The quantity of water should be adjusted to the size of the fish; in no case should it be larger than will suffice to produce the desired result. At the moment the fish is immersed in the water the temperature should be at the boiling-point, and thereafter the vessel should be permitted to simmer during the process of cooking.
The fish may be cooked whole, or cut into small pieces, similar in shape and size. In the latter case a wire basket is of service, as, by this means, the fish may be easily removed from the water and drained. If the fish is to be served whole, remove the skin and fins, and, when thoroughly cold, mask with jelly mayonnaise or with a fancy butter. After chilling again, the mask may be decorated with capers, olives, eggs, etc. If the fish is to be used in flakes, the flakes will separate more easily while the fish is still hot. In marinating fish, let the proportions of oil and acid vary with the kind of fish; i.e., according to the oily nature of the flesh.
RECIPES.
Brook=Trout Salad.
Dress the trout without removing the heads; boil as previously indicated. Remove the backbone without destroying the shape of the fish. Serve, thoroughly chilled, on crisp lettuce leaves dressed with claret or French dressing. Prepare the latter with tarragon vinegar.
Brook Trout Moulded in Aspic.
Pour a little chicken aspic into a pickle or other dish of suitable shape and size for a single fish; when nearly set, lay a trout, prepared as above, upon the aspic, add a few spoonfuls of aspic, let it harden so that the fish may become fixed in place, then add aspic to cover. Slices of cucumber pickles, capers, or other ornaments, may be used. When the aspic is thoroughly set and chilled, remove from the mould and serve on two lettuce leaves, with any dressing desired.
Halibut Salad.
Flake the fish and marinate with French dressing (three tablespoonfuls of oil, one tablespoonful of lemon juice or vinegar, a dash of salt and pepper, for each pint of fish); drain, and add half as much boiled potato, cut in small cubes and dressed with French dressing. Serve on a bed of lettuce leaves. Garnish with sardine dressing. Shredded lettuce or peas may be used in place of the potato.