Cook fowl in boihng water to which a bit of parsley, the onions, and bay leaf have been added. When tender, remove and let stock boil down. Cool and skim. Reheat 3 c. Melt the chicken fat, mix with the flour, and pour on slowly the hot stock. Separate meat into small pieces, removing large bones. Place inverted cup in middle of baking-dish, surround with chicken, and pour sauce over it, seasoning well. Cover with paste ; make several incisions in crust and bake in a moderate d,:...l,CjOO^:;Ic PROTEIDS 85 oven till cnist is well browned. Potato cubes and ^ c. small carrot cubes, both cooked till tender, may be added to the pie. Individual dishes may be used instead of one large dish. Roast turkey. Prepare as for roast chicken✪ Roast Chicken, using twice tl^e amount of stuffing. Allow 1 5 min. to each pound for roasting. Serve with Giblel gravy (p. 84), Roast duck. Prepare as for Roast chicken (p. 83), stuffing with chopped celery. Allow 20 min. to each pound for roasts ing. A bread stuffing may be used if preferred. Serve with Brown sauce (p. 30) or Sauce piquante (p. 30). Roast goose. Prepare as for Roast chicken (p. 83), stuffing with mashed potato highly seasoned with onion, butter, salt, and pepper. Allow 18 min. to each pound for roasting. Serve with Gib let gravy (p. 84). FISH Boiled, Broiled, Baked, and Fried Fish etc. Source. White-fleshed fish, as cod, haddock, pike, halibut, flounder, etc. ; oily-fieshed fish, as salmon, herring, mackerel, sardines, etc. Food Vabie. For protein and fat. Cost. Variable. General Directions. Fish -is a useful food, on account of its food value as a substitute for meat and its low cost. It should be perfectly fresh, however, as serious illness is likely to result from the use of stale fish. When fresh the eyes should be bright, gills red, and flesh firm, and there should be no unpleasant odor. White-fleshed fish, being rather insipid, requires a well- seasoned sauce. Boiled fish. Salmon, halibut, swordfish, cod, or haddock may be used. Wipe fish thoroughly and, if whole, skin it if desired. Tie in a dean cloth or put into a wire basket. Plunge into boiling water, cook for 10 min. on front of stove, then d,:...l,CjOO^Ic 86 THE PRACTICAL COOKBOOK draw back and simmer gently till done. Drain thoroughly, remove cloth, and serve with Egg sauce (p. 30). For a thick piece of fish allow 12 to 15 min. per pound; for a thin piece, 10 min. Broiled fish. Haddock, cod, bluefish, mackerel, etc., may be broiled whole ; swordfish, halibut, and salmon should be sliced. Wipe fish thoroughly, put into a well-greased broiler, and cook over hot coals till flakes separate, turning constantly, and cook- ing the flesh side longest. Remove from broiler carefully, and season with salt, pepper, and melted butter. To broil in a gas stove, put broiler in a dripping-pan, and cook at some dis- tance from the broiler flame, turning occasionally. Cooking may also be done in gas oven. Fish should then be placed on buttered tin sheet in a dripping-pan, seasoned and covered with buttered crumbs, and cooked 20 to 30 min, without turning. Broiled fish may be served with Tartar sauce (below). Tartar sauce. Ingredients : I tb, vinegar \ tsp. salt I tb. lemon juice | tsp. paprika 4 tb. melted butter Spk. cayenne pepper ^ tsp. any prepared meat sauce✪ Tartar Sauce Brown the butter slightly and then add the other ingredients. Heat before pouring over fish. Baked fish. Cod, haddock, andtluefish are most commonly used. Clean and wipe the fish, and fill with Stuffing (p. 83). Sew up fish, lay on a well-buttered fish-sheet in dripping-pan, brush over with melted butter or lay thin slices of salt pork on the fish, and add 1 c. hot water. Bake 45 to 60 min., unless small fish are used, when 30 min. will be sufficient. Serve with a gravy made from fat in pan as for Roast meal {p. 70), using water for the liquid, or with Parsley sauce (p. 30).

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Cook fowl in boihng water to which a bit of parsley, the onions, and bay leaf have been added. When tender, remove and let stock boil down. Cool and skim. Reheat 3 c. Melt the chicken fat, mix with the flour, and pour on slowly the hot stock. Separate meat into small pieces, removing large bones. Place inverted cup in middle of baking-dish, surround with chicken, and pour sauce over it, seasoning well. Cover with paste ; make several incisions in crust and bake in a moderate d,:...l,CjOO^:;Ic PROTEIDS 85 oven till cnist is well browned. Potato cubes and ^ c. small carrot cubes, both cooked till tender, may be added to the pie. Individual dishes may be used instead of one large dish. Roast turkey. Prepare as for roast chicken, using twice tl^e amount of stuffing. Allow 1 5 min. to each pound for roasting. Serve with Giblel gravy (p. 84), Roast duck. Prepare as for Roast chicken (p. 83), stuffing with chopped celery. Allow 20 min. to each pound for roasts ing. A bread stuffing may be used if preferred. Serve with Brown sauce (p. 30) or Sauce piquante (p. 30). Roast goose. Prepare as for Roast chicken (p. 83), stuffing with mashed potato highly seasoned with onion, butter, salt, and pepper. Allow 18 min. to each pound for roasting. Serve with Gib let gravy (p. 84). FISH Boiled, Broiled, Baked, and Fried Fish etc. Source. White-fleshed fish, as cod, haddock, pike, halibut, flounder, etc. ; oily-fieshed fish, as salmon, herring, mackerel, sardines, etc. Food Vabie. For protein and fat. Cost. Variable. General Directions. Fish -is a useful food, on account of its food value as a substitute for meat and its low cost. It should be perfectly fresh, however, as serious illness is likely to result from the use of stale fish. When fresh the eyes should be bright, gills red, and flesh firm, and there should be no unpleasant odor. White-fleshed fish, being rather insipid, requires a well- seasoned sauce. Boiled fish. Salmon, halibut, swordfish, cod, or haddock may be used. Wipe fish thoroughly and, if whole, skin it if desired. Tie in a dean cloth or put into a wire basket. Plunge into boiling water, cook for 10 min. on front of stove, then d,:...l,CjOO^Ic 86 THE PRACTICAL COOKBOOK draw back and simmer gently till done. Drain thoroughly, remove cloth, and serve with Egg sauce (p. 30). For a thick piece of fish allow 12 to 15 min. per pound; for a thin piece, 10 min. Broiled fish. Haddock, cod, bluefish, mackerel, etc., may be broiled whole ; swordfish, halibut, and salmon should be sliced. Wipe fish thoroughly, put into a well-greased broiler, and cook over hot coals till flakes separate, turning constantly, and cook- ing the flesh side longest. Remove from broiler carefully, and season with salt, pepper, and melted butter. To broil in a gas stove, put broiler in a dripping-pan, and cook at some dis- tance from the broiler flame, turning occasionally. Cooking may also be done in gas oven. Fish should then be placed on buttered tin sheet in a dripping-pan, seasoned and covered with buttered crumbs, and cooked 20 to 30 min, without turning. Broiled fish may be served with Tartar sauce (below). Tartar sauce. Ingredients : I tb, vinegar \ tsp. salt I tb. lemon juice | tsp. paprika 4 tb. melted butter Spk. cayenne pepper ^ tsp. any prepared meat sauce Brown the butter slightly and then add the other ingredients. Heat before pouring over fish. Baked fish. Cod, haddock, andtluefish are most commonly used. Clean and wipe the fish, and fill with Stuffing (p. 83). Sew up fish, lay on a well-buttered fish-sheet in dripping-pan, brush over with melted butter or lay thin slices of salt pork on the fish, and add 1 c. hot water. Bake 45 to 60 min., unless small fish are used, when 30 min. will be sufficient. Serve with a gravy made from fat in pan as for Roast meal {p. 70), using water for the liquid, or with Parsley sauce (p. 30).

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