tender and will flake easily with a fork.
Broil steaks, which are usually an inch or so thick, about 8 minutes on each side.

Broil small split or whole fish (heads, fins and tails removed ) 9 to 12 minutes.
Brush with fat several times during cooking; turn once. Be sure heat is not too strong.

BROILED OR FRIED KIPPERS

Kippered herring, being already salted, smoked and lightly cooked, requires
only a brief cooking. First, however, bring fish to the boil in fresh water, then
drain it and pat dry with crumpled absorbent paper. Broil or pan-fry (without
coating), as taught earlier in this lesson.

Canned kippered herring is widely used. Spread out the separated fish on greased
shallow pan (it is a good trick to line pan with cooking parchment, as advised for
baking, to make washing easy); sprinkle with lemon juice and pepper and dot with
fat (butter or bacon dripping preferred). Bake in moderate oven, 350°, about 10
minutes. Spread with butter blended with lemon Juice and fresh parsley.

FISH STOCK OR COURT BOUILLON

An artist’s liquid, for the poaching of fish. To make it, sauté 14 cup each of
diced celery and carrot, 14 cup chopped onion, 14 cup chopped green pepper when
available, in about 2 tablespoons butter or bacon dripping. Add 2 teaspoons salt,
6 or 8 peppercorns, 14 teaspoon celery seed, 2 cloves, a couple of sprigs of parsley,
a bit of bay leaf, 2 tablespoons lemon juice or mellow vinegar, 2 quarts cold water,
and the bones of fish, if you have them. Simmer gently for half an hour—and strain

the liquid for use in poaching fish, or in various fish sauces.

POACHED FISH

This is a delicate way of treating fillets, steaks or whole fish of small or medium
size—the proper way instead of “‘ boiling.”

Have water or fish stock (see foregoing directions) boiling; if using plain water,
add 1 teaspoon salt and 1% tablespoon vinegar for each quart used, and add a couple
of sprigs of parsley, a split carrot and stalk of celery or some celery seed, and a
bit of bay leaf, or just a little pickling spice.

Tie fish in cheesecloth. Lower into boiling liquid—and cook by simmering (do not
allow liquid to reach the boil again) until tender; allow fillets or steaks 6 to 10 minutes
per pound, according to thickness—whole fish about 8 minutes per pound; test
doneness before serving—the fish should flake easily from the bones with a fork,
and should have lost all traces of pink color-near the bones.

Use liquid in which fish was cooked, to make a sauce for the fish—follow recipe
for Drawn Butter, in Lesson 2, and make any piquant or otherwise suitable additions
to it that you may fancy.

FINNAN HappDIE—Although smoked, this fish belongs to the perishable group,
and therefore needs refrigeration if it has to be kept any length of time—but wrap
or cover very closely, or other foods will quickly take on its flavor!

Put fish in pan and cover with milk or water. Cover and bring slowly to the
boil, then reduce heat promptly and simmer very gently about 20 minutes. (Or cook
the fish in a covered dish in a moderately hot oven, 375°.)

Spread with butter blended with Jemon juice and sprinkle with fresh parsley.
117 LESSON -15

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