FRIED FLOUNDERS.
260. INGREDIENTS.--Flounders, egg, and bread crumbs; boiling lard.
_Mode_.--Cleanse the fish, and, two hours before they are wanted, rub
them inside and out with salt, to render them firm; wash and wipe them
very dry, dip them into egg, and sprinkle over with bread crumbs; fry
them in boiling lard, dish on a hot napkin, and garnish with crisped
parsley.
_Time_.--From 5 to 10 minutes, according to size.
_Average cost_, 3d. each.
_Seasonable_ from August to November.
_Sufficient_, 1 for each person.
GUDGEONS.
261. INGREDIENTS.--Egg and bread crumbs sufficient for the quantity of
fish; hot lard.
_Mode_.--Do not scrape off the scales, but take out the gills and
inside, and cleanse thoroughly; wipe them dry, flour and dip them into
egg, and sprinkle over with bread crumbs. Fry of a nice brown.
_Time_.--3 or 4 minutes.
_Average cost_. Seldom bought.
_Seasonable_ from March to July.
_Sufficient_, 3 for each person.
[Illustration: THE GUDGEON.]
THE GUDGEON.--This is a fresh-water fish, belonging to the carp
genus, and is found in placid streams and lakes.
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