The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-03-27
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SEA FOOD.
Fresh Cod.

Fresh Cod.
This is one of the incest of sea
foods, having flavor and texture that
are dainty and delicate, very much
unlike the sailed cod that all are
more or less familiar with.
Fresh cod may be prepared much
as other fish, taking the precaution
of cooking all kinds of fish so that
the flesh will not be dried out.
Boiling is the least desirable method
of cooking fish. 1t robs any fish of
its best flavor and delicacy. If bak-
ing, broiling or frying is not desirable.
steam the fresh fish. The quality is
thus retained instead of dissipated into
the water as in boiling. For any recipe
calling for boiled fresh fish try steam
ing and learn what delicate fish
you may have.
Fried Fresh Cod.
The tail end of the fresh cod Is
particularly nice fried in shallow fat
or oil. Scale it, but do not take of
the skin.
Place in heavy iron or aluminium
frying pan three level tablespoons of
oil or fat. Put in the cod, turn the
fire low, cover the pan and cook until
almost cooked on the under side. Sea-
son with salt and pepper and turn
the fish. Cover and cook until fin
ished. In oil it will require about
twenty minutes to half an hour.
Now have ready warm platter.
Split the skin down the center of the
upper side and pull it away. Turn
the fish onto the platter and remove
the balance of the skin. In this way
you have all of the delicacy, flavor
and nutriment preserved to the fish
and yet served without the offensive
skin. The skin after cooking removes
very easily in this way and leaves the
flesh underneath it unbroken. Pour
over the cod an
Egg Sauce.
Hard boil three eggs. Drop them
into cold water; remove the shells
and separate whites from yolks, cut
each into small bits. Make a sauce
of a rounding tablespoon each OF but
ter and flour creamed, pouring over 1t
two cups Of boiling water. When
cooked creamy add the juice OF one
lemon, a seasoning of salt and pepper
and the eggs.
Mince fine a few sprigs of parsley
or water cress and sprinkle over the
whole.
This is a favorite way Of cooking
the cod, halibut and salmon, although
a sauce tartare is relished with the
salmon.
Broiled Lake Trout.
This fish is so rich that it yields
readily to broiling.
It is Just a little more convenient
to use two long, shallow pans for this.
Perhaps the reader will improve on
this method.
Sits with a sharp knife from the cen
ter back to the head and remove the
blubber, or fat, with the small bones
Embedded. Then split it open. Place
in the pan skin side up. Place in the
gas broiler with the flame turned about
half on. Leave for about ten minutes.
Take from the oven and remove the
skin. The flesh will be found to be
juicy and rich. Season with a
sprinkle of salt and pepper. Turn
the other shallow pan onto the fish
and turn it over, thus exposing the
inside of the trout to the broiler flame.
Season with salt and pepper. Return
to the broiler and leave under gentle
flame for about fifteen minutes, if the
fish is thick. Ten minutes broiling
is sufficient for each side of three
pound lake trout. Serve with a
simple
Horseradish Sauce.
Cream together one heaping tea
spoon each of flour and butter. Pour
over a cup and half of hot water.
Cook till creamy and all one-half cup
of prepared horseradish or one heap
ing tablespoon of freshly grated
horseradish, and the juice of half a
lemon.