Boston Cooking-School cook book

Dry-meated fish are best for boiling or steaming as flesh will remain firm. Unless fish is to be garnished whole, it is better to cut into pieces for serving before boiling or steaming. Sprinkle fish liberally with salt and steam over boiling water or Court Bouillon (p. 214). If in a large, thick piece, turn once. Steaming is preferable to boiling as little flavor is lost. Save any juice that comes from the fish to use in sauce in place of water. Serve with any sauce suggested under Baked Stuffed Fish(p. 211). BOILED FISH Plunge fish (on plate or cover in square of cheesecloth) into boiling Court Bouillon (p. 214) or water to which has been added salt and vinegar or lemon juice. After 5 minutes, add cold water to reduce temperature quickly and simmer until flesh falls away from bones. Allow 6 to 10 minutes per pound, according to whether pieces are thin or thick. Use any sauce suggested under Baked Stuffed Fish. Court Bouillon or water in which fish was cooked may be used in place of water in making sauce or Fish Stock, or strained to use again. 214 THE BOSTON COOKING-SCHOOL COOK BOOK COURT BOUILLON ¥ cup each carrot, onion, and 2 cloves celery, cut in small pieces V% bay leaf 2 sprigs parsley 1 tablespoon salt 2 tablespoons butter 2 tablespoons vinegar 6 peppercorns 2 quarts water Cook carrot, onion, celery, and parsley with butter 3 minutes, add remaining ingredients, and bring to boiling point. El To Keep Fish in Shape during Boiling, Set on Plate or Inverted Cover in Square of Cheesecloth BAKED FILLETS OF BASS WITH BROWN SAUCE Cut bass into small fillets, sprinkle with salt and pepper, put into shallow pan, cover with buttered paper, and bake 12 minutes in hot oven (400° F.). Arrange in a rice border, garnish with parsley, and serve with Brown Sauce (p. 196) made with water. BRESLIN BAKED BLUEFISH Bluefish 2 tablespoons parsley 4 cup butter, creamed 2 tablespoons capers 2 egg yolks 2 tablespoons lemon juice 2 tablespoons onion, finely chopped 1 tablespoon vinegar 2 tablespoons pickles Y teaspoon salt YZ teaspoon paprika FISH 215 Split and bone fish, place on well-buttered sheet or oven-proof platter. Cook 20 minutes in hot oven (400° F.). Combine other ingredients. Spread over fish and continue baking until fish is done. ~ BLUEFISH A L’ITALIENNE 4-pound bluefish 3 tablespoons mushroom liquor Salt and pepper (cook stems in water) 3 tablespoons cooking wine 4 onion, finely chopped 8 mushrooms, finely chopped Split and bone fish, put on buttered fish sheet or oven-proof platter, and sprinkle with salt and pepper and other ingredients. Add enough water for basting. Bake 45 minutes in moderately hot oven (375° F.), basting 5 times. Serve with Brown Sauce (p. 196). FILLETS OF FLOUNDER IN PAPER CASES Flounder fillets, cut in pieces Melted butter Cold cooked ham in 44-inch slices Salt and pepper Trim ham in oblong pieces with rounding corners. Arrange thick piece of fillet on each piece of ham, sprinkle with salt and pepper, put in paper cases, and turn edges, thus preventing escape of juices. Put in pan, brush cases with melted butter, and bake 15 minutes in hot oven (400° F.). Arrange on hot serving plates without removing cases. Serve with melted butter. « FILLETS OF SOLE, A LA MEUNIERE I Dip fillets in salted flour. Sauté in butter until delicately brown. Season liquor remaining in pan with lemon juice and pour over fish. Sprinkle with finely chopped parsley. FILLETS OF SOLE, A LA MEUNIERE II Melt enough butter in heavy frying pan to cover fillets. When hot, put in fish and cook until delicately brown. Remove fish to hot platter. To 4% cup liquor in pan, add 2 tablespoons flour, ¥ cup chicken stock, few drops lemon juice, and 1 tablespoon finely chopped parsley. When well blended, pour over fish. 216 THE BOSTON COOKING-SCHOOL COOK. BOOK FILLETS OF SOLE BAKED IN CREAM