Experiment 71. Cooking of Fish. (a) Boiled Fish. Place fish on wire rack, and lower into boiling water to which has been added 1 tsp salt and 1 tbsp vinegar for each quart of water. Simmer for 15 minutes. Drain. Serve with an acid sauce. (b) Baked Fish. Clean the fish, boning if desired, sprinkle with salt and pepper inside and out, stuff, and truss. Brush over with melted butter and dredge with flour. Place small pieces of salt pork over the fish and bake i^ hours, having the oven very hot (2750 C.) for the first 15 minutes, lower- ing to about 2000 C. for the remainder of the time. Serve with Hollandaise sauce. Compare with veal steak as to cost of protein. How do the time per pound for roasting and the oven temper- atures compare with those used for beef roast? Fish Stuffing. 3 c bread crumbs 2 eggs 1 tsp chopped parsley J tsp each salt and 2 tsp chopped onion pepper (or 1 tsp onion juice) } c butter Moisten the crumbs with the butter melted in a little Laboratory Manual 43 hot water. Add the seasoning and lastly the eggs well beaten. Hollandaise Sauce. ■J c butter Few grains paprika Yolks of 2 to 4 eggs -J c boiling water i tsp salt Juice of \ lemon Cream the butter; add the yolks of the eggs one at a time and beat into the butter thoroughly; add the salt, paprika, and water, and cook in double boiler, stirring constantly, until the sauce thickens ; then add the lemon juice and remove from fire. The number of yolks depends upon the consistency desired in the sauce ; lift the sauce- pan from the water from time to time, lest the sauce be overcooked. Why are sauces so generally used with fish ? (c) Sauted Fish. Use small fish or fish steaks. Sprinkle with salt and pepper. Roll in flour or corn meal. Saute in a liberal amount of lard or oil. Serve hot. SHELL-FISH Observe the specimens of shell-fish provided. Note essential differences between crabs, lobsters, etc. ; and oysters, clams, and scallops. Experiment 72. (a) Boil a few oysters for 5 minutes. (b) Simmer a few oysters until the edges curl slightly. Compare as to texture and flavor. 44 Preparation of Food What deductions may be made as to the temperature at which oysters should be cooked ? Does this hold in the cooking of other shell-fish? Experiment 73. Oyster Stew. Take equal measures of clean, drained oysters and a liquid made of whole milk and the liquor from the oysters. Heat the liquid to boiling, add the oysters, season with salt✪ Oyster Stew, pepper, and butter, and continue the heating until the edges curl. Serve at once. Experiment 74. Sauted Oysters. Clean and drain the oysters, and prepare same as veal cutlets (Experiment 62). Should the oysters be cooked a longer or a shorter time than the veal ? Why ? TYPES OF CURED MEAT AND FISH Classify cured meats and fish according to methods of curing. What principle underlies all processes for the curing of meat? Give advantages and disadvantages of the various methods. In the cooking of cured meats is it possible or desirable to remove all traces of the preserving agent? Experiment 75. Corned Beef. Select a piece of beef having a good proportion of fat. Wash well in plenty of cold water.✪ Corned Beef Place in a large-sized Laboratory Manual 45

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Experiment 71. Cooking of Fish. (a) Boiled Fish. Place fish on wire rack, and lower into boiling water to which has been added 1 tsp salt and 1 tbsp vinegar for each quart of water. Simmer for 15 minutes. Drain. Serve with an acid sauce. (b) Baked Fish. Clean the fish, boning if desired, sprinkle with salt and pepper inside and out, stuff, and truss. Brush over with melted butter and dredge with flour. Place small pieces of salt pork over the fish and bake i^ hours, having the oven very hot (2750 C.) for the first 15 minutes, lower- ing to about 2000 C. for the remainder of the time. Serve with Hollandaise sauce. Compare with veal steak as to cost of protein. How do the time per pound for roasting and the oven temper- atures compare with those used for beef roast? Fish Stuffing. 3 c bread crumbs 2 eggs 1 tsp chopped parsley J tsp each salt and 2 tsp chopped onion pepper (or 1 tsp onion juice) } c butter Moisten the crumbs with the butter melted in a little Laboratory Manual 43 hot water. Add the seasoning and lastly the eggs well beaten. Hollandaise Sauce. ■J c butter Few grains paprika Yolks of 2 to 4 eggs -J c boiling water i tsp salt Juice of \ lemon Cream the butter; add the yolks of the eggs one at a time and beat into the butter thoroughly; add the salt, paprika, and water, and cook in double boiler, stirring constantly, until the sauce thickens ; then add the lemon juice and remove from fire. The number of yolks depends upon the consistency desired in the sauce ; lift the sauce- pan from the water from time to time, lest the sauce be overcooked. Why are sauces so generally used with fish ? (c) Sauted Fish. Use small fish or fish steaks. Sprinkle with salt and pepper. Roll in flour or corn meal. Saute in a liberal amount of lard or oil. Serve hot. SHELL-FISH Observe the specimens of shell-fish provided. Note essential differences between crabs, lobsters, etc. ; and oysters, clams, and scallops. Experiment 72. (a) Boil a few oysters for 5 minutes. (b) Simmer a few oysters until the edges curl slightly. Compare as to texture and flavor. 44 Preparation of Food What deductions may be made as to the temperature at which oysters should be cooked ? Does this hold in the cooking of other shell-fish? Experiment 73. Oyster Stew. Take equal measures of clean, drained oysters and a liquid made of whole milk and the liquor from the oysters. Heat the liquid to boiling, add the oysters, season with salt, pepper, and butter, and continue the heating until the edges curl. Serve at once. Experiment 74. Sauted Oysters. Clean and drain the oysters, and prepare same as veal cutlets (Experiment 62). Should the oysters be cooked a longer or a shorter time than the veal ? Why ? TYPES OF CURED MEAT AND FISH Classify cured meats and fish according to methods of curing. What principle underlies all processes for the curing of meat? Give advantages and disadvantages of the various methods. In the cooking of cured meats is it possible or desirable to remove all traces of the preserving agent? Experiment 75. Corned Beef. Select a piece of beef having a good proportion of fat. Wash well in plenty of cold water. Place in a large-sized Laboratory Manual 45

Selection and preparation of food