, 1879-06-04
now TO COOIi FISH.
Isot'eu, Nnhua, nni Fried risi,, will, tho
Appropriate Enuccs.
T. ~ tn n

appropriate EnIccst
l. nt'muntrn N CArfsftan Enfon.
Boiling seems To bo tho most legitimate way
of euoking tsll. 1t is certainly the mosk COLI
ycnrst a,nl quickest, n,,t1 almost alt k;luds Ut
largc flsl with which OUR ,nnrLcts abuund,
HelI IA c0t, slice pseat1, stsiprd l,Bt. Hca bass
salmon, aml fiaiEl'nt, are most simultaneously
dressed IN this way. The method Of boiling
for lnrgo nsh Is to put them III cold sprlng
watcr--thc less the quantity of water TINT tho
fish pan lie pnffed fll this bctter--wtth n lIanl-
fut Of salt thrown III. IL Ia always safo 10
rub u little vinegar on The skin OF tllc fist, to
prevent 1t from crackt1E. mud to make
The flesh solid, Thu timo Of boiling
depends, Of courae, on The sizo Of the
tlah. Ten minutes to the pound should b1
allowed for salmon and three or four minutes
for almost any other 1Iiltl. tu. q good general
rc IA tllat the fish is done when tic ns pull out
cAsily. The watrr sl,nulta he skn1ued unce or
twice ut lcast. The two most convenient sauces
to be sergu With Ahy Of these varlcstcs OF bofcd
fish afc plan white saticc and sGflow sauco
cnlied 1IoJlan'1alqc. Tie whto sat,ca IA illadc
by putting a tablespoonful. Vi -FOUR or nrrow-
riot In etnnll sa"ccpan. Mix Il into smooth
watcr In which tie fish wns boiled, Stir well
nntil 1t hollis nnl thlgRens. Add tablespoon
fu' Of vinegar Or lcmou:;iu!co aI,l serve tn u
gTavY-boat. fl'r spnce 1lotantlnise II made by
viii! uepter. salt, and nutmeg st!rs cd In. I'tn
sttr fn tue ytlks Ut Two Gugs hut DO not
lot the mixture ',oil: melt gradually iuta
1t nt ounce Of butter, an ollHcr 0f flour for
,easnoontul ol yinvges or lemon luke, aaa the
wulc ahoul.1 stir Into the consistency of smooth,
thick erenm. With ts,rsg two sauces md the
largo tlsh which arc obsatnalfc In Eoud contlltiun
agreeable acquaintance Gnu bc n,ule with tlsl,
As MI honorable AuXlftnrY to 1ll the pleasures
an.! conyes.senccs oi the table.
Afoat of the smnilcr saltwater aud frcatl-
bro!led, also outlets Of my ii ths larHer iIail
mentioned nhnye. As itl all tl,c best methods
OF euoklng fne fresh fish, tue directions aru
very simple. Ills llst, must atways be well
creased with II little oil (which Is preferable
to butter), n.,tl brullcd to ii uice brown color,
Thy grltlirn avli:: nesn |',evioa:y yell grsased
so,ee ia thy tnost delicious y well us thc
simplest. K,,rad cold fresh butter OIL plate,
with chopped parsley. pepper, kult, uni lehloli
Ilage' Ine laFslsy VII b. improved !,, By h.ynE
t.ly tlah Ia nut ou TIC tabic. auy :tsh ,nav t,e
baked. Int It IL better to use only ttsf, witch
arc large enough to adtnit of stutllnx. Tue
torce Meat NAV he ,nadc very riea anN highly
seasoned, or au[tu srup1c, hut III either easo
Int enough oil Or butter lc put Into the ftsI,
tn prevent ttB ArromlIle DRY. a good stxc.l
fish, when stutrrd, will require .n lour's
IakI1g. Dakctl Itsl. to be eaten to perfection,
should bc coukel witt, wine. e1tl,rr white or
red, III tile haInG-lts.,, besides ehoppud onIou,
aalt, pepper, nnl nutmeg, und While cooking tl.
sauce should be- aIrcid oyer 1t several tina.
When the fish Is DOM u!ld 10 tlH wtne-sauce
sufficient A,nunt ri tllcliunsd gravy Or broth,
scAso1ied with mushrooms, tOknAt0cs. pnrsfcy.
Or In allS way desired, nhl polr the whole OVER
tle f!sh to lt baked Tor lew moments longer.