SAUCES FOR FISH

Some varieties of fish are more or less tasteless. These should be prepared by a cookery method that will improve their flavor, or if the cooking fails to add flavor, a highly seasoned or highly flavored sauce should be served with them. The acid of vinegar or lemon seems to assist in bringing out the flavor of fish, so when a sauce is not used, a slice of lemon is often served with the fish. RECIPES FOR FISH SAUCES AND STUFFINGS

As many of the recipes for fish call for sauce and stuffing, recipes for these accompaniments are taken up before the methods of cooking fish are considered. This plan will make it possible for the beginner to become thoroughly familiar with these accompaniments and thus be better prepared to carry out the recipes for cooking fish.

SAUCES FOR FISH.

Sauces are generally served with fish to improve their flavor and increase their nutritive value. Some kinds of fish, such as salmon, shad, butterfish, Spanish mackerel, etc., contain more than 6 per cent. of fat, but as many of the fish that are used for food contain less than this, they are somewhat dry and are improved considerably by the addition of a well-seasoned and highly flavored sauce. Then, too, some fish contain very few extractives, which, when present, as has been learned, are the source of flavor in food. As some of the methods of cooking, boiling in particular, dissolve the few extractives that fish contain and cause the loss of much of the nutritive material, it becomes almost necessary to serve a sauce with fish so prepared, if a tasty dish is to be the result.

The sauces that may be used with fish are numerous, and the one to select depends somewhat on the cookery method employed and the preference of those to whom the fish is served. Among the recipes that follow will be found sauces suitable for any method that may be used in the preparation of fish. A little experience with them will enable the housewife to determine the ones that are most satisfactory as to both flavor and nutritive value for the different varieties of fish she uses and the methods of cookery she employs.

LEMON CREAM SAUCE 2 Tb. butter

2 Tb. flour

1 c. thin cream

Salt and pepper

Juice of 1 lemon or 1 Tb. vinegar

Melt the butter in a saucepan, stir in the flour, and continue stirring until the two are well mixed. Add to this the thin cream and stir until the mixture is thick and boils. Season with salt, pepper, and the juice of the lemon or the vinegar.

SPANISH SAUCE 2 Tb. butter

1 slice of onion

2 Tb. flour

1 tsp. salt

1/8 tsp. pepper

1 c. milk

1/4 c. tomato purée

1/4 c. chopped pimiento

Brown the butter with the onion, add the flour, salt, and pepper, and stir until well blended. Add the milk and allow the mixture to cook until it thickens. To this add the tomato and pimiento. Heat thoroughly and serve.