20, proves very
satisfactory, for it supplies the substance in which the fish is most
lacking. As will be observed, larding is done by inserting strips of
bacon or salt pork that are about 3 inches long and 1/4 inch thick into
gashes cut into the sides of the fish.
[Illustration: FIG. 20]
45. BAKED HADDOCK.--As haddock is a good-sized fish, it is an especially
suitable one for baking. However, it is a dry fish, so fat should be
added to it to improve its flavor. Any of the methods suggested in Art.
44 may be used to supply the fat that this fish needs.
When haddock is to be baked, select a 4 or 5-pound fish, clean it
thoroughly, boning it if desired, and sprinkle it inside and out with
salt. Fill the cavity with any desired stuffing and sew up. Place in a
dripping pan, and add some bacon fat or a piece of salt pork, or place
several slices of bacon around it. Bake in a hot oven for about 1 hour.
After it has been in the oven for about 15 minutes, baste with the fat
that will be found in the bottom of the pan and continue to baste every
10 minutes until the fish is done. Remove from the pan to a platter,
garnish with parsley and slices of broiled bacon, and serve with any
desired sauce.
46. BAKED HALIBUT.--Because of its size, halibut is cut into slices and
sold in the form of steaks. It is probably one of the most economical
varieties of fish to buy, for very little bone is contained in a slice
and the money that the housewife expends goes for almost solid meat.
Pages:
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280