The Pattern cook-book

Fish that are long and slender are served on long, slender platters. Boiled and fried fish are often brought to table on a napkin ; the latter is folded the length and width of the fish, and placed on the serving dish, the fish being laid upon it. When the dish is large enough, a sauce is poured around the fish, no napkin being used in this case ; and the head and tail are garnished with parsley. Fillets of fish, when rolled, are arranged in a circle on the dish, the sauce being poured in the center. When not rolled, they are .heaped in a pyramid in the center of the dish ; or they may be arranged in a circle, one fillet overlapping another. The center is then filled with sauce. FISH, BOILED. To boil fish properly, a fish kettle is almost indispensable (see " Kitchen Utensils "), as the fish can then be easily lifted out without risk of breaking it. If there is no fish kettle, wrap the fish well in a good-sized piece of cheese-cloth, pinning the lap securely ; if care be exercised, it can be nicely lifted out by the cloth. Another way is to arrange the fish in a circle on a plate, and tie a napkin around the whole ; when the fish is boiled, lift it out by the napkin. Fish to boil should be rubbed with a little vinegar before being placed in the water ; and the water should be salted, and made acid by the addition of lemon juice or vinegar. This whitens the fish and makes the flakes firm, and also imparts a very delicate flavoring to it. Fish that is to be served with the skin on should not be put in cold water to boil, else the juices will be drawn out and the fish rendered insipid ; and yet many kinds of fish have such a delicate skin, that it contracts and breaks if put in hot water, thus greatly detracting from the appetizing appearance of the fish. The best method is to put into the fish kettle half as much cold water as is required, place the fish in it, and then gradually add boiling water until the fish is covered, care being taken not to pour the hot water directly upon the fish. In this way the skin contracts slowly and does not break. Mackerel, trout, striped bass, etc., should always be treated in this manner. Fish that have a thick, tough skin can be put into "water that is at the boiling point, but not bubbling. Halibut, sturgeon or any fish that is not served with the skin on should be placed into boiling water. The water should, never boil rapidly, for if it does, the fish will be broken and thus rendered unsightly. Too much cooking makes the fibres dry and woolly, but fish should be cooked until the flakes will separate easily. (See "Cook's Time-Table" for the proper length of time to boil.) A sauce should always be served with boiled fish, otherwise it will prove a decidedly tame and unattractive course. (See " Sauces for Fish.") TO BOIL AU COURT BOUILLON. This is a favorite way of boiling a fish, and should have an English title that would suggest the really easy manner of the work, instead of this elaborate French name. It is simply boiling the fish in water, flavored with vegetables. Fry in a little butter one onion, one stalk of celery and three sprigs of parsley. Then add the following : Two table-spoonfuls of salt. Six pepper-corns. One bay-leaf. Three cloves. Two quarts of boiling water.