Chapter 163 of 571
RECIPES. — Section 163
Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes · E. E. (Ella Ervilla) Kellogg
Baked Fish.—Select a perfectly fresh, properly dressed fish. Rinse thoroughly and wipe dry. Fold it together and place in a dripping pan with a cup of boiling water. Cook slowly and steadily until tender. A fish weighing three or four pounds will require at least two hours. If desired, the fish may be lightly dredged with flour, toward the last, as it begins to brown.
Broiled Fish.—Thoroughly clean the fish, and if small, split down the back. Fish of larger size should be cut into inch slices. Use a double wire broiler well oiled with a bit of suet. Lay the fish, with its thickest part next the center of the broiler, skin uppermost, and broil over a bed of clear coals until the flesh-side is of an even brown. The time required will vary, according to the size of the fish, from five to twenty minutes; then turn and brown on the other side. If the fish be very thick, when both sides are browned, put the broiler in the oven over a dripping pan and cook until done.