Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1879-08-06
DOMESTIC.

How TO Cook FIsH.-Boiling seems |
to be the most legitimate way OF cook
ing fish. 1t is certainly the most con-
ysnient and quickest, and almost all
kinds of large fish, with which our
markets abound, such as cod, sheeps-
head. striped bass, sea bass, salmon and
halibut. are cooked in this way Inc
method of boiling for large fish is TO
nut them i'm cold spring water-the less
the quantity of water that the ilsh can
be boiled in the better-with handtui
of salt thrown in. 1t is always saie 10
rub a little vinegar on the skin OF the
fish to prevent it fronf cracking, and 10
make the flesh solid. The time OF boil
ing depends. of course upon the size OF
the fish. Ten minutes to a pound shouln
he allowed for salmon, and three or
four minutes for almost any other KIND,
but a good general rule is that the nsh
is done when the fins pull out easily.
The water should be skinned once or
twice at least. The two most convent
ent sauces to be served with any OF
these varieties of boiled fish are plain
white sauce and a yellow sauce called
Hollandaise. The white sauce Is made
by putting tablespoonful OF hour or
arrew-root in a small saucepan MIX
il into a smooth paste with cold water,
add one-half pint of the water in which
the fish was boiled, stir well until III
boils or thickens, add teaspoonfui oil
vinegar or lemon juice, and serve In a
yrayv-bOat. The sauce Hollandaise Is
made by heating two or three table
spoonfuls 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 1t an
ounce of butter, an ounce of flour, (or
all the butter NAV be used and no
flour ada teaspoonful of vinegar or
lemon juice. and the whole should SUR
into the consistency Of smooth, thick
cream, With these two sauces and the
large fish which are obtainable in good
condition and in great variety all the
year round, a most agreeable acquaint-
ance can be made with fish, As an hon
ored auxiliary to all the pleasures and
conyeniences of the table. Most OF the
smaller salt water and fresh water hsh,
which are more or less bony, are broll-
ed, also outlets OF any OF the larger hsh
mentioned above. As In all the best
methods of cooking fine fresh 1lsh the
/ directions are very simple. Inc nsh
must always be well cleaned, carefully
split in two from head TO tail, drlec,
seasoned with salt and pepper, CREASED
with a little oil, which is preferable to
I butter, and broiled TO nice brown
coler, the grIdiron having been pre-
viously well creased too. For all brol!ed
/ fish the Maitre d Hotel sauce is the most
delicious as well as the simplest. hnead
/ cold, fresh butter on plate, with
/ chopped parsley, pepper, salt and lemon
/ juice. The parsley will be improved
/ by having been scalded. Serve part
I of this cold, either under or on top oil
/ the fish, and il will melt as it is put on
the table. Any fish may be baked, but
/ il Is better TO use only fish that are large
/ enough to admit of stuifing. The force
meat may be made very rich and high
/ ly-seasoned, 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 the baking dish, beside chopped
onion, salt, pepper and nutmeg, and
while cooking the sauce should be
spread over il several times. When the
fish is done add to the wine sauce suf'
ficient amount of thickened gravy ol
broth, seasoned with mush rooms, to
matoes, parsley or in any way desired
and pour the whole over the fish TO b,
baked for a few moments longer
Squeeze lemon over all and serve il
the baking-dIsh. In bToIlingo or baking
rather large, thick fish, IL Is well Z
score them or make a few incisions witt
something pointed in order TO secure /
thorough cooking, and, in the case o
baking, a thorough seasoning.