The 1918 Fanny Farmer Cookbook

number of scales will be found on the flank. Wipe thoroughly inside and out with cloth wrung

out of cold water, removing any clotted blood which may be found adhering to backbone.

Head and tail may or may not be removed, according to size of fish and manner of

cooking.

Small fish are generally served with head and tail left on.

To Skin a Fish. With sharp knife remove fins along the back and cut off a narrow strip of

skin the entire length of back. Loosen skin on one side from bony part of gills, and being once

started, if fish is fresh, it may be readily drawn off; if flesh is soft do not work too quickly, as

will be badly torn. By allowing knife to closely follow skin this may be avoided. After

removing

skin from one side, turn fish and skin the other side.

To Bone a Fish. Clean and skin before boning. Beginning at the tail, run a sharp knife

under

from

flesh close to backbone, and with knife follow bone (making as clean a cut as possible) its

entire length, thus accomplishing the removal of one−half the flesh; turn, and remove flesh

other side. Pick out with fingers any small bones that may remain. Cod, haddock, halibut, and

whitefish are easily and frequently boned; flounders and smelts occasionally.

To Fillet Fish. Clean, skin, and bone. A piece of fish, large or small, freed from skin and

bones, is known as a fillet. Halibut, cut in three−fourths inch slices, is more often cut in fillets

than any kind of fish, and fillets are frequently rolled. When flounder is cut in fillets it is

served

under the name of fillet of sole. Sole found in English waters is much esteemed, and flounder

our nearest approach to it.

WAYS OF COOKING FISH

To Cook Fish in Boiling Water. Small cod, haddock, or cusk are cooked whole in enough

boiling water to cover, to which is added salt and lemon juice or vinegar. Salt gives flavor;

lemon juice or vinegar keeps the flesh white. A long fish−kettle containing a rack on which to

place fish is useful but rather expensive. In place of fish−kettle, if the fish is not too large to

coiled in it, a frying−basket may be used placed in any kettle.

Large fish are cut in thick pieces for boiling, containing the number of pounds required.

Examples: salmon and halibut.

Pieces cut from large fish for boiling should be cleaned and tied in a piece of cheesecloth

Chapter XI − FISH

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