Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-08-04

o,.o oids DIGESTION. Be careful to let
none of the lemon seeds drop. CoVei
the fish with piece of creased "hi'e
paper and then with lid or pasin'
Place this over a pan half full OF boil
ing water, seeing that the Piate Hts
well on the pan. Let the water uii-
derneath boil quickly, so that lhere
NAV be plenty of steam, and COOK
from twenty to thirty minutes, until
the fish loses it's clear, transparent dp-
nearance and looks quite WHITE II
the pieces are thick it will be well 10
| turn them once during cooking. Inc
| liquid that is on the plate when the
| fish is cooked is the juice from the
| fish and should be served with 1t. Ii
| a nice dish is chosen to cook the fish,
| il NAV be served up on the same. Dry
| the plate or dish underneath, remove
| the paper and wipe around the edges.
| This is the lightest and simplest mode
| of cooking for an invalid Sometimes
a white sauce is made and poured
over it. The liquid in this case should
be added to the sauce. With sauce it
is richer and not so digestible. If no
sauce is used, serve the fish with
little plain cold butter and piece of
plain bread
stewed Fish-Wipe one filleted fish
with a damp cloth and cut it into
small, neat pieces. Take a clean,
lined saucepan, rinse it out with
water to prevent the fish sticking to
it, and place the pieces of fish in the
| bottom Sprinkle over them a little
salt and white pepper pour on one gill
of milk and one-half gill of water;
| Lot fhn
fish cock slowly by the side of the fire
until it is ready, which will be from
| ten to fifteen minutes. Do not over
cook or it will be hard. Lift out the
pieces of fish onto the plate on which
they have to be served, and keep them
hot Add one tablespoonful of bread
crumbs and one-half ounce of butter
| TO the water and milk in the pan. stir
it over the fire for a few minutes until
the bread crumbs swell and thicken
The sauce. Sprinkle in one teaspoon
full of chopped parsley and then pour
| this sauce over the fish. Wipe the
dish around the edge before serving.
Boiled Haddock-Buy the fish with
| the skin on it, as thus the fish is pro-
| tectcd. AS Il rule the inside of the
fish is removed by the fishmonSer;
but if not, open it and take out the
gills and all the inside parts. Wash
the fish well, scraping the skin with a
knife from the tail upward to remove
all the scales. Wash the part when
the inside has been taken out. remov
ing any of the thin black skin which
may be left and which will impart q
very bitter flavor to the fish, Cut
off the fins, using pair of scissors
and cutting from the tail upward: take
| out the eyes and wash the sockets
well. Then truss the fish in the shape
of the letter S. using a skewer or
needle and a fine string to do SO.
| Have on the fire a small fish kettle or
a stewpan with about two pints of
water freshly boiled IN it. Do not
use the water from a hot-water pipe
for cooking purposes. but always boil
it fresh. Add one-half teaspoonful
of salt and one teaspoonful of vinegar
or a squeeze of lemon juice to the
water, and let it simmer slowly. The
acid in the water helps to keep the
fish white and firm. If there is a
drainer belonging to the fish kettle,
place the fish on that with the back
uppermost and lower it into the
water II using stewpan put a
plate or saucer at the foot of the pan
to receive the fish. or tie the fish IN a
piece of muslin SO that it can be easily
fitted out Put the lid on the pan
and let the fish cook slowly until
ready-from ten to fifteen minutes for
a small haddock. When ready the
skin will begin to crack and the flesh
slip from the bones. Lift the fish
from the water and let it drain for a
few moments. Never let the fish re-
main in water after it is ready, as it
makes 1t very insipid. If it has to be
kept warm for short time. keep it on
the drainer placed across the fish ket-
tic. with cloth or lid over it, or on
a plate over pan of hot water Serve
this fish plain, with a little cold but
ter, served separately, or with white
sauce. Draw out the skewer or
white thread before serving.
If sent up to the invalid whole. dish
it in small platter with folded
napkin under it, and decorate with a
sprig of fresh parsley. Or cut the
fish in two or three neat pieces keep
ing back the head, and sending up
just what the invalid is likely to take.
dishing on dinner plate and putting
on 2 cover.
/ White Sauce for Fish-One- uuarter
ounce Of butter. one-quarter ounce of
flour. squeeze of lemon juice. a gill
OF milk or fish stock, a pinch of salt.
Take a small lined saucepan, rinse it
out first with cold water to prevent
the sauce sticking to the bottom of
1t; melt in it the butter over the fire,
being careful it does not brown. Then
| add the fOur and mix with a wonden
spoon until smooth and cook it for a
minute or two over the fire to give the
sa'lce glossy appearance. Draw the
pan to the side of the fire, and add the
milk or fish stock, and then stir con-
stantly over the fire until boiling.
Boil two or three minutes in order to
thoroughly cook the -four and season
with salt and pepper.