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Classic
Cook Books
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page 201
To bake or fry Fish Fish should always be baked in an open pan with plenty of
butter; the fire should not be too strong, so that they will bake through and
through, and not scorch on the outside while theinside remains raw. Serve on a
warm, uncovered dish.
For fish in jelly, see Division M.
Fish are in season as follows: Salmon from May to August; can be obtained
eurlier but are scarce.
Eels are in season all the year, but not in prime condition in April and May.
Pike and perch are in the best condition from September to January.
Carp are best from October to the end of March.
Shad, April, May and early part of June.
Trout, May to August.
Red mullet through the Summer, but may be had all the year.
Crab and lobster, April to October.
Haddock--best season, October. November and December, but in the market to the
end of April.
Turbot in season all the year.
Soles are the best from the end of April to September.
It would be impracticable to give rules for cooking every kind offish; they are
too numerous. Suffice is to Bay that the directions for cooking one will apply
to any other of the same size.
I. FRESH WATER FISH.
2. Boiled Salmon. Scale, empty and wash the fish with great care. Cut into
slices about 1 1/2-2 inches thick, put on the fire in boiling water with salt,
peppercorns, whole and ground cloves, a few buy leaves and lemon peel; cook for
a few minutes, skimming thoroughly. Let it stand on the back of the stove until
the fins pull out easily, which will indicate that the fish is done. Send to the
table with potatoes , molted butter, which should not bubble but simply be hot,
minced parsley and the grated yolks of hard boiled eggs.
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Classic
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