Cookery for every household

It will be found easiest to raise the first fillet from the left-hand side of the fish, working from the head towards the tail ; and then to turn the fish round, and to raise the second fillet, working from the tail towards the head. Turn the fish right over, and do the other side in the same way. Note. — Filleting is really best learnt by watching a fishmonger or other competent person at work. FISH STOCK FROM TRIMMINGS One advantage in filleting fish at home is that stock can be made from the trimmings, and this stock used for cooking the fish, or for making a sauce to accompany it. There is no comparison between sauce made with good fish stock and that in which milk or water forms the liquid part, — the latter is entirely lacking in character. If time does not permit of the filleting being done at home, some fish trimmings should be ordered along with the fish if a sauce is required. Care must, however, be taken that these trimmings are perfectly fresh. To Make the Stock. — Wash the trimmings, discarding any black-looking skin, and break the bones in pieces. Put them into a lined saucepan with water or milk and water to cover them, and add a few parsley stalks, a small piece of onion, a few white peppercorns, and a little salt. Simmer by the side of the fire at least \ hour and then strain ready for use. White wine may be used instead of the milk. GENERAL RULES FOR COOKING FISH Boiling This method of cooking is best suited to large uncut fish or to thick pieces of fish, such as salmon, halibut, cod, ling, hake, turbot, &c. Boiling is not to be recommended for small fish, nor for thin slices of fish. Fish should never be skinned for boiling, and when whole the head should be left on, with the eyes taken out. All fish, with the exception of salt fish, should be put into water that is very hot, but not bubbling ard, and salted in the proportion of 1 oz. salt to 1 gallon of water, and 2 table-sps. vinegar or lemon juice to the same quantity. The acid is added to make the flesh of the fish white and firm. If the fish about to be cooked is dry and tasteless, fish stock or court bouillon should be used instead of water, in fact it is always preferable to use one of these if they can be obtained. A simple court bouillon (quickly made stock) can be made by adding a bunch of herbs, a little cut-up carrot, onion and celery, and a few flavouring spices tied in muslin, to the water in which the fish is to be cooked. White wine is sometimes added instead of vinegar, od half white wine and half French vinegar may be used. What is known as court bouillon au bleu is made by substituting claret for the white wine. This is supposed to give the fish a bluish tinge. Again, there is the court bouillon a la Nantai.se, which is composed of equal quantities of milk and water. This gives fish a very soft and mellow flavour and is especially suited to fish that is being cooked for an invalid.