SALT-WATER FISH

["Sea or Green Bass,", "Blue-Fish,", "Flounders,", "Salt-water Herring,", "Spanish Mackerel,", "Kennebec Salmon,", "California or Oregon Salmon,", "Sheeps-head,", "Red Snappers,", "/ Baked Fish. — After the fish has been properly cleaned and rinsed, wipe dry Avith a cloth and rub well inside with salt and pep- per. When large enough, stuff the fish with a bread stuffing, or a delicate forcemeat, and insert skewers, sew or wind with a cord to keep it in form, and dredge well with salt and pepper and Hour. The fish should be placed on a trivet, a perforated tin sheet, or a large tin plate, or if nothing better is at hand, a tin pot cover and this set into the baking pan. This ''^\"'•", "keeps it off the bottom of the pan, thus preventing its burning, and the fish can be much more easily dished in perfect form. Plenty of butter, olive oil, or American cooking oil should be used to prevent its becoming dry, and the fish should be frequently basted while baking. Or score or cut gashes across the fish, half an inch deep and two inches long, cut strips of pork to fit and put them in the gashes, dredge as above, cover the bottom of the pan with hot water and place in a moderate oven, baking slowly first hour, then increase to a very hot oven. Baste every fifteen minutes from the drippings in the pan, and after basting dredge each time with a lit- tle salt, pepper, and flour. The water in the pan must be often re- newed, as the bottom must only be just covered each time. A good- sized stuffed fish should bake an hour and a half to two hours (some bake fifteen minutes for each pound), and when done will be nicely browned if above directions are followed. Take up on a hot platter, remove the strings, garnish and serve with a gravy made from the drippings in the pan, or any sauce preferred. Some like fish baked", "252 FISH.", "in the marinade given in Boiled Fish ; or put into the baking pan before preparing the fi?h two tablespoons butter, a carrot, turnip, potato, and onion, cut in slices, two blades mace, teaspoon white pepper, tables[)oon celery seed, six cloves and a cup vinegar; set in the oven until the fish is ready to l)ake when use it for basting, add- ing hot water as needed, serving it (strained) with the fish as a sauce, with the addition of a little fiour to thicken. Almost any fish may be baked, though those most commonly cooked in this way are Lake Superior trout, blue-fish, black-fish, pike, rock-fish, bass, white-fish, shad and mackerel. Any of the larger kinds offish may be baked in slices. Fish too small to be stuffed should be dipped in beaten egg and sprinkled with bread-crumbs before baking. Should the oven become too hot i>ut a piece of buttered writing pa- per over the fish to prevent its becoming scorched. Mackerel is sometimes baked entirely enveloped in greased writing paper, and is then served in the paper. When herrings are liked to look red some add a little cochineal and saltpetre to the drippings.", "Boiled Fish. — For boiling, a fish-kettle is almost indispensable, as it is very difficult to remove a large fish without breakmg from an ordinary kettle. The fish-kettle is an oblong covered boiler, in which is suspended a perforated tin plate, with a handle at each", "end, on which the fish rests while boiling, and with which it is lifted out when done and placed over a kettle to drain a mo- ment or two. From this tin it is easily slipped oft' to the platter on which it goes to the table. When no fish-kettle is at hand, wrap and pin in a cloth (some flour it), lay in a circle on a steamer tin, a sieve or phite, and set in a kettle. When done the fish may be lifted out gently by the cloth and thus removed to the phitter. Some simply spread a napkin on the plate under the fish, leaving the four corners outside the kettle, with which to lift it out; or a towel or napkin may be put under the plate, the ends brought together and tied over the fish, and when done it may be lifted from the kettle, plate and all, l)y putting a fork under the knot, and so j)revent all possil)ility of the fish breaking from its own weight, as it might when lifted from the plate in a cloth, unless done very carefully. All large fish (except salmon, which is put on in hot water to preserve its color) should be put on in cold water, but small ones in l)oiling water, for the reason that fish cooks so quickly that almost as soon as it touches tlie boiling water it is done, and if a large one wi've ])Ut on in boiling water the outside would be done and the inside raw. Large fish must be cooked very gently or the outside will break l)efore the inner part is done, thus creating a waste and spoiling the handsome and appetizing appear-", "ance of the fish ; if necessary to add a little water while the fish is cooking, it should be poured in carefully at the side of the vessel ; but the less water used the better. Fish should never be allowed to boil hard, but the water should be brought to the boiling point as quickly as possible, Avhen all scum must be taken off, and the fish kept simmering until done. Simmering is a gentle bubbling of the water. Should it begin to boil rapidly, draw it to back of range, or throw in a little cold water. In boiling fish, allow five to ten min- utes to the pound, according to thickness, after putting into the water, and some will be done when the boiling point is reached. To test, pass a knife along a bone, and if done the fish will separate easily. Remove the moment it is done, or it Avill become \"woolly\" and insipid. Salmon and all dark-fleshed fish require longer boil- ing than the white-fleshed kinds. A whole mackerel needs about a Cjuarter of an hour to do it properly ; herrings, and many other sorts of fish, scarcely half so long. The addition of salt and vinegar to water in which fish is boiled, seasons the fish, and at the same time hardens the water, so that it extracts less of the nutritious part of the fish. Some rub vinegar or lemon juice on the outside of the fish before putting it in the water. When only salt is added to the water in which fish is boiled it is, in French parlance, a Veaude sel; when sea-water is used the fish is said to be dressed a Vllollan- (laise; when the water is flavored Avith vinegar, spices and onions, the fish is served as au court bouillon, and simmered in a small quan- tity of water with a seasoning of savory herbs, it is a la bonne ea", "A good recipe for Court Bouillon, is the following : Four quarts water, one onion, one slice carrot, two cloves, two tablespoons salt, one of vinegar, one teaspoon pepper, juice of half a lemon and a bunch sweet herbs. Tie the onion, carrot, cloves and herbs in a piece of muslin and put in the water with the other ingredients. Cover and boil slowly an hour, then put in the fish and4>oil as directed. This is also called Jfarmade, and a more highly flavored preparation is made thus : Cut fine two carrots, three onions, half a dozen shallots, a clove of garlic, and put them into a stewpan with a piece of butter, a buncli of parsley, a little celery, and a bunch of sweet herbs ; fry the Avhole for a few minutes, then add, very gradu- ally, two quarts water, pint vinegar, one or two tablespoons salt, two dozen peppercorns, same of allspice, and two cloves. Simmer the whole together one and a half hours, strain the liquor, and put it by for use, when fish is to be boiled; if carefully strained after the fish has been taken out it may he used several times, adding a little water each time. Fish dressed in it should simmer very gently, or rather stew than boil, as it affords to mackerel, fresh herrings, perch, roach, and any of the small river fish, the advantage of dissolving, or so thoroughly softening their bones as to render them more agree- able in eating. Large fish should be cut into steaks before being marinaded. Instead of the vinegar a cup each of essence of an-", "254 FISH.", "chovies, and catsup may be used ; or fennel, chives, thyme, and bay leaves, may be added. Or, choose a kettle that will suit the size of the fish, into whicli ])ut the above proportions of water and vinegar with a piece of butter, some fried onions and carrots, pep- per, salt, two or three cloves, and a bunch of sweet herbs (first fry- ing all in a little butter), using less of each than given above if not liked so highly flavored ; simmer fifteen minutes, skim or strain, let it become cold, then put in the fish, first rubbing it with lemon juice and salt, and let it simmer until done. Serve with anchovy sauce and juice of lemon, or on a napkin surrounded with parsley, with a caper or pickle sauce, 'or any kind of fish sauce, in a sauce-boat. The fresh-water fish, or those which have no decided flavor, are much better marinaded or boiled ait court bouillon. The sea-fish, or such as have a pronounced flavor, can be boiled in simple salted and acidulated water, and another plain stock for fish is to two quarts cold water put half a cup of vinegar, tablespoon salt, a teaspoon each whole cloves and Avhole peppers, a bay leaf and half a lemon sliced if wished. Fish of the shape of herrings should, for boiling, be curled round with their tails skewered in their mouths ; small fish, such as smelts, etc., should be run five or six on a skewer through their eyes. Many prefer to serve boiled fish U])on a napkin, rather than with a sauce poured over it ; and a ]>lain white sauce is thought to be better with boiled salmon than anything less simple, serving cucumbers or melon in slices apart ; silver eels may have a sauce over them, and salt cod, boiled, is often served masked with mashed parsnips", "It is quite appropriate to serve a boiled middle cut of salmon or any large fish at a dinner; it is the best cut, easier and cheaper to serve, and one never cares vM.5a»^»,i to supply more than is necessary. This cut is ^^^>e^S^ better sloAvly boiled, also, in the acidulated salted BoiM saimou", "Broiled Fish. — Fish weighing between half a pound and four pounds are nice for broiling, though about three pounds and a half IS the best size. The small fish should be fried Avhole, and the larger ones scored, or split down the back. See that th« fish is", "FISH. 255", "properly cleaned, wipe dry with a cloth, and either rub it with vin- egar or dredge it with flour, then dip it into olive oil, or egg and bread-crumbs ; or roll it well in chopped herbs ; though many simply rul3 it over with butter. Always use a double broiler, if possible, and before putting the fish into it, heat hot, and rub over with butter to prevent the fish sticking. The size or thickness of the fish will have to be the guide in broiling ; if the fish is small it will re- quire a clear, hot fire ; if large the fire must be moderate, otherwise the outside ooawe Brouer", "of the fish will be burned before the", "inside is cooked. Some brown the fish handsomely over the coals and then put it in the oven to finish cooking; when the fish is very thick, or broiled with a stuffing, as mackerel sometimes is, this is a good plan. But when fish are split they are very easily broiled over the fire. If the fish is taken from the broiler to be put into the oven it should be slipped on to a tin sheet that it may slide easily into the platter when served, for nothing so mars a dish of fish as to have it come to the table broken. In broiling, the inside should be exposed to the fire first, and then the skin. Great care must be taken that the skin does not burn. To turn the fish when broiling on a gridiron, separate carefully with a knife any part of it that sticks to the iron, then, holding a platter over the fish with one hand, turn the gridiron over with the other, leaving the fish on the platter, from which it can be easily turned back to the gridiron to finish cooking. Mackerel will broil in from twelve to twenty min- utes, young cod (also called scrod) in from twenty to thirty min- utes, ' blue-fish in from twenty to thirty minutes, salmon in from twelve to twenty minutes, and white-fish, bass, mul- let, etc., in about eighteen minutes. As soon as the fish is done, sprinkle with pepper and salt, spread butter all over it with a knife and set in oven a moment that the butter may soak into the fish. Some put over the fish a few drops lemon juice and a little chopped parsley before spreading with butter, and this is especially nice for shad, Avhich is much more delicious broiled than cooked in any other way. Soaking fish in a marinade before broiling is considered a great improvement, and the Fre", "256 FISH.", "garnish with parsley, celery or lettuce. The salmon, trout, perch, pickerel, shad, mackerel, black-fish, blue-fish, haddock, white and flat-fish, are all very excellent broiled, as are also cutlets of any kind of fish, but the Spanish mackerel, from the Gulf, and pompano are especially prized for cooking in this manner. The California salmon is the most highly esteemed of its kind f )r many uses, and the cutlets are very nice broiled.", "Collared FisJi. — A side of salmon, a fine markerel or eel, or a piece of sturgeon large enough for a handsome roll -will make a good collar. Split the fish, remove the head, tail and fins and bone care- fullv, but do not skin it (^vhen an eel is used it must of course be skinned), wipe dry, rub well on both sides with spices, salt and very finely shred herbs'^, roll as tightly as possible, tie securely with broad tape and put a cloth round it; place it in boiling hot vinegar and water — equal parts of each — seasoned with bruised bay leaves, salt and a bunch of sweet herbs ; simmer very slowly until the fish is done. A larger sized collar of sturgeon or salmon requires two hours' simmering to cook it well ; eel or mackerel will be done in fifteen or twenty minutes. Take it up. reduce the liquor by boiling, strain, and when cold pour over the fish and set away until wanted. The cloth need not be removed until just before the fish is served. If to be served hot, the fish may be tied only with tape and baked ; garnish with sprigs of fresh fennel or grated horseradish. Serve whole or sliced. When boiled, the bones, head, etc., may be tied in a muslin bag and boiled in the liquor with the fish to give it a richer flavor. Minced oysters, anchovies or lobster, mixed with raw yolk of eg^, niay be spread inside salmon or sturgeon before rolling with the spices. If kept long the liquor of the fish must be drained off and boiled up from time to time, and when cold poured again over the fish.", "Crimped Fish. — The fish must be as fresh as possible ; cut into nice shaped slices about two inches thick, and. put into a saucepan of salted water that has been brought to a boil, checking with a lit- tle cold water when the fish is put in; take out the fish in a few minutes, carefully place on a cloth to drain, dredge with flour or wash over with yolk of egg and broil slowly over a clear fire. Serve with anchovy, oyster, or caper sauce in the dish. Salmon, cod, shad, rock-fish, bass and halibut are all excellent crimped.", "Curried Fish. — Salmon, cod, eels, flounders and flat-fish gener- ally, may be made into curries, and must first 1)e carefully boned, then fried and a boiling gravy seasoned with curry powder poured over them ; when the whole boils remove from fire and add some bits of butter and beaten yolk of egg. A little chopped onion fried in butter is often used in curries, and oysters are always a nice ad- dition. The French method of currying fish is to first make some", "FISH. 257", "butter hot in a pan and add the curry powder ; the fish is then put in (either raw or cold), and when done add gravy mixed with the well-beaten yolk of an egg ; when this sauce becomes smooth and thick serve all together with a rim of tomatoes. Eels may be cut into lengths and are nicer to first slowly simmer in gravy. Some simmer the curry powder slowly in the gravy two hours on the day before using, to take off the rawness of the turmeric. The curry it- self should be made only a short time before it is wanted for the table or the flavor will be impaired, Cucumber and melon are often introduced in this dish, as well as curds, cream, rice, garlic, etc.", "Deviled Fish. — Take any kind of small fish, or cutlets of fish (raw, or previously cooked and grown cold), soak them half an hour in either soy. Chili vinegar, catsup, or any stock sauce ; drain jmd broil them, and serve with a horseradish, chutney, piquant, or mustard sauce. The fish may be rolled in curry powder, if preferred.", "Dried Fish. — Fish may be simply salted well and dried in the air, afterwards smoking them if liked, or rubbed over with pepper and salt and cured by hanging in a dry place indoors, which is generally thought the better way. Codfish is most frequently plain- ly salted, without being spiced or smoked. Hake is merely dried by exposure to the air, without having been previously salted. Small fish only require to remain twenty-four hours in a suflScient quantity of salt. Most others should be split open, and the backbone re- moved ; sprinkle with salt, and hang up to drain for a day and a night then rub with a little salt, moist sugar (and pepper or spices, if liked), and at the end of twenty-four hours put them to dry, and afterwards slowly smoke them. A great deal depends upon the pains bestowed upon it to cure fish at home successfully. Beside those above mentioned, mackerel, haddock, herrings, salmon, pike and trout will be found very nice thus cured.", "Fricasseed Fish. — The fish to be fricasseed should be first tossed (lightly fried) in oil or dripping until about half done, then slowly stewed in gravy rendered -savory with spices, shred onion, a bunch of sweet herbs, etc., flavored with vinegar or lemon juice. When the fish is sufficiently dressed, thicken the sauce with yolk of egg, and serve all together in a dish decorated with sliced lemon or orange. Less flavoring is needed for a fricassee than for a stew on account of the fish having gained greater savoriness through being partially fried. Large fish should always be boned and, if neces- sary, skinned, then fricasseed in small slices or rolls. Minced an- chovies, as well as oysters, are an admirable addition. A fricassee should be sent to the table as hot as possible ; when the fish is sufficiently dressed it should be served, instead of allowing it to sodden in the saucepan. Flat-fish, perch, cod-sounds, eels, salmon, cat-fish, and most kinds of river and pond fish are thus fricasseed.", "258 FISH.", "For a Fricassee of Cod, wa^^h and cut two pounds of fresh codfish in two-inch squares, removing skin and bones ; put over the fire in sufiicient cold water to cover it an inch, wilh one teaspoon salt, and let it slowly approach the boiling point; then tike it from the water with a skimmer, lay it on a Avarm dish, cover it with a towel wet in warm water, and place it where it will keep warm without drying. Strain the water in wich the fish was boiled and use one pint of it together with one tal)lespoon each butter and Hour to make a white sauce, first melting together the butter and flour, and then gradually Btirring in the water ; season the sauce to taste with salt and pepper, l>ut the fish into it and heat until the flakes begin to separate; then remove the saucepan from the fire, stir in the beaten yolk of one egg and a tal)les2Doon vinegar ; if parsley is obtainable, add one tablespoon chopped fine ; serve as soon as done. Toast or two inch slices of fried bread may accompany the dish. Three tal)lespoons of salad oil may be added to tlie sauee, a few drops at a time, with the vinegar, if desired. Halibut and bass are excellent when cooked in this way.", "Fried Fish. — The smaller kinds of fish, as brook trout, perch, sun-fish, and smelts, usually called pan-llsh, and the small bass and pickerel, are best for frying, either by \"tossing\" or eauteing in a small quantity of fat or oil in a ])an (commonly called frying), or by immersing in hot fat or oil like doughnuts, the latter being generally considered the better method. Hot lard, beef drippings, olive oil, or American cooking oil may all be used for frying fish, though many", "f)refer the oils, chiefly because of the difliculty of procuring pure ard or fat, and as the oil can be clarified and used over and over again it is quite as economical as lard or dripping. The secret of frying to perfection l)y immersing is to have the lard or oil so deep that it entirely covers the fish and so hot as instantly to form a crust over the entire surface. If the fisli is large and further cook- ing is necessary, the heat must be reduced. Test the fat (as directed in Fritters) Ixfore putting in the fish, for if it is not hot enough the fish will al)Sorb it and thus become greasy and unwholesome. The fish-kettle heretofore illustrated may be used for frying fish, or one may be ordered of any tinner. Have an oval pan made of tin and an oval basket or plate fitting into it, made with a heavy wire edge and fine wires running across half an inch apart ; or have it made of coarse wire cloth bound with tin, and at each end there must 1)6 a long wire loop for a handle. A fish fried in this is very easily taken up ; lift the frame from the kettle, let it stand for a moment across the kettle that the lard may drip* loosen from the frame with a knife and slide it ofi* on the hot platter. If a fish-kettle cannot be had a wire basket in which the fish is placed and lowered into the fat is a great convenience. Fish for frying should have the heads cut off, be thoroughly cleaned and wiped perfectly dry, then rub over with", "FISH. 259", "flour, or meal, or a mixture of half each, or dip once or twice into beaten egg and bread-crumbs, or a batter. When browned on one side, turn, and when done drain quite dry, sprinkle with salt and 8end to table on a napkin folded in a dish nicely garnished, serving a sauce apart. Finely shred herbs may be si^rinkled over some kinds of fish, as eels and mackerel, before frying, but flat-fish gen- erally should be done with bread-crumbs and egg and sent to table a clear, golden yellow. Chopped onions are fried and served with fresh herrings. If a sufficient quantity of fat is used a good thick fish Avill not require more than ten minutes' fryuig, and smelts and other such small fish are done in five minutes or less. Smelts, gudgeons and oysters are often fried to use as a garnish with other fish. The larger fish may be cut into cutlets or steaks, rolled in beg-ten egg and cracker or bread-crumbs and fried in this manner. Some dip fish in milk before breading them, then into the crumbs, then into beaten egg and again in the crumbs, while others roll them first in the crumbs, and finish same. Prepare them in this manner for sauteing or frying in a pan, and use a thick-bottomed pan, with lard or oil enough to keep them from scorching or sticking to the bottom of pan. Never use butter as it takes out the sweetness and gives a bad color. If the fish is large remove the backbone and cut crosswise into five or six pieces. Put into the pan skin side uppermost and fry slowly ; when brown on one side turn over care- fully and brown the other. When done (in about an hour) remove to hot platter and servo at once. The roe and backbone, when pre- viously removed, may be cut up and fried with the ", "PicJded Fish. — Fish of a rich oily nature is principally used for pickling, as the dry-fleshed kinds do not answer so well. Smelts; well rubbed with salt and powdeied spice, may be packed in ajar, and boiling hot vinegar poured over them. The ordinary method practised in pickling salmon, shad, herrings, mackerel, etc., is to boil them nicely in a small quantity of waited water, to which some add onions ; take them up, properly spice enough vinegar, add to it the liquor (strained) in which the fish were boiled, and some bruised bay leaves, which are an indispensable addition, give it a boil up,", "260 FISH.", "and when this and the fish are cold pour it over the latter. If the fish are intended to be kept for any length of time, vinegar and spices alone may be used. In Europe, fish of any kind is tossed in oil, and when cold, covered with strong vinegar, highly spiced; sometimes this method is reversed by boiling the fish in vinegar, and when drained and cold adding spices and pouring olive oil upon it ; red and green pepper should be added to the fish, as they give flavor to the pickle. Mackerel may be split open and boned, or cut into small slices ; salmon and shad should be pickled in handsome- sized pieces. Scraped horseradish, oil, and pounded loaf sugar are to be served with pickled fish. For an Italian pickle, slice any kind of fish ; dip it in yolk of egg, fry it — or rather boil it — in oil ; when cold, rub it over'with pounded spices ; put it into jars and pour over it cold vinegar seasoned with shallot, garlic and saflron. This pickle keeps good a year at least.", "Potted Fish. — Fish may be potted whole, in slices, or pounded to a paste. Smelts may be done whole. Cut off\" the heads, tails and fins of trout for potting, wipe, but not Avash, split open and bone them. Remove only the heads from shad, herring, and mackerel, and when very large' cut each fish into three or four pieces. Salmon may be potted in any sized slices. Having prepared the fish, season well with salt, pepper, powdered bay leaves, and a little nutmeg, mace and cloves ; then pack it in pots with or without butter, and bake as long as the size requires ; when done drain otf the grease or gravy and when the fish is cold pound in a mortar to a paste and pour clarified butter over, or the butter n)ay be poured on without pounding the fish ; oil or vinegar may be added to the fish before it IS baked^ afterwards j)oure(l o|)\" and fresh used to put over the fish for keeping it. After putting in the pots cover closely to exclude the air, or the butter will become rancid and the fish spoil. Some prefer to pack tlie fish and seasoning in layers, and for this the fol- lowing will be found an excellent recipe : For five pounds fish take three ounces salt, two each of ground black pepper and cinnamon, one of allspice, and a half ounce cloves ; cut fish in slices, or some pack Avhole, and place in the jar in which it is to be cooked, first a layer offish, then the spices, 'salt, and bits of butter sprinkled on, repeating till done. Fill the jar with equal parts vinegar and water, cover closely with a cloth well floured, or a piece of dough, on top •so that no steam can escape, and bake six hours. Let it remain in jar until cold, cut in slices, and serve for tea. Fish so potted will", "FISH. 261", "meats is composed of the following ingredients thoroughly mixed : One ounce each ground cloves, pulverized mace, Jamaica pepper, and grated lemon-rind, one-fourth ounce cayenne, one grated nutmeg. Besides the fish already mentioned, perch, pike and eels are excellent potted. Salmon should be skinned for potting and is first baked in slices in a pan with butter, seasoned with mace, cloves, whole peppers and bay leaves, and when done drained from the gravy and potted with clarified butter over the top.", "Salted Fish. — Fish intended for salting should never be washed or wet. The larger kinds of fish should be split open, and the heads and intestines of the others removed, first properly scraping them ; then pack in a pickle-tub, with finely-powdered salt between each layer ; the tub containing them must be kept full, and the fish well covered on the top with salt. The proportion of salt should be one- sixth the weight of the fish. If intended for drying, the fish should remain in the salt from twenty-four hours to eight days, according to size. Herrings are only laid in salt and a little saltpetre for twelve hours, and then smoked for a day and a night. The French way is to split open mackerel, haddock, etc., but only to draw and divest herrings of their heads. They are then placed in a pan, with a small quantity of water, and a handful or two of salt ; at the end of a few hours they are drained and wiped dry, and salted with a mixture of four parts each of salt and bay salt, and one part each of saltpetre and loaf-sugar in powder ; keep them well-covered for three months before using them. Large cod may be opened and laid upon a stone or brick floor and occasionally sprinkled with fresh salt un- til Rufiiciently cured ; then dry by exposure to a current of air. Shad and bass are also salted, and whenever too great a quantity of any kind of fresh fish is on hand it may be preserved by salting. An easy way to keep fish a short time is to put it in salted water or brine that has served for beef or bacon, and when wanted wipe dry, pepper and devil it, or cook in any manner, when it will be greatly relished. The following is a good recipe for Salted Herring: Mix half peck each fi", "Scalloped Fish. — Boil a cup oyster liquor, or milk, thicken with a little flour or corn-starch, add two tablespoons butter, a little chopped parsley and pepper and salt to taste and let cool ; put a handful fine bread-crumbs on bottom of buttered baking dish and cover with above sauce ; then put in a layer of cold boiled cod or other fish minced fine ; have three hard-boiled eggs chopped fine,", "262 FISH.", "and put a layer of the egg next, then more sauce, and so on, leav- ing out bread-crumbs until dish is full, when put a thick layer of crumbs over the top, plentifully strewn with butter. Cover and bake until hot through, then remove cover and brown. Or put the remains of any cold fish, carefully picked from the bones, into a stewpan with a half pint cream, half tablespoon anchovy sauce, half teaspoon each made mustard and walnut catsup, and pepper and salt to taste. Set over fire to heat hot, stirring occasionally, but do not let boil ; put into a deep dish or scallop shells with plenty of bread-crumbs, place bits of butter on top and brown with the salamander. The anchovy sauce, walnut catsup or mustard may be omitted, if not liked, and milk with an egg and a little fiour may be used instead of the cream. In l)reparing cold fish dishes a little more butter is always needed than for fresh fish. For a nice fish scallop with mashed potatoes, take any cooked fish, boned, and mix with it a white, egg, or drawn butter sauce seasoned to taste ; put a layer finely mashed potato in bottom of porcelain baking dish, put in the fish and cover with another layer of potatoes. Smooth the top over neatly and bake in moderate oven twenty minutes. Or form by heaping the fish high in the center of first layer of potatoes and cover this pyramid with the mashed potatoes and bake. Another very simple way of scalloping fish is to pvit thin slices of salmon, pike or turbot in scallop shells or small tins with bits of butter on top and bake until browned. Squeeze lemon juice over and serve. Cold fish is nice warmed over in this way.", "Steamed Fish. — After cleaning a fish, as for boiling or not, in either case, place tail of fish in its mouth and secure it, lay on a plate, pour over it a half pint vinegar, seasoned with pepper and salt ; let stand an hour in refrigerator, pour off\" vinegar, and put in a steamer over boiling water ; steam twenty minutes, or longer if the fish is very large (when done the meat easily parts from the bone) ; drain well, and serve on a napkin garnished with curled parsley. Serve drawn butter in a boat. Or when nearly done, place in oven for a few minutes, baste, brown, and finish as baked fish. Fish intended for baking are very nice to be first steamed about an hour, and steaming is a much better method of cooking than boiling. Mack- erel merely steamed, with no sauce, eaten with vinegar, or oil and vinegar, is delicious.", "Stewed Fish. — Almost any kind of fish are excellent stewed, except those of a coarse-fleshed nature, like mackerel or smelts ; eels, trout, carp, and fresh-water fish generally, are capital in a stew. A nice way of stewing is to put the fish in beef or any other gravy that is rich and well-seasoned, and cook it very gently from fifteen minutes to an hour, according to size ; add some vinegar or cider, thicken the liquor with yolk of egg, cream, or butter rubbed in flour,", "FISH. 263", "and serve the fish and sauce together. The large kinds, like salmon, sturgeon, cod, etc., must be cut in slices ; trout and other medium sized fish may be stewed whole and served with a sauce over them. Silver eels should be divided into short lengths. Some cooks flour the fish itself before putting it into the gravy, but the sauce is rarely, by this means, so smoothly thickened as it should be. A few oys- ters may be advantageously added to most stews, put in with the egg or flour ; essence of anchovy, catsup, herbs, or mushrooms may also be employed to increase the flavor, for stews should never taste insii^id, but quite relishing and savory, and for this reason spices, lemon, pickle, chutney, tomatoes, savory herbs, caviare, or indeed any kind of flavoring in good taste, is admissible. Another good recipe for a stew is the following : Take six pounds an}^ kind of fish, large or small, three pints water, quarter pound pork, or half cup butter, two large onions, three tablespoons flour, salt and pepper to taste. Cut heads from fish and remove all bones ; put heads and bones on to boil in the three pints water and cook gently half an hour ; cut the pork in slices and fry brown ; slice the onions and fry in the pork fat ; stir the dry flour into the onion and fat and cook three minutes, stirring all the time. Pour over this the water in which the bones have been cooking, and simmer ten minutes. Have the fish cut in pieces about three inches square, season well with salt and pepper, and place in the stew-pan ; season the sauce with salt and pepper, and strain on the fish, cover tight, and sim- mer twenty minutes. A bouquet of sweet herbs simmered with the bones is an improvement. Dish on a", "A nice French Stew is made as follows : Clean and wipe dry any kind of fish and cut into slices two inches in thickness ; put a cup of oil or butter into an earthen baking dish ; add chopped pars- ley, fennel, shallot, and a clove of garlic and bring to a boil ; rub the fish in plenty of spices pounded together with some saffron, and put it into the oil ; fry it for a few moments ; add a half pint water, and stew slowly till done. Beat together yolks of two eggs with juice of a lemon and some coarse red pepper ; pour these into the dish, and when the sauce is set, serve all together in a dish garnished with pickled peppers.", "Fish Balls. — Mix a quart mashed potatoes with a cup of bits of butter, two teaspoons made mustard and a half teaspoon salt ;", "stir in two eggs beaten with a tablespoon or two of cream or milk, and add a pint finely shredded and chopped cold salt fish, stirring in a little at a time until it is thoroughly mixed Take a heaping tablespoon at a time and roll on a floured board, making with the hands into as perfect balls as possible until all rn^^^^^^^^^r^g^^,^^^ up. Have the skillet of fat hot and drop in a few^ ' ^^", "balls at a time ; turn to brown nicely, take out with skimmer and i)ut on sieve or colander in oven to drain and keep hot until all are ready to serve. Some prefer to re- verse the proportions given above, using twice as much fish as potato. Freshly baked and mashed potato is best, but cold may be used, if carefully re-heated, and any remains of cold fish Avill do. To make DroppQcl Fish JSalls^ take a pint raw fish, a quart i:)ared potatoes, (under medium size), two eggs, butter the size of an egg, and a lit- tle pepper. Pick the fish very fine, and measure lightly ; put pota- toes into the boiler, and fish on top, cover with boiling water, and boil half an hour. Drain off water, and mash fish and potatoes to- gether until fine and light; then add butter and pepper, and the well-beaten egg. Have a deep kettle of hot fat ; dip a tablespoon in it, and take up a spoonful of the mixture, being careful to get it into as good sha])e as possible. Drop into the boiling fat and cook until brown, which should be in two minutes. Be careful not to crowd the balls, better not let them touch, and be sure the fat is hot enough. The spoon should be dipped in the fat every time a spoonful of the mixture is taken. These balls are delicious. A pretty way of serv- ing fish balls is to line the dish with clean, white paper, and edge this with a frill of colored tissue paper — green or pink, — making a very ornamental dish.", "Fish Cake. — Take the boned meat of any fish, beat in a mortar or merel}' mince it fine, add a chopped onion, some chopped herbs, nutmeg, pepper and salt, a little catsup, or fish sauce, such as essence of anchovies, or shrimps, and mix it with either mashed po- tatoes, bread-crumbs soaked in milk, chop])ed hard-boiled eggs, or pulped tomatoes, in equal parts, put all into a buttered dish, pour some beaten eggs ujion the top, and bake till nicely browned. Or put the boned fish, with the head and fins, into a stewpan with a pint water ; add pepper and salt, an onion and bunch of herbs, and stew slowly for gravy about two hours ; chop the fish fine, and mix it well with eijual quantities bread-crumbs and cold potatoes, adding half teaspoon parsley and seasoning ; make the whole into a cake with the white of an egg, brush it over with egg, cover with l)read- cruml)s, and fry a light broAvn ; strain the gravy, pour it over, and stew gently for fifteen minutes, stirring it carefully once or twice. Serve hot, garnished with slices of lemon and parsley.", "To make White Fish Cakes, pound the flesh of some cold fish, Beason it with white pepper, add a little lemon-juice, and mix all", "with enough white of egg to make it form a thick batter, fry it in small cakes, and serve garnished with crisp green parsley. If the yolks instead of the whites of eggs be used, and a little curry pow- der added, the result will be nice Yelloio Fish Cakes; serve in a damask napkin with grated lemon-peel over them.", "Fish Chowder. — The best fish for chowder are haddock and striped bass, though cod, swordfish and all kinds of whitefish are excellent, and any fresh fish may be used. For a good chowder prepare the ingredients by first slicing a quarter pound pickled pork, and fry it in a pot ; then cut five pounds fresh codfish or had- dock in slices an inch thick and free from skin and bone ; peel and cut two onions in thin slices, and put them to fry with the pork as soon as there is enough fat to keep them from burning ; peel and slice four more onions and keep them to use later ; peel and slice ten potatoes in pieces a quarter of an inch thick; (boiled potatoes are sometimes used) ; have ready a pound of sea-biscuit, or Boston crackers. As soon as the pork and onions are brown take them from the i)ot with fat in which they were fried, leaving about four tablespoons of the fat in the bottom of the pot ; put into the pot a layer of fish, next a layer of potatoes, then a layer of the fried and raw onions, and season at this layer with a quarter saltspoon ground pepper, and a level teaspoon salt. Repeat the layers of fish, potatoes and onions until one-half the ingredients have been used ; then add one-half the pork and biscuit or crackers, split, pour- ing half the drippings from the pork on the crackers. Put the re- mainder of the fish, potatoes and onions in the pot in layers, add pepper and salt as before, and place on the top the rest of the crack- ers, pork and drippings. Pour over all these ingredients cold water enough to reach three inches above the top layer, and place the pot over the fire where the chowder will boil gently for an hour, or until the whole is thoroughly cooked ; if it ", "266 FTSH.", "with the other ingredients. Both crackers and potatoes may be used, as above, or one or the other may be omitted. Some simply soak crackers in water or milk, or they may be split open and but- tered, then \"crisped\" in the oven if liked, scalded with sufficient hot milk and put in just before taking up. Onions may be put in raw, if chopped. Layers of potatoes in thin sHces are sometimes added, and a sprinkling of parsley is liked by many. Instead of disliing up all together, the fish may be skimmed out into the tureen and kept hot while the gravy is thickened with cracker dust or flour; boil up once, add chopped parsley, catsup and lemon-juice to taste, and pour over the fish.", "Fish Croquettes. — Stir together in saucepan over the fire a tablespoon each flour and butter, and add either water or milk, making a thick sauce ; let boil, season with salt and pepper and put in pint cold flaked fish and scald ; remove from fire and stir into it the yolks of two or three eggs. Rub a deep plate with salad oil, pour the mixture in and let get thoroughly cold. Then make up into cork-shaped rolls. Wet the hands to prevent sticking. Roll in sifted bread crumbs, dip in beaten egg, then again in bread- crumbs, and fry in smoking hot fat, like doughnuts, until a delicate brown. Take out with skimmer, and lay on brown paper an instant to absorb fat. A teaspoon onion chopped fine and fried in the but- ter before the sauce is made, imparts a nice flavor to the croquettes. A perfect croquette is semi-liquid in center. Melted butter is not so go.od as oil for greasing the dish,, as it will not prevent sticking. The cracker dust should be rolled and sifted, as the finer it is the more easily the croquettes are ])reparod, and the nicer they will fry. Another way is to remove the bones and chop fine any cold fish — boiled, baked or fried — and mix witli it one-third as much mashed potato rubbed to a cream with a little melted butter; add a little white sauce made of butter melted in milk, and thickened with corn starch and a l)eatcn egg ; season with cho])ped parsley, salt, pepper and anchovy sauce or walnut catsup. Mix, make into balls and roll in beaten egg and cracker dust and fry as above. Send to tal)le hot with sliced lemon round them. An improvement on the old fish balls. Or, put a piece of butter in a saucepan, dredge in some flour, and stir over the fire some minced cold ", "Fish Dressing. — Two cups bread or cracker crumbs, one of mashed potatoes, one well-beaten egg, two tablespoons butter, tea- spoon sage and savory, or a little thyme, and one dozen chopped clams or oysters ; moisten with warm rich new milk, salt and pepper to taste. This dressing is also good for duck or game with a finely", "FISH. 267", "chopped onion added. Or, for a plainer dressing, taice one pint bread-crumbs, two tablespoons melted butter, one raw egg, pepper, salt and one tablespoon celery seed.", "Fish Fritters. — Put two tablespoons flour in a bowl with half galtspoon salt, and stir in gradually a gill tepid water and tablespoon salad oil (melted butter or fat will do), and the well-frothed whites of two eggs. The batter is the better for standing before used, and if made without the eggs it must stand at least four hours. If the fish are small skin them, wipe dry with a cloth and put the tail in the mouth; roll well in flour — dusting is not sufficient — dip them into the batter and fry in hot fat. If the fish are large, bone and cut into neat slices and dry, flour and fry them as small fish. To make them extra nice rub the fish first with powdered spices or herbs, then roll in flour and dip in batter. Or fritters may be made of any cold fish, which must be minced very fine, or, better, pounded in a mortar; add any seasoning liked, spices, herbs, onions, etc., and either stir the fish in the batter and drop by spoonfuls into the fat, or carefully place little heaps of it on spoonfuls of the batter and put into the hot fat with the fish uppermost.", "Fish Pies. — Salmon, eels, cod, mackerel, trout, herrings, floun- ders, salt fish, and in short almost any kind of fish are good in pies. Large fish must of course be used in slices, small fish must have heads, tails and fins removed, bone them also if possible, and flat fish should be skinned. Line a shallow baking pan or a pie tin with a nice paste, or rich baking powder crust, leaving a good rim, and put the fish in, covered with a rich, highl3'-seasoned white sauce, or with bits of butter plentifully strewn over, and season with salt, pepper, herbs and spices to taste ; when the white sauce is not used add cream and fine bread-crumbs or cracker dust — and hard-boiled eggs, chopped, if liked — to a pie made of cold fish, and many like them in a pie made of any fresh fish. Alternate layers of oysters seasoned with nutmeg and chopped parsley, with the bread-crumbs and fish, make a very nice Fish Oyster Pie., but should be put in dish without the under crust. Cover with bread-crumbs, which must be browned, or with a good crust, pinching the edges well together and bake. Some prefer to cut pie paste in strips and lay in cross-bars over the top with a roll of the paste round the edge. A pie of ordinary size will bake in a moderate oven in about an hour. If of cold cooked fish much less time will be required. If the fish is first lightly fried in butter the flavor of the pie will be greatly improved. Eels should be previously stewed. Salt fish must first be soaked, boiled, boned, minced, and mixed with plenty of fresh butter ; serve with mustard or horseradish sauce.", "Boiled Fish Puddiiigs are made in much the same way, using a deep baking dish or bowl ; always cover with the top crust, and tie the dish in a cloth, then place in a kettle of hot water. The", "268 FISH.", "time required for boiling will depend upon the size of the pudding. Bruised bay leaves, chopped parsley, onion, pepper, bottled sauce, etc., are used for flavoring. Small trout and perch, with the addition of a few button mushrooms, are exceedingly good in puddings, and the fish mentioned for pies are excellent for this dish.", "Fish Rissoles. — Cut thin slices of any fish, or finely chop it ; sprinkle with catsup, cayenne pepper, shred lemon-peel,or any other savory addition preferred. Enclose portions of the fish between very thin paste, fasten the edges together, and fry the rissoles, like dough- nuts, till nicely browned ; they may be of any shape — rounds, stars, crescents, or triangles. Serve hot, decorated with a bunch of crisp parsley. Or line patty pans with a nice paste, put in the fish moistened with a little cream and bake in oven, for Fish Patties.", "Fish Salad. — Rub yolks £)f three eggs to smooth paste with a little salad oil ; add one teaspoon each salt and pepper, one table- spoon each made mustard and sugar, and lastly six tablespoons vinegar. Beat the mixture until light and just before pouring over the fish stir in lightly the frothed white of an egg. Put fish in dish with six tablespoons vinegar and stir half the dressing in with it ; spread remainder over the top and lay blanched lettuce leaves around the edges to be eaten with it, or garnish with a row of sliced toma- toes. Or arrange in a dish cold fish of any kind and pour over it a mayonnaise made by beating gradually together raw yolks of eggs, lemon-juice, and Italian olive-oil; season to taste, and, if preferred, color it green liy emplcying spinach-juice or bruised herbs. Propor- tion according to quantity of fish. Decorate the dish with lumps of clear fish jelly, capers, gherkins, etc. Or pour over the fish a sauce made as follows : Chop together chervil, tarragon, cress and mus- tard leaves ; add pepper and salt, and mix together with enough olive-oil and vinegar to make it of the proper consistency ; garnish the dish with slices of lemon and cucumber, placed alternately, sprinkled with cayenne pepper and minced anchovy. A more simple salad is made by melting some fresh butter in a stewpan and adding lemon-juice, pepper, chopped shallot and parsley, and olive oil; pour over the lish, strew crushed bay salt and grated lemon-rind on top before sending to table, and decorate with pickles. For a nice Salmon Salad, cut cold boiled salmon into slices or pieces two inches long, and marinade by letting stand two or three hours in vinegar well seasoned with pepper, salt, a little salad ", "FISH. 269", "remnants of cold used. Slices may be more neatly shaped before cooking, if cold fish is not used.", "Fish Sandwiches. — Butter thin slices of bread on both sides, lay thin pieces of anchovy, tunny fish, sardine, smoked salmon, bloater, or other cured fish on half; sprinkle some seasoning upon the tops, and place the other slices of bread upon them ; lay the sand- wiches in a dish, and set them in a quick oven till the bread is nicely browned. The soft roe of a shad or herring, mashed and spread between bread-and-butter, and baked, is a very savory relish. Pressed cavaire used in the same way is particularly good. Chopped hard-boiled eggs may be mixed with the fish and a little mayonnaise or any sauce preferred is a relished addition. Fish Canapes may also be classed with sandwiches and are prepared thus : Cut some rather thick slices of bread ; cut out a round from the center of each, fry them in olive-oil or butter and place upon them minced anchovy, tunny fish, cured salmon, sardine, or fresh shell-fish of any kind ; add seasoning, and some yolk of hard-boiled egg chopped fine, to- gether with any chopped pickles or herbs liked.", "Fish SouMe. — Pare eight good-sized potatoes and boil thirty minutes, drain the water from them, and mash very fine ; then mix thoroughly with a pint finely chopped, cooked salt fish. Add two tablespoons butter, salt and pepper, and three-fourths cup hot milk or cream ; stir into the mixture two well-beaten eggs, and heap this in the dish in which it is to be served. Place in the oven for ten minutes. Beat the whites of two eggs to stifi\" froth, and add a quar- ter teaspoon salt ; then add yolks. Spread this over the dish of fish ; return to the oven to brown, and serve.", "Fish Soups. — Fish soups may be made as rich or as thin as liked, but about a pound of fish to a pint of water, Avith the requisite seasoning, will make a very good soup. When stock is required to make anything richer, it should be compounded wholly of fish rather than from meat. The liquor in which a salmon has been boiled makes a capital foundation for a fish soup. With the excep- tion of the richer kinds, such as herrings, mackerel, or sprats, almost any fish is suitable for soup. The thickenings used for fish soupa are potato flour, fried bread-crumbs, cream, butter rolled in flour, ground rice, cod roe, lobster spawn, or caviare, beaten to a paste; yolk of egg, either raw or hard-boiled, and pounded smooth, together with an admixture of olive oil ; mashed turnip, crushed macaroni, or Italian paste, etc. Eels for soup should be simmered until the flesh leaves the bones, then strain, and add thickening and season- ings. The following are all nice adjuncts to fish soup : Small bits fried bread or toast, hard-boiled eggs in quarters, forcemeat balls, picked shrimps, prawn, or crayfish; French roll, fried brown; slips of pickled anchovies, little onions, first lightly fried in butter, sliced", "270 FISH.", "cucumber, mushrooms, or quartered tomatoes. To make Brown Fish Soup, take any kind of fish, cut in small pieces, roll in flour, and brown in olive-oil or butter in saucepan ; cover with hot water, sea- son with salt and pepper, and boil slowly for about fifteen minutes. See that there is plenty of water. One pound will make a quart of soup. A clove of garlic or any flavoring liked may be added.", "Fish Straws. — With the exception of mackerel the fish should be skinned, and good fillets (narrow strips) taken lengthwise free from bone ; soak for two hours in lemon-juice seasoned with chopped onions, parsley and pej^per ; take out, wipe dry, roll in flour, and fry in dripping or oil until a fine brown ; drain from fat, pile in a dish, and serve a tomato sauce round them. Haddock, mackerel, or any kind of flat fish are used for these straws.", "Fish Toast. — Bone any preserved fish, such as smoked salmon, herring, etc., season with cayenne pepper, made mustard (if liked) and salt ; when it is a smooth paste add an equal quantity of fresh butter, incorporate both well together, and spread upon pieces of hot toast ; put these for a few moments into an oven, and send to table when well heated.", "Fish Turhans. — Bone and skin a fish, as directed in preface, and after cutting the entire fish into fillets or slices, roll each one up and fasten with a broom straw. These little rolls are called Turbans. Stuff or not, as wished, with highly seasoned soaked bread, and place in pan with butter or oil in the bottom, but no water. Cook in oven only long enough for the flakes to separate. Dish and serve on tartare sauce. Flounders or any fish may be used.", "Fish with Parmesan Cheese. — Remove all bone and skin from some cold fish ; trim it nicely, and place in a stewpan over the fire ; add sufficient white sauce to\"^moisten it. Butter a dish, arrange the fish and sauce upon it, and strew it rather thickly wdth bread- crumbs and grated Parmesan cheese ; sprinkle it with melted butter, and place in oven to brown. If the flavor of Parmesan is too strong Gruyere cheese may be used ; or the bread-crumbs alone may be employed, when a dish of cold fish, au gratin, is intended to be served.", "Fish in Jelb/. — Make a savory jelly of calves' feet, (see Jellies), or by slowly boiling any kind of fish — flounders, or any flat fish, whatever is cheapest — until it jellies, which may be ascertained by the usual test for jellies, which see. Some like the flavor of a few button onions, a little lemon juice, parsley, and a slight sprinkling of sugar cooked with the fish. Strain, and if not perfectly clear, clarify according to directions in soups and pour a little into a mold ; when properly set, arrange upon it the previously cooked fish (smelts, Uerch, or other small fish should be fried or baked with the tail in", "FISH. 271", "the mouth), and carefully pour in more jelly until the mold is filled. When entirely cold and congealed wrap it in a hot cloth for a few- moments and turn out on an ornamental dish. Serve for supper or luncheon. Slices or strips of cold salmon, turbot or soles, when used, may be cut in fancy shapes or arranged in ornamental devices in the jelly, and oysters, cooked just enough to jilump them, hard- boiled eggs in rings, .or forcemeat balls colored a bright green with spinach juice, are nice additions. A very handsome and appetizing dish.", "Fish with Olives. — Peel and cut a nice tender cucumber into slices an inch thick ; fry them in olive oil, and fry in another pan some fillets of fish bound and rubbed in flour and white pepper ; when done, arrange the slices of cucumber in a dish and place the fillets upon them. Throw some stoned olives into the oil and let remain just long enough to get hot. Put them round' the dish and serve at once.", "Fish with Bice. — Carefully bone enough cold fish to make a moderate-sized dish, add cayenne pepper and salt, and lightly fry in a stewpan with a piece of fresh butter ; when quite hot add a teacup boiled rice and chopped yolks of four hard-boiled eggs ; stir well to- gether until perfectly hot ; shape it upon a dish, and serve with pickles.", "Boiled Bass. — Clean a handsome piece of fish, open it at the belly and remove the bone ; lard the flesh Avith slips of anchovy, truffles, tunny fish, and gherkins; stuff it with the flesh of other fish, such as lobster, oysters, crayfish, prawns, etc ; season and fasten it together so that it may retain its original form as nearly as possible ; wrap in a cloth and boil in richly-flavored liquor till done ; when cold remove the covering, lay in a dish, glaze and decorate round with crusts of jelly and little ornamental heaps of butter. Salmon, sturgeon and pike can be cooked as above.", "Potted Bloater. — Cut oft' heads and clean as many fish as wanted, then put in oven till cooked through ; take from oven, skin and carefully separate meat from bones; put the meat in ajar with half its weight of butter and set in cool oven to cook slowly half an hour ; then put the fish into a mortar or bowl, pour the butter over it, taking care not to let the gravy pass too, unless fish is to be eaten soon, as it will not keep so well ; pound butter and fish together with a pestle or potato masher, to a paste, add a little cayenne, and press into small pots, pouring melted butter or mutton suet a third of an inch thick over top of each. Least expensive and most appetizing of all potted meats, and makes excellent sandwiches.", "Boiled Cod^s Head and Shoulders. — Cleanse the fish thorough- ly, and rub a little salt over the thick part' and inside of the fish,", "CuJ 4 Heal ami Should, rs", "one or two hours before dressing it, as this very much improves the flavor. Lay the head and shoulders in fish-kettle or deep pan with sufficient cold water to cover. Be very particular not to pour the water on the fi^^i, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring", "it in at the side of the kettle, and not on the fish. Add salt in proportion of three table- spoonstoeach gallon of wa- ter, and bring gradually to a", "boil ; a little horse-radish and vinegar or lemon juice added now im- prove the fish. Skim very carefully, draw to tlie back of range, and let it gently simmer till done, about half an hour. Take out and drain ; dish on a hot napkin, garnish with cut lemon, and horse- radish and serve with either drawn butter or eggs. Prepare Boiled White Fish in same manner. For a Cod Pie, carefully remove all skin from any fish that is left and pick from the bones, place in a pie dish or pan, pour over melted butter to moisten, and a dozen or so oysters (or oyster sauce if left) and cover with mashed potatoes. Bake half an hour and serve nicely browned. Any cold fish may be used and is delicious and very economical. A more elaborate Cod Pie is made by laying two fresh slices large cod in salt for four hours, Avash, place in a dish, season, add two tablespoons butter, half pint any good stock, cover with pie or baking powder crust as rich as liked with center cut out by a cuj) and bake one hour. ]\\Iake a sauce of quarter pint cream or milk, one tablespoon stock, a little thickening of Hour and butter, finely-chopped lemon peel and a dozen or so oysters, let boil once and pour it into the pie at opening in center. The piece cut out can be placed upon the pie and carefully lifted up to add the sauce. Bake a quarter of an hour and then serve in dish in which it is baked. Cooked cod may be used and any fish may be substituted for the cod. For a Codfish Poll., chop fine cold cooked fish, pour over it drawn-butter or egg sauce, season to taste. \"Warm thoroughly, stirring to prevent burning ; make up in rolls or any other form and brown in oven ; or after prepared with sauce put in the frying-pan", "Cold cod is an admirable material for making pretty little din- ner and breakfast dishes. An excellent curry may be made by breaking up cold fish into flakes as neatly as possible. These should be fried in butter, with onions cut in rings and a suspicion of shal-", "FISH. 273", "lot, to a fine light hrown color ; then take some butter rolled in flour, put into a stewpan, and let it take a light color ; add some good white stock or gravy, and a large spoonful curry powder made into paste with cream ; throAV in flaked fish (not the onions), simmer for about ten minutes, and serve with rice in separate dish. Cold salt cod may be used.", "Cod Sounds. — These are the air or swimming bladders of the fish and should be well soaked in salted water, and thoroughly washed before dressing. They are considered a great delicacy, and may either be broiled, fried, or boiled; if they are boiled, mix a little milk with the water. Cod Sounds ivith Forcemeat. — Make a force- meat of twelve chopped oysters, three chopped anchovies, c^uarter pound bread-crumbs, tablespoon butter, two eggs ; seasoning of salt pepper, nutmeg, and mace to taste. Mix the ingredients well to- gether. Wash the sounds, and boil them in milk and water for half an hour ; take out and let cool. Cover each with a layer of forcemeat, roll up in nice form, and skewer them. Rub over with butter, dredge Avith flour, and broil gently over the fire or bake in oven.", "Codiish a la Mode. — One cup codfish (if salt codfish is used freshen overnight), picked up fine, two cups mashed potatoes, one pint cream or milk, two eggs Avell-beaten, half cup butter, salt and pepper ; mix well, bake in baking-dish from twenty to twenty-five minutes. For Scalloped C^^rZ/f 5/^, use bread-crumbs instead of pota- toes, moistening them with the cream or milk, putting in the dish in layers, alternating with the fish, and finishing with the crumbs; sprinkle bits of butter over the top and bake half an hour, or the mashed potatoes may be used also.", "Codfish and Eggs. — Take a pint each freshened and flaked cod- fish (or any cooked salt-fish) and milk or cream, two tablespoons flour, one of butter and six eggs. Mix the flour smooth in a little of the milk, putting the remainder on to boil ; stir in the flour, and add the fish, season with pepper (it should be salt enough) and cook ten minutes. Poach the eggs carefully. Turn the cooked fish over six slices or rounds of nicely toasted bread on a platter, and place the eggs on the fish. Garnish with points of toast and sprigs of parsley. A delicious dish.", "Codfish Fritters. — One pint fineh'' picked salt codfish, two of whole raw peeled potatoes. Place together in cold water and boil till potatoes are done. Remove from fire and drain ; mash well, add tablespoon butter, two well-beaten eggs and a little white pepper. Mix with a wooden spoon and drop in hot cooking-oil or lard iii spoonfuls as fritters-", "274 FISH.", "Codiish Mountain. — Soak some codfish, and simply boil in water ; take up, bone and flake nicely, and put into a stewpan over the fire ; keep stirring while gradually dropping upon it some good Italian olive-oil ; Avhen the fish becomes a sort of cream, add finely- chopped parsley, a bruised garlic, and a grated lemon-neel ; serve heaped up in a dish.", "Cream Codfish. — Soak pieces of codfish several hours in cold water, o^* wash thoroughly, heat in oven and pick fine, and place in skillet with cold water ; boil a few minutes, pour oflt' water and add fresh, boil again (if not very salt the second boiling is not necessary), and drain off as before; then add a pint and a half sweet milk to each pint codfish — or part cream and part milk, half and half is very nice — a^ piece of butter size of an egg when cream is not used and a thickening made of a tablespoon Hour (or half tablespoon corn starch) mixed with two tablespoons cold milk until smooth like cream; season with white pepper, stir well just before taking from fire, drop in an egg if liked, stir very briskly, and serve. This is very rich and thick, and is a very nice dish of fish. If wanted as a gravy, or when much gravy is liked, use double the quantity of milk, butter and flour. Salt codfish is also excellent broiled. Soak overnight, and broil as other fish.", "Masked Codfish. — Stir four tablespoons butter with a pint hot mashed potatoes and add a half pint finely shredded codfish, a gill milk or cream and teaspoon pepper. Butter a quart tin mold and pack it evenly and smoothly with the above mixture ; let it stand in the oven ten minutes ; turn it out on the perforated plate of the fish- kettle, cover with beaten yolk of egg and bread-crumbs ; have ready enough hot fat in the fish-kettle to immerse it, sink the plate into the fat and let stand until the Avhole is nicely l^rowned. Be sure the fat is hot enough or the dish will be spoiled. Slide carefully upon a platter and garnish with curled parsley. If a fish-kettle is not at hand mask ])y browning in the oven, covered with egg only. Egg sauce is excellent with this.", "Fried Eels. — Skin, take off head and tail, cut into small pieces, throw into boiling water for five minutes, drain, roll in flour or corn meal peppered and salted, and fry in very hot lard. A favorite way of cooking them is to skin and boil in salted water with a few pepper- corns. Let stand in water until cold and serve cold.", "Fried Flounders. — Bone the flounders and divide into four pieces. Have a deep skillet of hot fat ready, wipe each piece of fish dry, dip in milk, then in flour, drop them into the fat and when beautifully brown, which will be in about ten minutes, take up in a colander, and then lay them on a towel to absorb any fat, place on a hot dish, and garnish with slices of lemon and parsley or celery tops. Pronounced equal to the Delmonico fillet de sole.", "FISH. 275", "Boiled Haddock. — Wash a three-pound haddock as soon as it comes from market, and someplace in a large pan containing plenty of cold water and a handful of salt for a short time. To cook, place in fish-kettle with cold water to cover, a gill of vinegar, tablespoon gait, a small root of parsley, six cloves and one sprig each of thyme and majoram. When the water boils jfish will usually be done ; test by pulling out a fin, if it comes out easily and flesh of fish looks clear white it is done. Take up carefully without breaking, remove the skin by scraping gently so as to avoid tearing the fish. Serve with parsley or anchovy sauce. For small haddocks, fasten tails in their mouths and pin with a wooden toothpick and place in boiling water. Generally they do not weigh more than two or three pounds, or exceed ten or twelve inches in length and such are esteemed very delicate eating. Haddocks are at their best in November, December, June and July. Any fish may be cooked as above.", "Creamed Haddock. — Put a fish weighing five or six pounds on in cold water enough to cover, and which contains one tablespoon of salt. Cook gently twenty minutes ; then lift out of the water, but let it remain on the tray. Now carefully remove all the skin and the head ; then turn the fish over into the dish in which it is to be served (it should be stone china), and scrape off the skin from the other side. Pick out all the small bones ; they are down the whole length of the back, and a few in the lower part of the fish, near the tail, in rows like pins in a paper, and it will take but a few minutes to remove them. Then take out the back-bone, starting at the head and Avorking gently down toward the tail. Great care must be taken, that the fish may keep its shape. Cover with pre- pared cream as follows : Put one quart milk, two sprigs parsley and small sliced onion on to boil, reserving half a cup milk to mix with two tablespoons flour. When it boils, stir in the flour paste. Cook eight minutes. Season highly with salt and pepper, add tablespoon butter, strain on the fish, and bake about ten minutes, just to brown it a little. Garnish with parsley or little puff-paste cakes ; or, cover it with the whites of three eggs, beaten to a stiff froth, and then slightly brown. A cusk or cod can be cooked in same way.", "Baked Halihut. — Use neck of halibut, the thin part just below the head, under the gills. Wash in cold water, and if not ready to use let it stand in cold water. Put butter, drippings, or pieces of salt pork in baking pan, lay in the fish and bake three-quarters of an hour, basting with the drippings, being careful not to let burn ; place on hot platter without breaking the fish and serve with tomato sauce around it. To make the sauce for three pounds fish, take a pint canned or fresh tomatoes, cook and season with salt, pepper, and if wished, a clove of garlic, chopped very fine.", "Creoled Halihut. — Wash a thick square piece of fresh halibut, place in baking dish, season with salt and pepper, and strew over it", "276 FISH.", "a finely chopped clove of garlic, about the size of a bean, and cover with a cup of fresh or canned tomatoes. Bake until flakes separate ; dish without breaking.", "Bal'ed Herrings. — Scale and clean two pounds herrings care- fully without washing, unless it be absolutely necessary. Split down the back and remove backbones, sprinkle inside with a little pepper, salt, and pounded mace mixed together. If there are any roes enclose them in the fish and place latter in layers in a baking dish with six each whole cloves and pepper-corns, and two bay leaves. Cover with an equal mixture of vinegar and water or all vinegar, salt j^lentifully and tie a sheet of oiled paper over the dish, and bake one hour ; serve cold. Baked Salt Herring are prepared by soaking the herring overnight, roll in flour and butter, and place in a dripping pan witli a very little water over them ; season with pepper, and after putting in oven baste frequently.", "Herring Pudding. — First thoroughly wash and then soak two salt herrings in water overnight, or in sweet milk four or five hours, as the milk extracts the salt in half the time and even less. Pick in pieces and place in a quart baking dish a layer of fish with little bits of butter and then a layer of cold boiled potatoes sliced, and one of cooked rice, then fish, etc., with potatoes lor last laver ; cover with a custard made of one pint milk, two eggs, seasoned with salt and pepper, and bake in oven half an hour; rice may be omitted. Any salt or fresh fish (not soaking) may be used, and any cold cooked fish.", "Balced 2Tackerel. — Clean four medium-sized fish, the largest seldom weigh over two pounds, take out. the roes and fill with a forcemeat made by mixing well together tablespoon each fresh but- ter, finely shredded suet and fat bacon, diced, small teaspoon minced savory herbs and parsley, a little finely minced onion, if liked, four tablespoons bread-crumbs, one egg, salt, nutmeg and cayenne to taste. Sew up slit, flour, and put in a baking dish, heads and tails alternately, put on bits of butter, pepper and salt, then the roes. Bake half an hour and serve with plain drawn butter or a maitre d'hotel sauce.", "Boiled Mackerel. — Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufiicient water to cover, with quarter pound salt to each gallon water ; bring it gradually to boil, skim well, and simmer gently till done, when the tail splits and the eye starts out, generally about ten min- utes ; dish on a hot nai)kin, heads and tails alternately, and garnish \"\"\"••'\"' M.ckerei.", "with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel ; but caper or anchovy sauce is", "PISH. 277", "Bometimes served with it. When variety is desired,' fillet the mack- erel, boil it, and pour over parsley and butter ; send some of this besides, in a tureen. Or for Pickled Mackerel., boil as above, place in dish, take half the liquor in which tliey were boiled, add as much vinegar, a few pepper-corns and a bay leaf or two, boil ten minutes and when cold, pour over the fish.", "Broiled Mackerel. — Mackerel should never be washed when intended to be broiled, but merely wiped ve.ry clean and dry after taking out the gills and inside. Open the back, and put in a little pepper, salt, and oil ; broil it over a clear fire, turn it over on both Bides, and also on the back. When sufficiently cooked, which will be in about ten minutes for a small mackerel, the flesh can be de- tached from the bone. Chop a little parsley, mix with butter, pep- er and salt to taste, and a squeeze of lemon-juice, and put it in the ack. Serve before the butter is quite melted, with a maitre d^ hotel sauce in a tureen.", "Salt Mackerel. — Take mackerel from the salt, wash carefully, and lay them inside downward in a pan of cold water for twelve to fifteen hours ; change the water frequently, and if wanted sooner the fish may be soaked in sweet or sour milk — it will freshen in half the time. Scrape clean, and for Boiled Mackerel wrap in a cloth and simmer fifteen minutes ; it will be almost done when the water reaches boiling point ; remove, lay on it two hard-boiled eggs sliced, pour drawn butter over and trim with parsley leaves. Boiling salt- nsh hardens it. For Baked Mackerel., lay in shallow pan, the inside offish down ; cover with water, and set it over a gentle fire or in an oven for twelve or fiften minutes ; then pour ofi' water, turn fish, put bits of butter in pan, and over the fish, sprinkle with pepper and fry for five minutes, then serve.", "Baked Mullet. — Cut one carrot and two onions into thin slices ; add thyme, parsley and marjoram, with pepper and salt to taste, and three tablespoons salad oil ; mix well together, cover each mul- let with the mixture, and roll it up in a piece of white paper, previ- ously oiled ; bake in a moderate oven half all hour, then carefully open the paper, place the fish neatly on a dish, ready to serve, and keep it warm. Melt a small piece butter, add a large pinch flour, a half cup good stock, and the vegetables, etc., the fish were cooked in. Let the sauce boil five minutes, add salt if wanted ; strain, skim, pour over the fish, and serve.", "Fried Pan-Fish. — Take perch, sun-fish, or any small fish ; place in pan with heads together, and fill spaces with smaller fish; when ready to turn, put a plate over, drain off fat, invert pan, and the fish will be left unbroken on the plate. Put the lard back in the pan and when hot., slip back the fish, and when the other side is", "278 FISH.", "brown, drain, turn on plate as before, and slide them on the platter to go to the table. This improves the appearance, if not the llavor. The heads should be left on, and the shape preserved as fully as possible.", "Baked Pickerel. — Clean the fish thoroughly, wipe carefully, and lay in a dripping-pan with hot water enough \"to prevent scorch- ing; a perforated tin slieet or rack fitting closely in tlie pan, or hard- wood sticks laid crosswise, or several muffin-rings may be used to keep the fisli from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together ; cover with an in- verted pan and bake slowly, basting occasionally with butter and water. It will not need so frequent Ijasting if covered. Remove pan fifteen or twenty minutes before done to brown nicely. When done have ready a cup sweet cream into ■which a few spoons hot water have been poured, stir in two tablespoons melted butter and a little chopped parsley, and heat in a vessel of boiling water ; add the gravy from the fish and boil up once. Place the fish in a hot dish, and pour over the sauce. Bake Salmon and Trout same way.", "Pike a la Godard. — The inside of a fine pike must be removed through the gills, and the fish put into scalding water in order that the skin may l)e stripi)cd off\" easily ; also tie the head with fine twine. \"Wrap the fish in buttered paper, put it into a fish-kettle and cover with cold water. When pike is done, which can be told by touching it gently, drain it and garnish with cray-fish, which are simply the homely craw-fish, and quenelles of forcemeat made as", "VWc a la Oodard.", "follows : Take one teacup bread-crumbs, one teaspoon minced savory herbs, eight oysters, two anchovies (or omit the latter), two ounces suet ; salt, pepper, and pounded mace to taste ; six table- spoons of cream or milk, and two eggs. Beard and mince the oys- ters, prepare and mix the other ingredients, and when properly pre- pared, pound all together in a mortar for some time ; for the more quenelles are pounded, the more delicate they are. Now moisten with the eggs, whites and yolks, and continue pounding, adding a seasoning of pepper, spices, &c. When the whole is well blended together, mold into balls, roll in flour, and poach in boiling water", "FISH. 279", "to which a little salt has been added. If the quenelles are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside, and whites may be omitted altogether. In the preparation of the quenelles the ingredients are to be loell pounded and seasoned, for this is the secret of the French quenelles ; when they are wished very small, extreme delicacy will be necessary in their preparation. Their flavor may be varied by using the flesh of rabbit, fowl, hare, pheasant or grouse, with the addition of mushroom, parsley, etc. Prepare the crayfish by throw- ing into boiling water, to which has been added a good seasoning of salt and a little vinegar. \"When done, which will be in fifteen minutes, take out and drain them. Let them cool, arrange around the fish as illustrated, alternately with the quenelles. This fish is also nice for garnishing boiled turkc}', boiled fowl, calf's head, and all kinds of boiled fish. It should be oftener employed for the delicious soup it makes than it at present is, and housewives should excite a de- mand for it among the fishmongers and a supply would soon be forthcoming. They are also nice as Potted Crayfish. Boil one hun- dred crayfish in salt and water ; pick out all the meat and pound it in a mortar to paste. Whilst pounding, add two tablespoons butter graduall}', and mix in pounded mace, pepper and salt to taste. Put it in small pots, and pour over it clarified butter, carefully exclud- ing the air.", "Fried Red Snapper. — Cut a red snapper in pieces and fry brown. In a separate vessel, cut up and fry one onion and two cloves of garlic ; when brown, add two tablespoons flour, one pint prepared tomatoes, a little pepper, salt to taste, one tablespoon Worcestershire sauce, and half a dozen whole cloves. Let this sim- mer half an hour, and stir in a tablespoon vinegar. Pour over the fried fish, and serve immediately. Or fry by immersing in hot fat as directed in Fried Fish. Red Snapper is also very nice boiled.", "Fried Roe. — Fish-spawn, especially the shad, is a delicacy great- ly prized by epicures. Wash and wipe, fry twenty minutes in hot fat in a frying pan on both sides ; season, dish on a hot platter and place around it a row or double row of plain fried oysters. Put a bunch of parsley in the center, and half a lemon with the peel cut in saw teeth. Or first boil the roes (cutting them in two if large), in water seasoned with vinegar, salt and pepper, ten minutes, take out and plunge them in slightly salted cold water, wipe dry again, and let them lay a minute or two ; then roll in beaten egg and bread-crumbs and fry a nice brown on both sides in hot lard or drippings. Serve with a sauce made of a cup drawn butter, a teaspoon anchovy sauce, piece of half a lemon, a little minced parsley and a pinch of cayenne pepper. Send around in a gravy boat. Another nice way of ftying and serving roe is to first wash any kind of fish-roe in salted cold water, and dry it on a towel ; then put into a frying-pan containing", "280 FISH.", "sufficient hot fat to prevent burning ; cover the pan ana Drown the roe, first on one side and then on the other; when it is done lay it on brown paper to free it from fat, and then on a hot dish. Mean- time, peel naif a dozen potatoes, cut in small balls with a vegetable scoop, or in pieces an inch Sfjuare; tbrow them into salted boiling water, and boil until a trussing needle or sharp fork will easily pierce them, but do not lioil tli<-m soft ; as soon as they are tender drain them and lay them Ix^twecn the folds of a towel until the fish- roe is brown. Then put the potatoes into the hot fat where the roe was fried, set the ]~>an over the fire and shake the potatoes about in it until the}' are brown. Serve them under the fish-roe after dusting them over with pepper and salt. For Roe Croquettes take four medium-sized shad roes, two boiled potatoes, ounce each butter and flour, gill cold water, tabU'spoon choi)i)ed parsley, teaspoon each lemon juice and salt, half teaspoon pepper, two hard-boiled eggs, one raw egg and fcmr tablespoons bread-crumbs. Boil the roes twenty minutes, take out, drain and placing in a bowl separate Avith a wooden spoon ; add the pepper, salt and chopped parsley ; rub through a sieve over tbe bowl the hard-boiled 3'olks and then the potatoes ; add the two hard-boiled whites, finely chopped, and the lemon juice. Melt tlie butter in a saucepan, stir in the flour and gill cold water by degrees, and when boiling pour it over the materials in the bowl and stir all thoroughly together. Make into small shapes resembling the shad-roe, beat the raw egg and dip these into it, roll in the bread-crumbs, and fry as doughnuts in hot fat, draining on a piece of kitchen paper o", "Bal'ed Salmo7i. — Procure a middle cut of salmon ; butter both sides of a large sheet of writing paper and roll the fish in it, pinning the ends securely together. Put it in the baking pan and pour a half cup butter and water over it. Cover with another pan and bake in a moderate oven one hour, lifting the cover occasionally to baste and see that the paper does not scorch. Make a sauce by beating a cup of*cream over boiling Avater, thicken with a heaping teaspoon corn-starch, add a tablespoon butter, and pepper, salt and finely chopi)ed })arslev to taste. When the salmon is done, take off the paper, place on a hot platter, pour half the sauce slowly over it and send the rest to table in a boat. If cream cannot be had for the sauce use milk and a well beaten egg.", "Salmon Croquettes. — This dainty dish may be made of the fresh fish, boiled and cold, or of the canned salmon. The meat must", "FISH. 281", "be carefully separated from bones and skin, chopped fine and the juice of half a lemon, a tablespoon chopped parsley, a little salt and a pinch of cayenne added ; mix all together. Put two tablespoons best butter for each pint and a half chopped salmon into a sauce- pan with two teaspoons flour and cook tog;ther, stirring constantly. Add a little of the stock the fish was boiled in and a cup of cream. Boil for five or six minutes, stirring steadily, then mix in the chopped salmon, stir well together, and add and stir rapidly in yolks four eggs. Continue to stir briskly a few minutes longer, then pour the mixture out upon a large flat dish and set it in a cool place until perfectly cold. Then make in small rolls-or pear-shaped cones, using just enough flour to prevent the mixture from sticking to the hands. When all are done, dip them one at a time into eggs beaten up M'ith a little cream, and roll them in freshly-made bread-crumbs. Let them rest for an hour, then fry them to a delicate brown color in plenty of boiling hot lard. Or, mix with three-fourths pint shred salmon, five tablespoons bread-crumbs; melt one and one-half table- spoons butter and pour over the mixture, adding half teaspoon each salt and pepper and saltspoon each grated nutmeg and powdered mace ; beat all together and add juice of half a lemon, teaspoon anchovy sauce and two beaten eggs, stirring well ; shape and fry as above.", "Salmon Fritters. — Remove skin and bone from a pound canned salmon, mince and add an equal quantity potato that has been mashed and mixed with butter and cream ; work the mixture into little cakes and fry in a little butter.", "Boiled Salmon. — Scale and clean fish, and be particular that no blood is left inside ; lay in fish-kettle with sufiicient hot v/ater, to cover (hot is used to better preserve the color) adding salt in the proportion of six tablespoons to a gallon water. Bring it quickly to a boil, take off scum, and let simmer gently till the fish is done, which will be when the meat separates easily from the bone. Drain it, and if not wanted for a few minutes, keep warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster, oyster, shrimp or hollandaise sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fi^h, and a little lemon-juice squeezed over it is considered by many persons a most agreeable addition. Peas are also, by some connoisseurs, considered especially adapted to be served with salmon. Boiled is the best way of cook- ing salmon. For a more fancy dish arrange in the form of a letter S, as follows : Thread a trussing-ncedle with some twine ; tie the end of the string around the head, fastening it tight ; then pass the needle through the center part of the body, draw the string tight, and fasten it around the tail. The fish will assume the desired form. Salmon", "prepared thus is very nice served cold at evening parties with a mayonnaise sauce poured over. It may then be mounted on a pedestal -which may be carved with a sharp knife in any form de- sired from bread two or three days old, fried a nice brown in deep lard, or made of wood covered with white paper brushed over with aspic jelly ; the salmon should then also be decorated with bits of aspic jelly in squares or other forms. Cauliflower blossoms and sliced or quartered hard-boiled eggs make a very pretty and appro- priate decoration when served with the mayonnaise sauce.", "Broiled Salmon Cutlets. — Cut slices an inch thick, and season with pepper and salt ; butter a sheet of white paper, lay each slice on a separate piece, with the ends twisted ; broil gently over a clear fire, and serve Avith anchovy or caper sauce. When higher season- ing is liked, add a few chopped herbs and a little spice.", "Escalloped Salmon. — Roll fine one quart crackers, season with salt and pepper and mix with one can salmon ; put in a skillet and add milk (or milk and water) to moisten well, and some bits of but- ter. Cover and steam thoroughly.", "Fried Salmon Steaks. — Cut slices an inch thick from the mid- dle of the fish, wipe dry and sprinkle on a littl