Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1895-05-03
HOUSEHOLD AFFAIRS.
HOW TO COOK FISH.

HOW TO COOK FISH.
For people requiring diet rich in
phosphorus, which is an element OF
brain and nerve, nothing is more suit
able than fish. This is particularly
true of the oily varieties, those least
fat being richest in nitrogen or flesh.
forming elements.
Fish, to be wholesome and palata.
BILE, should be eaten in scoons and
should be perfectly fresh to secure the
best flavor.
The fish should be handled as little
as possible, and only sufficient water
for cleanliness used in washing. At
ter being cleaned, wipe dry, sprinkle
with salt and put in cool place until
ready to cook.
To boil fish, put in sufficient boil
ing salt water to cover, to which add
half teacupful of strong vinegar. A
kettle with flare perforated bottom,
on which the fish can be lifted out
without breaking. is the best for use,
but plate placed in the bottom of a
large, round kettle may be used. 1t
should be taken up as soon as it is
done, as it. is otherwise spoiled by
standing in the water. When the
thickest part will readily separate
from the bone it is boiled enough.
Large, fine fish are very appetizing
when baked. They may be stuffed
with rich bread dressing and served
mp or spread open and covered with a
layer of dressing, put in dripping
pan with little water and butter. set
in hot oven and baked ten minutes
for every pound.
Small fish or thin slices from a large
one will be found very delicate broiled.
The flesh should be clean and double
broiler used, the bars of which should
be CREASED, the fish laid on and turned
over the fire until cooked through.
Melted butter is the newest addition
to btoiled fish.
Frying is popular Southern mode
of preparing this food. and it is doubt
full if it can be surpassed by any
other.
To have it in perfection deep fry
ing pan should be placed over the fire
and half filled with fat. The fish
should be cut in slices of medium
thickness, seasoned with salt and pep
per, rolled in corn meal and dropped
in the boiling grease. When crisp and
brown it should be placed in heated
dish and garnished with parsley.
Tomato sauce and cucumber catsup
may be served with it. If the corn
meal is disliked cracker meal or flour
may be used in its place, or the slices
of fish may be dipped in thin egg
batter. All fish is improved by serv-
ing with sauce. White sauce is used
with boiled fish. To make it heat half
pint of rich milk, thicken with a
teaspoonful of -four; add two table,
spoonfuls of butter, teaspoonful of
minced onion and few drops of lemon
juice; let come to boil, stir in the
beaten yolk of an egg add pinch of
salt and dust OF white pepper.
Drawn butter, favored with walnut
catsup, onion juice, celery extracts,
or any other flavor desired, is a suit
able accompaniment to large fish,
either boiled or baked.
Gherkin sauce for serving with fresh
nsn Is simple cream sauce with the ad-
dition of chopped gherkins.
Hollandaise, lobster, oyster, tortoise
and shrimp sauces are all served with
fish.
The marinode used to boil or stew
fish in is made of one carrot, one
onion, one Glove of garlic chopped
and Drowned in butter over the fire,
then simmered for an hour and half
in saucepan, with a teacup of stock.
When the fish is put in the marinode,
proper seasoning of salt, pepper,
cloves and allspice should be added.
After the fish is boiled the broth may
be strained, put aside and used again,
with the addition OF little water.
Chicago Record.