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Classic
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page 200
adapted to the purpose. Soles in winter will remain good a couple of days when
thus prepared; and even, whitings and mackerel may be kept so without losing any
of their excellence. Salt may be rubbed slightly over codfish, and well along
the backbone, but it injures the flavor of salmon, the inside of which may be
rubbed with vinegar, and peppered instead. When excessive sultriness renders all
of these modes unavailing, the fish must at once be partially cooked to preserve
it, but this should be avoided if possible, as it is very rarely sc good when
this method is resorted to.
To sweeten tainted Fish. The application of pyroligneous acid will effect this
when the taint is but slight. A wineglassful, mixed with two of water, may be
poured over the fish, and rubbed upon the parts more particularly requiring it;
it must then be left for some minutes untouched, and afterwards washed in
several waters, and soaked until the smell of the acid is no longer perceptible.
The chloride of soda, from it& powerful antiputrescent properties, will have
more effect when the fish is in a worse state. It should be applied in the same
manner, and will not at all injure the flavor of the fish, which is not fit food
when it cannot be perfectly purified by either of these means. The chloride may
be diluted more or less, as occasion may require.
Salting and cooking Fish. Careful use of Bay Leaves. The proper application of
salt--neither too much nor too little--and the art of cooking--fish until done
without permitting them to become too soft, is a test cf a good cook. Fish put
on the fire in boiling water must have plenty of salt, because they remain in
contact with the brine but a short time. They are done as soon as the fins can
be easily pulled out and the meat loosened from the bones, which is readily
discernible when the fish is cut into pieces. Be careful to send the fish, with
the potatoes and sauces, to the table as hot as possible.
Bay leaves should be added to fish as well as meat dishes of every kind very
sparingly, because their flavor is quite strong, Fish served with olive oil and
vinegar must not cool in the broth in which they are cooked; they should be
taken out, slightly pickled "in good olive oil vinegar, pepper and salt and then
set aside in a place.
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