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Cooking of True Proteids Continued: Fish: Serve

SALT MACKEREL COOKED IN MILK Let a mackerel lie, flesh side down, overnight in cold water. In the morning drain and dispose in an agate pan where it will lie flat; cover to the depth of one-fourth an inch with fresh, sweet milk and let simmer very gently, on the back of the range or in the oven, about twenty minutes. Serve with plain boiled or baked potatoes.

Often half a large mackerel will prove better than the whole of a small one. Left over bits of the fish are good in a potato salad or with yolks of eggs as a sandwich filling.

SHAD OR OTHER FISH ROE BAKED IN TOMATO SAUCE Cut fine a small onion and a green or red pepper and cook in two tablespoonfuls of butter until softened and yellowed, then skim from the butter and sprinkle over the bottom of an au gratin dish. Above the vegetables set two fresh shad roe. Have ready a cup of hot tomato sauce; pour this over the roe and set the dish into the oven. Let bake about half an hour. Baste four or five times with the sauce, as roe is proverbially dry. Serve in the baking dish. White or brown sauce may replace the tomato. FISH MOUSSE 3 tablespoonfuls of butter The white of 1 egg, beaten dry 3 tablespoonfuls of flour 1/2 cup of double cream 1/4 teaspoonful of salt 1/2 teaspoonful of salt 1/4 teaspoonful of pepper The yolks of 2 eggs 1 1/2 cups of fish broth 2 tablespoonfuls of butter 1/2 cup of raw hallbut 1 teaspoonful of lemon juice The white of 1 egg, unbeaten About half a pound of fish will be needed. Remove skin and bone; to these add a slice of onion with two cloves pressed into it, four slices of carrot, a branch of parsley and cold water to cover the whole. Let simmer an hour, then strain off the liquid. To the broth add milk as needed to make one cup and a half in all. Use this liquid with the butter, flour and seasonings in making a sauce. Cool one-fourth a cup of the sauce and keep the rest hot to serve with the mousse. Pound the fish, with a pestle, to a smooth paste. Measure out half a cup of the fish; to this add the white of one egg and the one-fourth a cup of sauce and pound again. When all is smooth, press through a gravy strainer set in part of a double boiler. To the fish mixture add the salt and then fold in the beaten white of egg and the beaten cream. Have ready four moulds thoroughly buttered and if wished decorated with figures cut from slices of truffle. Fill the moulds with the mixture. Set them on many folds of paper in a dish, pour in boiling water to reach to half the height of the moulds. Let cook in a moderate oven till firm in the center. The water should not boil during the cooking. When done remove the moulds from the water, let stand a few minutes, then loosen around the edge of the mould and turn upon a serving dish. Surround with the sauce, to which the yolks of the eggs, beaten into two tablespoonfuls of butter and the lemon juice, have been stirred. FRESH FISH CHOWDER A fish weighing about 2 pounds 2 oz. of fat salt pork or about a pound of sliced 1 to 1 1/2 cups sliced potatoes fish 1 pint of hot milk 1/2 an onion Salt and pepper This dish is at its best when made of a whole fish, as the broth is richer when it contains the gelatinous matter from the bones. Fresh water bass and pickerel or cod and haddock from the salt water are all suitable. Skin and bones should be removed, to leave the fish in a solid piece, or pieces; cut the fish into pieces about two inches long and set aside. Cover the head and bones with cold water, heat slowly to the boiling point, then let simmer an hour or more. Cut the pork into quarter-inch cubes, and try out the fat; add the onion, sliced, and let cook until delicately browned; strain the water from the bones over the contents of the frying pan and let simmer a few moments, then strain this over the pieces of fish. Put the potatoes over the fire in cold water to cover; let heat quickly to the boiling point and boil three minutes; drain, rinse in cold water and add to the fish; cover and let cook about ten minutes or until the potatoes are tender. Add the hot milk and seasonings.