The household cook book

Trout au Bleu. — Take some freshly caught trout; clean and wipe them; put them in a sauce=pan, and pour over them a pint of boiling vinegar, which immediately turns them blue; then add a pint of water to cover the fish; add 4 bay leaves, salt and pepper, an onion stuck with cloves, the peel of a lemon, half a head of celery, a carrot, and a small bunch of parsley; cover and boil 3/4 hour. Serve with fish sauce, or oil and vinegar. The trout is found in most northern countries and is a fresh water fish. It is very voracious and agile, and 20 species are known in America. It is a delicious food fish. In the south the name is sometimes erroneously applied to black bass, etc. TURBOT. In choosing turbot the medium sized are best, and those with yellowish=white rather than bluish-white flesh. Soak the fish in salted water 1 hour to facilitate removing the slime, or, if in a hurry, rub with salt and wash in several waters. The fins are not removed as the gelatinous parts about them are esteemed a delicacy, but they may be trimmed. Red spots on the white side can be removed by rubbing them with salt and lemon juice. The skin becomes gelatinous when cooked, and is highly esteemed, but is rather indigestible. Unlike most fish it is better if kept for a day or two. If boiled, a gash through the skin down the back will keep the skin on the belly from cracking when it begins to swell in cooking. It is often boiled. Dress and prepare it as above and then boil as previously directed for boiling fish. Time to boil 15 to 20 minutes for small fish, and 20 to 30 for larger ones. Then garnish and serve with a good fish sauce. It can also be (2) stuffed and baked, or (3) fried, or (4) filleted, proceeding as directed for cooking fish by those methods. Cold remnants of the fish are nice prepared by any of the recipes given previously for cooking cold fish, at the beginning of this chapter. FRIED TURBOT.— Cut some neat pieces, steep tliem in a marinade of lemon juice, oil, pepper and salt, for 1 or 2 hours, then dip them in batter and fry them a golden brown in plenty of hot fat. The turbot is found on the northern Atlantic coast of the U. S. It is a flat fish like the flounder and halibut, having the upper side dark and the underside light. It attains a weight of 2 to 20 lbs. The flesh is highly esteemed for food. The Tenoh is a fish belonging to the same family as the carp. It is found in Europe and Asia, but not in the U. S. remnants of boiled turbot into It is highly esteemed for food WHITEPISH. This fish is splendid broiled. Cut it in two lengthwise, take out the backbone, cut each half in two, rub on butter or salad oil, and broil nicely over a moderate fire. Time about 10 minutes. Serve on a hot dish with butter spread on, salt and pepper added, and lemon juice squeezed over. Garnish to taste. It is also nice (2) boiled, or (3) filleted, proceeding as directed for cooking fish by those methods at the beginning of this chapter. Cold Remnants can be prepared by any of the recipes given for utilized cold fish, given at the beginning of this chapter.