Paper-bag Cookery

it is required. CHAPTER II. HOW TO COOK FISH. There is nothing which is so delicious when cooked in paper bags as fish. Boiled fish is light and digestible, but most of the nutriment and flavour are lost in the water; and although less goes to waste when the fish is steamed or cooked in a conservative cooker, there is no comparison between these methods and paper-bag cookery. The flavour is unsurpassed; there is no smell of frying or boiling fat; no risk of burning; no spoiling by overcooking; no trouble or fuss looking out the right saucepan and bringing the fat to just the right degree of heat; in short, it is the perfection of fish cookery. It is an ideal way of cooking small fish or portions of fish. A salmon steak, cooked in a paper bag, is an epicure's dream, and no one who has not eaten one cooked in this way can form any idea of its exquisite flavour. Cod cutlet is a revelation, for it acquires a new and delightful flavour, while the cheaper and coarser fish, such as hake, rock salmon, monk-fish, etc., when treated in this way, gain so much in taste as to become real delicacies. Skate is particularly nice cooked in a paper bag. This fish, though exceedingly wholesome and easily digested, has a rather strong flavour, which is objected to by many people. Oddly enough, this strong flavour entirely disappears when the fish is cooked in a paper bag. SKATE. A piece weighing about a pound should be soaked for about an hour in strong salt and water, then shaken free from moisture and rubbed over with butter. Season with salt and pepper and put into a well greased bag, with one tablespoonful of water and half as much vinegar. Cook for about eighteen minutes, and serve on a very hot dish, on which a slice of butter has been melted. This is a capital supper dish. SALMON CUTLETS. Take a slice of salmon weighing half a pound. Rub it over with butter which has been seasoned with pepper, salt,