EAN fish is more adapted to this type of fish cookery as it does
not tend to fall apart as readily as the fat types. Whole fish,
fillets or slices may be used. Wrap the fish in cheesecloth or
place fish on a plate and wrap both in cheesecloth. Lower into boiling
water seasoned with 14 teaspoon salt and 14 tablespoon lemon juice
or vinegar for a quart. Simmer, allowing 6 to 10 minutes per pound
for whole fish, depending on thickness; allow 10 to 20 minutes for
slices or fillets. Boiled fish is “pepped up” considerably by being
served with a sauce.

BOILED FISH WITH EGG SAUCE

3 pounds northern pike or other fish, 1 tablespoon flour,
1 tablespoon butter, 1 cup hot fish stock,
1 egg yolk.

Clean and salt fish and simmer for 30 minutes. Melt butter, add
flour and 1 cup hot fish stock. Remove from heat and pour gradu-
ally over beaten egg yolk. Pour white hot over boiled fish. Garnish
with parsley. Serves six.

PICKLED FISH

4 pounds fish—trout or northern 2 tablespoons mixed pickling
pike, spices,

2 large onions, sliced, 1 tablespoon sugar,

1 quart water, 1% lemon—sliced.

1 cup vinegar,

Clean fish without removing skin or bones. Slice and season with
salt. Cook onions in water 20 minutes. Add vinegar, spices tied in
a bag, sugar, lemon and fish. Boil for one hour, remove fish, strain
liquid and pour over fish. Store in liquid in a stone crock. Serves

eight.
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