New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-04-30
TIE DISH or FISH.
HOW TO BOIL AND SERVE 1T.


ono objection which families often have fish Is
because of tie monotonOns way In which 1t Is cooked
In order to have boiled fish they usually buy iour
or five pound, for fImy of Six and as there Is
very little fish that rciails for less than 10 or 10
certs Il ponnd the cheapest dish OF boiled fSh Is an
item Which much a dish OF meat. lhere
IS very little vast" in large fish, hqllbu salmon and
cod and two pounds fully enough to serve at
dinner where soup and meat are also included III tine
iii Of fare Where meat Is omitted, n little larger
allowance must be made.
IIou.ek..p.rs Lave an idea that piece OF fish
for boiling should be thick: that it is impossible 70
boil a =. sicak"-ihat Is, slice an inch and half
, thick. This Is mistake. \ thick piece OF any OF
the larger fish weighs too much for family use and
leaves too much cold fish hard. two-pound
cnt OF salmon or hahut it Is true Is thin enough
for frying. Int may be- bcod II II Is boiled with
care The best part OF any large fish Is the centre.
though the salmon tail makes II very good dish i"r
certain purposes.
The or, attest mistake in boiling fish In general is
TO plunge it into boiling water. The freshcr FISH
is the better IL Is: do not know any fish that I'm
rroy.s With keeping. and some. like llrefish cannot
i. eaten IN perfection away from the sound OF the
ocean waves. To Lol salmon OF haliint have ready
at lcI, ihrec quarts Of clear cola w"tr Ill me
a>h kettle AGd ,liced onion hall a carrot eieht
p,ppor> half hay-lcaf. a spray Of parsley, TWO
tablespoonful, of vinegar. henping tablespoonful OF
salt Lay The h>h the perforated tray 81 tho
fish kettle ,.bncrgr II In the water and put IL on
n mart OF the stove where it viii rather quickly
IN th, boiling point. Let II cook aller II Dolls LOT
nv, 10 ten minutes only, or LIll tl' Don" III thr
,ntr, of the Steal. los s,ied ii l. very Huch
injured by cooking any longer. Though uaderdohe
iii, /, very objectionable thin steak III ihis KIND ray
IT, .,.,lv cooked ilr"righ IA the tine given. These
I,rc. fishes are served with I0llaudaise sauce or
lei, Ter or oyster .rucc. The faNorlte sauce Tor blld
,,lmon now j. oN rs great deal of tne
w, Hence of the fish depends upon well made
s,ucr We give Tie recipe for ilollandaS sance though
Very GOOD hoi>.ar, per should have this mt her
fingers ends Il i, n sauce. however which Is easily
mi>ed I'm th, making the greatest blunder wnlcn
Lous,ke,pcrs make il 10 attempt Ia economic IN
hut,r ar eggs. \ 0llanda>e sauce Is rich sauce
/, T. much better made with stock than with water.
TAX. n Scant halfoup al good butter Beat The
butter to cream and add th" yolk, Of three eggs:
i~tirc them Into The butter with IA" juice Of half
= l.non \dd Il sliced onion. six peppercorns and u
Iov-l.af -.t the bowl containing the sauce IN -
basin Of boiling water and stir II continually Tor
mom.n, Then add It'll" boiling stock with u
ii,tln Grated nutmeg and teaspoonfnl Of salt Con-
tiuu, stirring # for about five minutes longer. when
II .hould r of the co>i i"ncy of cu>taru ana per-
frc,Iy smooil strain II through sieve. add Tea
.popnfnl Of butter and serve. -,
\ very good oyster sauce may u" maze ny scaioihg
nm tv,lvo oyscr~ in their own Eror. straining ana
Skimmlng the liquor. and using cup OF II To make
Uollrdniso sauce and when THIS Is done. auuihg 'e
| nv \ very good lobster Sancc may be made by
adding thr claw ~ GOOD sized lobster cut into nts
IN a mint Of Iloandai>r >anc". with imiit"aspoohui
| nj lobster buttcr-whch + nothing more man tne
coral OF n good sized cooked lobster pounded 10
pastr-wlh a spoonful OF butter ana scahl s''~
4 r.".r of mustard.