The household cook book

This fish is probably best (1) fried, but (2) is also good baked, (if baked, be sure and baste it well.) (3) It can also be stewed, or (4) filleted, proceeding as previously directed for cooking fish by those methods, at the beginning of this chapter. The roach belongs to the same family as the carp, dace, etc. It is common to both Europe and America. The name is applied in America to several species of fish, and sometimes to sunfish. FISH ROES. The hard, yellow, granular roe is the spawn or eggs of fish, and comes from the female, and the soft whitish roe is the milt, which comes from the male. For frying (either the hard or the soft) wash them, then parboil by putting them for 10 minutes in boiling salted water containing 1 tablespoon of vinegar; then take out, plunge in cold water, drain, egg and bread crumb, and fry in hot fat till a nice brown. They are also sometimes sauted or fried in a fryingpan, being first cut in slices f inch thick and egg and breads crumbed. FISH ROES, BAKED.— Parboil them in slightly salted water for 10 minutes; then drain them on a cloth, lay them on thin slices of breakfast bacon in a baking tin, place thin slices of bacon over the roe, and set it in a hot oven until the bacon is baked crisp and brown. Serve with any one of the fish sauces preferred. FISH ROES, BOILED.— Boil them in slightly salted water for 30 minutes; if small, they will cook in less time. Do not let them break in pieces. In the meantime make a nice butter gravy, add to it a very little chojoped parsley, and pour it over the roe, after placing it on a hot platter. FISH ROES, BROILED.— Parboil the roes for 10 or 15 minutes in slightly salted water to harden them, drain on a cloth, and wipe them dry; dip in beaten egg, roll in cracker-crumbs, and broil over a clear fire of coals until well browned on both sides; place them on a hot platter, spread them with butter, or pour over them any fish sauce preferred. The fecundity of fish has always excited the wonder of naturalists. The males have the milt, and the females the ?*oe. The greater number deposit their spawn in the sand or gravel, but some of those who dwell in the depths of the ocean attach their eggs to seaweeds. According to Lewenhoeck, the cod annually spawn upwards of 9,000,000 of eggs; the flounder 1,000.000, the sturgeon 700,000; the perch 100,000; the mackerel 500,000; the herring 10,000. Fish roes form a cheap and appetizing dish for those who like them. SALMON. Probably the two best ways of cooking salmon are by ( 1 ) broiling, or (2) boiling. (3) Salmon steaks are very nice broiled, steamed or fried. (4) Fillets of salmon are nice fried; or first parboiled or steamed, and then stewed in a good brown or matelote sauce. In cooking salmon by the above methods proceed as directed for cooking fish by those methods at the beginning of this chapter. Cold Salmon, may be prepared by any of the various recipes given for cold fish at the beginning of this chapter. Salmon is nice spiced, as directed in our recipe for spiced fish previously given. SALMON CUTLETS — Cut slices of salmon -^ inch thick, remove skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten egg, roll in bread crumbs, and fry in hot fat. Or they can be fried in a frying pan.