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1、PaSSaHe1COOKINGFISHPerhapstheonlywaysofproperlycookingfisharebakingandgrilling,yetthesearepreciselythewaysleastpractised.Boilingandfryinghavepreviouslyheldtoogreatamonopolyinourmethods.Whengrilling,aperfectlyclearfireisabsolutelyindispensable;moresointhecaseoffishthanwhenintendingtocooksteakorchops.
2、Ashovel-fullofgoodcinders,slightlywetted,andgivensufficienttimetobecomered-hot,willgenerallyensureagoodsurfaceheatzbutacharcoalbraisieres,byfathebestfireforthispurpose.Aspecialgridironshouldbekeptforfishonly.Afterusing,letitbethoroughlywashedanddried,andbeforeusingagainrubthebarsoverwithalittleoil;f
3、ishismoreeasilymarked,andapttosticksoonerthanmeat.Ifthegridironisnotadoubleone,useapairoftongswithwhichtoturnthefishover;bewareofstickingaforkintoit.Therecanbenodoubtthatgrillingbringsoutaflavourwhichnothingelsewill.Whatcansurpassafreshmackerel,grilledafterbeingsplitopenandboned?Animportantpointtobe
4、arinmindinthismethodofcookeryis,tokeepintheflavour.Asliceofgrilledsalmonwilltastefarniceriftheslicehasbeenwrappedinbutteredpaper;butcookinganythinginpaperrequiresthegreatestcare,asshouldtherebetheslightestflare,thepaperwillcatchfire.Whenbakingfishthatiswrappedinbutteredpaper;thechiefthingtobearinmin
5、disnottosparethebutter.This,oneofthemostdelicateanddeliciouswaysofcookingfish,isapttobeentirelyspoilt,becauseonlyalittledabofbutterisallowed.Whenfishhasbeencookedinpaperitshouldbesenttothetablejustasitis,paperandall.Alwaysuseplainwhitenotepaper;neverprinted.Whenboilingfishzaverycommonfaultisomitting
6、toputsufficientsaltintothewater.Inthecaseoflargefish,saltshouldbeaddedintheproportionofhalfapoundtoagallonofwater;forsmallerfish,aproportionofaquarter-poundtothegallonissufficient.ItisnowgenerallythoughtbesttoplacefishinnearlyboilingWateCthenallowittocomegentlytotheboilingpointagainzthiskeepsinthefl
7、avouronthesameprincipleastheboilingofmeat.Thetimealloweddependsentirelyonthesizeofthefish,butwhenthefleshshowssignsofbeingjustabletobeseparatedfromthebone,itisamplydone.Ibpreservethewhitenessofwhitefish,itiswisetorubthemoverwithlemon-juicebeforeboiling.Onemethodofboilingfish,whenitisintendedforeatin
8、gcoldzistodoitincourt-bouillon,andiffresh-waterfishiscookedthiswayitisrelievedofmuchofitsinsipidity.Onepartofvinegar;onepartofredwine,tofourpartsofWatecforthebouillon.Tbtwoquartsoftheliquorputanounceofsalt,halfanounceofpeppe;abunchofsavouryherbs,aslicedonionandacarrot.Sometimesasmallpieceofbaconisal
9、soadded.Lettheseallboiltogetherforsometime,thenstraintheliquorandkeepinastonejar.Itwillkeepalongtimeifoccasionallyre-boiled.Thefishshouldbewellcoveredwiththeliquidwhenlaidinthefish-kettleandallowedtoboilgradually.Ibfryfishsuccessfullyitshouldbeliterallyboiledinfat.Thiscannotbedoneoverasloworsmokyfir
10、e,neithercanitbedoneunlessanabundanceoffatisallowed.Itisnotanextravagantmethod,evenifthepanisalargeone,andittakestwoorthreepoundstofillit.Ifcarefullypouredintoabasincontainingboilingwaterafterthefishhasbeencooked,theloosebreadcrumbsandotherparticleswillfalltothebottom,andthefatformaclearwhitecrust.W
11、henduecareisexercisedthereisnoreasonwhythesamefatshouldnotbeusedfiftytimesover.Letitbequiteboilingwhenthefishisputin.Thismaybeknownbyitsperfectstillnessandthefaintbluevapourwhichwillrisefromit.Whenthefishhasbeenwashedandcarefullydried,flouritbeforedippingintobeatenegg,andbreadcrumbs.Layasmallpieceof
12、blotting-paperatthebottomofthedishtoabsorballgrease.Variousrecipesforbakingfisharegiveninthefollowingpages.Perhapsoneofthenicestwaysofdoingfishintheovenisz,augratin*.Brieflydescribed,thisconsistsofalayerofmixedherbsandbreadcrumbslaidfirstatthebottomofawell-buttereddish,thefishlaidonthis,thenthesamei
13、ngredientswithseasoningandmorebutteroverit.Veryoftenaglassofwineorvinegarisadded.Anythingcookedz,augratinmustalwayscometothetableinthedishinwhichitwascooked,hencethegratin-dishisanotherindispensablekitchenrequisite.Whenintendingtousesaltedfishforanydishitshouldalwaysbeallowedtolieinwateratleasttwent
14、y-fourhourspreviously,andthewatershouldbechangedfrequently;thendrainanddrythoroughly.Source:AHANDBOOKOFFISHCOOKERYBYLUCYH.YfiTESQuestions1-4ChooseNOMORETHANTHREEWORDSfrompassage1foreachanswer.1. Whichcookingutensilisrecommendedforgrillingfish?2. Whatdoeswrappingfishinpaperhelptokeep?3. Rubbinglemonj
15、uiceonwhitefishisrecommendedtodowhat?4. Whereexactlydoyoucook”au-gratirdishes?Questions5-8ChoosetheappropriatelettersA,B,CorD.5. AcharcoalfireisbestforA.frying.B.grilling.C.boiling.D.baking.6. Whencookingfishthatiswrappedinpaper;youshouldA. removethepaperbeforeserving.B. useanyoldprintedpaper.C. ser
16、veitwiththepaperstillaroundit.D. letpartofthepaperburnalittle.7. Whenboilingfish,peopleoftenforgettoA. ensurethatthewaterhasboiledfirst.B. addenoughsalttothewater.C. putexactlyagallonofwaterinthepan.D. addenoughherbstothewater.8. FriedfishshouldbeA. cookedveryslowly.B. boiledbeforefryingit.C. cookedinashallowpanwithalittlefat.D. cookedinadeeppanwithalotoffat.Questions9-13DothefollowingstatementsagreeWiththeinfo
