. The Century cook book : with a new supplement of one hundred receipts of especial excellence. OOK To boil afish whole. A boiled as well as a baked fish is more attractiveserved upriglit as if swimming. To hold it in thisposition, place a carrot inside the fish to give it round-ness and stability, and prop it on both sides withpieces of carrot or turnip. The head must be wrappedwith cord or a strip of cheese cloth to keep it fromlosing shape, and the whole held in position by stringsgoing around the strainer (see iUlistration). If a fishis too large for the kettle, it may be cut into halvesor
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. OOK To boil afish whole. A boiled as well as a baked fish is more attractiveserved upriglit as if swimming. To hold it in thisposition, place a carrot inside the fish to give it round-ness and stability, and prop it on both sides withpieces of carrot or turnip. The head must be wrappedwith cord or a strip of cheese cloth to keep it fromlosing shape, and the whole held in position by stringsgoing around the strainer (see iUlistration). If a fishis too large for the kettle, it may be cut into halvesor thirds, and when cooked laid carefully together onthe dish and garnishing placed over the BoUed fish is served on a napkin, and garnishedwith parsley. This may be so arranged as to concealany defects. Slices of lemon, slices of hard-boiled eggs, choppedpickle, or capers may also be used for potato balls may be served on the same dish. Boiled fish needs a rich white sauce. Drawn butter,egg, Hollandaise, or B§chamel sauces are generallyused. Gamislies. riSH PKEPAEED TO BOIL IN UPRIGHT POSITION. (SEE PAGE 114.)
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
