ruined, and should not be used for any purpose. As a
coloring for soups and gravies it is by no means as good
as caramel or burned sugar.
Caramel.
Half a pound of brown sugar ; one tablespoonful of
water. Put into a frying-pan, and stir steadily over the
fire till it becomes a deep dark brown in color. Then add
one cup of boiling water and one teaspoonful of salt✪ Caramel.
Boil a minute longer, bottle, and keep corked. One
tablespoonful will color a clear soup, and it can be used
for many jellies, gravies, and sauces.
FISH.
The most essential point in choosing fish is their fresh-
ness, and this is determined as follows : if the gills are
red, the eyes prominent and full, and the whole fish stiff,
they are good ; but if the eyes are sunken, the gills pale,
and the fish flabby, they are stale and unwholesome, and,
though often eaten in this condition, lack all the fine flavor
of a freshly- caught fish.
The fish being chosen, the greatest care is necessary in
cleaning. If this is properly done, one washing will be
sufiicient : the custom of allowing fresh fish to lie in water
after cleaning, destroys much of their flavor.
Fresh-water fish, especially the cat-fish, have often a
muddy taste and smell. To get rid of this, soak in water
strongly salted ; say, a cupful of salt to a gallon of water,
132 FISH.
letting it .heat gradually in this, and boiling it for one
minute ; then drying it thoroughly before cooking.
All fish for boiling should be put into cold water, with
the exception of salmon, which loses its color unless put
into boiling water. A tablespoonful each of salt and
vinegar to every two quarts of water improves the flavor
of all boiled fish, and also makes the flesh firmer. Allow
ten minutes to the pound after the fish begins to boil, and
test with a knitting-needle or sharp skewer. If it runs in
easily, the fish can be taken off. If a fish-kettle with
strainer is used, the fish can be lifted out without danger
of breaking. If not, it should be thoroughly dredged
with flour, and served in a cloth kept for the purpose. In
all cases drain it perfectly, and send to table on a folded
napkin laid upon the platter.
In frying, fish should, like all fried articles, be immersed
in the hot lard or drippings. Small fish can be fried
whole ; larger ones boned, and cut in small pieces. If
they are egged and crumbed, the egg will form a covering,
hardening at once, and absolutely impervious to fat.
Pan-fish, as they are called, — flounders and small fish
generally, — can also be fried by rolling in Indian meal or
flour, and browning in the fat of salt pork.
Baking and broiling preserve the flavor most thor-
oughly.
Cold boiled fish can always be used, either by spicing
as in the rule to be given, or by warming again in a little
butter and water. Cold fried or broiled fish can be put in
a pan, and set in the oven till hot, this requiring not over
ten minutes ; a longer time giving a strong, oily taste,
which spoils it. Plain boiled or mashed potatoes are
always served with fish where used as a dinner-course. If
FISH. 133
Page 66 · 1 recipe record on this page
Presented as published in 1881. 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
ruined, and should not be used for any purpose. As a coloring for soups and gravies it is by no means as good as caramel or burned sugar.
Caramel. Half a pound of brown sugar ; one tablespoonful of water. Put into a frying-pan, and stir steadily over the fire till it becomes a deep dark brown in color. Then add one cup of boiling water and one teaspoonful of salt. Boil a minute longer, bottle, and keep corked. One tablespoonful will color a clear soup, and it can be used for many jellies, gravies, and sauces.
The most essential point in choosing fish is their freshness, and this is determined as follows : if the gills are red, the eyes prominent and full, and the whole fish stiff, they are good ; but if the eyes are sunken, the gills pale, and the fish flabby, they are stale and unwholesome, and, though often eaten in this condition, lack all the fine flavor of a freshly- caught fish.
The fish being chosen, the greatest care is necessary in cleaning. If this is properly done, one washing will be sufiicient : the custom of allowing fresh fish to lie in water after cleaning, destroys much of their flavor.
Fresh-water fish, especially the cat-fish, have often a muddy taste and smell. To get rid of this, soak in water strongly salted ; say, a cupful of salt to a gallon of water,
letting it heat gradually in this, and boiling it for one minute ; then drying it thoroughly before cooking.
All fish for boiling should be put into cold water, with the exception of salmon, which loses its color unless put into boiling water. A tablespoonful each of salt and vinegar to every two quarts of water improves the flavor of all boiled fish, and also makes the flesh firmer. Allow ten minutes to the pound after the fish begins to boil, and test with a knitting-needle or sharp skewer. If it runs in easily, the fish can be taken off. If a fish-kettle with strainer is used, the fish can be lifted out without danger of breaking. If not, it should be thoroughly dredged with flour, and served in a cloth kept for the purpose. In all cases drain it perfectly, and send to table on a folded napkin laid upon the platter.
In frying, fish should, like all fried articles, be immersed in the hot lard or drippings. Small fish can be fried whole ; larger ones boned, and cut in small pieces. If they are egged and crumbed, the egg will form a covering, hardening at once, and absolutely impervious to fat.
Pan-fish, as they are called, — flounders and small fish generally, — can also be fried by rolling in Indian meal or flour, and browning in the fat of salt pork.
Baking and broiling preserve the flavor most thoroughly.
Cold boiled fish can always be used, either by spicing as in the rule to be given, or by warming again in a little butter and water. Cold fried or broiled fish can be put in a pan, and set in the oven till hot, this requiring not over ten minutes ; a longer time giving a strong, oily taste, which spoils it. Plain boiled or mashed potatoes are always served with fish where used as a dinner-course. If
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Caramel