Fish
WHEN a fish is fresh the flesh is firm and the gills are a bright pink. To clean: Hold fish by the tail and with a sharp knife scrape off scales toward the head; wipe with damp cloth; slit underside; carefully remove entrails; wash with cold water, removing all clots of blood from backbone. Always cook fish thoroughly.
The Recipes
Broiled Fish
Clean, wash, and split, removing backbone and fins along the edge. Very large fish should…
Baked Fish
Prepare as for "Broiled fish." Brush pan with drippings; place fish, skin side down; dust…
Fried Fish
Clean, removing head and tail (unless the fish are small); wash with cold water and dry…
Planked Fish
Prepare as for "Broiled fish." Heat plank, brush with drippings and dust with salt and…
Codfish Balls
2 cups salt codfish 1 cup potatoes, cut into cubes or small pieces 1/8 teaspoon pepper…
Fish Chowder
3 lbs. fresh fish 2 or 3 slices salt pork 6 medium sized potatoes 1 small onion 2 quarts…
Shell Fish Boiled Lobsters or Crabs
The lobster should be purchased alive and plunged into boiling water in which a good…
Creamed Oysters
To each 30 oysters use 1 cup thin cream sauce. Drain oysters, saving liquor for soup, put…
Scalloped Oysters
25 oysters 2 cups bread crumbs 1/4 cup milk 2 tablespoons butter 1 teaspoon salt 1/4…
Fried Oysters
Wash oysters, dry between towels. Season with salt and pepper, dip in flour, egg and then…
Clam Chowder
25 clams 2 or 3 slices salt pork 6 potatoes 1 onion 1 quart milk 2 teaspoons salt 1/8…