Fish, Oysters and Shell Fish
"He was a brave man who first ate an oyster."—Dean Swift.
FISH.—With the possible exception of salmon, fish is a less nutritious article of diet than flesh meat, and yet it fitly supplements the latter. The oily and coarser grained species is more nutritious than the white, or finer grained but not so easily digested. A fish is in good condition when its gills are bright clear red, its eyes full and the body firm and stiff. Before cooking they should be well washed in cold water and kept in salt water for a short time, but they should not be allowed to stand in water for any length of time and should be kept upon ice until wanted. Small fish are usually fried or boiled, all large fish to be boiled should be wrapped in a cloth and tied closely with twine, steaming is preferable to boiling. Salmon, bluefish, halibut and shad are very palatable baked in cream. Mackerel is best broiled and should be broiled upon the skin side first; other fish first on the inside. In boiling fish, let simmer gently as hard boiling breaks them; time, eight minutes to a pound, sometimes longer.
BAKED FISH.—Clean and wipe dry a white fish or any good sized fish, stuffing made like that for poultry, but drier. Sew it up and put in a hot pan with drippings and a lump of butter; dredge with flour and lay over the fish a few thin slices of salt pork or bits of butter. Bake half hour, basting occasionally.
BOILED FISH.—All fresh fish, except salmon should be placed in salted cold water for boiling. If placed in boiling water the outside would cook much sooner than the inside. A little vinegar added to the water in which fish is boiled improves the flavor. Put the fish in the kettle with the back bone down, to three or four pounds of fish put a small handful of salt. Boil the fish gently until you can draw out one of the fins easily. Most varieties of fish will be well done in twenty or thirty minutes, some in less time. Serve with drawn butter, with hard boiled eggs sliced, or if preferred, milk sauce.
BAKED WHITE FISH WITH TOMATOES.—Take a white fish or trout that will weigh about three pounds, clean, rub with salt and pepper inside and out. Lay a piece of salt pork, not too fat, in the flesh, put in a covered baking dish and turn over it one pint of stewed seasoned tomatoes, cold tomatoes left over are nice. Bake about forty minutes.
SCALLOPED SALMON.—Place in a baking dish a layer of cracker crumbs, then a layer of salmon, then another layer of cracker and salmon, ending with a layer of cracker. On this pour two cups of milk, one egg whipped. Add salt, pepper and butter size of an egg. Bake.
SALMON CUTLETS.—One cup of hot mashed potatoes and one cup of salmon, mash together and form into cakes, put in a beaten egg, roll in bread crumbs or crackers and fry in hot lard.
FRIED FISH.—Wash the fish thoroughly, wipe dry, sprinkle lightly with salt, dip in beaten egg then roll in cornmeal, fry in hot fat. Note—Above fish recipes were demonstrated in American Cookery series by Mrs. A. McKay.