Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Pickerel. |
BAKED PICKEREL.--For a pickerel
weighing from five to ten pounds
a very nice way is to bake them.
In cleaning, leave on the head
and fins; cut open the belly just
far enough to remove the
entrails, and clean thoroughly.
Sprinkle lightly with salt.
Prepare a stuffing by taking
about half a pound of stale bread
and soak in water, and when soft
press out the water; add a very
little chopped suet, pepper,
salt, a large tablespoonful of
onion minced and fried, and, if
preferred, a little minced
parsley; cook a trifle, and after
removing from the fire, add a
beaten egg. After stuffing the
fish, stitch it up, also bind
around with a string; then place
the fish in a large baking pan,
first putting in the bottom of
the pan a few skewers crossed to
prevent the fish from burning or
sticking to the pan. Bake slowly
in a moderate oven, basting
occasionally with egg, lard, or
butter, and then with its own
drippings, until it is done to a
nice crisp brown, and is
thoroughly cooked inside. It is
not necessary to turn the fish
over, and it is best not to do
so. Thicken the gravy with a
little flour, and if not rich
enough, a little wine, catsup or
made sauce can be added.
The
pickerel is caught in nearly all
fresh - water lakes and large
rivers, especially in the North.
They are extremely voracious, and
will eat almost anything they can
master. By thorough sportsmen
they are exceedingly disliked and
are called by them "fresh -
water sharks." They are
caught in large numbers during
the months of August and
September, by trolling; a good
many are also shot or speared in
the spring of the year, being
then found in the shallow waters
or the marshes along the lake
shores.
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PICKLED FISH.--Spice your vinegar as for
cucumbers; put the fish in it,
and let them boil for a few
minutes, until done without
breaking; then set them away for
several weeks, and the bones will
be entirely destroyed.
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