Cassell's dictionary of cookery

light brown before they are put in the soup. When used as an entree, or breakfast dish, serve with a good gravy, after being boiled or fried in butter. Time, ten minutes to fry for entree. Fish Soup, White.— Clean and trim any kind of fish — fresh or salt water. Boil the trimmings with a head of celery, a small quantity of parsley, two onions, a bay-leaf, and five or six cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much more water as will be required to make the soup. Strain it, and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, nicely fried in butter; aUow one for each person. Pour the soup over, and serve with toasted bread. Sufficient, half a pint for each person. Fish Soup, with Potatoes. — Have ready the fish broth, made as directed for fish FIS (214) FLA soup. When strained, grate a number of potatoes — foiir pounds of good mealy ones will thicken two quarts of broth — add these with some well-beaten eggs and a large cup of cream. Flavour with salt and nutmeg. If preferred, milk may bo substituted for some of the broth, and the cream may be omitted. Serve with klosse or toasted bread. Time, half an hour. Sufficient for eight persons. Fish. Stock. — Cleanse well from the slime, but do not skin, two pounds of eels ; cut them into pieces ; also, two pounds of any river fish — carp, trout, &c. — and one pound of skate. Cover I these with water, and let them stew gently for 1 four hours, with an onion stuck with cloves, an anchovy, and about an ounce of salt. Strain for use, when the stock may be enriched with butter to suit the required taste. Fish. Stock, Brown. — Cut in pieces a skate, a flounder, and two small eels. Fry them in butter a rich brown. Cover with water; add an onion stuck with cloves, three carrots, three turnips, a head of celery, salt, pepper, and nutmeg. Boil to a jelly. This stock will keep two days. Strain for use. Time, two hours to boil. Fish, To Boil. — The result of modem investigation in the culinary department proves that fish to be boiled should be plunged at once into boiling water, and not subjected to the slow cold process, whereby the nutritious juices are extracted. To ascertain if the fish so treated is done, raise the thick part of the fish ; if it separates from the bone easily it is quite ready for serving. Fish, To Broil. — Make a clear fire. A little salt thrown in will check smoke. Next see that the gridiron is well rubbed with grease (suet is best for the purpose), and that it is hot before the fish is laid upon it ; turn with tongs — a knife is apt to break the fish — and remove as soon as done: the time must be regulated by the size and quality of the fish. A mackerel will take ten minutes; a small whiting, five minutes.