The Toronto Cook Book

Scrape off the scales, remove the entrails, etc., thoroughly wash the fish inside and out in cold water, and wipe it dry immediately with a cloth, inside and out. If the pot is small for the fish, skewer the tail into the mouth, then tie or pin the fish up in a clean towel or cloth and it is ready for boiling. Fried Fish Small fish should be fried whole. Large fish should be cut up. Clean and wipe the fish dry, rub it over with dry sifted flour, or better, dip it into well-beaten egg and then into bread crumbs or rolled cracker. Put into a frying pan enough dripping to well cover the fish. When this is hot put in the fish and fry both sides a clear golden brown, Just as the fish is turning brown sprinkle it lightly with pepper and salt. When cooked serve in a hot dish. Roes may be prepared and fried as above. The Toronto Cook Book Boiled Fish Put the flesh into enough boiling water to cover it about an inch, with two tablespoons of salt and four tablespoons of vinegar to a piece of fish of about five pounds weight. Simmer steadily until done. When cooked take up the fish, remove the cloth carefully, put the fish into a hot dish, pour a hot fish sauce over it and serve, or send the sauce to table in a separate dish. To boil the roes, wash and wipe with a soft cloth. Put them inside the fish, tied with a thread of light twine, and boil as above; or they may be boiled separately wrapped in a cloth. Baked Fish Any fish may be baked, provided it is large enough to admit of being stuffed. A fish of five or six pounds when stuffed will take from forty to fifty minutes to bake. To prevent scorching place over it a well-greased paper. Prepare a stuffing of bread crumbs, with sufficient butter, lard, or beef dripping to make the mixture moist. Season with pepper, salt, a little summer savory, thyme or sage. Clean and wipe the fish dry, put in the stuffing lightly, and sew up the opening. Lay the fish in a baking pan; run it over with butter, lard, or beef dripping; dredge with flour, bread crumbs, or rolled cracker; spread on the upper side a few thin slices of raw onion and sprinkle them with salt and pepper; or instead of dredging lay thin slices or strips of fat salt pork or bacon on the sliced onion, and above the seasoning. Put into the pan a half pint of stock or beef dripping, taking care that a part of it gets under the fish to keep it from adhering to the pan. Bake in a hot oven. Baste very frequently and serve with a fish-gravy. Tomatoes laid on the onions and above the seasoning add to the taste and flavor. It may be eaten cold. Baked Fish Take any kind of nice fish large enough to bake; when clean, dry with a cloth and fill with a dressing made of four or five hard boiled eggs chopped fine, bread crumb, salt, pepper, and a little parsley and onion if liked; tie it well with cords to keep dressing in; put in a baking pan with a little water, and bake. Be sure to keep quite moist while cooking by basting often; sauce made of four or five hard boiled eggs, mashed, half a cup of vinegar, one teaspoon of butter, two tablespoonfuls of sugar, pepper, salt, let this cook until thick; pour over fish and serve. Fish and Fish Sauces Fish Pie