The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-05-31

fry f,sh in batter is very economical:
for example, a moderate sized plaice will
make quite large dishful.
The following is a good recipe for bat
ter: One-quarter pound of flour. a pinch
Of salt, one tablespoonful Of salad oil.
one gill of tepid water, the beaten white
of ono egg. Put the flour in a basin,
then mix In gradually the oil and after
ward the water; add the white OF egg
1ust before using. For broiling brush
the fish over with liquid butter. then
sift little -four on It. Be sure to have
a good clear fire ready.
Most fish are suitable for baking, and
small pieces, which would be quite taste
less II boiled. will be perfectly cooked
In this way. II a sole Is very thick
II will be far better baked than fried
II may be either egged and crumbed
and baked In a tin. or simply folded up
in creased paper. Again. fish may be
cooked in dish with a little milk or
favored stock poured round. The liq-
uid is afterwards used for making a
sauce to cover II. Sometimes a sea-
soning Of herbs and chopped mush-
rooms is scattered over the fish and a
little white wine poured round.
All stuffed fish should be baked. and
II is the best way of cooking fillets
which are to be covered with a mayon-
naise or chaudfroix sauce. Fillets of
fish are very good II they arc smoothed
out, covered with a little farce of some
kind, then rolled up tightly and placed
on a dish with a piece of paper or an
other dish on the top. then baked.
There are numberless dishes in which
raw or cooked fish may take the place
OF meat, such as quenelle mixtures,
curry and ragouts. Cold fish is al
ways easy to use up, either in the form
OF fish cakes, buildings or more elab-
crate dishes, or simply creamed, such
as divided into flakes and warmed up
In a good white sauce. 1t is not a diff
cult matter to fillet and skin most kinds
of fish. Round fish, such as whiting,
are filleted in two pieces, fat fish in
four. To skin a whiting make a cut
down the middle of the back. then draw
the skin of. working from the tail up
wards. To fillet whiting take a sharp
knife, make q deep cut all down the
line which marks the middle Of each
side, then gradually work the flesh 50
that 1t win come off whole, leaving the
bone clear: use the point Of the knife
and be careful to keep It close to the
bone.
To fillet a fiat fish make an incision
down the middle OF the fish against
the bone, then work the flesh Off in the
same way, starting from the centre on
each side. A sole is easily skinned.
Trim off the fms. mako a cut across
the TAIL insert the thumb. and clear the
skin all round the edge Of the fish. then,
after raising a flap OF skin, dip the
fingers in salt. and. holding the skin
tightly. draw 1t right off. The skin OF
place Is so hard to remove that 1t Is
generally left on for frying or baking,
but II It is necessary to take 1t off,
flllet the fish first then lay a fillet. skin
downwards on tho board. loosen the
flesh from the skin, then gradually
push It back, leaving the skin quite
clear.
Sauces-The sauces for hsh arc num-
berless in their variety, but when the
recipes are examined 1t will be found
that they are all varieties Of one or two
main classes. For instance, for white
sauces plain white sauce or melted but
ter is the foundation OF most OF them,
with the addition of such ingredients as
parsley. capers, oysters and shrimps.
Then there are the sauces which are
composer Oh NlHt6dI III
with butter or egg. AS an example Of
this we have the Beurre Noir, which Is
served with whiting: Put two ounces
of butter into a pan and gradually heat
It till It is of deep golden color. Throw
in two tablespoonfuls Of tiny sprigs OF
parsley and half that quantity of vino
gar. Pour over or round tho fish when
It is cooked.
The success Of nsh dish greatly d.
ponds upon the sauce with which 1t ia
served, and no pains should Be spared
to have II we'll made.
Garnishes-Psrsley II said to b tho
English cooks only idea Of sarnish- 1t
is undoubtedly useful for fish. but II
need not necessarily be the only ono
Lemon slices are particularly suitable,
and when cut into butterflies make .
| dainty finish
Slice a lemon very thinly. then cut
each slice in half. taking care not to
break II, then cut through tho rind
again and divide tho sesments. spread