Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1879-05-22
HOwTO COOK FISH.
Boiled, Baked and Fried Fish,
With the Appropriate Sauces.


Boiling seems TO be the most legiti-
mate way of cooking fish. 1t is certain
Nv the most convenient and quickest,
and almost all kinds of large fish with
which our markets abound, such as cod,
sheepshead striped bass, sea bass,
salmon, haiibut, are most advantageous
ly dressed in this way. The method Of
boiling for large fish is to put them in
cold spring water-the less the quantity
of water that the fish can be boiled in
the better-with a handful OF salt
thrown i'm. 1t is always safe TO rub a
little vinegar on the skin of the fish TO
prevent il from cracking and to make
the flesh solid. The time OF boiling de-
ponds, of course, on the size OF the fish.
Ten minutes TO the pound should be
allowed for a salmon and three or four
minutes for almost any other kind, but
a good general rule is that the fish is
done when the fins pull ont 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 a plain white
sauce and yellow sauce called Hollan-
daiSe. The white sauce is made by put
ting tablespoonful of -four or arrow
root in a small saucepan. Mix into
smooth paste with cold water, add one
half pint of the water in which the fish
was boiled. Stir well until il boils and
thickens. Add easpOOnful OF vinegar
or lemon Juice and serve in a gravy-bOat.
The sauce HOllandaise is made by heat
ing two or three tablespoOnfuls of water,
4 cd IN,
Then stir in the yolks OF two eggs, but
DO not let the mixture boil; melt grad
uallv into an ounce of butter, an ounce
Of -four Tor all the butter may be used
and no flour; add teaspOOnful OF vine
gar 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 OBJ
tainable i'm good condition in great
variety all the year round, most agree
able acquaintance can be made with
fish, as an auxiliary TO all the pleasures
and COnveniences OF the table.
Most of the smaller saltwater and
iresh-water fish, which are more or less
bonv, are brolled, also outlets of any of
the larger fish mentioned above. AS in
all the best methods OF cooking fine
fresh fish, the directions are very simple,
The fish must always be well cleaned,
carefully split in two from head TO tail,
dried, seasoned with salt and pepper,
creased with little oil (which is prefer
able to butter) and brOiled to nice
brown color, the gridirOn having been
previously we'll creased too. For all
brOiled fish the Maitre dIIOtel sauce is
the most delicious as well as the SIM
plest. knead cold fresh butter on
plate, with chopped parsley, pepper
salt and lemon juice. The parsley will
be improved by having been scalded.
Serve part Of this cold, either under
or on top of the fish, and it will melt as
the fish is put on the table. Any fish
may be baked, but it is better to use
only fish which are large enough to adj
nit Of stulling. The fOrce-meat may be
made very rich and highly 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 re-
quire an hours baking. Baked fish, TO
be eaten 10 perfection, should be cooked
with wine, either white or red, in the
baking-dish, besides chopped onion, salt,
pepper and nutmeg and while cooking
the sauce should be spread over 1t
several times. When the fish is done
add to the wine sauce a sufficient
amount Of thickened gravy or broth,
seasoned with mushrooms, tomatoes,
parsley, or any way desired, and pour
the whole over the fish to be baked for
a few moments longer. Squeeze lemon
over all and serve in the bakiug-dish.
In broiling or baking rather large, thick
fish il is we'll 20 score them or make in
ciSlOns with something pointed in order
10 insure thorough cooking and, in the
case of baking, Il thorough seasoning.
All small ashland many OF the best
fish are very small indeed--are best
when fried. The allegiance of small tish
is generally half a pound or less for each
person. Fish may be dcliciOusly fried
i'm 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 a small
quantity nj time. Under the head OF
fried fish | must include SOit-shell crabs,
than which, in season, no more deli
ciouS dish can be placed upon the table.
Ii 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 lone egg for four crabs, then
i'm powdered crackers, and Try as fish IN
very hot grease. The most popular
French sauce which can be served with
small fried fish is the sauce Tdtor',
which is simply m0y0ndise salad-dreSs-
ing made by beating slowly together the
raw volks OF eggs, lemon, juice or vine
gar, and salad oil until all is OF a soft,
about the thickness
of molaSses, then adding to it ghcrklnS,
caperS, chopped very fine, and any
herbs, bruised, whose flavor may be
liked, and serving the whole cold in a
separate dish.
Plain Thoughts for Plain Women.
When a woman loses desire to
please, SAYS the YWmg UOman's Journal
She loses half her charms. Nothing is
,,,.,,r, ,,yr ,I,tgiya IA 4 hpautV than cheer