New-York tribune., 1901-03-03
IN COOKING LENTEN DISHES.
RULES TO BE OBSERVED IN THE PREPARA
TIoN OF FIsH-sOME DELICIOUS SAUCES.

RULES TO BE OBSERVED IN THE PREPARA-
TIoN OF FIsH-sOME DELICIOUS SAUCES.
The use of fish increases as the spring ap-
proaches not only among those who observe Lent,
but among those upon whom the heavy winter
dishes begin to pail. In nothing that comes TO the
table can wider variety be obtained than in hsh
and their sauces. for the kinds to be found in the
markets many. and the variations to which
sauces lend themselves almost endless.
Stale fish is not only unpaatable but unwhole-
some, and great should be taken in the selec
ton Fun eyes and firm flesh indicate freshness, as
also do red mot brown liver colored) gils. Fish
may De kept on ice without injury it, but
warm. nothing will restore It's flavor. The habit
OF boning fish before it is cooked is an affrOnt
and the juices are in consequence wasted. and the
in cold water before it is cut. and should never be
allowed to soak the same preeaution to preserve
Nearly any but buefsh or salmon may be
case of the former. baked For broiling the fish
should be split down the back, to lie nat on
the broier OIL the oroier with salt pork or butter TO
prevent sticking. and turn the flesh side to the fire
nrst. browning the skin side last. Some cooks II
the hsh Is thick, brown II IN the broiler over the
Goals or gas. and place 1t in the oven afterward
fore broIing does not improve the flavor and
causes it TO burn more easily. \ maitre d'h6tel
cream two tablespoonfuls of butter. and season
With salt pepper chopped parsley and lemon juice:
the fish. Parsley or cress and slices Of lemon al
may myS ba e6o c6oked suitable saF"ish for fish however
A baking sheet is almost a necessity for bak
ing because the fish can he made to slide from It to
the platter without breaking. For baking fish from
four 70 seven or eight pounds should be selected
In order to brown il evenly on all sides. if it is
stuffed. it is well to draw cord through the head.
middle and tail. and draw il into the shape of
letter s. In this form it viii stand the pan
and leave both sides exposed To the heat If Il is
10 be filled make dressing Of rolled bread or
cracker crumbs. mix with them one tablespoonful
salt pepper. little powdered and moistsn
slightly with cold water Fasten the opening with
gashes made for the pjIruoya cover the bottom Of
tbe nan win bo+ ,yate~ 11,,e ne fsb in ,t and
dredge il with -four seasoned with salt and pepper
As soon as the flour browns baste the FISH at in
fifteen minutes for every pound viii he required
Hollandaise. tartare and tomato sauces the
most popular for baked fish.
A court bouillOn is better for FISH boiling than
flesh To make this put into three quarts Of water
a small sliced onion. stalk Of celery two slices Of
leaves two three tahIospoonfuls of vinegar. two
tablespoonfuls Of salt and two sprigs OF parsley.
add the fish and let II simmer slowly until done
\ five six pound fish Will need from thirty 70
OF equal parts OF the court bouillcn and milk or
cream. This Is thiCkon"f with rouX OF butter
chopped hard hoiled eggs ana parsley added or
If they are wanted. capers. chopped pickle. lobster
serve with boiled fish as a border and shrimp and
oyster sauces both suitable
fried. For this purpose they should alwavs be
rolled I'm four which has been seasoned with salt
should be dinDed in beaten egg or milk. and then
rolled IN bread or cracker crumbs some of tho
appearance hv fastening -he head and tan = each
together with toothpi,k the latter being re-
ranged around mounds of ri~ed potato etc- Deep
fat is frying fish and Il should p" at tho
blue smoke stage whom they are put in For fried
FISH an acid sauce such as sauce tartare. pquant,
etc. Is usually preferred