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Page 43
Before sending a baked fish to table, take out the skewer. When done, it
should have a handsome brown crust. If pork is disliked, it may be omitted
altogether, and a tablespoonful of butter substituted in the stuffing.
Basting should be done as often as once in ten minutes, else the skin will
blister and crack. Where the fish is large, it will be better to sew the
body together after stuffing, rather than to use a skewer. The string can
be cut and removed before serving.
If any is left, it can be warmed in the remains of the gravy, or, if this
has been used, make a gravy of one cup of hot water, thickened with one
teaspoonful of flour or corn-starch stirred smooth first in a little cold
water. Add a tablespoonful of butter and any catchup or sauce desired.
Take all bones from the fish; break it up in small pieces, and stew not
over five minutes in the gravy. Or it can be mixed with an equal amount of
mashed potato or bread-crumbs, a cup of milk and an egg added, with a
teaspoonful of salt and a saltspoonful of pepper, and baked until
brown--about fifteen minutes--in a hot oven.
TO BOIL FISH.
General directions have already been given. All fish must boil _very_
gently, or the outside will break before the inside is done. In all cases
salt and a little vinegar, a teaspoonful each, are allowed to each quart
of water. Where the fish has very little flavor, Dubois' receipt for
boiling will be found exceedingly nice, and much less trouble than the
name applied by professional cooks to this method--_au court
bouillon_--would indicate. It is as follows:--
Mince a carrot, an onion, and one stalk of celery, and fry them in a
little butter. Add two or three sprigs of parsley, two tablespoonfuls of
salt, six pepper-corns, and three cloves. Pour on two quarts of boiling
water and one pint of vinegar, and boil for fifteen minutes. Skim as it
boils, and use, when cold, for boiling the fish. Wine can be used instead
of vinegar; and, by straining carefully and keeping in a cold place, the
same mixture can be used several times.
TO BROIL FISH.
If the fish is large, it should be split, in order to insure its being
cooked through; though notches may be cut at equal distances, so that the
heat can penetrate. Small fish may be broiled whole. The gridiron should
be well greased with dripping or olive oil. If a double-wire gridiron is
used, there will be no trouble in turning either large or small fish. If a
single-wire or old-fashioned iron one, the best way is to first loosen
with a knife any part that sticks; then, holding a platter over the fish
with one hand, turn the gridiron with the other, and the fish can then be
returned to it without breaking.
Small fish require a hot, clear fire; large ones, a more moderate one,
that the outside may not be burned before the inside is done. Cook always
with the _skin-side_ down at first, and broil to a golden brown,--this
requiring, for small fish, ten minutes; for large ones, from ten to
twenty, according to size. When done, pepper and salt lightly; and to a
two-pound fish allow a tablespoonful of butter spread over it. Set the
fish in the oven a moment, that the butter may soak in, and then serve. A
teaspoonful of chopped parsley, and half a lemon squeezed over shad or any
fresh fish, is a very nice addition. Where butter, lemon, and parsley are
blended beforehand, it makes the sauce known as _ma�tre d'h�tel_ sauce,
which is especially good for broiled shad.
In broiling steaks or cutlets of large fish,--say, salmon, halibut, fresh
cod, &c.,--the same general directions apply. Where very delicate broiling
is desired, the pieces of fish can be wrapped in buttered paper before
laying on the gridiron; this applying particularly to salmon.
TO FRY FISH.
Small fish--such as trout, perch, smelts, &c.--may simply be rolled in
Indian meal or flour, and fried either in the fat of salt pork, or in
boiling lard or drippings. A nicer method, however, with fish, whether
small or in slices, is to dip them first in flour or fine crumbs, then in
beaten egg,--one egg, with two tablespoonfuls of cold water and half a
teaspoonful of salt, being enough for two dozen smelts; then rolling again
in crumbs or meal, and dropping into hot lard. The egg hardens instantly,
and not a drop of fat can penetrate the inside. Fry to a golden brown.
Take out with a skimmer; lay in the oven on a double brown paper for a
moment, and then serve.
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