Miss Leslie's New Cookery Book. Leslie Eliza

or veal drippings, with the fat skimmed off carefully. Mutton fat (which is tallow) is unfit for all cookery.

TROUT.—

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      Trout is considered a very nice fish, and is in season in the summer. When fresh it is a fine flesh color, and its spots are very bright. To fry trout, dry them in a cloth. Score them deeply, and touch each incision or cut with a little cayenne. Dredge them with flour. Grate some bread-crumbs very fine, and in another pan beat some eggs very light and thick. Dip each fish twice in the egg, and twice in the crumbs, and fry them in plenty of boiling lard, or in a mixture of lard and fresh butter. When done, drain them, and send them to table with a dish of cucumbers sliced and dressed in the usual way, with vinegar, pepper and salt.

      If boiled, serve them up with egg sauce. If broiled, eat them with cold butter and cayenne.

STEWED TROUT.—

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      This is a dish for company. Mix together as much cold water and sweet white wine, in equal quantities, as will well cover the fish. When done, take them out of the stew pan, drain them, and keep them hot while you prepare the gravy. For this, thicken the liquid with a piece of fresh butter divided into four, each bit rolled in flour; and add two or more well-beaten eggs, and season with powdered mace and nutmeg. Mix all this together, give it one boil up, and pour it over the trout, after they are dished for table.

BAKED TROUT.—

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      Having cleaned the trout, wrap each fish in a very thin slice of bacon, sprinkled with minced sweet marjoram, and seasoned with cayenne and mace. Inclose each fish in a white paper, cut larger than to fit exactly. Fasten the papers with strings or pins, to be removed before the fish goes to table. Lay the trout in a square tin pan, and bake them in the papers, which must be taken off when the fish are done; but serve them up with the bacon round them or not, as you please.

SALT COD.—

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      The afternoon before the fish is to be eaten, put it to soak in plenty of cold water. Cover it, and let it stand in a warm place all night. In the morning pour off that water, wash the fish clean, and scrub the outside with a brush. Put it into a kettle with cold water sufficient to cover it well; and let it boil fast till near dinner time, skimming it well. About half an hour before dinner, pour off this boiling water, and substitute a sufficiency of cold. In this last water give the fish one boil up. Send it to table with egg sauce, made with plenty of butter, and hard-boiled eggs cut in half, and laid closely along the back of the fish, to be helped with it. Accompany the cod with a plate of sliced beets drest with vinegar.

      Next morning you may take what is left, and having removed all the bone, mince the fish, and mix it with an equal quantity of mashed potatos, adding some butter, pepper, and raw egg. Make the whole into balls or flat cakes, and fry them in drippings or lard. They are good at breakfast. On every one put a small spot of pepper.

FRIED SMELTS.—

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      The smelt is a very nice little fish, which has a peculiarly sweet and delicate flavor of its own, that requires, to be tasted in perfection, no other cooking than plain broiling or frying in fresh lard. Do not wash them, but wipe them dry in a clean cloth; having opened and drawn them, (they should be drawn through the gills,) and cut off the heads and tails, dredge them with flour. The frying-pan must be more than two-thirds full of boiling lard; boiling hard when the smelts are put in, so as to float them on the surface. If there is not sufficient lard, or if it is not boiling, the fish will sink and be dark colored, and greasy. About ten minutes are sufficient for the small ones, and fifteen for those of a larger size. When done, drain off the lard and send them to the breakfast table on a hot dish.

      If you prefer retaining the heads and tails, dish them, alternately, with the heads up and tails down.

FRIED CAT-FISH.—

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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.

FINE CHOWDER.—

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      This is Commodore Stovens's receipt:—Take four table-spoonfuls of minced onions that have been fried with slices of salt pork; two pilot-biscuits broken up; one table-spoonful of minced sweet marjoram, and one of sweet basil; a quarter of a bottle of mushroom catchup; half a bottle of port wine; half a nutmeg grated; a few cloves, and mace, and pepper-corns; six pounds of fresh cod, and sea-bass, cut in slices. Put the whole into a pot, with water enough to cover it about an inch. Boil it steadily for an hour, carefully stirring it. Serve it up hot in a large deep dish.

      Chowder may be made as above, substituting clams for the cod. The clams must be chopped small. You may, for variety, make chowder with oysters, or with boiled lobsters, or crabs; always beginning the mixture with pork fried with onions.

YANKEE CHOWDER.—

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