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5$ REMARKS ON FISH.
deficiency in this regard, and place the delicate lady's hand on a level with that of the most powerful man. The exact method, however, can scarcely be described, and must be watched and imitated in order to insure its being caught by the learner. Some people prefer to remove the whole of the flesh in the same way as in carving turbot, but this only answers for the large soles.
Turbot requires peculiar carving, because unlike other fish its skin and fins are thought a great delicacy. It is only necessary to carry the blade of the knife down to the bone along the middle, and then to make similar deep and clean cuts at right angles to this each way to the fins, a portion of which should be separated and kept with each square of fish, so as to avoid that hacking of the fins in pieces afterwards, which is by no means slight. When this part is not approved of, it is very easy to leave the fin attached to the bones below.
Mackerels are split at the tail and the upper half raised at that part from the bones, after which the bone is removed from the lower half of the fish, and that in its turn is served either in one piece or divided into two, according to its size.
Many other small fish are carved much in the same way ; that is, either serve them whole or divide them with the knife into sections, according to size, the thick and thin part of the fish, and therefore most people like to be asked which part they prefer. This being done, the knife is carried down the bone longitudinally and removes a thick slice of either or both, according to choice.
VARIOUS REMARKS ON FISH.
If lemon juice can be had fish cooked in almost any fashion should be served with it. It promotes health.
Note—Tomato or Worcester catsup is a substitute, but not a very good one.
Fish affords phosphorous for the brain, which it needs.
Fish, the Fle^h.—Is refreshing and often exciting, and as an article of diet it should be more common than it is, as it'tends to purify the blood from the impurities it receives from partaking of animal food. If taken at the commencement of a meal it tends to promote digestion of those articles of food which form the more solid portion of the meal.
Re-cooking Boiled Fish.—Cut into small pieces 2 lbs. of cold codfish, scald in 2 cups of sweet milk, then stir together 4 ozs. of sweet butter and a tablespoonful of corn starch, the beaten yolks of 3 eggs; pepper and salt to taste. Butter a dish, then put in first a layer of fish, then one of the starch mixture, and |
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