Broiled Fish.

To broil mackerel, white fish, small blue-fish, trout, small cod, shad, or any other thin fish, split them down the back, and remove the head and tail. Sometimes it is well to remove the backbone also.

To broil halibut, salmon, and other thick fish, cut them into inch-slices across the backbone, and remove the skin and bone. Cut flounder, bass, and chicken halibut into fillets, or the natural divisions each side of the bone. Oily fish need only salt and pepper, but dry, white fish should be spread with soft butter before broiling.

Grease a double wire broiler with salt pork rind. Put the thickest edge of the fish next the middle of the broiler; broil the flesh side first until it is brown, lifting it up often that it may not burn. Cook the other side just enough to crisp the skin. The time will vary with the thickness of the fish.

The flesh, when done, should look white and firm, and should separate easily from the bone. Loosen the fish from each side of the broiler, open the broiler and slide off the fish, or hold a platter over the skin side of the fish, and invert platter and broiler together. Season with butter, salt, and pepper, and lemon juice, if liked.

Some acid condiment is usually agreeable with fish.

Baked Fish.

Cod, haddock, blue-fish, small salmon, bass, and shad, may be stuffed and baked whole.

Clean, wipe, and dry the fish, rub with salt, fill with stuffing, and sew the edges together. Cut gashes two inches apart on each side. Put narrow strips of fat salt pork in the gashes, and in the pan under the fish. Place the fish upright in the pan by propping it up with potatoes, or by skewering the head one way and the tail the other. Dredge the fish with flour. Put it into a hot oven without water; when the flour is brown, baste with the pork fat, and baste often. It is done when the flesh separates easily from the bone. Remove it carefully to a hot platter, draw out the strings or skewers, and serve with drawn butter or egg sauce.

Thick pieces of halibut or cod may be stuffed, or not, and baked in the same way. Fish may also be baked in milk enough to cover the bottom of the pan. When cooked in this way no pork or flour is needed. The milk keeps the fish moist, and makes it brown better. It is a good substitute for pork, and is especially nice for any dry, white fish.

Boiled Fish.

To boil nicely, without breaking, fish should be of uniform thickness. A small salmon, or the middle cut of a large one, or the thickest part of cod or blue - fish, or a thick piece of halibut, should be selected for boiling.

The most economical way is to cook the fish in a steamer over boiling water. If that is not convenient, put the fish in a wire basket, or on a plate, and the plate in a square of cloth; when done lift cloth, plate, and fish together. Put the fish into boiling salted water, and let it simmer (not boil) till done. The time will

LESSON XVIII. - FRIED FISH. 197 vary with the shape of the fish. See time-table for boiling, page 39. Boiled fish should be well drained and be served with a rich sauce.

Fried Fish.

Smelts, perch, trout, and other small pan fish may be fried whole. Cod, halibut, and other thick fish should be skinned and boned and cut into slices one inch thick and two or three inches square. Fish for frying should be thoroughly cleaned, dried, and seasoned with salt, then covered with flour, or fine meal, or fine bread crumbs, then dipped in beaten egg, then in crumbs again. Or they may be dipped in flour paste instead of egg, before dipping in the crumbs. Fry in deep, smoking hot fat, or in a small amount of hot salt pork fat, from two to five minutes. Drain on paper, and serve with tomato sauce. The fat for frying fish should be hot enough to brown a bit of bread while you count 40.

Stuffing for Baked Fish.

Weighing from four to six pounds.

1 c. cracker crumbs.

1 ssp. salt.

1 ssp. pepper.

1 tsp. chopped onion.

1 tsp. chopped parsley.

1 tsp. capers.

1 tsp. pickles.

1/4 c. melted butter.

This makes a dry, crumbly stuffing. If a moist stuffing be desired, moisten the crackers with cold water, or use stale (not dried) bread crumbs, and moisten with one beaten egg and the butter.

It is not necessary to have all the seasoning given in the receipt, but some acid, like pickles, lemon, or vinegar, is more agreeable than sweet herbs, in a stuffing for fish.

Drawn-Butter Sauce.

1 pt. hot water or milk. 1/2 c. butter, scant.

2 tbsp. flour.

1/2 tsp. salt. 1/2 ssp. pepper.

Put half the butter in a saucepan; be careful not to let it become brown; when melted add the dry flour, and mix well. Add the hot water, a little at a time, and stir rapidly as it thickens. When perfectly smooth add the remainder of the butter, one small piece at a time, and stir till it is absorbed. Add the salt and pepper. When carefully made, this sauce should be free from lumps; but if not smooth, strain it before serving.

For sauce for boiled fish use the water in which the fish was boiled.

Egg Sauce. Add to the drawn butter two or three hard boiled eggs, either chopped or sliced.

Fish Chowder.

1 lb. cod or haddock.

1 inch cube salt pork. 1/2 onion.

2 potatoes, spk. pepper.

1 tbsp. flour. 1 tbsp. butter.

1 c. milk.

2 crackers. 1 tsp. salt.

Cook the fish bones and head half an hour, then strain the water. Cut the salt pork and onion into dice, and fry till light brown. Slice the potatoes, scald them 5 m., pour off the water, add the strained pork fat, and the bone water. When boiling add the fish, simmer 10 m., or until the potatoes are tender. Add the seasoning, and the butter, flour, and milk cooked together as for white sauce; serve with crackers.

Salt Fish Balls.

1 c. potatoes. 1/2 egg.

1/2 c. salt fish. spk. pepper.

1 tsp. butter. Fat for frying.

Wash the fish and shred it into half-inch pieces. Pare the potatoes, and if large cut into quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Cook 25 m., or until potatoes are soft. Drain very dry, mash fine, add butter, seasoning, and beaten egg. Beat well, shape on a spoon, drop into smoking hot fat, fry till brown and drain on paper.

The same mixture may be cooked as hash.

Questions on Lesson XVIII.

1. Why is fish a valuable food ?

2. How does fish compare with meat ?

3. How do the white varieties of fish differ from the dark or red-blooded fish ?

4. Which are better for invalids ?

5. What is the test for the freshness of fish ?

6. How may salt cod be used ?

7. What kinds of fish may be baked ?

8. Which are best broiled ; fried ; boiled ?

9. How do you prepare fish-for frying ?

10. Why is it necessary to have the fat smoking hot ?

11. How do you make a fish chowder ?