Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1915-11-13
CLEANING AND COOKING FISH.

Dear Editor and Social Corner Sis
tiers: I have just been reading The
Corner page and think the recipes are
excellent. > thought would give q
little advice on the cleaning and serv-
ing of fish.
In cleaning fish, to remove the scales
hold the fish by the tail and scrape
firmly toward the head with a small
sharp knife, held with the blade
slanting toward the tail. Scrape slow
rinse the knife frequently in cold
alter.
If the, fish is to be served whole,
leave the head and tail on and trim
the fms; otherwise remove them.
To open small fish, make an incision
under the giils and squeeze out the
contents by pressing upward from the
middle with the thumb and finger.
To open large fish, split them from
the gills half way down the body tow
aids the tail; remove the entrails and
serape and clean, opening far enough
to remove all the blood from the back
bone, and wiping the inside thoroughly
with a cloth wrung out of cold, sailed
water. -
+ To skin fish, remove the fins along
| the back and cut off a narrow strip of
| the skin the entire length of the back.
Then slip the knife under the skin that
lies over the bony part of the gills and
work slowly toward the tail Do the
same with the other side. ,,s...
To bore fish, clean It first and re-
move the head. Then, beginning at the
tail. run a sharp knife under the flesh
close to the bone, scraping the flesh
away clean from the bone. Work up
one side toward the head; then repeat
the same process on the other side of
the bone. Lift the. bone carefully and
pull out any small bones that may be
left in the flesh.
Boiled Fish-Wipe the fish carefully
and, if fresh, sprinkle thoroughly with
salt. Wrap it in a piece of cheesecloth
to hold the fish together and to pre-
| vent the scum from singing to the fish
and PLACE it in a kettle of boiling wa
ter. adding a teaspoon of salt and a
| tablespoon of vinegar; to every two
quarts of water, also a slice of onion,
a bay leaf and a sprig of parsley. Cook
| slowly; lift and drain carefully; open
the cloth and turn the fish upon the
serving platter, garnishing with pars-
ley and slices of lemon. The fish is
| done when the flesh is firm and sep
| arates easily from the bone.
Baked Fish-Wash and dry the fish,
| rubbing inside and out with salt; stuff
with forcemeat or bread stuffing and
sew. Cut gashes two inches. apart on
both sides. alternating, and into each
slip narrow strip of salt fat pork.
| Sprinkle with salt and pepper and
| place in hot oven without water. AS
! soon as it begins to brown add hot
water and butter and haste every ten
minutes. Bake until done, allowing
an hour or more for large fish, TWEEN
! t. or thirty minutes for a small one
| Remove to hot platter; draw out the
strings; wipe off all water or fat and
remove pork; garnish with lemon and
parsley.
Broiled Fish-For broiling large fish
should be- split down the. back and head
/ and tail removed; salmon and halibut
should be cut into one-inch slices, and
snielts and other small fish left whole
Wipe the fish as dry as possible;
| sprinkle with salt and pepper and il
the fish is dry and white brush the
flesh side well with olive oil or butter
Put in well creased broiler. Hold over
a hot fire until nicely, Drowned. When
cooked remove from broiler and place
on platter; garnish with lemon.
Fried Fish-Wash and dry the fish
season with salt and pepper: dip in
! fine bread crumbs, then in beaten egg
4 tneIi in bread crumbs. Place in par
with hot fat. Garnish with parsley.
Clam Fritters-Three eggs, one-hali
| cLr milk, one cup -four, 20 clans Beat
| the eggs; add the -four gradually with
| milk, beating until smooth. Chop the
claims; drain off juice; stir them into
tho batter: mix thoroughly and droI
| ssrrp TTv