with herbs, etc., to give flavor. FISH, FOWL AND FLESH. 77 FISH. Fresh fish have full lifelike eyes, red gills, silvery, not slimy skin and scales, firm tail, not flabby and drooping, and firm flesh. Plump short fish are better than long thin ones of the same variety. The time of their transfer from the water to the table should be as short as possible. While fish as a whole is not so nu- tritious as meat, it may often take the place of meat on our tables. It is the province of the cook to sup- plement the fish with such sauces as will supply both flavor and nutriment. In general, the methods of cooking fish are the same as those followed in cooking meats. The flesh should be thoroughly cooked, but not overdone. Oily fish, like Proper Appearand Methods; of Cooking For Fish Stock, PREPARATION OF FISH. Ready to Fry. salmon and mackerel, are best broiled. Almost any fish may be baked whole or in fillets. Boiling is an extravagant method of cooking unless the water is used for a soup or a sauce. Steaming is better than 78 PRINCIPLES OP COOKERY. boiling, as more of the flavor is retained in the fish. Frying in salt pork fat is a desirable way to cook fish lacking flavor or fat, but for uniformity in cooking the kettle of deep fat is to be preferred to the thin layer in a shallow pan. If a fish lacking in fat is brushed over with oil or melted butter and broiled under gas, the result gives the best effects of frying without the disagreeable odors. FISH STUFFED AND TRUSSED FUR BAKING. Sauces with Fish Fish stock may be kept for several days if convenient, or it may be used as the basis of a sauce to serve with the fillets of the flesh. Since so many varieties of fish lack fat, rich sauces are generally considered a necessary accompaniment. The composition of the fish and the way in which it is cooked should decide the kind of sauce to be served with it. Acids like lemon juice, pickles, and tomato are often agreeable additions to a fish sauce. FISH, FOWL AND FLESH. 79 POULTRY Young birds are to be chosen for broiling and other judging quick cooking, but full grown fowls are more nutritious for broths and stews. A fowl is usually fatter than a chicken, the skin is tougher, and the bones — especially the tip of the breast bone — are harder. In the skin of the young bird there are usually pinfeathers, the feet are smoother, and the muscles or flesh are less well developed than in the fowl. To prepare poultry, pick out pinfeathers, singe and Preparing rub off the hairs and wipe clean. Cut through the Fricassee loose skin on the back, pull away from the neck, take out the crop and windpipe in front, cut off the neck. Cut through the skin on the legs about an inch below the joint, break the bone, twist the leg and pull out the tendons one by one. Take off the wings and cut through the loose skin on the sides and sep- arate the leg and thigh joints. From backbone to tip of breastbone cut through thin muscles on either side. This exposes the interior or- gans so that it is easy to learn their relative positions. - Then one knows how to proceed when preparing a bird to roast when the opening is small.

AI-modernized reading of the original text

with herbs, etc., to give flavor. FISH, FOWL AND FLESH. FISH. Fresh fish have full lifelike eyes, red gills, silvery, not slimy skin and scales, firm tail, not flabby and drooping, and firm flesh. Plump short fish are better than long thin ones of the same variety. The time of their transfer from the water to the table should be as short as possible. While fish as a whole is not so nutritious as meat, it may often take the place of meat on our tables. It is the province of the cook to supplement the fish with such sauces as will supply both flavor and nutriment. In general, the methods of cooking fish are the same as those followed in cooking meats. The flesh should be thoroughly cooked, but not overdone. Oily fish, like Proper Appearand Methods; of Cooking For Fish Stock, PREPARATION OF FISH. Ready to Fry. salmon and mackerel, are best broiled. Almost any fish may be baked whole or in fillets. Boiling is an extravagant method of cooking unless the water is used for a soup or a sauce. Steaming is better than boiling, as more of the flavor is retained in the fish. Frying in salt pork fat is a desirable way to cook fish lacking flavor or fat, but for uniformity in cooking the kettle of deep fat is to be preferred to the thin layer in a shallow pan. If a fish lacking in fat is brushed over with oil or melted butter and broiled under gas, the result gives the best effects of frying without the disagreeable odors. FISH STUFFED AND TRUSSED FOR BAKING. Sauces with Fish Fish stock may be kept for several days if convenient, or it may be used as the basis of a sauce to serve with the fillets of the flesh. Since so many varieties of fish lack fat, rich sauces are generally considered a necessary accompaniment. The composition of the fish and the way in which it is cooked should decide the kind of sauce to be served with it. Acids like lemon juice, pickles, and tomato are often agreeable additions to a fish sauce. FISH, FOWL AND FLESH. 79 POULTRY Young birds are to be chosen for broiling and other judging quick cooking, but full grown fowls are more nutritious for broths and stews. A fowl is usually fatter than a chicken, the skin is tougher, and the bones — especially the tip of the breast bone — are harder. In the skin of the young bird there are usually pinfeathers, the feet are smoother, and the muscles or flesh are less well developed than in the fowl. To prepare poultry, pick out pinfeathers, singe and Preparing rub off the hairs and wipe clean. Cut through the Fricassee loose skin on the back, pull away from the neck, take out the crop and windpipe in front, cut off the neck. Cut through the skin on the legs about an inch below the joint, break the bone, twist the leg and pull out the tendons one by one. Take off the wings and cut through the loose skin on the sides and separate the leg and thigh joints. From backbone to tip of breastbone cut through thin muscles on either side. This exposes the interior organs so that it is easy to learn their relative positions. - Then one knows how to proceed when preparing a bird to roast when the opening is small.

Principles of cookery