<h2>TEN WAYS TO COOK PICKEREL</h2>
<h3>BROILED PICKEREL À LA MAÎTRE D'HÔTEL</h3>
<p class="indent">
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in seasoned oil, broil, and serve with Maître d'Hôtel
Sauce.</p>
<h3>FRIED PICKEREL—I</h3>
<p class="indent">
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in beaten egg and cracker dust and fry in deep fat.</p>
<h3>FRIED PICKEREL—II</h3>
<p class="indent">
Prepare and clean the fish and cut into steaks. Dip in corn-meal
and fry in hot fat. Add one cupful of cream to the fat remaining in
the pan and thicken with one tablespoonful each of butter and flour
cooked together. Season with salt and pepper, add a tablespoonful
of minced parsley, pour over the fish and serve.</p>
<h3><SPAN name="page_242"><span class="page"></span></SPAN> FRIED PICKEREL WITH TOMATO SAUCE</h3>
<p class="indent">
Prepare and clean the fish and cut into pieces of a suitable size
for serving. Dip in milk, roll in flour, and fry brown in plenty
of hot lard. Drain and serve with Tomato Sauce.</p>
<h3>FRIED PICKEREL À LA CRÈME</h3>
<p class="indent">
Clean the fish and cut into pieces suitable for serving. Roll in
flour, and fry diced salt pork crisp. Strain the fat, fry the fish
in it, take up and keep warm. Add a tablespoonful of butter and
a tablespoonful of flour to the fat remaining in the pan. When
cooked, add enough cream to make the required quantity of sauce,
and a pinch of soda. Cook until thick, stirring constantly, add
the salt pork fat and pour over the fish.</p>
<h3>BAKED PICKEREL—I</h3>
<p class="indent">
Lay the cleaned fish in a baking-pan, spread with butter, season
with salt and pepper, and sprinkle with flour. Bake as usual, basting
with a cupful of hot water to which has been added a tablespoonful
of butter and the juice of half a lemon. Serve with any preferred
sauce.</p>
<h3><SPAN name="page_243"><span class="page"></span></SPAN> BAKED PICKEREL—II</h3>
<p class="indent">
Clean the fish, remove the backbone, and soak for an hour in a
marinade of oil and lemon-juice. Cover the bottom of a baking-dish
with thin slices of salt pork, lay the fish upon the pork, rub the
fish with butter, cover and bake for forty minutes. Serve with
Hollandaise or Tartar Sauce.</p>
<h3>BAKED PICKEREL WITH OYSTER SAUCE</h3>
<p class="indent">
Lay the fish in a buttered baking-pan, spread with butter, season
with salt and pepper and dredge with flour. Bake in a hot oven,
basting with a cupful of hot water to which a tablespoonful of
butter and the juice of a lemon have been added. Serve with Oyster
Sauce.</p>
<h3>BAKED PICKEREL WITH EGG SAUCE</h3>
<p class="indent">
Put the prepared fish in a buttered baking-pan, and bake slowly,
basting with melted butter and hot water. Serve with Egg Sauce.</p>
<h3>STUFFED PICKEREL</h3>
<p class="indent">
Prepare, clean, and split the fish. Remove the backbone and stuff
with crumbs, seasoned with salt, pepper, sweet herbs, and melted
<SPAN name="page_244"><span class="page"></span></SPAN> butter.
Mix with a beaten egg, stuff the fish, sew up, and bake, basting
with melted butter as required.</p>
<h3>PICKEREL À LA BABETTE</h3>
<p class="indent">
Butter a kettle and cover the bottom with sliced celery and onion.
Lay the prepared and cleaned fish upon it, add a bunch of parsley
and a tablespoonful of butter. Season with salt and white pepper,
add a dozen peppercorns, a sliced lemon, a dozen pounded almonds,
and cold water to cover. Simmer slowly until done. Take up the
fish, beat the yolks of three eggs with a tablespoonful of cold
water, take out the parsley, thicken the sauce, pour over the fish,
sprinkle with parsley and serve.</p>
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