164 FISH. 



of a large, thick salmon will make a handsome dish. Scale 

 and clean the fish without cutting it open far. If it is boiled 

 whole, put it into boiling water, in which has been thrown a 

 handful of salt. Boiling water is thought to harden the fish. 

 Put it to boil in a large fish-kettle, with a strainer. If it is 

 put into cold water, it will not be done under an hour, and if 

 it weigh ten pounds, an hour's gentle simmering will hardly 

 be too much. Fish underdone is unwholesome, and looks 

 uninviting. When done, lift the strainer, and rest it across 

 the kettle, that the fish may drain. Heat the dish (which 

 should have a strainer), and heat also a white napkin, and 

 place it in the dish, turn the salmon on gently, without break- 

 ing it, and have it sent to the table hot. Serve caper-sauce 

 or anchovy -sauce in a boat. 



SALMON CUTLETS. 



Cut the salmon open, remove the bone, and cut the fillets 

 about three inches deep. Lay them to dry in the folds of a 

 clean, coarse cloth. They may be broiled or fried. If fried, 

 put a few rashers of pork in the pan, or, if expense is not to 

 be considered, use sweet olive-oil. Serve hot, with pepper 

 and salt sprinkled over each cutlet. 



Haddock is good, boiled or baked, but on account of its 

 firmness and lightness is generally chowdered. S,ee Chowder. 



Salmon, cod, or halibut, after being scaled and cleaned, 

 may be cut into handsome pieces, and smoked over the em- 

 bers of a kitchen fire, rubbing a little salt over each bit, and 

 be broiled for breakfast. See Broiling. 



Tautog, or black-fish, may be baked with forcemeat stuffing 

 for the belly. Proceed as for baked cod, but baste even 

 more frequently. Wine, water, and walnut or mushroom 

 catchup make a good baste for the tautog. 



All small and delicate fish, like smelts, perch, trout, etc., 

 should, after being well dried, be washed with beaten egg, 



