It should be dipped in Indian meal
before it is put in; and the skinny side uppermost, when first put
in, to prevent its breaking. It relishes better to be fried after salt
pork, than to be fried in lard alone. People are mistaken, who think
fresh fish should be put into cold water as soon as it is brought into
the house; soaking it in water is injurious. If you want to keep it
sweet, clean it, wash it, wipe it dry with a clean towel, sprinkle
salt inside and out, put it in a covered dish, and keep it on the
_cellar_ floor until you want to cook it. If you live remote from the
seaport, and cannot get fish while hard and fresh, wet it with an egg
beaten, before you meal it, to prevent its breaking.
Fish gravy is very much improved by taking out some of the fat, after
the fish is fried, and putting in a little butter. The fat thus taken
out will do to fry fish again; but it will not do for any kind of
shortening. Shake in a little flour into the hot fat, and pour in a
little boiling water; stir it up well, as it boils, a minute or so.
Some people put in vinegar; but this is easily added by those who like
it.
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