Fish to be broiled should lie, after they are dressed, for two or
three hours, with their inside well sprinkled with salt and pepper.

Salt fish should be soaked in water before boiling, according to the
time it has been in salt. When it is hard and dry, it will require
thirty-six hours soaking before it is dressed, and the water must be
changed three or four times. When fish is not very salt, twenty-four
hours, or even one night, will suffice.

When frying fish the fire must be hot enough to bring the fat to such
a degree of heat as to sear the surface and make it impervious to the
fat, and at the same time seal up the rich juices. As soon as the fish
is browned by this sudden application of heat, the pan may be moved to
a cooler place on the stove, that the process may be finished more
slowly.

Fat in which fish has been fried is just as good to use again for the
same purpose, but it should be kept by itself and not put to any other
use.


TO FRY FISH.

Most of the smaller fish (generally termed pan-fish) are usually
fried. Clean well, cut off the head, and, if quite large, cut out the
backbone, and slice the body crosswise into five or six pieces; season
with salt and pepper. Dip in Indian meal or wheat flour, or in beaten
egg, and roll in bread or fine cracker crumbs--trout and perch should
not be dipped in meal; put into a thick bottomed iron frying pan, the