All fish for boiling should be put into cold water, with the exception of
salmon, which loses its color unless put into boiling water. A
tablespoonful each of salt and vinegar to every two quarts of water
improves the flavor of all boiled fish, and also makes the flesh firmer.
Allow ten minutes to the pound after the fish begins to boil, and test
with a knitting-needle or sharp skewer. If it runs in easily, the fish can
be taken off. If a fish-kettle with strainer is used, the fish can be
lifted out without danger of breaking. If not, it should be thoroughly
dredged with flour, and served in a cloth kept for the purpose. In all
cases drain it perfectly, and send to table on a folded napkin laid upon
the platter.
In frying, fish should, like all fried articles, be _immersed_ in the hot
lard or drippings. Small fish can be fried whole; larger ones boned, and
cut in small pieces. If they are egged and crumbed, the _egg_ will form a
covering, hardening at once, and absolutely impervious to fat.
Pan-fish, as they are called,--flounders and small fish generally,--can
also be fried by rolling in Indian meal or flour, and browning in the fat
of salt pork.
Baking and broiling preserve the flavor most thoroughly.
Cold boiled fish can always be used, either by spicing as in the rule to
be given, or by warming again in a little butter and water.
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