WAYS TO COOK BUTTERFISH

FRIED BUTTERFISH--I

Trim, draw, and clean the fish. Wipe dry,

dip in milk,

roll in flour

fry in a frying-pan in plenty of clear hot fat.

Drain on a cloth, sprinkle with salt

garnish with lemon and parsley.


FRIED BUTTERFISH--II

Clean, wash and dry the fish,

rub with flour,

season with salt and pepper,

dip in beaten egg,

then in cracker dust or sifted bread-crumbs.

Fry in deep fat.



FRIED BUTTERFISH--III

Clean and gash the fish,

roll in corn-meal

saute in hot salt pork fat.

Serve with Tartar Sauce.



BOILED BUTTERFISH

Cover well-cleaned

lightly-gashed butterfish with boiling water,

season with one chopped onion, parsley and thyme,
salt and pepper.

Boil gently for about ten minutes if small.

Take from the water,

serve with scalded milk seasoned with butter, epper, salt,
and minced parsle