The household cook book

The mackerel is found in the northern Atlantic, and immense quantities are used as food. Its usual length is about 16 to 18 inches, and its weight 2 lbs. It is very nourishing although difficult of digestion by weak stomachs. The " Spanish Maokeeel '' is caught on the Atlantic coast, but it is not very highly esteemed for food. THE MENHADDEN. This fish is best (1) broiled, or (2) fried, or (3) filleted, proceed- ing as directed for cooking fish by those methods, at the beginning of this chapter. The menhadden belongs to the same family as the shad and herring, and is extensively caught along the Atlantic coast of the U. S. It is not much eaten fresh, as it is full of bones and very oily. It is now put up and sold for sardines, the bones being softened by steam. • THE MULLET. This fish frequently has an earthy taste. That can be removed, as in other fish, by soaking it in salted water for an hour or two, or FISH 71 sprinkle on salt and leave it over night. It can then be stuffed and baked as previously directed for baking fish. (2) It can also be split and broiled. Or (3) it may be fried, or (4) filleted. It is sometimes (5) boiled or (6) steamed, proceeding as directed for fish at the be- ginning of this chapter. Mullet Roes are often eaten raw and they are also salted and dried in the sun. They are then eaten raw like dried beef, or they can be fried. The mullet is found in both Europe and the U. S. The red mullet of Europe is considered the best. The mullet is very plentiful along the gulf coast of the U. S., and two varieties are found, the Striped and White. It attains an average length of about a foot and steiped mullet. weight of about 1% lbs. MUSKELLUNGE. (1) This fish is nice stuffed and baked as previously directed for baking fish. (2) It is often cut in pieces the right size for the table, rolled in corn meal, and fried in smoking hot fat like doughnuts, until of a rich golden brown. (3) It is also often fried in the frying-pan in salt pork fat, and garnished with the crisp slices of pork. It can also be (4) stewed as directed for stewing fish at the beginning of this chapter. The muskellunge belongs to the pike family, and is found in the Great Lakes and the St. Lawrence river. The flesh is superior to that of any of the rest of the species of pike. It is sometimes called " lake trout." THE PEECH. To facilitate removing the scales it may be plunged into boiling water for a moment. It is in America quite generally fried in the frying pan with salt pork fat. (2) It is nice fried in deep fat as previously directed for frying fish. (3) It is also good broiled or (4) stewed, as directed for cooking fish by those methods, at the beginning of this chapter. The true perch is the common yellow perch of Europe and America. In re- gions where the true perch is not found the name is loosely applied to various fishes. All the true perches are confined to the north temperate zone. This fish loves still waters and is very voraceous and tenaceous of life. The flesh is firm, of good flavor and digestible. PICKEREL. This fish is cooked in the same ways as pike, (which see).