When fish" is cheap and plentiful, and a larger quantity is
purchased than is immediately wanted, the surplus should be potted,
or pickled, or salted and hung up ; or it may be Med, that it may
serve for stewing the next day. All cold fish left from any mode of
I
I
i
I
I PISH. 219
•cooking may be used in making salads, croquettes, etc. If a portion
of a salmon is not used, parboil and set it aside in the liquor, boil-
ing up when wanted. It is said that fish may be preserved by
sprinkling with sugar, which does not harm its flavor, and that sal-
mon thus treated has a more agreeable taste. Those who live re-
mote from the sea and cannot get fish hard and fresh should wet it
with a beaten egg before mealing or breading to prevent its breaking.
All fish which have been packed in ice should be cooked immediately
after removal, as they soon grow soft and lose their flavor.
To bone and skin a fish, cut down the middle tillbon6 is reached^
then cut the fillet or strip out from the side, ^■■BP^Bbbbm*
avoiding the bone ; lay fillet on board, remove B«iag Knife.
from skin by turning the blade of knife between the flesh and skin
and keeping it perfectly parallel with the board and thus cutting
and separating the skin and flesh. To simply bone a fish, remove
back bone by running a thin sharp knife along under it, and with a
smaller knife looseiji and take out the long bones one at a time.
Fish should always be well cooked, being both unpalatable and
unwholesome when underdone, and the mode of cooking con-
.siderably affects their properties as food. Plain boiling, baking^
broiling and roasting appear to be the favorite methods. Nearly s^
the larger fresh fish are boiled, the medium-sized are baked or broiled
and the small are fried. For boiling, a fish weighing from four to
seven pounds, should be chosen ; for baking, from four to nine
pounds, though the best size is six or seven ; if wanted for broiling
select those weighing about three pounds and a half and split in
two ; for firing, a pound to a pound and a half weight is best. The
Tery large ones are cut up and sold in pieces of convenient size.
The method of cooking which retains most nourishment is broiling,
baking is next best, and boiling poorest of all. Steaming is better
than boiling. In baking or boiling place a fish as nearly as possible
in the same position it occupies in the water. To retain it there,
shape like the letter "8," pass a long skewer through the head, body,
and taU, or tie a cord around tail, pass it through body, and tie
around the head. Or it may be formed in circle with tail in its
mouth. Lake Superior trout and white-fish are the best for baking,
and white-fish is also nice for broiling. The gudgeon is a cheap
fish, rather bony, and is generally fried. The blue-fish is excellent
lK>iled or baked with a stuffing of bread, butter and onions✪ Baked Blue-Fish. Oreen
220 FISH.
Page 181 · 1 recipe record on this page
Presented as published in 1890. 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
When fish is cheap and plentiful, and a larger quantity is purchased than is immediately wanted, the surplus should be potted, or pickled, or salted and hung up ; or it may be Med, that it may serve for stewing the next day. All cold fish left from any mode of
I FISH. 219
•cooking may be used in making salads, croquettes, etc. If a portion of a salmon is not used, parboil and set it aside in the liquor, boiling up when wanted. It is said that fish may be preserved by sprinkling with sugar, which does not harm its flavor, and that salmon thus treated has a more agreeable taste. Those who live remote from the sea and cannot get fish hard and fresh should wet it with a beaten egg before mealing or breading to prevent its breaking. All fish which have been packed in ice should be cooked immediately after removal, as they soon grow soft and lose their flavor.
To bone and skin a fish, cut down the middle till bone is reached, then cut the fillet or strip out from the side, avoiding the bone ; lay fillet on board, remove B«iag Knife.
from skin by turning the blade of knife between the flesh and skin and keeping it perfectly parallel with the board and thus cutting and separating the skin and flesh. To simply bone a fish, remove back bone by running a thin sharp knife along under it, and with a smaller knife loosen and take out the long bones one at a time.
Fish should always be well cooked, being both unpalatable and unwholesome when underdone, and the mode of cooking considerably affects their properties as food. Plain boiling, baking, broiling and roasting appear to be the favorite methods. Nearly all the larger fresh fish are boiled, the medium-sized are baked or broiled and the small are fried. For boiling, a fish weighing from four to seven pounds, should be chosen ; for baking, from four to nine pounds, though the best size is six or seven ; if wanted for broiling select those weighing about three pounds and a half and split in two ; for firing, a pound to a pound and a half weight is best. The very large ones are cut up and sold in pieces of convenient size. The method of cooking which retains most nourishment is broiling, baking is next best, and boiling poorest of all. Steaming is better than boiling. In baking or boiling place a fish as nearly as possible in the same position it occupies in the water. To retain it there, shape like the letter "8," pass a long skewer through the head, body, and taU, or tie a cord around tail, pass it through body, and tie around the head. Or it may be formed in circle with tail in its mouth. Lake Superior trout and white-fish are the best for baking, and white-fish is also nice for broiling. The gudgeon is a cheap fish, rather bony, and is generally fried. The blue-fish is excellent boiled or baked with a stuffing of bread, butter and onions. Oreen
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Baked Blue-Fish