Evening star., 1931-06-12

A LTHOUGH fish may have been
cleaned and dressed at the mar
ket, they are likely to need additional
cleaning before they are cooked. If the
fish Is to be split, remove the head
and tail. Wash and scrape away all
clotted blood and wipe the fish thor
oughly inside as we'll as outside, with
wet cloth, then wipe with a clean
dry cloth and keep on plate IN a
cold place until ready to use.
To skin a raw fish, remove the fms,
cut OF a strip of skin along the back
bone and cut the skin around the
gills. Pull the skin off with the hand.
If the flesh Is soft, work slowly and
closely follow the skin with the knife
to avoid tearing the flesh.
Fish that is going to be made into
riSSoleS pies, or pattieS should be
skinned while hot. 1t IS more dtfncult
to do this neatly If the fish has be-
come cold, as great deal Of the flesh
adheres to the skin. To make rissoles,
break up any leftover fish and mix
bind with beaten EGG, add pepper and
salt and fry.
To Broil Whole Fish.
To broil a whole fish, split the fish
down the back. dry thoroughly and
sprinkle with salt, pepper and lemon
Juice. Place the fish, flesh down, on
q well creased wire broiler. Turn and
broil on the skin side just enough to
crisp the skin. Large fish should be
cut into slices an inch thick and
broued on both sides evenly.
Any fish that can be fried also can
be panned. Clean, wash and dry the
fish, then rub in some flour which has
been seasoned with salt and pepper,
or dip in egg and crumbs and saute
in q saucepan in a small amount OF
fat. Serve with tartar sauce, anchovy
sauce, or with sliced lemon.
FilIets Of Fish.
To bone and fillet a fish, first clean
and skin the fish, then insert a sharp
knife close to the backbone at the tail
end. and cut the flesh from the bone,
working toward the head and keeping
the knife as close as possible to the
bone, Small bones may be removed
with the fingers. Large fish are easily
boned. A fillet is just piece Of fish
without skin and bones. FilletS should
all be about the same size.
F1lletS of Sole.-Roll up some small
dlletS of sole, season with salt and
pepper, dip in beaten egg and fine
crumbs, and fry in deep fat. For these
fat Thermometer should register about
$50 degrees F., or 40 seconds, bread test.
Drain and serve with a light cream
sauce with your favorite flavoring, ac-
companied by a cold, crisp salad.
Fish Roe.
To prepare fish roe for use in any
recipe, first parboil 1t In Salted, acidu-
lated water. that Is, one tablespoonful
OF vinegar or lemon juice TO one quart
OF water-and simmer for about 10 min
uteS. Drain, cool ana pick out the
pieces of membrane. To broil, sprinkle
with salt and pepper, put onto creased
wire broiler, and broil Tor five minutes
on each side. Serve with naitre d'hotel
sauce, made as follows.
The Sauce.-Add one tablespoonful of
lemon juice and one tablespoonful Of
chopped parsley to two cupfulS of
then add two beaten egg yolks and
season with salt and pepper. Do not let
the sauce boil after adding the egg
yolks.
TO make the drawn-butter sauce,
combine four tablespoonfuls Of butter
with four tableSpoonfulS of -four Grad
ually add one pint Of boiling water, STIR
G4IlS CO1GSk91tI1y over IlOb Wdt6T,
the sauce comes to the boiling point.
Simmer until it Is thick and smooth
When ready to serve, add one-fourth
teaspoonful of salt ana a little more
butter, beating constantly.
Fish Served Cold.
Most fish is good eaten cold. All
fried fish, especially fllleted sole and
herring, and big boiled fish like cod
are better favored when cold. They
should be served cut up or faxed with
mayonnaise added. On top may be
sprinkled minced anchovy fillets or ca
pers. Flaked fish may be piled in the
center of dish, sprinkled with minced
parsley and lemon juice and surrounded
with cold rice.
Fresh cucumber sauce is delicious
with cold salmon or cold fish mousse.
To make, beat up half a cupful OF
cream until stiff, season with about
one fourth teaspoonful Of salt, dash
Of pepper and add gradually two table
spoonfulS of vinegar. Then beat In one
large cucumber which has been peeled,
chopped fine, and drained well. Serve
very cold. :,
Delicious Fish Salad.-Egg and bread
crIImb some Goldfish, salmon or other
FISH steaks before grilling. When cold
flake them, discarding all skin and
bone. Mix with cold young peas and
minced cold young carrots, either or
both. then mix with salad dressing
made with two parts olive oil and one
n