How to Cook Fish

by Myrtle Reed

Clean the fish, season lightly with salt and pepper and steam until tender. Serve with Hollandaise or Tartar Sauce.

TROUT EN PAPILLOTES

Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap a thin slice of salt pork around each one, season with salt and pepper, wrap in buttered paper, fasten firmly, and bake in a slow oven for twenty minutes. Serve in the papers.

ESCALLOPED TROUT

Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.

FIFTEEN WAYS TO COOK TURBOT

BOILED TURBOT

Wash the fish carefully and soak it for an hour in salted water, drain, and rinse in fresh water. With a sharp knife score the black skin in a straight line from head to tail. Boil the fish in salted and acidulated water to cover, drain, garnish with parsley and lemon, and serve with any preferred sauce.

BROILED TURBOT

Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice. Drain, broil, and serve with any preferred sauce.