a vegetable scoop, and boiled ten minutes in salted water. Put them in
little heaps around the dish.


Fried Fish.

All small fish, like brook trout, smelts, perch, etc., are best fried.
They are often called pan-fish for this reason. They should be
cleaned, washed and drained, then well salted, and rolled in flour and
Indian meal (half of each), which has been thoroughly mixed and
salted. For every four pounds of fish have half a pound of salt pork,
cut in thin slices, and fried a crisp brown. Take the pork from the
pan and put the fish in, having only enough to cover the bottom. Fry
brown on one side; turn, and fry the other side. Serve on a hot dish,
with the salt pork as a garnish. Great care must be taken that the
pork or fat does not burn, and yet to have it hot enough to brown
quickly. Cod, haddock, cusk and halibut are all cut in handsome slices
and fried in this manner; or, the slices can be well seasoned with
salt and pepper, dipped in beaten egg, rolled in bread or cracker
crumbs and fried in boiling fat enough to cover. This method gives the
handsomer dish, but the first the more savory. Where Indian meal is
not liked, all flour can be used. Serve very hot Any kind of fried
fish can be served with _beurre noir_, but this is particularly
nice for that which is fried without pork. When the cooked fish is
placed in the dish, pour the butter over it, garnish with parsley, and
serve.


To Cook Salt Codfish.