Methods of Cooking Fish. — Broiling a fish best retains its nourish- ing qualities; baking is next, while boiling retains the least — in fact, boiling is the least desirable way of cooking them. Small fish are usually fried; those of medium size broiled and baked, and the larg- est can be boiled. As the directions for frying, boiling, stewing, broiling and bak- ing fish apply to nearly all kinds, we will give these methods quite fully, instead of describing the same method o\er and over again for each different kind of fish. Anyone who masters the process, can easily cook any fish adajoted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse than useless, as it cracks the skin. If fish is put into cold water at first, it, like meat, gets dry (see our article on the prin- cij)les involved in cooking meat). A compromise is therefore made, and salt is added to the water (use about 1 oz. of salt to each quart of water) ; it is well also to add about 1 tablespoon of vinegar or FISH 51 A FISH KETTLE. lemon juice to each. 2 quarts of water. Vinegar or lemon juice are valuable because albumen coagulates sooner when in contact with an acid, and they thus help to coagulate the surface albumen, and so re- tain the juices inside. Salt added to the water in which fish is cooked acts in 3 ways, as explained in the article on cooking meats. The old plan has been to put fish into cold water at first, but it is much better to put it into water as hot as the skin will bear without breaking, and this varies with each kind of fish. To break the skin is very undesirable , because it not only makes an unsightly appearance but each crack makes an opening through which the interior juices will escape. Any fish which is to be served without the skin on, like sturgeon or halibut, is best if put into boil- ing water. Fish having a thick, tough skin, can be put into water at the boiling point. Fish with delicate skins, like trout, mackerel, etc.- should be put into warm water — 140° to 150°. If a fish kettle is used, and a fish plate that can be taken up, there is no need of a cloth around the fish, but if it has to be boiled in a common kettle, it should be rolled in a piece of cloth (butter cloth is best) to keep it in shape, and it is likely to be broken when taken from the water, if the cloth is not used. Allow the fish to gently simmer, not actually boil, or the outside will break into pieces before the inside is done. If water is to be added, do not pour it directly on the fish, as that is apt to break the skin; pour it gently in on one side of the kettle. Fish should always be put into the water in which it is to be cooked; if the water is poured upon it, it is apt to become broken. It should not be allowed to remain in the water after it is done; if it has to be kept hot, it should be taken up on a drainer, placed across the fish^ kettle over the hot water, and covered with a soft cloth or flannel folded several times, to prevent its losing its color. The reason for skimming is, that the scum will be likely to settle on the fish if that is not done, and give it an unsightly appearance. Save the liquor in which fish has been boiled, as it makes an excellent soup with a few cheap additions. Boiling is the least desirable way of cooking fish. 62 FISH

AI-modernized reading of the original text

Methods of Cooking Fish. — Broiling a fish best retains its nourishing qualities; baking is next, while boiling retains the least — in fact, boiling is the least desirable way of cooking them. Small fish are usually fried; those of medium size broiled and baked, and the largest can be boiled. As the directions for frying, boiling, stewing, broiling and baking fish apply to nearly all kinds, we will give these methods quite fully, instead of describing the same method over and over again for each different kind of fish. Anyone who masters the process, can easily cook any fish adapted to that way of cooking. TO BOIL FISH. When boiling fish, to have the water bubble is worse than useless, as it cracks the skin. If fish is put into cold water at first, it, like meat, gets dry (see our article on the principles involved in cooking meat). A compromise is therefore made, and salt is added to the water (use about 1 oz. of salt to each quart of water) ; it is well also to add about 1 tablespoon of vinegar or A FISH KETTLE. lemon juice to each. 2 quarts of water. Vinegar or lemon juice are valuable because albumen coagulates sooner when in contact with an acid, and they thus help to coagulate the surface albumen, and so retain the juices inside. Salt added to the water in which fish is cooked acts in 3 ways, as explained in the article on cooking meats. The old plan has been to put fish into cold water at first, but it is much better to put it into water as hot as the skin will bear without breaking, and this varies with each kind of fish. To break the skin is very undesirable , because it not only makes an unsightly appearance but each crack makes an opening through which the interior juices will escape. Any fish which is to be served without the skin on, like sturgeon or halibut, is best if put into boiling water. Fish having a thick, tough skin, can be put into water at the boiling point. Fish with delicate skins, like trout, mackerel, etc.- should be put into warm water — 140° to 150°. If a fish kettle is used, and a fish plate that can be taken up, there is no need of a cloth around the fish, but if it has to be boiled in a common kettle, it should be rolled in a piece of cloth (butter cloth is best) to keep it in shape, and it is likely to be broken when taken from the water, if the cloth is not used. Allow the fish to gently simmer, not actually boil, or the outside will break into pieces before the inside is done. If water is to be added, do not pour it directly on the fish, as that is apt to break the skin; pour it gently in on one side of the kettle. Fish should always be put into the water in which it is to be cooked; if the water is poured upon it, it is apt to become broken. It should not be allowed to remain in the water after it is done; if it has to be kept hot, it should be taken up on a drainer, placed across the fish kettle over the hot water, and covered with a soft cloth or flannel folded several times, to prevent its losing its color. The reason for skimming is, that the scum will be likely to settle on the fish if that is not done, and give it an unsightly appearance. Save the liquor in which fish has been boiled, as it makes an excellent soup with a few cheap additions. Boiling is the least desirable way of cooking fish.

The household cook book