This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
For Egg Sauce, add to Drawn Butter two hard-cooked eggs chopped.
Lemon juice, 1 t. Salt, 1/4 t.
Worcestershire sauce, 1 tb. Vinegar, 1 tb.
Butter, 1/3 c.
Heat together in a bowl over hot water the vinegar, lemon juice, salt, and Worcestershire. Brown the butter in a frying-pan, and strain it into the mixture.
1. Creamed fish. Remove the skin and bone; pick the fish into flakes with a fork; and heat it in Drawn Butter or White Sauce. 2. Scalloped fish. Mix flaked fish with White Sauce and minced parsley, and bake it, covered with buttered crumbs, in a baking-dish, or in clam shells. 3. Fish hash. Mix flaked fish with
The connective tissue of fish is more easily softened than that of meat. It is this that makes fish break so easily.
Except for fish so rich and oily that some loss of flavor and nutriment can be afforded, boiling is a wasteful way of cooking cut fish. Vinegar or lemon juice in the water hardens the fish, thus helping to keep it whole, and saves some of the albumin, by helping to coagulate it; but any fish is better steamed than boiled.
What other precautions do we take to keep fish from cooking to pieces, or from falling apart after being cooked ? What effect has cooking on connective tissue?
Food value and digestibility of fish: methods of preserving it. - In food value and digestibility, fish is much like lean meat. It is cheaper per pound than meat, but the waste is large. As it is deficient in extractives, we tire of it sooner than of meat. It is desirable as a means of varying the diet, and it is the staple protein food in many coast towns where sea-food is cheap and meat hard to obtain.1
Fish containing little fat, and that mostly in the liver, are termed "dry"; their flesh is usually white. In most dark-fleshed fish, fat is more abundant, and found throughout the body. Fish from warm waters are as a rule drier and poorer in flavor than fish from cold water.
1 There is no truth in the popular notion that fish supplies the brain with phosphorus.
Fish does not keep as well as meat. To be at its best, it should be eaten soon after it is caught. Fish kept too long is watery when cooked.
A temperature below 32° F. is required to keep fish in good condition for more than a few days. Frozen solid, great quantities are now stored, sometimes for several months, and are shipped long distances. Frozen fish spoils quickly after thawing.
Dried, salted, and smoked fish lose much water in these curing processes, and so are more nutritious, pound for pound, than fresh. (Chart 6.) Canneries are established near fisheries, and quantities of fish, especially of salmon, are canned. Fish should not be left in the can after it has been opened. (See action of acids on metals, p. 57.)
Prepared by C.F. Langworthy Expert in Charge of Nutrition Investigations
Composition Of Food Materials.