FRIED WHITEBAIT--I

Heat together one cupful of lard and one cupful of olive-oil. Sprinkle the whitebait thickly with seasoned flour and shake free of all that does not adhere readily. Fry quickly in a frying-basket, season with salt and cayenne, and serve immediately.

FRIED WHITEBAIT--II

Wash the whitebait in ice-water, drain, wipe dry, dip in milk, then in equal parts of cracker dust and seasoned flour. Fry in deep fat, season with salt and cayenne, and serve.

FRIED WHITEBAIT--III

Cover the fish with cold water, drain, and throw them into a cloth strewn with sifted flour. Shake them in the cloth to make the flour adhere to them, then toss them in a sieve. The fish will not stick together if they are fresh. Have ready plenty of boiling beef fat, and fry the whitebait in a wire basket, a few at a time. When they are crisp without being brown they are done enough. Drain, sprinkle [Page 440]

with salt, and serve immediately.

DEVILLED WHITEBAIT

Fry the whitebait according to directions previously given, season very highly with cayenne pepper, and serve.

[Page 441]

TWENTY-FIVE WAYS TO COOK WHITEFISH

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce.

BOILED WHITEFISH a LA MACKINAC

Clean and split the fish and put into a b.u.t.tered dripping-pan, skin-side down. Add enough salted water barely to cover, and simmer for half an hour. Serve with Maitre d'Hotel Sauce and garnish with hard-boiled eggs.

FRIED WHITEFISH--I

Clean and trim the fish and cut into convenient pieces for serving.

Dip in seasoned flour and saute in hot lard in a frying-pan.

FRIED WHITEFISH--II

Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, and fry in fat to cover. Serve with any preferred sauce.

[Page 442]

FRIED WHITEFISH--III

Clean and dry the fish, cut into fillets, dip in seasoned crumbs, then in egg, then in crumbs, and fry quickly in fat to cover. Serve with Tartar Sauce.

BROILED WHITEFISH--I

Clean, trim, and split a large whitefish, season with salt, pepper, and oil, and broil. Garnish with lemon and parsley and serve with Tartar Sauce.

BROILED WHITEFISH--II

Put a cleaned and split whitefish on a wire broiler, season with salt and cayenne, lay a few thin slices of bacon on top, put the broiler on a baking-pan, and cook in the oven without turning.

Put on a platter, add a little b.u.t.ter, and rub hard-boiled eggs through a sieve over the fish. Garnish with parsley and lemon.

BROILED WHITEFISH--III

Clean and split the fish, season with salt and pepper, sprinkle with lemon-juice, and broil. Pour over melted b.u.t.ter and serve.

BAKED WHITEFISH--I

Clean and split a large fish, remove the bone, and put in a b.u.t.tered baking-pan skin-side down. Season with salt, cayenne, and lemon-juice, [Page 443]

sprinkle with crumbs, dot with b.u.t.ter, and bake. Serve with any preferred sauce.

BAKED WHITEFISH--II

Make a stuffing of one and one-half cupfuls of dry bread-crumbs, seasoning with salt and pepper. Add a heaping tablespoonful of b.u.t.ter and one egg well-beaten. Stuff the fish and sew it up. Put in a b.u.t.tered baking-pan, pour in one cupful of vinegar, and bake until done, basting with b.u.t.ter and hot water. Take up the fish and thicken the gravy with two tablespoonfuls of flour browned in b.u.t.ter and rubbed smooth with a little cold water.

BAKED WHITE FISH--III

Dip the fillets of whitefish in beaten egg, then in crumbs, then in egg, then in crumbs, and lastly in beaten egg. Bake in a b.u.t.tered dripping-pan for twenty-five minutes and serve with Cream Sauce.

BAKED FILLETS OF WHITEFISH

Cut a large cleaned whitefish into fillets, removing as much as possible of the bone. Season with salt and pepper, dip into beaten egg, then in crumbs, then in beaten egg, then in crumbs, and lastly [Page 444]

in beaten egg. Bake in a thickly b.u.t.tered baking-dish, drain on brown paper, garnish with fried parsley, and serve with Parsley Sauce.

BAKED WHITEFISH a LA BORDEAUX

Stuff a large whitefish with seasoned crumbs, put into a b.u.t.tered baking-pan, rub with b.u.t.ter, dredge with seasoned flour, add one cupful of Claret, and bake. Take up the fish, strain the liquid, add a little more Claret, thicken with flour, brown in b.u.t.ter, season with red pepper, and serve separately.

STUFFED WHITEFISH

Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet herbs, and melted b.u.t.ter. Add a beaten egg to bind, stuff the fish, and sew up. Bake slowly, basting with melted b.u.t.ter and water, and serve with Tartar Sauce.

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread-crumbs, half a cupful of chopped salt pork fried crisp, a chopped hard-boiled egg, half a cupful of vinegar, and salt, pepper, b.u.t.ter, sage, and mustard to season. Stuff the fish, tie in mosquito netting, and steam until [Page 445]

done. Pour over a Cream Sauce to which cooked oysters and a little lemon-juice and minced parsley have been added.

WHITEFISH a LA CReME--I

Cook the fish until done in boiling salted water, drain, and remove the large bones. Cook together two tablespoonfuls each of b.u.t.ter and flour, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, minced parsley, and grated nutmeg, take from the fire and add half a cupful of b.u.t.ter. Add also the white of an egg well-beaten. Put the fish on a serving-dish, spread the sauce over it and brown in the oven.

WHITEFISH a LA CReME--II

Clean a whitefish and simmer until done in salted, boiling water.

Drain, remove the large bones. Put into a b.u.t.tered baking-pan, sprinkle with chopped onion and minced parsley, seasoning with grated nutmeg, salt, and pepper. Cover with Cream Sauce to which three tablespoonfuls of b.u.t.ter have been added, and put into a hot oven for ten or fifteen minutes.

[Page 446]

WHITEFISH AU GRATIN--I