A textbook of domestic science for high schools

Add the juice of \ lemon or \ c. vinegar to the water in which the fish is to be boiled. Put fish on a plate and tie all in a piece of cheesecloth. Put fish in boiling water and let simmer until the flesh separates easily from the bones. Add 1 tb. salt to water when fish is nearly cooked. Remove from plate and put on a folded napkin on a platter. Serve a sauce separately. Or, omit napkin and pour sauce over and around the fish. Drawn Butter 1 pt. hot water or stock 4 tb. flour 6 tb. butter \ ts. salt \ ssp. pepper Put 4 tb. butter in the pan; when bubbling, but not brown, add the flour. Add hot water a little at a time. When thick and perfectly smooth add seasoning and remainder of the butter. Stir till the latter is absorbed. Chopped hard-boiled eggs may be added. Fried Fish Clean fish and wipe as dry as possible. Roll in seasoned crumbs, dip in egg slightly beaten with 1 tb. water, and roll again in crumbs ; or if preferred, dip in corn meal. Cook in a frying pan, in hot fat, till brown on both sides. Large fish should be boned and cut in pieces for serving. To fry in deep fat see page 145. Turbot Steam a whitefish till tender. Remove bones and skin, and flake the fish. Sprinkle with salt and pepper. Make a white sauce with 1 pt. milk, 6 tb. flour and 4 tb. butter. Season with salt and pepper. When cool add 1 or 2 beaten eggs, 1 tb. each minced onion and parsley. Put layers of fish and sauce in a baking dish. Sprinkle top with buttered crumbs and bake till brown. Creamed Codfish Pick salt codfish in small pieces, cover with cold water, heat, and let simmer till tender. Drain and cover with milk. When boiling thicken with flour and butter rubbed together in the proportion of 2 tb. of each to every cup of milk. Just before serving add 1 beaten yolk of egg. Cook 1 m. Fish Balls 1 c. raw salt fish 1 egg well beaten 1 pt. potatoes \ ssp. pepper 1 ts. butter More salt if needed Shred the fish. Pare and quarter potatoes. Put fish and potatoes in stewpan and cover with boiling water. Boil 25 m. or till potatoes are soft. Do not boil too long or they will be soggy. Drain well. Mash and beat till very light. Add butter and pepper, and when slightly cool, the beaten egg. Shape in a tablespoon and drop in a kettle of smoking hot fat. Fry only a few at a time, or they will cool the fat. Drain on brown paper. Or, shape into flat cakes, roll in flour, and sauter in hot fat. Salmon in Mold 1 can salmon 4 tb. melted butter 3 eggs, beaten light | c. fine bread crumbs Salt, cayenne, parsley Remove oil, bones and skin from fish. Mince fish fine. Rub in the butter till smooth. Add crumbs to beaten egg. Season the fish, Add eggs and crumbs. Put into a buttered mold, cover the mold, and steam 1 h. Serve with sauce. Sauce for Salmon Make a sauce with 1 c. boiling milk, 1 tb. flour, and 2 tb. butter. Add liquor from the salmon. Season with salt, cayenne, 1 ts. tomato catsup. Just before taking from fire add 1 beaten egg. Sardines on Toast Drain sardines. Cook in a chafing-dish till heated, turning often. Place on small oblong pieces of toast and serve with lemon butter. Or, lay sardines on toast and heat in a moderate oven. Lobster Farci 1 pt. can lobster 4 tb. butter 1 pt. milk 6 tb. flour Salt and cayenne