The household cook book

The Time of Boiling depends entirely on the freshness and thickness of the fish, and varies so much that no rule can be given; experience is the only guide. There are three reliable tests by which it can be ascertained if the fish has been sufficiently cooked: First, if the fins will pull out easily; second, if the skin of the fish is cracked; or, third, if a skewer passes easily when run into the fish close to the bone. Too long boiling makes fish " woolly " and tasteless. Fish should be well cooked to be digestible, but should not be overdone. White fish cook much more rapidly than meat. All dark-fleshed fish require more boiling than the white-fleshed kinds. Salmon needs about 10 minutes to each lb. Haddock, cod, etc. only need 2 or 3 minutes to the lb. Mackerel needs about \ hour. Bass or sheepshead, of 4 or 5 lbs., will boil in about 10 minutes. Herring and many similar fish, in 6 or 8 minutes. Au Court Bouillon is a term applied when white wine or vinegar and onions and spices are used to flavor the water in which the fish is boiled. A la bonne eau is a term applied when the fish is simmered in a little water made savory with herbs, and the water in which it is cooked is generally served with it. When sea water is used the fish is said to be à l'Hollandaise. Au bleu is the term applied when red wine and vinegar are used in the water in which the fish is boiled, and it is also strongly impregnated with herbs, The fish is then generally served cold. Only the best kinds of fish are thus treated. All boiled fish should have a good sauce served with it. Hollandaise and sauce piquante go well with salmon, oyster, lobster, and shrimp; and drawn butter, egg, pickle, etc., with other fish. Serve the sauce in a sauce-boat unless the fish breaks and looks badly, in which case the bones can be taken out, the fish flaked, piled on a platter lightly, and the sauce poured over, it. Garnish boiled fish with slices of lemon or hard boiled eggs, parsley, button mushrooms, fried oysters, sliced pickles, Saratoga potatoes, etc. STEAMED FISH. An excellent way to cook fish is to thoroughly clean, remove the head, skin and tail, rub with salt and lemon juice, and cook in a steamer, over boiling water, instead of boiling it. In many respects it is better than boiling. When done, serve on a platter on which a folded napkin is laid, pile Saratoga potatoes around it, and garnish with parsley, slices of lemon or hard boiled egg. Serve a good sauce in a sauce-boat with it. Time to steam, about 20 minutes for moderate sized fish, and longer for large ones. STEWED FISH. Cut the fish in small pieces and sprinkle on salt; then in | pint of water boil one onion (sliced) and when cooked, pour off the water; then add 1 cup water, the juice of | a lemon, | teaspoon salt, a salt-spoon of pepper, and a sprig of parsley or other herbs. Boil the fish in this till done, and serve very hot. Rub to a cream 1 teaspoon of butter and 1 large teaspoon of flour, and thicken the gravy with it. Any fresh water fish can be thus stewed. Time to stew, about 20 minutes. TO BROIL FISH.