Page:The Boston cooking-school cook book (1910).djvu/201

 *sult Time-Table for Boiling, which will serve as a guide. The fish is cooked when flesh leaves the bone, no matter how long the time.

To Broil Fish. Cod, haddock, bluefish, and mackerel are split down the back and broiled whole, removing head and tail or not, as desired. Salmon, chicken halibut, and swordfish are cut in inch slices for broiling. Smelts and other small fish are broiled whole, without splitting. Clean and wipe fish as dry as possible, sprinkle with salt and pepper, and place in well-greased wire broiler. Slices of fish should be turned often while broiling; whole fish should be first broiled on flesh side, then turned and broiled on skin side just long enough to make skin brown and crisp.

To remove from broiler, loosen fish on one side, turn and loosen on other side; otherwise flesh will cling to broiler. Slip from broiler to hot platter, or place platter over fish and invert platter and broiler together.

To Bake Fish. Clean, and bake on a greased fish-sheet placed in a dripping-pan. If a fish-sheet is not at hand, place strips of cotton cloth under fish, by which it may be lifted from pan.

To Fry Fish. Clean fish, and wipe as dry as possible. Sprinkle with salt, dip in flour or crumbs, egg, and crumbs, and fry in deep fat.

To Sauté Fish. Prepare as for frying, and cook in frying-pan with small amount of fat; or, if preferred, dip in granulated corn meal. Cod steak and smelts are often cooked in this way.

TABLE SHOWING COMPOSITION OF THE VARIOUS FISH USED FOR FOOD

Mineral Articles         Refuse  Proteid  Fat  matter    Water Bass, black         54.8    9.3      .8     .5     34.6 Bluefish            55.7    8.3      .5     .5     35. Butterfish          42.8   10.2     6.3     .6     40.1 Cod, fresh          52.5    8. .2    .6     38.7 Cod, salt, boneless         22.2      .3   23.1     54.4 Cusk                40.3   10.1      .1     .5     49.