FISH COOKING FOR LENT.

Dominion, Volume 1, Issue 140, 7 March 1908, Page 11

FISH COOKING FOR LENT.

. Fisli : fried.' and .fish boiled 'arc all very, well ,; ' tn their : way,,and aro perhaps..tuo of tho most- suitablo* ways , o£'cooking; it. ' At tho ( .saiiio.-tiind' thorp:.; are,; many' other ideas :of - cooking fish-that,are full of flavour.' : Fish .. grilled is an excellent ; method for lunch-or ', breakfast, but .necds. for it'niu'st ' not:-bo .lish-.dricd arid burnt.' ( Firstly, dry • thejv : flsh';thoroughly, 'arid/then' 'rub' it 4 all over- with good -oil, .season:.with, pepper .and salt.- -, Tho firo should, bo i clear and'. bright. ' Make,- the /gridiron •;hot'; on, both: sides,' arid : : rub 'it -well.-with: a jiieco of mutton fat. to keep . tho : '(ish :from. sticking. .'l J luco' on tho : fish and turn constantly. When it is done through 'anclHs* lightly'browned "it is ready. Arrange oiratdish and pour;pvor but- [ . jter'lfo' -whioli'lias been added; a ; -go'6d'squeezb • of -lemdir'aiid. a ;littlo ,-i.very - finely-chopped .-.■ parsley.-.: ~- ■ . .■ s . 1 Fish ono onion, two ounces ; • .ofbutter,', two,-.'.carrots, ;■ tho.■■ best. part ..of ,a •! • Bta]k :of ;celery:;(if -in scafion)j a small <Jjunolr i ■i of. herbs,' aud ; half-a pint.of sherry.-Cut the • ] onion .Jirio/vthe q&rrots ;;into small dice-iliko :i the 'celery, and' fry in tho butter. .; xak& four whitingj. bono and'fillet.. • : Put. the .1 vegetables-into a saucepau; alsb'the . bone's * .1 and trimmings of the: fish; vbarely cover with i] iwater or Stock. . Boil'gently .for about.;two : "-hours;"then*.lay on ..the: fillets of lishj and simmer .at ono side Take: | '. up ;tKe;''fishjslay : thorn neatly, on' a, dish.'lto? - : j move, tho bonos and • herbs • froin tho vege- . tables,. draw'from.--theVfiro, : add/a, few drops ■ : of "lemon juice,."pepper.;,and.-' salt to', taste; i thicken, and-byvdegfees pour ja the sherry; ■' 1: Mako thoroughly hoi, pour over the fish, and • • l'o Use any Cold Boiled Fish.—Take half 1 a -.••/ pound, half-, a pint .of milky ono teaspooiifiil of < i parsley/'one, ounce. 6f;;;'butter,vfiS;X!Oimces of ; breadcrumbs,.,.two-cggsjr^ : :i :':.Puifth&'Mterfand , 'i million, the- fire/ bring 0 > .-'to'.'. boil,-' add > tho \cruinbs;/'arid.. let/ it - stand • ' ..till nearly-, cold; 'i -: - Break u|ntho -fish;. small; ■:- and beat it in-with-tho.yolks-.of the eggs . and . tho parsley. Beat tho whites of tho ' .'.egg? to a stiff,froth,"aind'stir.'them lightly in'. 1 - Add pepper, and salt to taste. Butter-a ! small pudding inouldj 'and sprinkle well with some, browned breadcrumbs. • l'our in -tho . mixture,'and steafii -for ono hour. Turn ... . . out, and pour ;ovcr half a pint: of white' sauco, mid; scatter; lightly 'on' a-littlo finely-chopped ■ : parsley. /'''"'v: •,V Failing to.obtain fresh;fish, tho following ! i .is a' delicious way.;.of-preparing' tinned /sal- . 111011. Take, two pounds of salmon, remove ; i hones and skin, and break up small. ' Place ■ 111/ a basin; and'add, one'gill of whito- 6aucejpepper and -salt"to liking, ono ounce of : breadcrumbs,'. ono teaspoonful "of parsley, : •' arid two eggs.- Butter, a pudding basin, pour : lfi, and steam for one hour. ■ Turn 011 to a' ', hot' dish; and* pour Oyer' the following sauce,: Placp'm^-% ? ; . ouricp df-'flourj.salf to iasto, ! and a pinclr of. cayeuno;.add slowly half-a . pint of, riiilk, one . egg' beaten' up,' and' wlieii ' just: about tp':;.boil oueVteaspoonful of anchovy .;••• 6aucb ; ; : heatfat;.oiip:side,' and. it is-ready■ ' To relievo tho monotony of boiled fash, let ■ it curry; sauci, - > nado as Take one pint of- milk,' Jalf an ounco, of. curry powder,- 0110 apple, ♦alt/, ono onion, oncounco of butter,. Vinco'of flour."/ Chop the. onion'.arid .apple. : . '•cry-.srniill;' ajid 'putrintoy- a' smairsaucepan, v ViUivthp'ibutter,'.and/ , ,gbod'':colpur.: ' sprinklo-in tho curry,poivder and fiour r 'ana ' ' fry ...that .top/; for.'ia few; ; niinutesi pour '.•".inv.thb.hiljj. slowly,add; salt^to';.taste, /ands. stir... until:i,t; boils; .draw .to).0110'-side;' let/:it ' simmpr..-fbr;'half?an;'hour, 'giving-Va stir, oc- : - Ciisionally.. r .Tako up. tho fish, and dram entirely, freo of ■'water; arrango on a dish, and pour, over :tho sauce. • --• • • For. frying any sort of'fish tho following is a good French.batter inv which to turn it:--Tako a quarter of a pound of-flour, one . tablespoonftil of salad oil,/0110 gill of'tepid water,'- whites of .two 'eggs.- Sift 'tlio 'Hour into a basin- and pour, over the oil, and by de- ; grees/add: tho water to mako -a.-smooth batter. :' :Beat the whites ot the,eggs to a stiff , froth, add a good pinch , of salt, stir'lightly ■ in, and it is ready.for: use.': \ A good- sauco_ for serving' with' fried fish is as- follows •.-r'Tako half • a pint •of mayonnaise, ono ounce of gherkins' or,eschalots';' ono 'dessertspoonful of /mustard," 'lind one tablospoonful- of tarragon 'or chili vinegar. Mmco the gherkins or eschalots; ;stir into the mayonnaise sauce, add tho vinegar, - a pinch of cayenno and tho mustard,-and it is ready. Fish in Sauco.' —Alako,' firstly, a . thick sauco' of - fresh tomatoes, : flavour with . lemon juice; / and salt. Take neat fillets of any fish obtainablo, and lay soine at tho bottom of a buttered- pio-dish, pour over some of tho sauce, then placo ?nother layer of fish, and a final one of the rest of the sauco. ,• Cover' the top with browned; bread /cruirihs and' sma|l. piecos of Butter,'' ,ancl bako for half an:hour 111 a fairly quick . oveili•. ■ ' ■" .' '" - . —'Queen■ Bet,"-in tho "Australasian." ;