Catharine E. Beecher

(3rd Edition, 1858, New York; Originally published in 1846)


Put fish into cold water to boil.

Remove any mud taste by soaking in strong salt and water.

It is cooked enough when it easily cleaves from the bone, and is injured by cooking longer.

Put a napkin under, to absorb dampness, when boiled fish is laid on the dish.

To fry, dip in egg and bread crumbs, and use lard, not butter. Garnish with parsley.



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3 Young Chefs

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