Foods and Sanitation: A Text-book and Laboratory Manual for High Schools by Edith Hall Forster Mildred Weigley

Author:Edith Hall Forster , Mildred Weigley
Language: eng
Format: epub
Publisher: Row, Peterson and Co
Published: 1914-03-25T05:00:00+00:00

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Fish, with the exception of salmon, contains less fat than other forms of meat. Therefore, fat should be added either in the sauce or in the form of butter or bacon.

Experiment 95. To determine the effect of water at different temperatures upon the amount of material lost from fish and the texture of the fish when cooked.

Directions, a. Put a small piece of fish into boiling water. Boil it until it has lost its raw appearance.

6. Put fish into cold water. Bring it to the boiling point, as in a.

c. Put another piece into boiling water and cook it at 85° C, 185° F., or in water in which there is no movement.

Conclusions, 1. Compare the dryness and the amount of material lost in a, b, and c, and explain.

2. Is fresh fish ever tough? Why?

3. How does the temperature used compare with that used in other foods relatively high in protein?

Experiment 96. To prepare sauted fish.

Directions. Dredge fish with flour and saute it in hot fat until it has lost its raw appearance. Serve with sliced lemon.

Experiment 97. To prepare baked fish.

Directions, Stuff the fish. Sew or skewer, and place drippings or insert pieces of bacon on top of the fish. Dredge with flour. Lay the fish on strips of cloth so that it may be removed from the tin without falling apart. The fish may be baked on a plank, in which case the cloth does not need to be used. Bake it until well browned. This takes from 20 to 30 minutes, according to the size of the fish.

Note. When a plank is used the space not covered by the fish should be covered with salt to prevent charring of the wood.

STUFFING

1 c crumbs, cracker and 141 salt

bread ygt pepper

^ c melted fat A few drops of onion 1^ c hot water juice

Experiment 98. To prepare sauces to serve with fish.

Directions, •

a, DRAWN BUTTER SAUCE

% c butter 1^ c water

3T flour y2tsalt

1T lemon juice y^ t pepper

Melt the butter, add flour with seasonings, and pour hot water on gradually. Boil, then add lemon juice.

6. HOLLANDAISE SAUCE

Vsc butter, or IV2T lemon juice

'l^ butter i/i t salt

1 % oleomargarine i/^ss cayenne pepper

Yolks of two eggs i/^ c boiling water

Cream the butter, add the yolks, and beat. Add salt and pepper. A few minutes before serving, add the boiling water. Cook it slowly until it is of the consistency of a custard. Add lemon juice last, so as not to decrease the thickening power of the eggs.

Experiment 99. To prepare creamed codfish.

Directions. After picking apart the salt codfish, soak it in warm water until some of the saltiness is gone. If time is limited, the fish may be cooked in water as any other fish until softened. Add the fish to the sauce. Serve with baked or mashed potatoes.

Experiment 100. To prepare codfish balls.

Directions.

2% c potato 1 egg

1 c codfish % T fat

Prepare the codfish as above.

Cook potatoes in boiling water until they are soft.

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