Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 81

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The best cat-fish are the small ones. If too large, they are generally coarse and strong. They must be cooked quite fresh; if possible, directly out of the water. They are very popular at fishing parties. Wash and clean them, cutting off their heads and tails, and removing the upper part of the back-bone, near the shoulders. Score them along the back, with deep gashes or incisions. Dredge them with flour, and fry them in plenty of lard, boiling fast when the cat-fish are put into the pan. Or, you may fry them in the drippings or gravy saved from roast beef, or veal. They are very nice dipped in a batter of beaten egg and grated bread-crumbs, or they may be done in a plain, though not so nice a way, with indian meal instead of bread-crumbs. Drain off the lard before you dish them. Touch each incision or cut, very slightly, with a little cayenne before they go to table.

Cat-fish are a breakfast dish, and are also eaten at supper. Porgie and tutaug are cooked in this manner.

Any fish may be fried as above, when not split open.