Every woman's home cook book; by Parsons Florence Crosby

Author:Parsons, Florence Crosby, [from old catalog] comp
Language: eng
Format: epub
Tags: Cookery, American
Publisher: Chicago, The L. W. Walter company
Published: 1911-03-25T05:00:00+00:00

RECENT investigation is said to prove that the value of fish, as a brain food, has been greatly exaggerated; however, as fish contains little fat, a large quantity of nitrogenous matter, and is easily digested it should frequently come to the table. The abundance and cheapness of fish, also make it desirable. One of the most common objections to a fish dinner is that it is not as attractive as a meat one, but this may be obviated by care in cooking the fish whole, and by taste in garnishing. There are many delicate ways of serving fish which, with the peculiar kinds of vegetables and sauces that accompany them, tempt the most fastidious appetite.

Fish may be divided into two classes as follows : Salt and fresh water fish; of which are red-blooded and white fish, rock and shell fish. These kinds may be procured fresh, dry salted, pickled or smoked.

Salmon, mackerel, and blue fish, are oily and rich, and may be boiled without losing their nutritive qualities to the same degree as dryer leaner fish. Some parts of halibut, as the fins, are very rank and oily, and are improved by boiling in more than one water. Fish should never be used unless it is perfectly fresh, as some kinds are poisonous when even slightly decayed. To ascertain if a fish is fresh, press on it with the finger. If the flesh is firm, hard, and elastic, it is good; but if the eyes are dull, and sunken, and the gills pale, it is unfit for food.

The flesh of fish will often become soft, even when fresh, by keeping it in water or on ice. This should never be done unless the fish is frozen; then it is necessary to thaw it in cold water. To keep fish cool and firm after cleaning, dry well, rub with salt, and lay on an open wooden rack, such as can be made at home, and place in a box or pan over ice, but not touching it j cover with

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