Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-05-24
How to Cook Fish.

How 70 Cook Fish.
BOILED, BAKED AND FRIED FISH, WITH THE AP-
PR0PRIATE SAUCES.
BOILING seems to be the most legitimate way
venlent ana quickest and almost ali kinds Of
large fsh with which our markets abound, such
as COD, sheepShead, striped bass, sea bass, sal
In this Of SSn se
nsh Is to put them In cold spring water-the
iesS me quantity OF water that the fish can De
DOlled In the better-with handful OF salt
thrown In. 1t Is always safe to rub little VIM
egar on the skin OF the fish to prevent IL from
cracking and to make the flesh solid. The time
OF boiling depends, OF course, on the size OF the
allowed for salmon and three or four minutes
Tor almost any other kind, but good genera!
rule is that the fish Is done when the fins pun
out easily. The water should be skinned once
or twice at least. The two most convenient
sauces to be served with any OF these varieties
OF boiled fish are plain white sauce ana vel
low sauce called HOllandaise. The white sauce
arrowroot In small saucepan. Mix into It
smooth paste with cold water, add One-hat1
pint OF the water in which the fish was boiled
Stir wen until 1t bolts and thickenS Add tea
Spoonful OF vinegar OF lemon juice and serve IN
gravy boat. The sauce HOllanda1Se is made
by heating two or three tablespoonsfuis or
Win PEPPER SAT- IT AND nameg seo
y
let the mixture boil; melt gradually into II an
ounce of butter, an ounce OF flour (or all the
butter may be used and no iourl; adj tea
spoonful OF vinegar or lemon juice, and the
whole should stir into the consistency OF
smooth, thick cream With these two sauces
and the large fish which are obtainabie in )od
condition In great variety all the year round,
most agreeable acquaintance can be made with
fish, as an hOnored auxiliary to all the plea
sures and conveniences Of the table.
Most of the smaller saltwater and flesh
yrofo Ash, ish mo n arc
broiled, also outlets Of any OF the larger fish
mentioned above. AS In all the best methods If
cooking fine fresh fish, the directions are very
simple The rlsh must always be well cleaned,
carefully split In two from head to tail, dried
seasoned with salt and pepper, creased with a
little oil (Which is preferable to butter) and
broiled to nice brown color, the gridiro
having been previously well creased too. For
al bruied FISH the Maitre dHOtel sauce is the
most delicious as well as the simplest. Knead
Id, fresh butter on plate, with chopped
paisley will be improved by having been
scalded. Serve part of this cold. either under
or On top OF the nsh. and, and 1t Will melt a'
the fish is put on the table. Any fish may be
baked, but is better to use only fish which are
large enough to admit OF stu1f1ng. The force
meat may be made very rich and highly sea
soned OF quite simple, but In either case le
enough oil or butter be put into the fish to pre-
vent Its becoming dry. A good. sized fish, when
stuffed, will require an hours baking. Baked
fish, to De eaten to perfection, should be cooked
WIN vine, elUQOT Wnltc Ut FeO, III Tie DaklH5-
Sin, besides chopped onion, salt, pepper aud
nutmeg, and while cooking the sauce SHOULD be
spread ever it several times. When the fish Is
done add to the wine sauce sufficient amount
OF th1ckened gravy or broth, seasoned with
mushrooms, tomatoes, 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 iii the baking dish. In
brotl1ng or baking rather large, thick fish 1t Is
We'll to score them or make few incisions with
pointed In order to ensure thorough
cooking and, In the case of baking, thorough
AL small ashland many of the best fish are
very small fndeed-are best when fried. The
allowance OF small fish is generally half a
pound or less for each person. Fish may be de.
liciCCSly fried In Oil, after having been dipped
IN milk and then flour; or In very hot grease,
after being Dreaded with beaten eggs and
crumbs. Great care should be taken that the
pan does not catch fire. To guard against this,
fry only small quantity at a time. Under the
head OF fried fish / must include soft shell
dish can be placed upon the table. 1t only
takes moment to cook them after they have
been trimmed OF the ends OF the small legs and
the gills taken out. Dip them In eggs well
beaten up zone egg for four crabs) then In pow
dered crackers, and fry as fish In very hot
grease. The most popular French sauce which
can be served with small fried fish Is the sauce
TdrfGre, which Is simply ns0yoalnaise salad
dressing made by beating slowly together the
raw yolks of eggs, lemon juice or vinegar, and
salad oil until all Is Of soft, velvety consist
Ing to its gherkins, capers, chopped very fine.
and any herbs, bruised, whose flavor may be
liked, and serving the whole cold In separate
diSh.-IL. DeI7a0n. co. in the Christian Uaiyn