The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-07-25
HOUSEHOLD AFFAIRS,
The Art of Fish Cookery.


In cold water, and then bring it to
the Gfoil this Is mistakenly, more;
it is opposed to all the laws Of common
science; so here, in nutshell, is the
whole secret of how it should be done.
Wash your fish well, but quickly. Have
ready in shallow vessel some boiling
water, and to each quart or so add an
ounce of salt, tablespoonful Of vinegar
and half dozen peppercorns. Have
only just enough water to cover the fish;
too much robs it of flavor. Cook it at
simmering point until done, then take it
DIP Immediately, Or il will break and
soak up the water; in Il word, is will be
spoiled.
Time Here is real difficulty; COM
mon sense and experience, aided by GER
tain tests, form the best time tables.
Just by way of guide, we will say for
thin fiat fish, five to ten minutes to the
pound; thick fiat fish, twelve to sixteen
or eighteen minutes, and for very thick
fish, twenty minutes to the pound may
be allowed. All the oily kinds, namely,
salmon, eels, mackerel, ETC., being solid,
are indi2 estible unless thoroughly
cooked; indeed, many people cannot par
take of them in any form.
When the flesh is the same color
throughout and leaves the bone easily,
take up your fish; but if near the bone
the flesh is red and raw looking, it is
underdone. 1t must be carefully drained,
and should be neatly dishcd and gar
nshed; and if no fsh.kettle proper be
at hand by tying the fish in thin cloth,
or laying it on meat trivet set in the
1h - ol- 1f q 4 4 .
taking up will be considerably reduced.
Frying g.-The freshness, frmness and
dryness of the fish have great deal to
do with the success of the undertaking,
and so has the size thick fish should be
filleted. Cut the fish, if fiat, down the
centre on each side, then raise the flesh
with a sharp knife keeping it close to
the bone. and giving sharp, not "hag-
CLING" cuts; this gives four filets,
which, unless very small, should be di.
vided again or even twice; they lCok
nicer if cut in a rather slanting direc.
ton; they may then be simply iioured,
or coated with thick batter, or, what Is
still nicer, dipped into beaten egg, then
into fine breadcrumbs. The rules for
frying may be briefly summed up as
under
The fat used should be sufficient to
cover the fish, and it should be gradu-
ally heated. 1t should be quite hot. G. +,
the bubbling should be over. and the fat
quite still, when blush smoke will be
seen to rise from it, The smaller the fish
to be fried the hotter the fat must be.
Do not put too much in at once, or tie
temperature of the fat will be reduced
and the fish will not brown properly.
Drain on kitchen paper or clean cloth,
and serve on hot dish. Although we
have given the test Tor the right heat of
the fat, the novice may employ the
simpler one of putting in a mall piece of
bread, and il it brown at once the fat is
ready; this is safer, too for in waiting
for the blue smoke one may wait too
long; it will turn instantly from blue to
black, and the whole be burnt and good
for nothing.
Grilling and Broillng. These terms
are often ed anonymously, though
there is a difference; to grill is to cook
on a gridiron over the fire; to broil is to
cook before fire, the article being sus-
pended from broiler. The rule beng
pretty much the same in both cases. we
will speak of grilling. See that the bars
are perfectly clean, grease them a little,
lay on the fish, and turn it every
minute until done. Sprinkle with
salt and pepper, and serve on a hot dish.
"Simple," you say. Yes, very, if you
have clear fire; this is an absolute
necessity. Many an invalid would enjoy
fished cooked in this way it has so sweet
flavor, and is so free from grease We
once heard an old surgeon say: "Therc
is nothing bike so much as a grilled
sole, but | always have to go to my club
to get it.
Baked Fish. The oven should be of
good heat, to close the outer surface of
the fish and keep in the juices; some fat
should be made quite hot in the baking
tin, and used, just the same as for meat,
at any rate for large pieces, or whole fish
OF medium size; small ones can be
cooked on a fiat tin; good way is to
coat them with creased paper.
The fish may be brushed over With
milk, and then Toured, or egged and
crumbed; few raspings sprinkled over
after taking it from the oven will i'm
prove its appearance. A brown piquant
sauce is a fayorite and suitable accom-
paniment
The modes of stewing fish are multitu-
dinous, so many variations can be made
in the added ingredients; as a rule, the
simpler ways will produce most enjoy
able results, and Just according to the
skill of the cook stewed fish NAV be
either very delicious or an utter abomi-
nation.
As we are here dealing with principles,
space forbids our giving detailed recipes,
so we will close by reminding our
readers that stewing and boiling are not
identical; to stew is to cook at a much
lower temperature than boiling point,
hence longer time must be allowed; and
a brown jar is good receptacle, because
it is slow to receive heat, and slow to
lose it. If not convenient to place it in
the oven, it can be set into a pan of boil
ing water over the fire, TO insure uni
formity Of temperature for the stew it.
self A word on behalf of the sick. Any
white fish, Just covered with milk and
water, and stewed until tender, is very
delicate; the liquor should be thickened
with little arrowroot, boiled up, and
poured round the fish. Casselps Maga-
zine.
Household Hints.