The Basses Fresh Water And Marine
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In our eReader you can find the full English version of the book. Read The Basses Fresh Water And Marine Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Basses Fresh Water And Marine
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Even a small fish should not be cut right through. Remove first the whole of the side that is uppermost as it lies in the dlish.
The fresh- water basses can be filleted with great advantage and little loss of flesh. First scale thor- oughly, and remove the fins ; then cut carefully from the back, closely shaving the back-bone to the belly, repeating the same work on the other side, and the skeleton remains with little flesh, if care be taken in the work. These fillets can be cut in two and frie...d 150 NOTES ON THE COOKING OF BASS in crumbs, or rolled up and placed in the tin for roasting. If the latter, a good-sized lump of butter should be placed in the roll, with salt and pepper, some chopped parsley, and a little white wine, with a scattering of flour to help brown the fish. In a sharp oven, it should be cooked in thirty minutes, served with or without sauce, with small new pota- toes and boiled peas.
Should our gentle angler land an extra-large black bass, and not desire to have him mounted as a trophy of his skill, but prefer to eat him, why should he not cook him in grand style, show his friends what a beauty the bass is dressed out with a garniture of crayfish, of which in life he had his share?
What to read after The Basses Fresh Water And Marine?
You can find similar books in the "Read Also" column, or choose other free books by William Charles Harris to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Even a small fish should not be cut right through. Remove first the whole of the side that is uppermost as it lies in the dlish.
The fresh- water basses can be filleted with great advantage and little loss of flesh. First scale thor- oughly, and remove the fins ; then cut carefully from the back, closely shaving the back-bone to the belly, repeating the same work on the other side, and the skeleton remains with little flesh, if care be taken in the work. These fillets can be cut in two and frie...d 150 NOTES ON THE COOKING OF BASS in crumbs, or rolled up and placed in the tin for roasting. If the latter, a good-sized lump of butter should be placed in the roll, with salt and pepper, some chopped parsley, and a little white wine, with a scattering of flour to help brown the fish. In a sharp oven, it should be cooked in thirty minutes, served with or without sauce, with small new pota- toes and boiled peas.
Should our gentle angler land an extra-large black bass, and not desire to have him mounted as a trophy of his skill, but prefer to eat him, why should he not cook him in grand style, show his friends what a beauty the bass is dressed out with a garniture of crayfish, of which in life he had his share?
What to read after The Basses Fresh Water And Marine?
You can find similar books in the "Read Also" column, or choose other free books by William Charles Harris to read onlineMoreLess
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