Elements of the theory and practice of cookery

Broil split fish flesh side to the heat until browned ; then broil the other side till the skin is crisp. Broil small fish close to the heat, turning occasionally. Turn slices of fish often. When cooked, carefully loosen both sides of the fish from the broiler, and slip off on to a hot platter. Spread with butter, salt, and pepper, with Maitre d'Hotel But- ter (for recipe, see p. 151), or witli Tartar Sauce, and garnish with parsley and slices of lemon. 333. Fish suitable for boiling. — Thick piece of salmon or halibut, shoulder of cod, whole small cod, haddock, bluefish, etc. Directions for boiling Fish Time. — Varies with fish. Thirty to forty-five minutes. To the water in which the fish is to be boiled add the juice of half a lemon, or one-fourth of a cupful of vine- gar. Place the fish on a fish-rack or a plate, or coil it in a wire basket. If on a plate, tie fish and plate in a piece of clean cheese-cloth. Any fish not boiled whole keeps whiter if wrapped in cloth. When the water boils, lower the fish into it, and let it simmer until the flesh THE FLESH OF ANIMALS 203 se23arates from the bones. When nearly done, put in one tablespoonful of salt. Garnish with parsley and slices of lemon, and serve on a platter, with Drawn But- ter, Egg Sauce, or Hollandaise Sauce either poured over it or in a sauce-boat. Recipes for Fish Sauces Drawn Butter Butter, yi cupful. Water, \yi cupfuls. Flour, 3 tablespoonfuls. Salt, ^ teaspoonful. Pepper, a few grains. Mix flour, salt, and pepper with one-half the butter, pour on the water, and stir over the fire until the sauce boils. Add the rest of the butter in bits, stirring until it is absorbed. For Egg Sauce, add to Drawn Butter two hard- cooked eggs chopped. Tartar Sauce Lemon juice, 1 teaspoonful. Worcestershire sauce, 1 tablespoonful. Salt, X teaspoonful. Vinegar, 1 tablespoonful. Heat together in a bowl over hot water the vinegar, lemon juice, salt, and Worcestershire. Brown the but- ter in a frying-pan, and strain it into the mixture. 334. Ways of reheating fish. — 1. Creamed fish. Re- move the skin and bone ; pick the fish into flakes with a fork, and heat it in Drawn Butter or White Sauce. 2. Scalloped fish. Mix flaked fish with White Sauce and minced parsley, and bake it, covered with buttered 204 THEORY AND PRACTICE OF COOKERY crumbs, in a baking-dish, or in clam shells. 3. Fish hash. Mix flaked fish with mashed or finely chopped potato, and heat it as you would meat hash. The stuff- ing may be used with the fish in any of these dishes. Why fish needs special care in cooking. — The muscles of fish have large fibres and little connective tissue. It is this that makes fish break so easily. Except for fish so rich and oily that some loss of flavor and nutriment can be afforded, boiling is a wasteful way of cooking cut fish. Vinegar or lemon juice in the water hardens the fish, thus helping to keep it whole, and saves some of the albumin, by helping to coagulate it ; but any fish is better steamed than boiled. What other precautions do we take to keep fish from cooking to pieces, or from falling apart after being cooked ? What effect has cooking on connective tissue ? (See Directions for Broiling, Baking, and Boiling Fish.)