The 1918 Fanny Farmer Cookbook

Fried Stuffed Smelts

Smelts are stuffed as for Baked Stuffed Smelts, dipped in crumbs, egg, and crumbs, fried in

deep fat, and served with Sauce Tartare.

Fried Shad Roe

Parboil and cook shad roe as for Baked Shad Roe. Cut in pieces, sprinkle with salt and

pepper, and brush over with lemon juice. Dip in crumbs, egg, and crumbs, fry in deep fat, and

drain.

Soft−shell Crabs.

Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat,

and

drain. Being light, they will rise to top of fat, and should be turned while frying. Soft−shell

are usually fried. Serve with Sauce Tartare.

crabs

To Clean a Crab. Lift and fold back the tapering points which are found on each side of the

back shell, and remove spongy substance that lies under them. Turn crab on its back, and with

a pointed knife remove the small piece at lower part of shell, which terminates in a point; this

called the apron.

Frogs’ Hind Legs

Trim and clean. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, then fry

three minutes in deep fat, and drain.

Terrapin

To prepare terrapin for cooking, plunge into boiling water and boil five minutes. Lift out of

water with skimmer, and remove skin from feet and tail by rubbing with a towel. Draw out

head

with a skewer, and rub off skin.

To Cook Terrapin. Put in a kettle, cover with boiling salted water, add two slices each of

carrot and onion, and a stalk of celery. Cook until meat is tender, which may be determined

pressing feet−meat between thumb and finger. The time required will be from thirty−five to

Chapter XI − FISH

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