1(32 THE HOME, FAKM AND BUSINESS CYCLOPAEDIA. 



When you take them up, lay a flat dish on them, then turn the pan upside 

 down. 



POACHED EGGS. Break the eggs into a pan, beat them to a froth, then 

 put them into a buttered tin pan, set the pan on a few coals, put in a small 

 lump of butter, a little salt, let them cook very slowly, stirring them con- 

 stantly till they become quite thick, then turn them on to buttered toast. 



BROILING, BOILING AND FRYING FISH. Fish for boiling or broiling are 

 the best the day after they are caught. They should be cleaned when 

 first caught, washed in cold water, and half a teacup of salt sprinkled on 

 the inside of them. If they are to be broiled, sprinkle pepper on the inside 

 of them keep them in a cool place. When fish is broiled, the bars of the 

 gridiron should be rubbed over with a little butter, and the inside of the 

 fish put toward the fire, and not turned till the fish is nearly cooked 

 through, then butter the skin side and turn it over ; fish should be broiled 

 slowly. When fresh fish is to be boiled, it should either be laid on a fish 

 strainer, or sewed up in a cloth, if not, it is very difficult to take it out of 

 the pot without breaking. Put the fish into cold water with the back 

 bone down. To eight or ten pounds of fish, put half of a small teacup of 

 salt. Boil the fish until you can draw out one of the fins easily most 

 kinds of fish will boil sufficiently in the course of twenty or thirty min- 

 utes ; some kinds will boil in less time. Some cooks do not put their fish 

 into water till it boils, but it is not a good plan, as the outside gets cooked 

 too much, and breaks to pieces before the inside is sufficiently done. Fish 

 for frying, after being cleaned and washed, should be put into a cloth to 

 have it absorb the moisture. They should be dried perfectly and a little 

 flour rubbed over them. No salt should be put on them, if you wish to 

 have them brown well. For five or six pounds of fish, fry three or four 

 slices of salt pork ; when brown, take them up and if they do not make 

 fat sufficient to fry the fish in, add a little lard. When the fish are fried 

 enough, take them up ; for good plain gravy, mix two or three teaspoons- 

 ful of flour with a little water, and stir it into the fat the fish was fried 

 in, put in a little butter, pepper, and salt, if you wish to have the gravy 

 lich add spices, ketchup, and wine, turn the gravy over the fish. Boiled fith 

 should be served up with drawn butter, or liver sauce. Fish, when put 

 on the platter, should not be laid over each other if it can be avoided, as 

 the steam from the under ones make those on the top so moist that they 

 will break to pieces when served out. 



Great care and punctuality are necessary in cooking fish. If not done 

 sufficiently, or if done too much, they are not good. They should be eaten 



