34. BOILED FISH.--Boiling extracts flavor and, to some extent, nutriment
from the food to which this cookery method is applied. Therefore, unless
the fish to be cooked is one that has a very strong flavor and that will
be improved by the loss of flavor, it should not be boiled. Much care
should be exercised in boiling fish, because the meat is usually so
tender that it is likely to boil to pieces or to fall apart.
[Illustration: FIG. 16]
35. A utensil in which fish can be boiled or steamed very satisfactorily
is shown in Fig. 16. This _fish boiler_, as it is called, is a long,
narrow, deep pan with a cover and a rack on which the fish is placed.
Attached to each end of the rack is an upright strip, or handle, that
permits the rack containing the fish to be lifted out of the pan and the
fish thus removed without breaking. To assist further in holding the
fish together while it is cooking, a piece of gauze or cheesecloth may
be wrapped around the fish before it is put into the pan.
36. When a fish is to be boiled, clean it and, if desired, remove the
head. Pour sufficient boiling water to cover the fish well into the
vessel in which it is to be cooked, and add salt in the proportion of 1
teaspoonful to each quart of water. Tie the fish in a strip of
cheesecloth or gauze if necessary, and lower it into the vessel of
slowly boiling water. Allow the fish to boil until it may be easily
pierced with a fork; then take it out of the water and remove the cloth,
provided one is used. Serve with a well-seasoned sauce, such as lemon
cream, horseradish, etc.
37. BOILED COD.--A fish that lends itself well to boiling is fresh cod.
In fact, codfish prepared according to this method and served with a
sauce makes a very appetizing dish.
Scale, clean, and skin a fresh cod and wrap it in a single layer of
gauze or cheesecloth. Place it in a kettle or a pan of freshly boiling
water to which has been added 1 teaspoonful of salt to each quart of
water. Boil until the fish may be easily pierced with a fork, take from
the water, and remove the gauze or cheesecloth carefully so as to keep
the fish intact. Serve with sauce and slices of lemon.
38. STEAMED FISH.--The preparation of fish by steaming is practically
the same as that by boiling, and produces a dish similar to boiled fish.
The only difference is that steamed fish is suspended over the water and
is cooked by the steam that rises instead of being cooked directly in
the water. Because the fish is not surrounded by water, it does not lose
its nutriment and flavor so readily as does boiled fish.
If fish is to be cooked by steaming, first clean it thoroughly. Wrap in
a strip of gauze or cheesecloth and place in a steamer. Steam until
tender, and then remove the cloth and place the fish on a platter. As
steaming does not add flavor, it is usually necessary to supply flavor
to fish cooked in this way by adding a sauce of some kind.
39. BROILED FISH.--The best way in which to cook small fish, thin strips
of fish, or even good-sized fish that are comparatively thin when they
are split open is to broil them. Since in this method of cooking the
flavor is entirely retained, it is especially desirable for any fish of
delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them
more slowly until they are done, turning frequently to prevent burning.
As most fish, and particularly the small ones used for broiling, contain
almost no fat, it is necessary to supply fat for successful broiling and
improvement of flavor. It is difficult to add fat to the fish while it
is broiling, so, as a rule, the fat is spread over the surface of the
fish after it has been removed from the broiler. The fat may consist of
broiled strips of bacon or salt pork, or it may be merely melted butter
or other fat.
40. BROILED SCROD WITH POTATO BORDER.--Young cod that is split down the
back and that has had the backbone removed with the exception of a small
portion near the tail is known as _scrod_. Such fish is nearly always
broiled, it may be served plain, but it is much more attractive when
potatoes are combined with it in the form of an artistic border.
To prepare this dish, broil the scrod according to the directions given
in Art. 39. Then place it on a hot platter and spread butter over it.
Boil the desired number of potatoes until they are tender, and then
force them through a ricer or mash them until they are perfectly fine.
Season with salt, pepper, and butter, and add sufficient milk to make a
paste that is a trifle stiffer than for mashed potatoes. If desired, raw
eggs may also be beaten into the potatoes to serve as a part of the
moisture. Fill a pastry bag with the potatoes thus prepared and press
them through a rosette tube in any desired design on the platter around
the fish. Bake in a hot oven until the potatoes are thoroughly heated
and are browned slightly on the top.
41. BROILED FRESH MACKEREL.--Probably no fish lends itself better to
broiling than fresh mackerel, as the flesh of this fish is tender and
contains sufficient fat to have a good flavor. To improve the flavor,
however, strips of bacon are usually placed over the fish and allowed to
broil with it.
Clean and skin a fresh mackerel. Place the fish thus prepared in a
broiler, and broil first on one side and then on the other. When seared
all over, place strips of bacon over the fish and continue to broil
until it is done. Remove from the broiler, season with salt and pepper,
and serve.
42. BROILED SHAD ROE.--The mass of eggs found in shad, as shown in Fig.
17, is known as the _roe_ of shad. Roe may be purchased separately, when
it is found in the markets from January 1 to June 1, or it may be
procured from the fish itself. It makes a delicious dish when broiled,
especially when it is rolled in fat and bread crumbs.
[Illustration: FIG. 17]
Wash the roe that is to be used and dry it carefully between towels.
Roll it in bacon fat or melted butter and then in fine crumbs. Place in
a broiler, broil until completely done on one side, turn and then broil
until entirely cooked on the other side. Remove from the broiler and
pour melted butter over each piece. Sprinkle with salt and pepper, and
serve hot.
[Illustration: FIG. 18]
43. BAKED FISH.--Good-sized fish, that is, fish weighing 4 or 5 pounds,
are usually baked. When prepared by this method, fish are very
satisfactory if they are spread out on a pan, flesh side up, and baked
in a very hot oven with sufficient fat to flavor them well. A fish of
large size, however, is especially delicious if its cavity is filled
with a stuffing before it is baked.
When a fish is to be stuffed, any desired stuffing is prepared and then
filled into the fish in the manner shown in Fig. 18. With the cavity
well filled, the edges of the fish are drawn together over the stuffing
and sewed with a coarse needle and thread, as Fig. 19 shows.
Whether the fish is stuffed or not, the same principles apply in its
baking as apply in the roasting of meat; that is, the heat of a quick,
hot oven sears the flesh, keeps in the juices, and prevents the loss of
flavor, while that of a slow oven causes the loss of much of the flavor
and moisture and produces a less tender dish.
[Illustration: FIG. 19]
44. Often, in the baking of fish, it is necessary to add fat. This may
be done by putting fat of some kind into the pan with the fish, by
spreading strips of bacon over the fish, or by larding it. In the dry
varieties of fish, larding, which is illustrated in Fig. 20, proves very
satisfactory, for it supplies the substance in which the fish is most
lacking. As will be observed, larding is done by inserting strips of
bacon or salt pork that are about 3 inches long and 1/4 inch thick into
gashes cut into the sides of the fish.
[Illustration: FIG. 20]
45. BAKED HADDOCK.--As haddock is a good-sized fish, it is an especially
suitable one for baking. However, it is a dry fish, so fat should be
added to it to improve its flavor. Any of the methods suggested in Art.
44 may be used to supply the fat that this fish needs.
When haddock is to be baked, select a 4 or 5-pound fish, clean it
thoroughly, boning it if desired, and sprinkle it inside and out with
salt. Fill the cavity with any desired stuffing and sew up. Place in a
dripping pan, and add some bacon fat or a piece of salt pork, or place
several slices of bacon around it. Bake in a hot oven for about 1 hour.
After it has been in the oven for about 15 minutes, baste with the fat
that will be found in the bottom of the pan and continue to baste every
10 minutes until the fish is done. Remove from the pan to a platter,
garnish with parsley and slices of broiled bacon, and serve with any
desired sauce.
46. BAKED HALIBUT.--Because of its size, halibut is cut into slices and
sold in the form of steaks. It is probably one of the most economical
varieties of fish to buy, for very little bone is contained in a slice
and the money that the housewife expends goes for almost solid meat.
Halibut slices are often sautéd, but they make a delicious dish when
baked with tomatoes and flavored with onion, lemon, and bay leaf, as
described in the accompanying recipe.
BAKED HALIBUT
(Sufficient to Serve Six)
2 c. tomatoes
Few slices onion
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
2 thin slices bacon
1 Tb. flour
2 lb. halibut steak
Heat the tomatoes, onion, and bay leaf in water. Add the salt and pepper
and cook for a few minutes. Cut the bacon into small squares, try it out
in a pan, and into this fat stir the flour. Pour this into the hot
mixture, remove the bay leaf, and cook until the mixture thickens. Put
the steaks into a baking dish, pour the sauce over them, and bake in a
slow oven for about 45 minutes. Remove with the sauce to a hot platter
and serve.
47. BAKED FILLETS OF WHITEFISH.--When whitefish of medium size can be
secured, it is very often stuffed and baked whole, but variety can be
had by cutting it into fillets before baking it. Besides producing a
delicious dish, this method of preparation eliminates carving at the
table, for the pieces can be cut the desired size for serving.
Prepare fillets of whitefish according to the directions for filleting
fish in Art. 28. Sprinkle each one with salt and pepper, and dip it
first into beaten egg and then into bread crumbs. Brown some butter in a
pan, place the fish into it, and set the pan in a hot oven. Bake until
the fillets are a light brown, or about 30 minutes. Remove to a hot
dish, garnish with parsley and serve with any desired sauce.
[Illustration: FIG. 21]
48. FILLET OF FLOUNDER.--In appearance, flounder is not so attractive as
many other fish, but it is a source of excellent flesh and is therefore
much used. A very appetizing way in which to prepare flounder is to
fillet it and prepare it according to the accompanying recipe, when it
will appear as in Fig. 21.
Secure a flounder and fillet it in the manner explained in Art. 28. Cut
each fillet into halves, making eight pieces from one flounder. Cut
small strips of salt pork or bacon, roll the pieces of flounder around
these, and fasten with a toothpick. Place in a baking dish with a small
quantity of water, and bake in a hot oven until a good brown. Serve hot.
[Illustration: FIG. 22]
49. PLANKED FISH.--Like planked steak, planked fish, which is
illustrated in Fig. 22, is a dish that appeals to the eye and pleases
the taste. The fish is baked on the plank and then surrounded with a
border of potatoes, the fish and potatoes making an excellent food.
To prepare planked fish, thoroughly clean and bone a medium-size
whitefish, shad, haddock, or any desired fish. Grease a plank and place
the fish on it. Lay some strips of bacon across the top of the fish,
place in a hot oven, and bake for about 30 minutes or a little longer if
necessary. Boil potatoes and prepare them for piping by mashing them,
using 4 tablespoonfuls of milk, 1 tablespoonful of butter, and one egg
to each 2 cupfuls of potato. Then, with a rosette pastry tube, pipe a
border of potatoes around the edge of the plank, so that it will appear
as in Fig. 22. Likewise, pipe rosettes of potatoes on the strips of
bacon placed on top of the fish. Then replace the plank with the fish
and potatoes in the oven, and bake until the potatoes are brown. Garnish
with parsley and serve.
50. FRIED FISH.--Very small fish or slices of larger fish are often
fried in deep fat. When they are prepared in this way, they are first
dipped into beaten egg and then into crumbs or corn meal to form a
coating that will cling to their surface. Coated with such a material,
they are fried in deep fat until the surface is nicely browned. After
being removed from the fat, they should be drained well before serving.
51. FRIED PERCH.--When fried in deep fat, perch is found to be very
appetizing. To prepare it in this way, secure a perch and scale and
clean it. Cut it crosswise into 2-inch strips, roll each piece in flour,
and fry in deep fat until nicely browned. Serve hot with lemon or with a
sauce of some kind.
52. FRIED EEL.--If an appetizing way to cook eel is desired, it will be
found advisable to fry it in deep fat. When it is to be cooked in this
way, skin and clean the eel and cut it into thick slices. Pour some
vinegar over the slices, sprinkle them with salt and pepper, and allow
them to stand for several hours. Remove the pieces from the vinegar, dip
each one into slightly beaten egg and then into flour, and fry in deep
fat until well browned. Serve plain or with a sauce.
53. SAUTÉD FISH.--Without doubt, the most popular way to prepare fish is
to sauté them. This method may be applied to practically the same kinds
of fish that are fried or broiled, and it is especially desirable for
the more tasteless varieties. It consists in browning the fish well in a
small quantity of fat, first on one side and then on the other. If fat
of good flavor is used, such as bacon or ham fat, the flavor of the
fish will be very much improved. Before sautéing, the fish or pieces of
fish are often dipped into slightly beaten egg and then rolled in flour,
very fine cracker crumbs, or corn meal, or the egg is omitted and they
are merely covered with the dry, starchy material. The effect of this
method of cooking is very similar to that of deep-fat frying, except
that the outside tissues are apt to become, very hard from the
application of the hot fat because of the coating that is generally
used. Since most fish breaks very easily, it is necessary that it be
handled carefully in this method in order that the pieces may be
kept whole.
[Illustration: FIG. 23]
54. SAUTÉD SMELTS.--To be most satisfactory, smelts are generally
sautéd, as shown in Fig. 23. Fish of this kind are prepared for cooking
by cutting off the heads and removing the entrails through the opening
thus made; or, if it is desired to leave the heads on, the entrails may
be removed through the gill or a small slit cut below the mouth. At any
rate, these fish are not cut open as are most other fish.
With the fish thus prepared, roll them in fine cracker crumbs and sauté
them in melted butter until they are nicely browned. Serve with
slices of lemon.
55. SAUTÉD HALIBUT STEAK.--Slices of halibut, when firm in texture and
cut about 3/4 inch thick, lend themselves very well to sautéing. Secure
the required number of such slices and sprinkle each with salt and
pepper. Then spread melted butter over each steak, and roll it in fine
crumbs. Place fat in a frying pan, allow it to become hot, and sauté the
halibut in this until well browned.
56. SAUTÉD PICKEREL.--A variety of fresh-water fish that finds favor
with most persons is pickerel. When this fish is to be sautéd, scale
and clean it and cut it crosswise into 2-inch strips. Then roll each
piece in flour, sprinkle it with salt and pepper, and sauté the slices
in hot fat. When one side is sufficiently brown, turn and brown on the
other side.
57. STEWED FISH.--Like boiling, stewing extracts flavor and nutriment
from fish. The process differs, however, in that the fish is cooked
gently by simmering. This cookery method is employed for fish that is
inclined to be tough. Usually, vegetables, such as carrots and onions,
are cooked with the fish in order to impart flavor. To prevent the fish
from falling apart, it may be wrapped in cheesecloth or gauze.
58. STEWED FRESH HERRING.--When fresh herring can be obtained, it can be
made into a delicious dish by stewing it with onions, parsley, and
carrots. In this method of preparation, the herring should not be
permitted to stew rapidly; it will become more tender if it simmers
gently. As herring are rather small fish, weighing only about 1/2 pound,
it will usually be necessary to obtain more than one for a meal.
Clean the required number of fresh herring, place them in a saucepan,
and sprinkle them with salt and pepper. Brown some slices of onion in
butter, and add the same number of slices of carrots and a generous
quantity of parsley. Add enough boiling water to these vegetables to
cover them and the fish, and pour both over the fish. Place all on the
fire and simmer gently until the fish is tender. Remove the fish from
the water and serve. The vegetables are used merely to add flavor, and
they will have practically boiled away by the time the fish is cooked.
59. STEWED EEL.--Eel is delicious when stewed. When allowed to simmer
slowly with several slices of onion and a little parsley, it becomes
both tasty and tender.
Skin and clean the eel that is to be stewed, remove all the fat, and cut
into pieces about 2 inches long. Season well with salt and pepper and
place in a saucepan with several slices of onion, 1 tablespoonful of
chopped parsley, and 2 tablespoonfuls of butter. Add enough cold water
to cover well, and allow the eel to simmer gently until it is tender
enough to be pierced with a fork. Remove from the water and serve hot.