Manuscripts/Mixed Material [Mrs. Albert Waybright]
How to Live on the Fat of the Land and Water in Nebraska.
Two of the most abundant wild products of Nebraska's fields and streams are the Cottontails or Jack Rabbits, and German Carp fish.
Because of their great numbers and the mass prejudice against them, few people seem to know how really delicious they can be if prepared and cooked properly.
Those who have hunted and fished for years, strange to say, are the very ones who regard these foods with favor. Glorifying the Lowly Carp.
The German or scalded Carp from the Platte river or other fairly pure streams is the best variety.
This fish should never be skinned or scraped. Rather remove the scales in slabs by cutting under them with a thin sharp blade from the rear. This removes the black bitter scale pockets and leaves the meat a glistening silvery, somewhat irridescent color.
With a sharp knife or razor blade cube all outside surfaces by slashing both ways. Then cut the fish in slabs length-wise, never cross-wise. Some, before doing this, wrap the fish in a dry salt pack of butcher's paper for several hours. Slabs should not be too thick.
To cook, place in hot grease in skillet and cover with lid and let steam cook thirty minutes. Then remove lid and let brown down to suit. You'll be surprised at the white flaky rolls of tasty meat and at the lack of those little bones, which ordinarily slow up your eating and detract from the pleasure of a fish meal.