How to Cook Fish

by Myrtle Reed

FISH IN SEASON

Bass—All the year.
Blackfish—April 1 to November 1.
Bluefish—May 1 to November 1.
Butterfish—October 1 to May 1.
Carp—July 15 to November 1.
Codfish—All the year.
Eels—All the year.
Flounder—All the year.
Haddock—All the year.
Halibut—All the year.
Herring—October 1 to May 1.
Kingfish—May 1 to November 1.
Mackerel—April 1 to October 1.
Mullet—June 1 to November 1.
Perch—September 1 to June 1.
Pickerel—June 1 to January 1.
Pike—June 1 to January 1.
Pompano—May 1 to August 1 and November 15 to January 1.
Red Snapper—October 1 to April 1.
Salmon—All the year.
Salmon Trout—October 1 to April 1.
Shad—January 1 to June 1.
Sheepshead—June 15 to November 15.
Skate—September 1 to July 1.
Smelts—August 15 to April 15.
Sole—November 1 to May 1.
Sturgeon—June 1 to October 15.
Trout—April 1 to September 1.
Turbot—January 1 to July 15.
Weakfish—May 15 to October 15.
Whitebait—May 1 to April 1.
Whitefish—November 1 to March 1.

Salt, smoked, and canned fish are never out of season.

ELEVEN COURT BOUILLONS

I

Put into the bottom of the fish-kettle a thick layer of sliced carrots and onion, and a sliced lemon. Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves. Lay the fish on top of this and cover with equal parts of cold water and white wine, or with water and a little lemon-juice or vinegar. Put the kettle over the fire and let it heat slowly. The fish must always be put into it while cold and after boiling allowed to cool in the water.

II

Cut fine a stalk of celery, a carrot, an onion, and a small sweet pepper. Fry in butter, and add eight cupfuls of water, one cupful of vinegar, and the trimmings of fish. Season with salt and pepper, add half a bay-leaf, four cloves, and two sprigs of parsley. Boil for ten minutes and let cool thoroughly before cooking the fish in it.

III

One pint of water, one quart of white wine, one tablespoonful of butter, a bunch of parsley, four young onions, a clove of garlic, a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring to the boil and let cool thoroughly before cooking the fish in it.