Fish. — In selecting fish, notice if the flesh is firm and hard,
the eyes full and prominent, the fins stiff, and the gills red, as
all these indications denote their being fresh.
In boiling fish, put it in boiling water, and simmer slowly.
It will require one hour for a large one and about twenty
minutes for a small one. Be careful to have boiling hot lard
when you fry fish. First rub in salt and pepper and meal,
then keep covered while frying, as you should do everything
that is being fried.
Steamed Fish. — Put the fish in a steamer, with its tail in its
mouth, the body in a circle ; put over a vessel of boiling water,
and steam from twenty minutes to half -hour, according to size.
When the meat easily separates from the bone it is done.
Serve with drawn butter, salt and pepper.
Broiled Fish. — Having cleaned the fish thoroughly, wipe dry,
and sprinkle with salt and pepper. Broil on a gridiron, over
hot coals. When ready to serve, pour over the fish melted
butter into which the juice of a lemon has been squeezed. Gar-
nish the dish with sliced lemon. Fish to be broiled must be
opened down the back. — Gulf City Cook Book.
Broiled Fish. — Clean fish nicely, split it wide open. Put a
lump of butter or lard on the stove in a pan to get hot. Lay the
fish in the pan, skin side down, sprinkle with pepper and salt and
bits of butter. Put the pan in the upper part of the stove and cook
it fifteen or twenty minutes. Large white perch, trout or
flounders are nice this way, or Spanish mackerel. Garnish with
sliced lemon. — Mrs. H. R. Lancaster.
16
HOW WE COOK IN TENNESSEE.
Fried Red Snapper. — Cut in thin slices from the bone. Brown
four or five crackers and roll them very fine. Beat well three
or four eggs, and season them with salt and pepper. Have your
lard ready, very hot. Dip the slices in the egg first, and then
in the cracker. Have ready some parsley and butter, to make
the gravy after the fish is taken out. — Gulf City Cook Book.
Baked Fish. — Clean thoroughly, sprinkle with salt an hour
before cooking, fill with dressing and sew securely, sprinkle
flour over it, baste with butter, place in pan and bake in mod-
erate oven; allow one and one-half hours for good sized fish.
Serve with drawn butter sauce. Garnish with sliced lemon.
Baked Fish. — Slice three or four lemons and a large onion
together. Fill the fish with it, adding about two tablespoon-
fuls of butter and enough salt to season. Strain the juice from
one can of tomatoes over the fish and bake. — Mrs. J. F. Hirt.
Baked Fish — No. 4. — Make a dressing of light bread, sea-
soned with butter, pepper, salt, and onion chopped fine. Fill
the fish with this ; then put in a pan, sprinkle with flour, and
put on a little butter, pepper and salt. Cover with tomatoes,
and bake slowly. Pour half a pint of water into the pan, and
baste occasionally. ✪ Tartar Sauce
Page 8 · 1 recipe record on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fish. — In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the fins stiff, and the gills red, as all these indications denote their being fresh.
In boiling fish, put it in boiling water, and simmer slowly. It will require one hour for a large one and about twenty minutes for a small one. Be careful to have boiling hot lard when you fry fish. First rub in salt and pepper and meal, then keep covered while frying, as you should do everything that is being fried.
Steamed Fish. — Put the fish in a steamer, with its tail in its mouth, the body in a circle ; put over a vessel of boiling water, and steam from twenty minutes to half hour, according to size. When the meat easily separates from the bone it is done. Serve with drawn butter, salt and pepper.
Broiled Fish. — Having cleaned the fish thoroughly, wipe dry, and sprinkle with salt and pepper. Broil on a gridiron, over hot coals. When ready to serve, pour over the fish melted butter into which the juice of a lemon has been squeezed. Garnish the dish with sliced lemon. Fish to be broiled must be opened down the back. — Gulf City Cook Book.
Broiled Fish. — Clean fish nicely, split it wide open. Put a lump of butter or lard on the stove in a pan to get hot. Lay the fish in the pan, skin side down, sprinkle with pepper and salt and bits of butter. Put the pan in the upper part of the stove and cook it fifteen or twenty minutes. Large white perch, trout or flounders are nice this way, or Spanish mackerel. Garnish with sliced lemon. — Mrs. H. R. Lancaster.
Fried Red Snapper. — Cut in thin slices from the bone. Brown four or five crackers and roll them very fine. Beat well three or four eggs, and season them with salt and pepper. Have your lard ready, very hot. Dip the slices in the egg first, and then in the cracker. Have ready some parsley and butter, to make the gravy after the fish is taken out. — Gulf City Cook Book.
Baked Fish. — Clean thoroughly, sprinkle with salt an hour before cooking, fill with dressing and sew securely, sprinkle flour over it, baste with butter, place in pan and bake in moderate oven; allow one and one-half hours for good sized fish. Serve with drawn butter sauce. Garnish with sliced lemon.
Baked Fish. — Slice three or four lemons and a large onion together. Fill the fish with it, adding about two tablespoonfuls of butter and enough salt to season. Strain the juice from one can of tomatoes over the fish and bake. — Mrs. J. F. Hirt.
Baked Fish — No. 4. — Make a dressing of light bread, seasoned with butter, pepper, salt, and onion chopped fine. Fill the fish with this ; then put in a pan, sprinkle with flour, and put on a little butter, pepper and salt. Cover with tomatoes, and bake slowly. Pour half a pint of water into the pan, and baste occasionally.
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Tartar Sauce