The Providence news. (Providence [R.I.]) 1891-1906, 1898-04-11
Ny Dear Kate:

Ny Dear Kate:
My French correspondent needs no
introduction to you now IL you have read
and tried the recipes in his former let
F.. ters. He continues to write OF the cook
ing of fish and will let him tell his own
story. Yours culinarily.
COMFORT JONES,
Doctor of Cookery.
My Gear Doctor:
We had fried fish in my last letter and
suggested would give you hint as to
my way of boiling and baking later For
either of these purposes let me suggest
that you are dealing with larger fish and
that in spite of the increased size they
should still. II possible. be cooked whole.
or at any rate In one piece. or course.
with salmon. this Is not possible In a
family Of five. but get say four pounds,
and keep the fish entire.
Salmon is more generally boiled for
the table and never should be cut or
broken UP till placed before your guests.
To ensure the entirety of the fish IL must
be either cooked in fish kettle Zone with
"a crate in the bottom that can be re-
moved with the salmon upon NJ or care
fully wound with a fish cloth Ga piece of
cheese cloth or fine linen) and cooked in
an ordinary dish.
Two methods OF boiling FISH are in
vogue; one TO place the ash in boiling
water and cook thus steadily till done.
or. secondly. and the way / prefer. put
the fsh in cold water and place the ket-
tie over the Are, letting the water come
to boil. AS soon as Ii boils place the
kettle back, or on corner OF the stove,
and let IL simmer for an hour without
again boiling. II you adopt this latter
plan place In the water a carrot,
sliced onion and half dozen grains o.
whole pepper
A nice way to serve boiled salmon is
to place 1t on a long dish, on a folded
napkin, and place around II the potatoes
necessary for the guests. The sauce
should be served In q separate dish.
nice sauce for all kinds of boiled fish
IL that popularity called Hollandaise.
Those who wish to impress their import
ance upon the public have given to the
world recipes for this sauce that would
make professional cook, on account of
the complications introduced, tremble,
but 1 will try and simplify IL and I as
sure you the results will be equally as
pleasing Place a saucepan on a cor
ner of the stove Cor If you have one at
hand use double boiler) and in IL put
one fourth pound of butter. mixed with
two tablespoonfuls of flour q wooden
spoon being best for the purpose), add
the juice Of one lemon. a little salt and
pepper. and one glass of water Stir the
whole until the pap becomes uniform.
when you should add. carefully stirring
In. the yolks of three eggs and another
quarter pound OF butter. Don't let
the mixture boil and you have one Of the
best Of white sauces.
To vary this dish you may easily have
a caper sauce, adding. when ready to
serve, two tablespoonfuls of capers.
The sauce called "Maitre d'Hotel'' is
one of the simplest served. being Moth
ing more nor less than fresh butter
mixed with chopped parsley. The MKT
ure unmelted Is placed over the FISH and
is melted by the heat Of the dish.
For baking, blue fish, bass. cod and
other sea fish are most popular. Let me
give you one of the best ways OF treat
ing them / know, taking q five pound
bass as an exampe.
Pour In the baking pan a wineglass
full OF olive oil. In which, when warm,
you place your fish. having first placed
within 1t large chopped onion and but
ter the Size OF an egg, cut up into pieces.
When the fish Is in position In the pan,
salt and pepper thoroughly and put into
a good oven mot too hot nor too slow,
and bake for half an hour. Then add a
glass OF water and half a can of toma-
toes, and II you have them, dozen
mushroooms, cut into small pieces. and
continue cooking and basting frequent
ly until done. Serve on hot patter.
surrounding the fish with a sauce
formed by tomatoes. etc. If the sauce
10 too thick, add more water when cook
ing.
OF variations from the above, there
are many, with the result that from this
formula ycy obtain several OF the So
called Spanish dishes. I will suggest
one or two. With the chopped onlons
used az directed above. you mix one or
two green peppers and one small garlic.
and you have a dish that rnasquerades
under half n dozen different names. An
other variation Is 70 put In with the Co
matoes some green peas and q spoonful
or more. as your taste dictates OF table
sauce. No matter what the combina-
tion that enters into the sauce or dress
ing. be sure the fish is we'll cooked.
Try these recipes. They will please
you. I think. We will consider entries
N my next.
yours respeotfulfv