Among lesser known fish are the gur-
l6 CHOOSING AND BUYING FISH.
net, dory, and ling. All of them are
excellent eating. The dory resembles the
turbot in flavour, and the gurnet has firm
white flesh, of agreeable taste. In the
early spring months ling is captured in
large quantities off the Orkney and Shet-
land Isles.
Skate and plaice are both less thought
of in England than they deserve to be ; in
France they are better appreciated. Skate
improves by being hung up for a day
before using. Young skate are called
maids, and their flesh is tender and
delicate.
Plaice is in good condition when the
body is thick and firm, the eyes bright,
and the pale side tinged with pink.
Hake, or white salmon,'^ is a west-
country fish, common in Devonshire. In
season in the autumn months.
Eels and lampreys, very rich, and not
over wholesome, are mostly food for the
epicure. They are useful in cookery
where a succulent dish is required. The
lamprey is but little met with in the
present day.
PART II.
THE COOKING OF FISH,
The recipes given in this part have been
gleaned from reliable sources. Many of
them are from French cooks, and are
strictly in accordance v^ith the methods
in use in the best cuisines/^ where the
cooking of fish receives great care and
attention.
For greater convenience in reference
the recipes for preparing the different
kinds of fish are all classed under the
name of each kind, and the names given
in alphabetical order.
Perhaps the only w^ays of properly
cooking fish are baking and broiling, yet
these are precisely the ways least prac-
tised— out of France. Boiling and frying
have hitherto held too great a monopoly
in our methods. In the following pages,
while giving the latter modes their due
l8 THE COOKING OF FISH.
share o£ attention, we beg to call for
special notice to be given to the examples
for broiling^ &c., as they may be relied
upon to bring about a satisfactory result
if carefully followed.
To begin with a few general directions :
In broiling a perfectly clear fire is abso-
lutely indispensable ; more so in the case
of fish than when intending to cook steak
or chops. A shovel-full of good cinders,
slightly wetted, and given sufficient time
to become red-hot, will generally ensure
a good surface heat, but a charcoal brai-
siere'' is par- excellence the fire for this
purpose, and no French housewife con-
siders her kitchen complete without this
little contrivance. A little charcoal
sprinkled over some hot coals is not a
bad substitute for it.
A special gridiron should be kept for
fish only. After using, let it be thoroughly
washed and dried, and before using again
rub the bars over with a little oil ; fish is
more easily marked, and apt to stick
sooner than meat.
If the gridiron is not a double one, use
a pair of sugar-tongs with which to turn
the fish over ; beware of sticking a fork
into it. There can be no doubt that
THE COOKING OF FISH. IQ
grilling brings out a flavour which nothing
else will.
What can surpass a fresh mackerel,
grilled after being split open and boned ? ✪ Baking Fish Au Gratin
Page 5 · 1 recipe record on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Among lesser known fish are the gur-
net, dory, and ling. All of them are excellent eating. The dory resembles the turbot in flavour, and the gurnet has firm white flesh, of agreeable taste. In the early spring months ling is captured in large quantities off the Orkney and Shetland Isles.
Skate and plaice are both less thought of in England than they deserve to be ; in France they are better appreciated. Skate improves by being hung up for a day before using. Young skate are called
maids, and their flesh is tender and delicate.
Plaice is in good condition when the body is thick and firm, the eyes bright, and the pale side tinged with pink.
Hake, or white salmon,'^ is a westcountry fish, common in Devonshire. In season in the autumn months.
Eels and lampreys, very rich, and not over wholesome, are mostly food for the epicure. They are useful in cookery where a succulent dish is required. The lamprey is but little met with in the present day.
PART II.
The recipes given in this part have been gleaned from reliable sources. Many of them are from French cooks, and are strictly in accordance v^ith the methods in use in the best cuisines/^ where the cooking of fish receives great care and attention.
For greater convenience in reference the recipes for preparing the different kinds of fish are all classed under the name of each kind, and the names given in alphabetical order.
Perhaps the only w^ays of properly cooking fish are baking and broiling, yet these are precisely the ways least practised— out of France. Boiling and frying have hitherto held too great a monopoly in our methods. In the following pages, while giving the latter modes their due
share o£ attention, we beg to call for special notice to be given to the examples for broiling^ &c., as they may be relied upon to bring about a satisfactory result if carefully followed.
To begin with a few general directions :
In broiling a perfectly clear fire is absolutely indispensable ; more so in the case of fish than when intending to cook steak or chops. A shovel-full of good cinders, slightly wetted, and given sufficient time to become red-hot, will generally ensure a good surface heat, buta charcoal braisière is par excellence the fire for this purpose, and no French housewife considers her kitchen complete without this little contrivance.A little charcoal sprinkled over some hot coals is not a bad substitute for it.
A special gridiron should be kept for fish only. After using, let it be thoroughly washed and dried, and before using again rub the bars over with a little oil ; fish is more easily marked, and apt to stick sooner than meat.
If the gridiron is not a double one, use a pair of sugar-tongs with which to turn the fish over ; beware of sticking a fork into it. There can be no doubt that
grilling brings out a flavour which nothing else will.
What can surpass a fresh mackerel, grilled after being split open and boned ?
Records on this page
Baking Fish Au Gratin