Principles of food preparation

Note. The time allowance for boiling fish is usually from six to ten or more minutes for each pound. (See time table, Appendix B.) But since the time depends greatly on the shape and size of the fish — or the cut — the following test will be found much more reliable: Insert a fork between the bone and the flesh of the fish at the thickest part, and if the flesh can be lifted or separated readily from the bone the fish is cooked. To prolong the cooking further will spoil both texture and flavor. See note following To Steam Fish. To Steam Fish Place the fish on a plate in a steamer, and allow it to cook for 8-10 m. to a pound, or until done. For the small quantity often used in class work, a steamer may be improvised by placing the piece of fish in a covered strainer suspended over a saucepan of boiling water. Variation. Season the fish with salt and pepper before placing it in the steamer, or cover it with very thin strips of salt pork. Note. Fish for either boiling or steaming should be placed on a plate, or in a wire basket, and this tied in a piece of netting or cheesecloth, so that the fish can be removed without being broken. To Bake Fish Dredge the fish with flour which has been seasoned with salt and pepper. Place it, for convenience in lifting FISH 56 out, on strips of netting or cheesecloth on a greased rack in a baking pan. Bake from 10 to 12 m. to a pound, or until cooked, basting frequently with melted butter to which has been added a very little water. Or strips of fat salt pork may be placed on the fish, which in melting will furnish liquid for basting. Variation. Add to the basting liquid for a fish of ordinary size the juice of one lemon and one teaspoonful of onion juice. To Broil Fish Wipe the fish dry, and brush it lightly with oil or melted butter. Place it in a double wire broiler, and broil over a clear fire, turning every other minute until both sides are a light, even brown. Remove it carefully from the broiler, using a sharp knife, if necessary, to free it from adhesions. Variation. Add to the oil or butter with which the fish is greased a little lemon juice, vinegar, or onion juice. Note. Only small fish, or larger when these are cut into fillets, cutlets, or steaks, are suitable for broiling in class work. To Fry Fish Wipe the fish dry, and season with salt and pepper. Roll in fine, sifted crumbs (see page 10), then dip in a mixture of beaten egg and water, two tablespoonfuls of water to one egg, roll again lightly in the crumbs, and fry from three to six minutes in deep fat. (See page 121.) Variation. Place the fish for half an hour or more before frying it in a marinade composed of three parts of vinegar to one part of oil. (See page 117.) ' Note. Only small fish, or larger when cut into fillets, or steaks, are suitable for frying. SAUCES FOR FISH HoUandaise Sauce Ingredients and Proportions. Equal parts of unbeaten egg, butter, and boiling water. One-eighth as much vinegar or lemon juice as butter. Salt to taste, and cayenne or paprika. Method. Cream the butter, add the egg and the other ingredients, and cook over hot water, beating all the time with a Dover beater until the sauce is thick. Drawn Butter Sauce