A guide to modern cookery

All papers found on the market are, owing to the chemical products used in their manufacture, liable to impart a more or less pungent smell to the objects they enclose, which in either degree would prove seriously prejudicial to the preparation. These remarks not only apply to fish, but to all those objects with which paper was formerly used at some stage in their cooking process. 780—THE BRAISING OF FISH This method is generally applied to whole or sliced salmon, to trout, and to chicken-turbot. Sometimes the fish treated in this way is larded on one side with strips of bacon-fat, truffles, gherkins, or carrots. The mode of procedure is exactly the same as that described under the “Braising of White Meats” (No. 248). Moisten these braisings in the proportion of one-half with white wine or red wine (according as to how the fish is to be served), and for the other half use a light fish _fumet_. Place the fish on the drainer of a fish-kettle just large enough to hold the former, and moisten in such wise that the cooking-liquor at the beginning of the operation does not cover more than three-quarters of the depth of the fish. Unless it be for a Lenten dish, the fish may be covered with slices of bacon while cooking. In any case, baste it often. Take care not to close the lid down too tightly, in order that the liquor may be reduced simultaneously with the cooking of the fish. When the operation is almost completed, take the lid off the fish-kettle with the view of glazing the fish; then take the former off the fire. Now withdraw the drainer with the fish upon it, and lay it athwart the top of the fish-kettle, and let it drain; tilt the fish on to a dish, and cover the latter pending its despatch to the table. Strain the stock remaining in the fish-kettle through a strainer; let it stand for ten minutes, remove all the grease that has formed on its surface, and use it to complete the sauce as I directed