The main character in this BryonySeries book worked in a hotel kitchen with her mother during the late nineteenth century in a fictional fishing village in Northern Michigan called Munsonville.

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Here is a nineteenth century recipe for fried fish you can try today.

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Fry some slices of salt pork, one slice for each pound of fish, until brown.

Then add lard (or other oil) in the pan, enough to cover the fish.

 Dip the fish in fry a light brown.

 

Remove fish from the pan, place on a plate, and top with salted pork slices.

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Make a gravy by stirring a bit of flour paste, pepper, salt, wine, and optional catsup and spices to the pan juices.

 

Bring to a boil and then turn off heat.

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Pour gravy over the fish and serve.

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Note: Fish are good dipped first in egg and then in Indian meal, or cracker crumbs and egg, previous to frying.

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