The century cook book

Fish cannot be too fresh. The sooner it is eaten after coming out of the water the better. In selecting fish for the table see that the flesh is firm, the eyes bright, the gills red, and the fins stiff. Nothing deteriorates more quickly than fish; as soon as it has lost its first freshness it has also lost its delicate flavor, and moreover becomes decidedly unwholesome. The principal ways of cooking fish are Frying, Boiling, Broiling, Baking and Stewing, and with but few exceptions all varieties can be rendered palatable by any of the above processes. In preparing fish for cooking, cleanse and wash thoroughly in cold water, be careful not to bruise or break, and do not leave it in the water longer than is absolutely necessary, as it destroys the flavor. An exception can be made in case of some varieties of fresh water fish which have a muddy flavor. These can be dressed, washed, and left in salt and water for two or three hours. Be sure and have the water cold. In boiling fish a fish kettle with a perforated bottom is a great convenience, but is not absolutely indispensable. Fish can be boiled very nicely in a deep dripping pan by wrapping it up in thin cloth and if the pan is not deep enough to cover the fish it can be turned over once or twice. The time required to boil a medium sized fish is from twenty to thirty minutes if the water is kept bubbling all the time. But the surest test is to insert the blade of a knife between the fish and the bone; if Fish and How to Cook It it flakes readily and separates easily it is ready to take from the fire. Fish that is to be broiled whole should be split down the back. With regard to sauces for fish it is difficult to give advice. There are many who would consider fish served without sauce as utterly flat, stale and unprofitable. And again there are others, and they are by no means in the minority, who assume that the delicate flavors are disguised if not utterly destroyed by the addition of highly flavored sauces. As a rule people who live near the seashore, and who can obtain fish in the highest state of excellence, seldom use anything besides pepper and salt as seasoning. It is therefore a nice plan for the cook to study the tastes of those to whom she caters. Boiled Cod. Take a small cod or as many pounds as you need of a large one, cleanse and rub with salt, roll tightly in a thin cloth, pin ~^^*^ and put in the kettle ^' or pan, cover with cold water, add a tablespoonful of salt and boil until done. When done lift out of the water, unroll carefully, leaving the cloth under the fish; take the skin off the upper side, turn the fish over by slightly raising the cloth and skin the other side, transfer to a platter, pour over it hot melted butter, garnish with parsley and serve. These directions will answer for all kinds of boiled fresh fish except salmon, which is rich enough without the melted butter. An tgg dressing or Old Zealand sauce is more suitable for fish that are rich in oils. 1 6 Fisli and Hoiv to Cook It