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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

FISH, OYSTERS AND GAME

FRIED FISH

For a 2 or 3 pound fish, split lengthwise, remove backbone and cut in squares of convenient size for serving; wash thoroughly and dry with a towel; salt and roll in flour; fry briskly in very hot lard; have lard at least 1/2 inch deep in frying pan to prevent burning; when well browned on both sides, serve at once.

Sister Susie E. Rush, Warrensburg, Mo.