Scientific cooking with scientific methods

Clean, trim and wrap the fish in a clean piece of cheesecloth or mosquito netting, tying it firm. Put to boil in salted water to cover the fish well, and add one tablespoon salt and one tablespoon vinegar or lemon juice to three quarts of water. This tends to whiten and harden the flesh of the fish, as well as to season it. A bay leaf and soup vegetables improve the flavor of haddock and codfish. Be sure the water is boiling hot when you put the fish in; let it come to the boilingpoint, then lower the heat to the simmering-point, for the fish wants the same kind of cooking we give the egg, as it is largely albumen. The fish-kettle is necessary where the fish is to be served whole, but in any case it is best to wrap in the cloth, although it can be tied into shape and rested on the strainer of the kettle. Allow ten minutes to the pound after the water begins to simmer. In preparing a fish to boil or bake that is to be served w^hole, it is much better to have it drawn from the throat. It can be be nicely done, as the writer has often done it ; and to keep it in shape, if you do not use fish stuffing, it is well to put a carrot in to hold it firm, and prop it on the sides with cither turnips or potatoes. Garnish with parsley and slices of lemon and hard-boiled eggs, or w^ith the parsley alone, placing the garnish at head and tail, leaving the platter free on the sides for the carver. Boiled fish needs to be served with a rich sauce — drawn butter, Hollandaise or Bechamel. In the drawnbutter sauce you want to put finely chopped hardboiled eggs. Baked Fish. After the lish has been carefully cleaned, drawn, eyes removed, fins and tail shaped, put in the stuffing, sew up opening- with a trussing or large needle; then cut three gashes on eitherside of the fish and lay some pieces of salt pork in each cut, and fasten with a wooden toothpick to hold it in place. You can shape it in the form of a letter S, if you like, with a long trussingneedle and a piece of white cotton cord drawn tightly, or prop on the sides with potatoes and leave in the natural shape. Dredge the fish with salt and pepper, and lay slices of pork in the pan and over the top of the fish. The pork gives a nice flavor and does the basting at the same time; if the fire is kept low enough, the pan will not burn. This can be done nicely with the present-day gas stove. Allow fifteen minutes to the pound, and during the cooking baste wdth the pork fat as it cooks out. The fish is more easily removed if a fish-sheet is used in the bottom of the pan. Haddock, w^hite lake fish, shad and bluefish are good for baking. Garnish with lemon, parsley or lettuce, and serve with Hollandaise, tomato or a brown sauce. Stuffing for Baked Fish. 1 cup cracker crumbs or 1 tablespoon minced onion. 1 cup bread crumbs. 1 tablespoon minced parsley. % cup butter (melted). 1 tablespoon minced olives. 1 teaspoon salt (level). 1 tablespoon minced pickles. Dash pepper. 1 tablespoon minced capers. 1 egg to moisten. Fillets of Haddock with Oyster Stuffing. Skin and bone a four-pound haddock, leaving in the large bones near the head to keep the fillets in