The galley guide

Small fish may be boiled whole ; large fish should be cut in large chunks for boiling and preferably each piece should be tied in a piece of cheesecloth to prevent scum being deposited on the fish. Place fish in boiling water to which has been added a teaspoon of salt and a teaspoon of lemon juice to each quart. The salt gives flavor and the lemon keeps the meat white. Time required for boiling depends on the size of the pieces. The fish is cooked when the flesh separates from the bone and not before, no matter how long the time. Serve boiled fish with Egg Sauce (Recipe No. mo). 316 — Fried Oysters (or Clams). Shell and drain the oysters, season with salt and pepper, roll in corn meal and drop into enough boil¬ ing lard or other fat in a pan to float them. Remove when brown and place on a piece of paper to absorb surface grease. Serve with Tartar Sauce (Recipe No. 1112). 317 — Fish or Lobster Curry. 1 tablespoon butter 1 tablespoon finely chopped onion 1 tablespoon flour 1 teaspoon curry powder yA pint milk Put butter and onion in saucepan and cook to¬ gether slowly until onion changes color. Add flour and curry powder, mixing well ; add milk and stir well. When smooth allow to simmer for 10 min. over very low flame, or set on side of coal stove to simmer. Then add 1 lb. lobster meat (boiled) or cooked fish meat free from bones and skin, or canned fish, and cook 15 min. longer. Serve on hot boiled rice. 318 — Fried Scallops. Same as fried oysters (Recipe No. 316), except that scallops should be dried with a dish towel after washing and dipped in a mixture of I egg beaten and bread crumbs instead of in corn meal before frying. GAME 401 — Wild Duck. Pluck bird, then singe by holding for a moment over flame, remove pin feathers and scrub entire sur¬ face with hot soapy water. Cut off wings at first joint, head at neck, and feet at first joint. With sharp knife make a longitudinal incision from throat to where knife fetches up against breast bone, and another incision from under side of tail forward for about 3 in. Remove inside contents and wash bird inside and out in cold water and wipe dry. Make a stuffing as follows : Cover pieces of dry bread with boiling water; as soon as bread has absorbed the water press out the water and season with salt, pepper, 2 tablespoons melted butter and 1 onion finely chopped ; mix well. Place stuffing in bird sufficient to fill cavity and then with sail twine and needle sew up the two incisions made for cleaning, or if skewers are avail¬ able pin incisions together. Then with twine tie leg bones together across back of bird so that ends of bones are 1 in. apart. Wind twine around bird to hold legs and wings close to body. This is called trussing. Place bird on a wire rack in a pan, sprinkle with salt and pepper and cover breast of bird with thin slices of fat salt pork or bacon. Bake about 20 min. in a very hot oven, spooning the fat in the pan over the bird thoroughly every 5 min. Remove strings and skewers and serve with apple sauce. 402 — Wild Goose.