N.B. Fish, like meat, requires more cooking in cold than in warm weather. If it becomes FROZEN,[88-*] it must be thawed by the means we have directed for meat, in the [2d chapter] of the Rudiments of Cookery.
[Fish are plenty and good, and in great variety, in all the towns and cities on the extensive coast of the United States. Some of the interior towns are also supplied with fish peculiar to the lakes and rivers of this country. A.]
FISH SAUCES.
The melted butter ([No. 256]) for fish, should be thick enough to adhere to the fish, and, therefore, must be of the thickness of light batter, as it is to be diluted with essence of anchovy ([No. 433]), soy ([No. 436]), mushroom catchup ([No. 439]). Cayenne ([No. 404]), or Chili vinegar ([No. 405]), lemons or lemon-juice, or artificial lemon-juice, (see [No. 407*]), &c. which are expected at all well-served tables.
Cooks, who are jealous of the reputation of their taste, and housekeepers who value their health, will prepare these articles at home: there are quite as many reasons why they should, as there are for the preference usually given to home-baked bread and home-brewed beer, &c.
N.B. The liver of the fish pounded and mixed with butter, with a little lemon-juice, &c. is an elegant and inoffensive relish to fish (see [No. 288]). Mushroom sauce extempore ([No. 307]), or the soup of mock turtle ([No. 247]), will make an excellent fish sauce.
On the comparatively nutritive qualities of fish, see [N.B.] to [No. 181].
[86-*] When the cook has large dinners to prepare, and the time of serving uncertain, she will get more credit by FRIED (see [No. 145]), or stewed (see [No. 164]), than by BOILED fish. It is also cheaper, and much sooner carved (see [No. 145]).
Mr. Ude, page 238 of his cookery, advises, “If you are obliged to wait after the fish is done, do not let it remain in the water, but keep the water boiling, and put the fish over it, and cover it with a damp cloth; when the dinner is called for, dip the fish again in the water, and serve it up.”
The only circumstantial instructions yet printed for FRYING FISH, the reader will find in [No. 145]; if this be carefully and nicely attended to, you will have delicious food.