Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1928-03-23
Table Talks
FISH AND FISH ACCOMPLISHMENTS
BY LOUISE VAUGHN
Home Service Department-Royal Milling
Company

FISH AND FISH ACCOMPANIMENTS
Fish is an important part of our food
supply and makes an agreeable change
in the usual routine of a roast, broil.
fry and boil.
The flesh of fish is largely composed
of the same ingredients as meat. Toe
much heat or too prolonged cooking rem
ders it tough and unpalatable.
The principal vegetables to accompany
a fish dinner are peas, string or butter
beans, caulifiower and Irish potatoes in
some form. Salads of cucumbers, to-
mato, cole slaw or finely shredded cab
bage with green peppers are good.
Baked Fish
Clean. wipe and dry the fish, rub with
salt inside and out, stuff and sew. Place
fish in creased baking pan. Place in hot
oven; haste with hot water and butter
as soon as it begins to brown and repeat
every ten minutes afterwards. For a -four
pound fish the time would be an hour.
Remove to q hot platter; draw out the
string, wipe off all water or fat which
remains from the fish. Garnish the head
of fish with parsley or water cress.
Stufing for Baked Fish
One cup cracker crumbs, u tsp. salt,
Is tsp. pepper, l tsp. chopped onion, l
tsp. chopped parsley, l tsp. chopped
pickles, 8 tbsp. melted butter. This is
sufficient for a fish weighing four to six
pounds.
Steamed Fish
Clean carefully. but without removing
head or fms, rub inside and out with
salt and pepper n lemon Juice. laying
slices of onion inside If liked. Lay on
a buttered paper and steam until the
fish falls easily from the bones. Re-
move to hot platter, garnish with lemon
and parsley, and serve with Hollandaise
sauce.
H0llandaise Sauce
One-half cup butter, yolks 2 g q
tsp. lemon juice, 1-3 cup boiling water,
"a tsp. salt, few grains cayenne.
Add yolks Of eggs, lemon juice and
seasonings to one-third OF the butter;
place in a saucepan over boiling water
and stir constantly till butter is melted
AS 1t thickens, add the rest Of the but
ter, a bit at a time, add water and
cook one minute.
Planned Fish
This method is used for small fish OF
fish that can be cut In slices. Have the
fish well cleaned, seasoned with salt and
pepper and dredged with q little Rex
flour. Have o large frying pan smoking
hot, with as little grease as will keep the
fish from sticking. Brown the fish quick
ly on both sides, then reduce heat and
cook more slowly for ten or twenty min
utes according to the size Of fish.
Dropped Fish Balls
One cup salt cod, 2 cups diced pota-
toes, ! egg, l tsp. butter, few grains OF
pepper.
Wash fish In cold water and flake In
fine pieces. Cook fish and potatoes to-
gether in boiling water until potatoes
are done. Drain and mash. d butter
pepper n beaten egg. Beat all to-
gether thoroughly. Have fat in frying
kettle smoking hot, drop the mixture by
%spoonfuls into fat, fry a golden brown
Drain IN soft paper. 1t is best to first
dip the spoon In the fat. Serve with to-
mato or Bechamel Sauce and garnish
with parsley.
BechameI Sauce
Two tbsp. butter. Q tbsp. Rex flour, q
cup white stock, " cup cream, "a tsp
salt. few grains pepper.
Melt the butter, d the -four mixed
with the ~seasonings, and stir until
thoroughly blended. Pour on the stock
stirring until well mixed, and cook unit
smooth. Add cream last.