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Shad or Other Fish, To Fry.
Dress nicely, cut in pieces, rinse and absorb the water with a napkin, or drain a few minutes; rub in salt and a littles pepper, roll in flour or cornmeal, having fat from salt pork quite hot in the pan, lay in the fish, first the inside down; when browned nicely, turn, cooking rather slowly to avoid burning. Some persons are very fond of grated horseradish with fish. If not serve with potatoes plain, or the sauce given below.
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