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Cooking of True Proteids Continued: Fish: Fresh

FRESH FISH EN CASSEROLE Any fish from which pieces about three inches square may be taken can be used for this dish. Salmon, cod, haddock and halibut are all available in most markets. Remove all skin and bone from the fish; put these over the fire in cold water to cover and let simmer. Meanwhile peel four small onions, cover with cold water and let boil ten minutes, then drain and add to the saucepan of fish trimmings to cook for an hour, or until nearly tender. Peel four potatoes and cut them in quarters, lengthwise. Cover with boiling water and let boil three minutes, then drain, rinse in cold water and drain again. Put the pieces of fish, of which there should be a pound or more, into the casserole, add the onions and the potatoes, a teaspoonful of salt and a dash of black pepper and strain the fish broth over the whole. A carrot, cut in quarters or slices, according to size, cooked half and hour and drained, may also be added. Cover and let cook half an hour.

FRESH FISH - BALLS With a silver fork pick remnants of cooked fish into bits and sprinkle with salt and pepper. Pass through a vegetable ricer a few hot, boiled potatoes; to those add a little fish sauce, if at hand, or cream or butter, also salt and pepper, and beat as for mashed potato. To the fish add just enough of the hot potato to hold the fish together. Shape the mixture into balls; roll these in fine crumbs, then cover them with an egg, beaten and diluted with its bulk of milk or water, and again roll them in crumbs. Fry in deep fat; serve with Philadelphia relish or tomato catsup.