The head and tail should not be removed, but should be
wrapped in greased paper to retain their shape so far as
possible. Brush the fish over with lemon juice. Cut gashes
across the fish on each side about three inches apart, into
which insert strips of salt pork. Grease a fish sheet with a
piece of pork, place the fish on it, and put into an uncovered
roasting pan, with the pork around it. Bake quickly, bast-
ing every ten minutes with the fat in the pan, not omitting
the paper covering the head and tail.
To serve the Baked Fish. — Garnish with plenty of parsley
or watercress, in order to partially conceal the head and tail.
Use also slices of lemon. The sauce may be poured around
the fish or served separately.
Brown Sauce. — 1 cup hot beef stock, or 1 cup boiling
water, and i- teaspoon beef extract dissolved in it. 2 table-
spoons melted butter, 1 heaping tablespoon flour, i teaspoon
salt, 1 slice onion✪ Brown Sauce. Melt the butter, and brown the slice
of onion in it. Remove onion, and let the butter become
well browned. Then add to it the flour and gradually the
bouillon. Stir and cook a few minutes ; add the salt and
a dash of pepper.
To broil Fish. — Small fish are broiled whole ; cod, had-
dock, if large, as well as halibut and salmon, are best cut in
slices. Medium sized fishes, as shad, bluefish, mackerel, and
FISH 187
trout, should be split down the back and have head and tail
removed. Heat the broiler, and grease. Flour or butter
the fish to prevent sticking.
Broiled Cod. — Take slices about one inch thick, season
with salt and pepper, and dredge with flour. Broil twelve
minutes. Serve with butter sauce and garnish with parsley.
Butter Sauce. — ^ cup butter, juice ^ lemon, i tablespoon
chopped parsley, 1 saltspoon salt✪ Broiled Cod, pepper. Cream the butter
until foamy and light, add lemon juice, parsley, salt, and
pepper. Spread over fish as soon as it is broiled.
SYNOPSIS OF LESSONS
(Two hours each)
"First Lesson
1. Selection of fish at the market.
2. Anatomy : external and internal, edible and non-edible
portions, structure and composition of edible portion.
3. Clean the fish.
4. Boil the fish.
5. Method of serving.
6. Sauce.
If possible at this time, take the fish as the subject of
nature lessons, using the fish in the schoolroom aquaria.
The explanation of the subjects here indicated is given under
essentially the same headings in the preceding pages of this
chapter. Use cod or haddock, the size depending upon the
size of the class. After cleaning the fish, cut into small
pieces, giving each pupil three pieces.
Questions and Directions for Pupils. — Examine the piece of
uncooked fish. How does the flesh of fish resemble that of
beef or mutton ?
How does it differ from it ?
188 HANDBOOK OF DOMESTIC SCIENCE
Have three small stewpans, one containing cold water ; a
second, water at the point of boiling ; a third, water at the
boiling point, to which has been added a half teaspoonf ul of
salt, a half teaspoonful vinegar, one clove, one peppercorn,
a half bay leaf, a slice of onion and carrot.
Into each stewpan place at the same time a piece of fish.
Allow the one in cold water to come to the boiling point,
keeping it at that temperature about eight minutes. Keep
the other two at the boiling point, but not actively boiling,
for about eight minutes also. ✪ Fish a la Creme
Page 89 · 4 recipe records on this page
Presented as published in 1900. 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
The head and tail should not be removed, but should be wrapped in greased paper to retain their shape so far as possible. Brush the fish over with lemon juice. Cut gashes across the fish on each side about three inches apart, into which insert strips of salt pork. Grease a fish sheet with a piece of pork, place the fish on it, and put into an uncovered roasting pan, with the pork around it. Bake quickly, basting every ten minutes with the fat in the pan, not omitting the paper covering the head and tail.
To serve the Baked Fish. — Garnish with plenty of parsley or watercress, in order to partially conceal the head and tail. Use also slices of lemon. The sauce may be poured around the fish or served separately.
Brown Sauce. — 1 cup hot beef stock, or 1 cup boiling water, and i- teaspoon beef extract dissolved in it. 2 tablespoons melted butter, 1 heaping tablespoon flour, i teaspoon salt, 1 slice onion. Melt the butter, and brown the slice of onion in it. Remove onion, and let the butter become well browned. Then add to it the flour and gradually the bouillon. Stir and cook a few minutes ; add the salt and a dash of pepper.
To broil Fish. — Small fish are broiled whole ; cod, haddock, if large, as well as halibut and salmon, are best cut in slices. Medium sized fishes, as shad, bluefish, mackerel, and
trout, should be split down the back and have head and tail removed. Heat the broiler, and grease. Flour or butter the fish to prevent sticking.
Broiled Cod. — Take slices about one inch thick, season with salt and pepper, and dredge with flour. Broil twelve minutes. Serve with butter sauce and garnish with parsley.
Butter Sauce. — ^ cup butter, juice ^ lemon, i tablespoon chopped parsley, 1 saltspoon salt, pepper. Cream the butter until foamy and light, add lemon juice, parsley, salt, and pepper. Spread over fish as soon as it is broiled.
SYNOPSIS OF LESSONS (Two hours each) "First Lesson
1. Selection of fish at the market.
2. Anatomy : external and internal, edible and non-edible
portions, structure and composition of edible portion.
3. Clean the fish.
4. Boil the fish.
5. Method of serving.
6. Sauce.
If possible at this time, take the fish as the subject of nature lessons, using the fish in the schoolroom aquaria. The explanation of the subjects here indicated is given under essentially the same headings in the preceding pages of this chapter. Use cod or haddock, the size depending upon the size of the class. After cleaning the fish, cut into small pieces, giving each pupil three pieces.
Questions and Directions for Pupils. — Examine the piece of uncooked fish. How does the flesh of fish resemble that of beef or mutton ?
How does it differ from it ?
Have three small stewpans, one containing cold water ; a second, water at the point of boiling ; a third, water at the boiling point, to which has been added a half teaspoonf ul of salt, a half teaspoonful vinegar, one clove, one peppercorn, a half bay leaf, a slice of onion and carrot.
Into each stewpan place at the same time a piece of fish. Allow the one in cold water to come to the boiling point, keeping it at that temperature about eight minutes. Keep the other two at the boiling point, but not actively boiling, for about eight minutes also.
Records on this page
Brown SauceBroiled CodButter SauceFish a la Creme