. The standard domestic science cook book. bruise or break the flesh, and do notleave in the water longer than absolutely necessary, as it destroysthe flavor. Exception must be made, however, in case of somevarieties of fresh water fish which have a muddy flavor, like theGerman carp. These fish can be dressed, washed, and left in saltand water for two or three hours. Be sure and have the watercold. A little vinegar and salt in water whitens and hardens fish. In boiling fish a fish kettle with strainer is a convenience, butis not absolutely indispensable. Fish can be boiled very nicelyin a deep
. The standard domestic science cook book. bruise or break the flesh, and do notleave in the water longer than absolutely necessary, as it destroysthe flavor. Exception must be made, however, in case of somevarieties of fresh water fish which have a muddy flavor, like theGerman carp. These fish can be dressed, washed, and left in saltand water for two or three hours. Be sure and have the watercold. A little vinegar and salt in water whitens and hardens fish. In boiling fish a fish kettle with strainer is a convenience, butis not absolutely indispensable. Fish can be boiled very nicelyin a deep dripping pan by wrapping it up in thin cloth and if thepan is not deep enough to cover the fish it can be turned over onceor twice. The time required to boil a medium ^ized fish is fromtwenty to thirty minutes if the water is kept slightly bubbling allthe time. Fish that is to be broiled whole, should be split down 39 40 DOMESTIC SCIENCE COOK BOOK the back, but fish intended to be boiled, are generally left whole,unless of unwieldy For carving fish do not use a steel knife, but a silver slicer ortrowel. Do not break the flakes. Short-grained fish, like salmon,should not be cut crosswise but lengthwise . See cut. 110. FRIED FISH. All small fish should be fried whole, while larger fish can besplit down the back and then cut in suitable pieces. Pork fat, lardor drippings are generally used, but the first is preferable. Afterthe fish is cleaned and washed, sprinkle with salt and let standfor half an hour or more, if necessary, but be sure and keep in acold place. Fill the spider or kettle half full of fat, roll the fishin flour and put in the hot fat and fry to a nice brown. Serve withor without sauce, as desired, but tomato sauce forms a particularlyfine addition to fried fish. All fish steaks, such as cod, halibut, haddock and salmon,may be cooked in the same manner, or can be dipped in beaten eggand then in cracker crumbs and fried to a brown. Herring, perch,brook trout,
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