 7 years. It prefers stagnant or slowly running waters with a muddy bottom. Its quality depends much upon its habitat. In stagnant water it tastes strongly muddy. It should then be freshened by soaking it in salted water. CATFISH. Dress and always soak it in salted water, or leave it over night with salt sprinkled on, to remove the muddy taste. (1) It can then be cooked as previously directed for "Stewed Fish." (2) Fried. Prepare it as above, then drain, dredge with flour or corn=meal, and fry in a little fat. Season with pepper and salt, and serve. Waffles are nice with this dish. (3) It is also good when steamed. (4) Cut it in pieces and fry it in smoking hot fat, proceeding as directed for cooking fish by these methods at the beginning of this chapter.

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