Fish should be perfectly fresh and thoroughly cooked. In buying, select only those which have firm flesh, clear eyes and the skin and scales bright. If the fish looks limp it is not fit to use. It should be washed quickly, and not allowed to stand in the water. A little salt in the water keeps the flesh firm.
Clean the fish as soon as possible, washing it in salt and water; remove the scales by scraping with a small knife, beginning at the tail and working towards the head: split it down the middle and remove the entrails.
To skin a fish, cut a thin strip down the backbone, slip the knife under the skin at the lower part and slip it up through the bony part of the gills; hold the bony part and pull the skin off towards the tail; remove it from the other side in the same way.
Clean the fish; then take a sharp boning knife, and. beginning at the tail, slip the knife between the bone and flesh close to the bone; scrape away the flesh carefully; scrape the flesh away from the second set of bones and slip the knife under; treat the other side in the same way, then remove the bone, cutting away the dorsal fin.
Clean and bone the fish; grease the broiler with a piece of salt pork to keep the fish from sticking; put fish between the broiler and broil over the coals until cooked; the thickness of the fish will determine the time.
Clean and bone the fish, grease the fish sheet with salt pork (a fish sheet is a piece of sheet iron or tin); place the fish, skin down, upon the sheet; season it with pepper and salt and brush with melted butter; then dust lightly with flour; place on the upper grate of a very hot oven and cook from twenty to thirty minutes, according to the thickness of the fish; remove from the sheet and put on a hot platter; spread with Maitre d' Hotel sauce, and serve.
The general rule for boiled fish is to wash in cold water and wipe dry; pin the fish in a piece of strong white cotton cloth to keep it from breaking; cover with boiling water, to which one teaspoonful of salt has been added, and cook gently. Rapid boiling will break the fish. A fish weighing from four to six pounds will require thirty minutes; allow about three minutes longer for each additional pound. For boiled white fish a teaspoonful of lemon juice may be added to the water. When the fish is cooked remove from the kettle; drain well; serve on a hot platter garnished with sprigs of parsley. Serve boiled fish with Hollandaise sauce, drawn butter, or egg sauce.
Scrape and wash the fish; for a fish weighing four to six pounds take three cupfuls of stale bread crumbs, moisten them with three tablespoonfuls of melted butter; add one teaspoonful of salt, one-fourth teaspoonful of pepper, one tablespoonful of minced parsley and one egg beaten light; rub the fish with salt and pepper; put the stuffing into the body of the fish and fasten together with skewers; butter the fish sheet and place the fish upon it. putting it into a baking pan; dredge with pepper, salt and flour; cover the bottom of the pan with hot water; bake in a hot oven about one hour, basting every fifteen minutes; when cooked, remove the sheet from the pan and slip the fish off carefully into a hot platter; pour around it tomato or Hollandaise sauce; garnish with lemon points and sprigs of parsley.
Fish to be fried should be cleaned, washed and dried; rub with salt and pepper; roll in flour and cornmeal (half of each); then dip in beaten egg (add one tablespoonful of water to each egg), and roll in dry bread crumbs; fry in very hot fat; serve very hot, with Beurre Noir poured over it, or serve with sauce tartare.
Any kind of fish can be fried in the same way, cutting large fish into serving pieces.
Note. - For temperature of fat see article "Fat for Frying.'
Wash and soak in cold water over night; change the water and cook slowly until it comes to the boiling' point; set back where it will not boil, but keep hot for about half an hour; pick over and remove all skin and bones; it is then ready to be made into different dishes.
One tablespoonful of butter. One and one-half cupfuls of milk, Two cupfuls of cooked codfish,
One tablespoonrul or flour, One-fourth teaspoonful of pepper.
Cook the butter and flour together; add the milk cold, stir constantly until thickened; add the fish and pepper; simmer five minutes; serve on toast.
Note. - Any cold white fish may be used instead, of cod. The addi-tion of one teaspoonful of minced parsley gives a good flavor.