@@ TESTED HOUSEHOLD RECIPES @®

Broiled Fresh Fish

"THERE is no simpler, and certainly no more delicious, way of preparing fish than by

broiling it directly over the flame. Small fish may be boiled whole if the heads and
tails are cut off and the fish split. Larger fish should be cut in neat pieces, or when
suitable, in steaks not more than one inch thick. The broiling iron should be well
heated and then greased and the fish, well seasoned with salt and pepper, laid on and
broiled from five to twenty minutes, according to the thickness of the pieces. A little
melted butter and lemon juice or, to add the last touch of perfection, some tartar
sauce, is all that good broiled fish requires.

It must be served very hot, straight from the griddle.

Fried Fish

"THERE is no more flavourful way of cooking fish than frying it and there is nothing

against this method of cooking, if it is well done. ‘The crispness and delicacy of

a piece of fried fish that is entirely free from grease, is the result of the method used in

cooking it. The fat must be very hot, whether the frying is done with a little grease in

the pan or the fish is immersed in deep fat. The cleaned fish, cut in neat pieces (unless

it is a small fish you are cooking, in which case you will just cut off the head and tail),
should be well seasoned with salt and pepper and dredged in flour. 7

Or it may be dipped in beaten egg which has been diluted with half a tablespoon
of water, then rolled in seasoned cornmeal or very fine cracker crumbs.

Or again, each piece of fish may be immersed in batter and dropped into boiling fat.
Tartar sauce is the last touch to a perfect piece of fried fish, or sections of freshly cut
lemon and any sharp sauce may accompany it.

Fillets of Bass--Superfine

6 fillets of bass 2 teaspoons flour

juice of one lemon 3 tablespoons cream or milk
1 cup flaked bass salt and pepper
2 teaspoons butter 1 egg

HIS dish will do tremendous honour to the bass ‘‘Himself’’ has caught. Cut the
fillets from the thickest part of the bass, sprinkle them lightly with pepper, salt
and lemon juice, and put them under a press for half an hour. The trimmings of the
fish should be cut fine, pounded in a mortar and pressed through a purée sieve and to
half a cupful of the pulp add a sauce made as follows: Blend the butter and flour in a
saucepan and cook for a few minutes, without allowing it to brown, add the milk or
cream and season with salt and pepper. Remove from the fire and stir in the fish pulp
and one egg, beaten light. If you want to make this dish very attractive, colour this
mixture a delicate pink with a few drops of cochineal. Beat until light.

Remove the weight from the fillets and spread each with a quarter of an inch layer
of the mixture, smoothing it carefully with a wet knife. Place the fillets in a pan and
steam for 15 minutes. Or a covered pan may be placed in a larger pan containing a
little boiling water and the fillets cooked in the oven. Arrange a mound of very light
mashed potatoes on a hot dish, sprinkle lightly with chopped parsley and place the
fillets on it. Serve with Hollandaise Sauce.

If you use cochineal to colour the fish mixture, put a few drops into the sauce and
place a single pink rosebud on the peak of your potato mound.