It is as follows:--
Mince a carrot, an onion, and one stalk of celery, and fry them in a
little butter. Add two or three sprigs of parsley, two tablespoonfuls of
salt, six pepper-corns, and three cloves. Pour on two quarts of boiling
water and one pint of vinegar, and boil for fifteen minutes. Skim as it
boils, and use, when cold, for boiling the fish. Wine can be used instead
of vinegar; and, by straining carefully and keeping in a cold place, the
same mixture can be used several times.
TO BROIL FISH.
If the fish is large, it should be split, in order to insure its being
cooked through; though notches may be cut at equal distances, so that the
heat can penetrate. Small fish may be broiled whole. The gridiron should
be well greased with dripping or olive oil. If a double-wire gridiron is
used, there will be no trouble in turning either large or small fish. If a
single-wire or old-fashioned iron one, the best way is to first loosen
with a knife any part that sticks; then, holding a platter over the fish
with one hand, turn the gridiron with the other, and the fish can then be
returned to it without breaking.
Small fish require a hot, clear fire; large ones, a more moderate one,
that the outside may not be burned before the inside is done.
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