Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1888-07-13
HOUSEHOLD AFFAIRS
The Art of Fish Cookery.

struct the uninitiated 10 lay the fish
IN cold water. aud then bring il 10
the broil; this IS a mistakenly, more:
1t Is opposed TO all the laws Of common
science; so here, In a nutshell. is the
whole secret Of how IL should be done.
Wash your fish well, but quickly. Have
ready in a shallow vessel some boiling
water, and 10 each quart or so add an
ounce of salt, a tablespoonful of vinegar,
and half dozen peppercorns. Have
only Just enough water to cover the fish;
too much robS il of flavor. Cook il at
slmmering point until done, then take 1t
up immediately, or ii will break and
soak up the water; in word, it Will be
spoiled.
Time.-Here is Il real difficulty: com
mon sense and experience, aided by Ger
tain tests, form the best time tables.
Just by way of a 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 10 The pound may
be allowed. All the oily~k inds. namely,
salmon, eels, mackeIeI, etc, being solid,
are indioestible unless thoroughly
cooked; indeed, many people cannot par
take of them IN any form.
When the flesh is the same color
anu leaves the DOut ClSllE,
take up your fish: but if near the bone
the flesh is red and raw looking, It is
underdone. 1t must be carefully dra ned,
and should be neatly diShed and gar
nished; and if no fish kettle proper be
at hand, by tying the fish in a thin 9th,
or laying it on a meat trvct set in tie
water, the risk Of brea ing during the
taking up Will be considerably reduced.
Frying freshness, tirmness and
dryness of the fish have a great deal to
do with the success of the undertaking,
and SO has the size; thick fish should be
tilleted. Cut the fish, if fiat. down the
centre on each side, then raise the flesh
with a sharp knife, keeping il close to
the bone, and giving sharp, not bag
CLING" cuts; this gives four tilets,
which, unless very small, should be dl-
vided again or even twice; they ! ok
nicer if cut in a rather slanting diIcc-
ton; they may then be simply loured.
or coated with thick batter, or, what Is
still nicer, dpped into beaten egg, then
into fine brcadcrumbs. 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 ii. e.,
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 1T once or the
temperature of the fat Will be reduced,
and the fish will not brown properly.
Drain on kitchen paper or Il clean cloth,
and serve on hot dish. Although we
have given the test for the ght heat of
the fat, the no,ice may employ the
simpler one Of putting in a mail piece of
bread, and ii it brown at once the fat is
ready; this is safer, too, for IN waiting
for the blue smoke one may walt too
long; it viii turn instantly from blue to
black, and the whole be burnt and good
for nothing.
Grillng and Broillng. These terms
are often u ed anonymously, though
there is a difference; to grill is to cook
on a gridiron over the fire: to broil is to
cook before a fire, the article being sus-
pended from a 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 hot dish
"Simple, " you say. Yes, very, if you
have a clear fire: this is an absolute
necessity. Many an invalid would enjoy
fished cooked in this way, it has 50 sweet
a flavor, and is SO free from grease. We
once heard an Old surgeon say: "There
is nothing | like 50 much as a griIled
sole, but + always have TO g to my club
to get it"
Baked Fish. The oven should be Of
a 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 tn; a good way is to
coat them with creased paper.
The fish may be brushed over with
milk, and then Toured, or egged and
crumbed; a few raspings sprinkled over
after taking it from the oven Will i'm
prove its appearance \ brown plquant
sauce is a favorite and suitable accom-
paniment
The modes Of stcwing fish are mlltitu-
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 may be
either very delicious or an utter aDOmi-
nation.
AS we are here dealing with principles,
space forbids our giving detailed recipes,
so we Will close by reminding our
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