New Britain herald., 1923-08-10
FISH RECIPES

| FISH Is an excellent summer inca
and lucky indeed is the housekeepe
who can include 1t in her menu twt
or three times a week
In composition fish and meat ar
similar, the strength giving proper
ties being much the same. 1t is les
nutritious pound for pound, thai
meat. and less stimulating. but muci
more easily digested.
Remember that fish is largely E
proteid and must be carefully cooked
to preserve this element. 1t should
be subjected to intense heat at the
first instant of cooking, then sim.
mered slowly at a reduced tempera.
ture. This seals the outside of the
protein cells. preventing the escape
of the valuable juices and the slow
cooking iellies, the cells making them
easily digestible and tender and keeps
the whole fish from cooking ito
pieces
Always serve fruit dessert with
fish.
Fish steaks are especially nice to
serve as they contain no small bones.
| Herring Is a cheap small fish that
can be boned. Whitefish contains no
small bones and there are an infinite
| number of small fish with few bones
| una attached to the backbone that have
a delicious flavor and are inexpen-
sive.
Halibut Steak Baked With Milk.
Two pounds halibut cut an, inch
thick, "a cup milk. / teaspoon salt,
IA teaspoon paprika. ! lemon,
hard boiled egg. 1-3 cup bread
crumbs, tablespoon grated cheese
| (optionaD, tablespoon butter.
Dip the edges of the steak in boil
ing water and scrap skim. Season
with salt and put in baking dish.
Pour around milk. Bake until fish
separates from bone. This will take
about half an hour. Basic often with
milk. Remove bone and fill cavity
with bread crumbs moistened with
milk from the pan.
Dot with bits of butter crumbs
and fish both. Sprinkle cheese over
crumbs and return to the oven to
melt the cheese and brown the
crumbs. Garnish fish with slices of
hard-boled egg. sprinkle with pap
rika, garnish platter with slices. of
lemon and serve.
Salmon Steak.
Oil broier well with olive oil. The
fish may be broiled under the gas
flame or over bed of red, live Goals.
If broiled under the flame broil and
brown first on one side and then on
the other. If broiled over Goals turn
often. Scar one side and turn and
scar the other. This prevents the
escape of juices. On the hot Goals
they would smudge and smoke the
fish.
When cooked through serve on a
hot platter, Season with salt and
pepper and rub with butter prepared
in the following way. This will be
enough for two steaks:
Lemon Butter.
Two tablespoons butter, teaspoons
lemon juice, ". teaspoon powdered
sugar, lis. paprika. .
Work butter with fork till
creamy. Beat in sugar and paprika
and slowly add lemon juice, beating
constantly, Beat until the butter
and lemon juice combine smoothly.
This is a delicious dressing for any
fish and a little goes long way.
Whitetis is delicious planked. The
fish is carefully cleaned and split to
lay fiat on a we'll oiled plank. The
plank should be heated. Put fish,
skin side down. on plank. Bake in
hot oven 25 or 30 minutes. Basic
often with one or two tablespoons of
the following:
Three-fourths cup boiling water,
teaspoon salt, IA teaspoon paprika,
] tablespoon lemon juice, table
spoon butter.
AS whitef1sh is fat fish more but
ter Yakes it too rich. Garnish
plank, with sprigs of parsley and
quarters of lemon.
Copyright. 1929, NEA Service, Inc.)