Where the fish is large, it will be better to sew the
body together after stuffing, rather than to use a skewer. The string can
be cut and removed before serving.
If any is left, it can be warmed in the remains of the gravy, or, if this
has been used, make a gravy of one cup of hot water, thickened with one
teaspoonful of flour or corn-starch stirred smooth first in a little cold
water. Add a tablespoonful of butter and any catchup or sauce desired.
Take all bones from the fish; break it up in small pieces, and stew not
over five minutes in the gravy. Or it can be mixed with an equal amount of
mashed potato or bread-crumbs, a cup of milk and an egg added, with a
teaspoonful of salt and a saltspoonful of pepper, and baked until
brown--about fifteen minutes--in a hot oven.
TO BOIL FISH.
General directions have already been given. All fish must boil _very_
gently, or the outside will break before the inside is done. In all cases
salt and a little vinegar, a teaspoonful each, are allowed to each quart
of water. Where the fish has very little flavor, Dubois' receipt for
boiling will be found exceedingly nice, and much less trouble than the
name applied by professional cooks to this method--_au court
bouillon_--would indicate.
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