The news and herald. (Winnsboro, S.C.) 1877-1900, 1879-08-19
DOMESTIC.

to be the most legitimate way Of cook
Ing fish. 1t Is certainly the most oon-
venient and quickest, and almost all
kinds OF large fish, with which our
markets abound, such rs cod, Sleeps
head, striped bass, sea bass, salmon and
halibut. are cooked in this way. Tho
method of boiling for large fish is to
put them IN cold spring water-the less
tho quantity of water that the fish can
be boiled In tho bctter-with Il handful
of salt thrown in. 1t is always safe to
rub little vinegar OH the skin of the
fish to prevent 1t from cracking, and to
make tho flesh solid. The time Of boil
Ing depends. Of course upon tho size of
the fish. Ten minutes to q pound should
be allowed for a salmon, and three or
four minutes for almost any other kind,
but good general rule is that the fish
Is done when the fins pull out easily.
The water should be Skinned once or
twice at least. Tho two most convent
ent sauces to be served with any of
these varieties Of boiled fish are plain
white sauce and % yellow sauce called
lnllandaisc. The white sauce Is made
~ putting II tablespoonful Of flour or
arr0w-root In a small saucepan. Mix
1t into smooth paste with cold water,
add One-half pint of the water In which
the fish was boiled, stir well until it
boils or thickens, add Il teaspoonful of
vinegar or lemon juice, and serve In q
gravy-boat. The sauce IIollanlalse' is
made by heating two or three table,
spoonlt'ls of water, with pepper, salt
and nutmeg stirred in. Then stir In the
yolks of Two eggs, but do not let the
mixture boil melt gradually into it an
ounce or butter, an ounce OF flour, Cor
all the butter may be used and no
flour); add a toaspoonful Of vinegar or
lemon juice, and the whole should stir
Into the consistency of smooth, thick
cream. With these two sauces and tho
large fish which are Obtainablc In good
condition and In great variety all tho
year round, a most agreeable acquaint-
ancc can be mado with fish, rs an hon
orcd auxiliary to all the pleasures and
conyeniences Of the table. Most of the
smaller salt water and fresh water fish,
which arc more or less bony, are broil-
ed, also outlets Of any of tho larger fish
mentioned above. AS in all the best
methods of cooking fine fresh fish the
must always be we'll cleaned, carefully
split In two from head to tail, dried,
seasoned with saltand pepper, creased
with a little oil, which Is preferable to
butter, and broiled to q nice brown
coler, the grldiron having been pre-
viously well CREASED too. For all broiled
fish tho Maitre Il Hotel sauce is the most
delicious as well as the simplest. Kncad
cold, fresh butter on plate. with
chopped parsley, pepper, salt and lemon
juice. The parsley will be improved
by having been scalded. Serve a part
of this cold, either under or OH top of
the fish, aud 1t will melt as it is put ON
the table. Any fish may be baked, but
1t Is better to use only fish that arc large
enough to admit Of stutling. The force
meat may be made very rich and high
ly-scasoned, or quite simply, but in
either case let enough oil or butter be
put into the fish to prevent its becoming
dry. a goOd-siZed fish, when stuffed,
will require an hours baking. Baked
fish, to be eaten to perfection, should be
cooked with wine, either white or.red,
in tho baking dish, beside chopped
onion, salt, pepper and nutmeg, and
while cooking the sauce should be
spread over it several times. When the
fish is done add to the wine sauce suf-
ficient amount Of thickened gravy or
broth, seasoned with mush rooms, to-
matoes, parsley or In any way desired,
and pour the whole over the fish to be
baked for few moments longer.
Squeeze lemon over all and serve in
the baking-dlsh. In brolllngor or baking
rather large, thick fish, it is we'll to
score them or make d few inclsions with
something pointed in order to secure q
thorough cooking, and, in the case OF
baking, ~ thorough seasoning.