TO COOK FISH. 63
oughly soaked take it out, see that it is perfectly clean and put in the kettle with sufficient cold water to cover it. Heat it gradually, but do not let it boil much, or the fish will be hard. Skim well, and when done drain the fish and put it in a napkin garnished with hard boiled eggs; cut in rings.
Salt for Boiling Fish.—Allow 2 teaspoonfuls of salt to every quart of water; allow 15 or 20 minutes for boiling every pound of fish.
In boiling fish it will sink to the bottom, and does not rise to the surface till done. When it does so it is a sure sign that it is sufficiently cooked.
Soap Root and Fish.—The Indians use this bulb to catch fish in very large quantities, finding the place where the trout collect together in a hole in some stream. They beat up the soap root and throw it in the water, which stupefies the fish and causes them to float to the surface of the stream, when they may be taken.
Flying fish come in the spring and leave in the fall; abound in the waters of the Santa Cruz coast. Cooked as herring.
Herrings Boiled.—Boil very slowly 6 herrings 20 minutes in plenty of salt and water, then make a sauce of 1-2 cup of sweet cream in a sauce pan on the fire ; when it boils add a small cupful of new milk and a spoonful of fresh butter, pepper and salt to taste, and the juice of 1-2 a lemon ; place upon a dish, pour the boiling hot sauce over and serve at once.
Fresh Herrings Broiled with Dijon Sauce.—Herrings can be bread crumbed and fried, but they are better dressed in the following fashion : Wipe them well with a clean cloth and cut three incisions slantingly upon each side, then dip them in flour and broil very slowly; when done sprinkle a little salt over, place them on a napkin on a dish, then garnish with parsley and serve with salad, or the following sauce in a boat, made in a stew-pan : 8 tablespoonfuls of melted butter, 2 tablepoonfuls of French mustard, or 1 of American or English, a tablespoonful of fresh butter, a little pepper and salt ; when about to boil, serve.
Baked Herring.—Scale, wash and dry them well in a cloth, lay them on a board, pound some black pepper and cloves together, and mix them with 4 times the quantity of salt, and rub the fish all over. Lay them straight in an earthen dish (a deep dish is best); cover them with vinegar and a few bay leaves. Tie strong paper over the top of the dish and bake them in a moderate oven for 1-2 an hour or longer. They are good eaten either hot or cold, and will keep a long time if well covered. Mackerel and trout may be dressed in the same way.