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Codfish and Eggs.
We have ham and eggs, why not codfish and eggs, as well? Properly soak and pick the fish to pieces, and to each cup of fish put in 2 eggs and beat well together, and drop from a spoon into hot butter, or half-and-half butter and lard, or drippings, and fry a nice brown on both sides.
Remarks. —If tried once, they will be again, and again, which is the best praise that can be given any dish.
Baked Whitefish and Shad with Dressing. — Clean, rinse and wipe dry with a napkin, a whitefish or any other good-sized fish, weighing 3 lbs. or more. Sprinkle salt and pepper inside and out; then fill with dressing, as for chicken or turkey, only having it pretty dry; sew up and lay on some sticks in the dripping-pan; put in water and butter, dredging the fish with flour before putting in; and, if you have it and like it, put a few thin slices of fat pork on the fish—if no pork, then rub well with butter. Bake 1/12 hours, basting frequently to avoid burning. Shad will be done the same, garnishing with a few pieces of lemon, sprigs of celery, or with the lemon sauce below.
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