Cooking of True Proteids Continued: Fish
Cooking of True Proteids Continued: Fish
FISH is neither palatable nor wholesome unless it be well cooked; it is cooked enough when the flesh will separate easily from the bones…
Cooking of True Proteids Continued: Fish: Broiled
BROILED FISH Any fish that presents, when dressed, a thin flat appearance, as mackerel, bass, or bluefish, or a fish that may be cut in…
Cooking of True Proteids Continued: Fish: Fried
FRIED FILLETS OF FISH Have think pieces of fish freed from fat and bone; season with salt and pepper if approved and, if the flavor be…
Cooking of True Proteids Continued: Fish: Black
FILLETS OF BLACK BASS, WITH BREAD STUFFING Remove the head of the fish; with a sharp-pointed knife cut through the entire length of the…
Cooking of True Proteids Continued: Fish: Remove
CUCUMBERS TO SERVE WITH FISH Let the cucumbers stand an hour or more in very cold or ice water. Remove the skin with a handy slicer, to…
Cooking of True Proteids Continued: Fish: Baked
ROLLED FILLETS OF BASS BAKED Remove the flesh from the bass in two fillets (as is described in the preceding recipe). Put the fillets in a…
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…
Cooking of True Proteids Continued: Fish: Salt
SALT CODFISH, CREAMED 1 cup of fish, flaked 1 1/2 tablespoonfuls of flour 3/4 cup of milk 1 egg 2 tablespoonfuls of butter Let the flaked…
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…