Cookery for every household

Do not put too many pieces of fish into the fat at one time, or the fat will be cooled down so much that it will soak into them. If a frying basket is used the pieces must not overlap each other. Let the fish fry a nice brown colour, then lift it out and drain on kitchen paper. If a frying basket is not used a perforated spoon or skimmer should be taken to lift out the fish, so that the fat is not wasted. Always allow the fat to reheat before a fresh lot of fish is put in, and try to make each lot the same shade of brown. Fried fish must be served very hot, and should be dished with a dish paper under it. Garnish with cut lemon and fresh or fried parsley, or small bunches of cress. Dry Frying or Sauteing. — This means frying in a saute or frying pan with a small quantity of fat. There should only be sufficient fat to cover the foot of the pan about -g of an inch. The fat must be made smoking hot before the fish is placed in it, so that the outside is sealed up, and the juice and flavour retained. The fish must be prepared in the same way as for wet frying. Then place it in the hot fat and brown it first on one side and then on the other, turning it with a broad-bladed knife or fish slice. When cooked, lift out and drain on paper. Serve in the same way as above. Poaching This is one of the most delicate ways of cooking small fillets of fish. Take a very clean baking tin or shallow saucepan, grease it and lay in the fillets of fish, seasoning them with pepper, salt, and a little lemon juice. Barely cover them with fish stock (see p. 78) or with fish stock and white wine mixed. Lay a piece of greased paper over and cook in the oven or on the top of the stove until the fish is ready. A few minutes will be sufficient. Lift the fish carefully, draining it well, and use the liquid to make a sauce for covering it. In this way the flavour of the fish is retained, and the most delicate kind of fish need not be overcooked. Stewing This is one of the most tasty ways of preparing fish, and especially small fish. The fish may either be filleted and rolled or cut in pieces, or, if small, it may be stewed whole. The liquid part of the stew should be fish stock made from the bones and trimmings of the fish, or a mixture of wine and stock, or milk and water may be used if a very delicate stew is wanted. The fish is simmered in enough liquid to cover it until cooked, then lifted carefully out and kept warm, while the liquid in which it has been cooked is thickened and seasoned to make a sauce. This is then strained over the fish. Fish should always be stewed in an enamelled or earthenware saucepan, and especially if wine is being used. By this means of cooking none of the goodness of the fish is lost. Price of Fish It is impossible to give the exact price of any kind of fish, so much tends to make it vary ; all that can be done is to give a fair average. The following prices are taken from London Store lists : 'Name of Fish. Average Price. Bream 6(2. to 8(2. per lb. Brill 8(2. to Is. 6(2. Carp from Is. each. Cod . 4<2. to 10(2. per lb. Crab 4c2. to 8(2. small. Dory 6(2. to 9(2. per lb. Eels 6(2. to Is. per lb. Flounders . . . . . . 4(2. to 8(2. per lb. Grey mullet 8(2. to 10(2. per lb. Gurnet 6(2. to 8(2. per lb. Haddock 3(2. to Is. each. Hake 4(2. to 8(2. per lb.