COOKING FISH AN ART

NZ Truth, Issue 1294, 25 September 1930, Page 18

COOKING FISH AN ART

SOME POINTERS TO REMEMBER

GOOD RECIPES Not everyone can cook fish, and,, as this can add such variety to the menu and is so nourishing and easily digested, it is /well worth while' knowing how to prepare and cook fish properly. CISH should always be thoroughly washed arid then well dried with a. , cloth* The head, fins, and tail should be cut off and the scales removed. If the scales are found hard to '"-■- --scrape off, put the fish m boilnigv water for a minute and then dip it into cold water. The scales will then come off without any difficulty. v If the fish is smoked and very salty, it should be soaked s in water- overnight. Always cook fish well— uncooked fish is most unpalatable — and when" frying, see that the fat is almost at boiling point before putting m the ' fish. ' ' .■■■■■..■'■■ ' Fricassee Fish This is a different. way to serve tinned, salmon, though any cold fish may;. ' be used. Make a white sauce, Using' 1 pint of milk, loz. flour, a little butter, pepper and salt to taste, and 1 tablespoonful chopped parsley. Boil 4 tablespoonsful of well-wash-ed rice, or lib. potatoes to mash. Add salmon, broken into small. pieces (not" mashed> to the hot sauce; 'and miic to-^ gether. Serve on a hot dish, making " a border ' of the rice or mashed potatoes. Garnish with thin slices of lemon, cut m fan-shaped pieces. Mock Whitebait ' Peel and grate two or three large potatoes into 'a basin with one small, well-beaten egg; mix with 1 tablespoon flour and salt and pepper to taste. Then drop 1 -tablespoonful agt a time into boiling fat; cook about 10 minutes, and , serve with Swan bacon or tomato .sauce. This is a very tasty and cheap dish. • / Fish Balls ' £hred cold-boiled/ flaky fish very finely* and add sauce made with loz. butter, 1 tablespoonful flour, and" % cup milk. (This -makes a very thick r.\ sauce). Put all m a saucepan, and i when hot add two beaten eggs, pepper and salt. jTheri drop a spoonful of the.batter into boiling fat and cook. Mock Fried Oyster Fried green tomatoes have a .flavor that is distinctly like fried oysters, and for those who like the taste they make a nice entree or a tasty dish for' luncheon or breakfast. Select toma-^ toes that show no signs of , turning, yellow, for, during the turning process, . there is a disagreeable acid flavor. ' -. Cut them m two, pour boiling water 1 - over, and set them on the"stove to keep ** warm, but not cook, for about 15 minutes. Then drain and dry with a cloth, dip -in beaten, egg, and then m fine oatmeal: or cornmeal, and fry m boiling * hot Swan bacon dripping. .