The 1918 Fanny Farmer Cookbook

prevent scum being deposited on the fish. If skin is not removed before serving scald the dark

skin and scrape to remove coloring; this may be easily accomplished by holding fish on two

forks, and lowering into boiling water the part covered with black skin; then remove and

scrape. Time required for boiling fish depends on extent of surface exposed to water. Consult

Time−Table for Boiling, which will serve as a guide. The fish is cooked when flesh leaves the

bone, no matter how long the time.

To Broil Fish. God, haddock, bluefish, and mackerel are split down the back and broiled

whole, removing head and tail or not, as desired. Salmon, chicken halibut, and swordfish are

cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting.

Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in

well−greased

wire broiler. Slices of fish should be turned often while broiling; whole fish should be first

broiled on flesh side, then turned and broiled on skin side just long enough to make skin

brown

and crisp.

To remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise

flesh

will cling to broiler. Slip from broiler to hot platter, or place platter over fish and invert platter

and broiler together.

To Bake Fish. Clean, and bake on a greased fish−sheet placed in a dripping−pan. If a

fish−sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted

from

pan.

To Fry Fish. Clean fish, and wipe as dry as possible Sprinkle with salt, dip in flour or

crumbs,

egg, and crumbs, and fry in deep fat.

To Sauté Fish. Prepare as for frying, and cook in frying−pan with small amount of fat; or,

preferred, dip in granulated corn meal. Cod steak and smelts are often cooked in this way.

TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR

FOOD

Articles

Refuse

Proteid

Fat

Mineral

matter

Chapter XI − FISH

193