The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-08
The Stars Cook Book
FISH.

FISH,
Directions for Cooking.-Clean your
fish carefully, slit it low enough so as
not to have any blood on the back
bone, but do not make too large a
cut so as to spoil look of fish. The
sound adheres to bone, and must be
left, so must the hard and soft roes;
care must be taken not to break liver,
which i'm most fish is replaced great
care must be taken not to break gall
for it would make fish bitter Never
fry fish i'm butter; fry them in good
dripping or lard-oil is best, but it is
very expensive.
To Broil Fish.-Clean, wash, and
wipe dry. Split, so that when laid
fat, the backbone viii be in the mid
die. Sprinkle with salt and lay, inside
down, upon a buttered gridirOn over
clear fire until it is nicely colored,
then turn When done, put upon a
hot dish, butter plentifully, and pep
per Put hot cover over it and send
to table.
Boiled Bass, or Other Fish.-Put
sufficient water in pot to enable fish,
if alive, to swim easily. Add p cup
vinegar, 1 teaspoonful salt, 1 onion, l
dozen whole black peppers, blade
mace. Sew up fish in piece of clean
slowly for first y hour; then boil s
minutes, at least to pound, quite fast.
Unwrap, and pour over it cup of
drawn butter based upon the liquor
in which fish was boiled, with juice of
p lemon stirred into it.
Baked Fish.-A fish weighing from
to pounds is good size to bake. 1t
should be cooked whole to look we'll
Make dressing of bread crumbs, but
ter, salt, and little salt pork chopped
fine (parsley and onions, if you
please mix this with l egg. Fill the
body, sew it up, lay in large dripper;
put across it some strips of salt pork
to flavor it. Put pint water and little
salt in pan. Bake an hour and a half.
Basic frequently. After taking up
fish, thicken gravy and pour over it..
Cream Gravy for Baked Fish. -
Have ready in saucepan l cup cream,
diluted with a few spoonfuls hot wa
ter; stir in carefully 2 tablespoonful
melted butter and a little chopped
parsley; heat this in vessel filled with
hot water. Pour in gravy from drip
ping pan of fish Boil thick.
BroiIed Salt NATURALIZATION by
soaking it over night in water, taking
care that the skin lies uppermost. In
the morning dry it without breaking,
cut off the head and tip of the tail,
place it between the bars of a but.
tered fish gridiron, and broil it a light
brown; lay it on a hot dish, and dress
with little butter, pepper and lemon
juice, vinegar, or chopped pickle,
Broled Salt Salmon or Other Salt
Fish.-Soak salmon in tepid or cold
water "a hours, changing water sew
eral times, or let stand under faucet
OF running water. If in a hurry OF
desiring a very salt relish, it may dc
to soak short time, having watel
warm, and changing, parboilint
slightly AT the hour wanted, broi
sharply. Season to suit taste, cover
Ing with butter. This receipt will ar
swer for all kinds of salt fish. Go
Salmon Sauce see Sauces.)
Broiled Halbut.-Slices of halibu
salt, pepper, butter. Cut the slices @
fish about an inch thick, season wit
pepper and salt, and lay them i
melted butter p hour, allowing 8 tt
blespoonfuls of butter to pound G
fish, then roll them in -four, and bro
about 20 minutes. Serve very hot
Goldfish BaIIs.-Put fish in cold We
ter, set on back of stove; when waite
gets hot, pour off and put on col
again until fish is fresh enough the
pick it up. Boil potatoes and mas
them; mix fish and potatoes togethe
while potatoes are hot, taking 2
potatoes and 1-3 fish. Put in plent
of butter; make into balls and fry
plenty of lard. Have lard hot befol
putting in balls.
Fried Fish-Clean, wipe dry, insiC
and out. Sprinkle with flour, an
season with salt. Fry in hot butte
or sweet lard. p lard and p buttt
make a good mixture for frying ifs
The moment fish are done to goo
brown, take them from fat and dra
in hot strainer; garnish with parsle
To Fry Small Fsh.-Clean fish, al
let them lie few minutes wrap,
singly in clean dry towel; season wi
pepper and SALT roll in corn me-
fry in 1-3 butter and 2-3 lard; dra
on sieve, and serve hot.
Fish Chowder.-Cut 2 or slices
salt pork into dice pieces; fry to Girls
and turn the whole into chowder k
tie. Pare medium sized potato
and cut them in two. Peel small {
ion and chop fine. Put potatoes in
kettle with part of onion Cut fl
into convenient pieces, and lay oy
potatoes sprinkle over it rest of t
tillOLAs DCttoOh NCll VIII SAT- anu DS
per, add just enough water to come
top of fish. Pour over the whole gu;
can tomatoes; cover closely and ALI
about as long to cook as takes to b
potatoes; then add quarts milk, a
let it scald up again. Season W
Sauce Piquant or tomato catsup a
more salt and pepper if required.
Fish Cake.-1. Put bones of fl
with head and fins, into stewpan, W
about a pint of water, add pepper a
salt to taste; l good sized onion, ha
full sweet herbs, if you like; stew
slowly about hours. Then mil
fine clear meat of fish, mixing "
with bread crumbs and cold masl
potatoes, and small quantity fin
chopped parsley; season with salt
pepper to taste, make whole into CT
with an egg well beaten Brush
ILL.,