FISH is an article of food which requires great care
and clear, good judgment on the part of the
housewife. It wants to be perfectly fresh, properly
cleaned and well cooked. If underdone, it should
never be served; while, on the other hand, overcooking
spoils the flavor and makes it dry. The sooner it is
cooked, after being taken from the water, the better
for fish and the ones to whom it is served. The story
cf the steward reaching under the table and drawing
the fish from the stream running through the king's
dining-room, as told by Kerwen in an old English cook-
book w^hich I have, is a fine illustration of the best
condition for the fish to be in when served at his mas-
ter's- table. The guest knew it wa,^ fresh and would
be cooked to perfection, and thought of it while it was
being prepared, so that when it was presented, gar-
nished and arranged in the most appetizing way, the
palate was ready to enjoy it to a degree, and the fact
that it was eaten with so much relish made it easy and
quick of digestion.
"When the fish is fresh the eyes are bright, the gills
red, and the flesh firm and without odor. You can have
vour fish-dealer remove the scales and draw the fish
5» SCIENTIFIC COOKING.
before delivering. As soon as you get it, you thoroughly
wash by letting the water run on the fish; never lay
it in water to soak, as you lose the juices in this way.
Wipe with a clean piece of cheesecloth wrung out of
cold, salted water until thoroughly dry and free from
any slimy feeling which the fish is apt to have. Then
wrap the fish in a cloth kept for that purpose, and
over the cloth a thick, large piece of paper, and laj^ in
the ice-box, in some place in the top of the box,
so it will not in any way interfere with milk and
butter you may have in your box. It should lie
directly on the ice until read}^ to cook. Frozen fish
should be laid in cold water until they thaw and be-
come flexible, but not a bit longer. The head and tail
should be left on, and the fins trimmed and shaped of
a fish which is to be served whole.
To Skin and Bone a Fish.
With a sharp-pointed knife loosen the skin all around
the head and down the backbone. Dip the hands in
salted water, and you will be able to strip the skin off
nicely. After the skin has been removed with a sharp-
pointed knife, you loosen the flesh down the back, press-
ing the knife against the bone until it is free. The
fillet may then be cut into two or more pieces, accord-
ing to the size of the fish.
Fillets from sole, flounder, and other small, flat
fishes, are sometimes rolled and skewered until cooked.
Wooden toothpicks answer for this purpose admirably.
Too much care can not be taken to have the fish fresh
and well cared for, as it very quickly gathers ptomain^
which is the cause of many cases of poisoning,
PREPARATION AND CARE OF FISH. 59
To Boil Fish.
Page 26
Presented as published in 1911. 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
FISH is an article of food which requires great care and clear, good judgment on the part of the housewife. It wants to be perfectly fresh, properly cleaned and well cooked. If underdone, it should never be served; while, on the other hand, overcooking spoils the flavor and makes it dry. The sooner it is cooked, after being taken from the water, the better for fish and the ones to whom it is served. The story cf the steward reaching under the table and drawing the fish from the stream running through the king's dining-room, as told by Kerwen in an old English cookbook w^hich I have, is a fine illustration of the best condition for the fish to be in when served at his master's- table. The guest knew it was fresh and would be cooked to perfection, and thought of it while it was being prepared, so that when it was presented, garnished and arranged in the most appetizing way, the palate was ready to enjoy it to a degree, and the fact that it was eaten with so much relish made it easy and quick of digestion.
"When the fish is fresh the eyes are bright, the gills red, and the flesh firm and without odor. You can have vour fish-dealer remove the scales and draw the fish
before delivering. As soon as you get it, you thoroughly wash by letting the water run on the fish; never lay it in water to soak, as you lose the juices in this way. Wipe with a clean piece of cheesecloth wrung out of cold, salted water until thoroughly dry and free from any slimy feeling which the fish is apt to have. Then wrap the fish in a cloth kept for that purpose, and over the cloth a thick, large piece of paper, and laj^ in the ice-box, in some place in the top of the box, so it will not in any way interfere with milk and butter you may have in your box. It should lie directly on the ice until read}^ to cook. Frozen fish should be laid in cold water until they thaw and become flexible, but not a bit longer. The head and tail should be left on, and the fins trimmed and shaped of a fish which is to be served whole.
To Skin and Bone a Fish.
With a sharp-pointed knife loosen the skin all around the head and down the backbone. Dip the hands in salted water, and you will be able to strip the skin off nicely. After the skin has been removed with a sharppointed knife, you loosen the flesh down the back, pressing the knife against the bone until it is free. The fillet may then be cut into two or more pieces, according to the size of the fish.
Fillets from sole, flounder, and other small, flat fishes, are sometimes rolled and skewered until cooked. Wooden toothpicks answer for this purpose admirably. Too much care can not be taken to have the fish fresh and well cared for, as it very quickly gathers ptomaine which is the cause of many cases of poisoning,
To Boil Fish.