Cookery for every household

The oily or dark fleshed fish, such as herring, mackerel, salmon, &c., should, as a rule, be avoided, especially by those of a weak digestion. Oysters are said to be very digestible, and especially in their raw state, and they are certainly nutritious, but they cannot be taken by everyone. There must be no doubt about the freshness of the fish that is given to an invalid, and, when possible, it should be filleted and made free from skin and bone. Boiling, and especially steaming, are two of the best ways of cooking it, and then comes broiling or grilling. Fried fish is less suitable, and when given must be dry and crisp and not saturated with fat. A cream, souffle, or quenelles, are other very light forms of serving fish. When the digestion is very weak a thickened sauce should not be given, although a little cold butter may be allowed. 'When serving plainly cooked fish, garnish with a small sprig of parsley and one or two thin slices of lemon, and this will add very much to the appearance of the dish. 2519. Baked Fish 1 filleted fish. I Lemon juice. Seasoning. | A little butter. Wipe the fillets with a damp cloth, and either cut them in small pieces or double them lengthways, seasoning with pepper, salt, and a squeeze of lemon juice. Lay the pieces on a small greased tin or plate, cover them with greased paper, and bake in a moderate oven until the fish is quite cooked. Serve neatly with little pats of maitre d’hotel butter (Recipe 770) on the top, or garnish with cut lemon, and serve thin bread and butter separately. Time to cook, 10 to 12 minutes. 2520. Steamed Fish 1 filleted fish — sole, whiting, or haddock. A little butter. Seasoning — pepper, salt, and a squeeze of lemon juice. Wipe the fillets lightly with a damp cloth, and season them carefully. Then either roll up the fillets, or cut them in neat-sized pieces. Place them on a greased plate, cover with greased paper, and place another plate or saucepan lid on the top. Place this on the top of a saucepan of fast boiling water, and cook in this manner until the fish loses its transparent appearance, and looks white and creamy. The water must be kept boiling all the time, and any juice which runs from the fish must be served with it. This is one of the simplest methods of cooking fish for an invalid, and is vastly superior to boiling. If sauce is allowed, this may be made separately, the liquid from the fish added to it, and the fish nicely coated before serving. A sprig of parsley or one or two small pieces of lemon may be used as a garnish. Serve the fish with dry toast or with snowflake potatoes. Time to cook, 15 to 20 minutes. 2521. Stewed Fish 1 filleted fish — whiting, haddock, sole, or plaice. 1 table - sp. breadcrumbs. \ gill cold water. 1 gill milk. i oz butter. 1 tea - sp. chopped parsley. White pepper. Salt.