COLD FISH.
gentlest way till cooked, when it must be lifted off at
once, and left to get cold in the marinade. To serve
fish thus treated, lift it out of the marinade, and place
it on a dish, garnishing it with any nicely-seasoned
salading to taste, moistening it with a little (very little)
of the marinade, and sending the rest to table in a
sauce boat. This recipe may be varied to suit individual
taste, the vinegar and wine being especially a matter
for personal opinion. Moreover, the lining of the
marinade pan may also be varied, either by simplifying,
or increasing, the flavours. Already cooked cold fish
may be improved by allowing it to steep in a mixture of
oil, vinegar, parsley, mixed herbs, peppercorns, bayleaf,
a strip of lemon peel, cloves and salt. The proportions
for this would be half a gill of oil to one tablespoonful of
vinegar, a shallot or small onion, a bayleaf, five or six
cloves, a saltspoonful of salt, a spoonful of minced parsley
(the stalks of parsley roughly chopped answer very
well for this), half that amount of mixed herbs, eight or
ten peppercorns, and one or two strips of lemon peel
well freed from the white pith. This marinade need not
cover the fish as long as the latter is turned now and
again, and basted with the liquid, etc. This, it will be
seen, is the same marinade as is recommended for hot
fish, such as whiting à la Génoise, etc. It may also be
observed that this marinade is much liked by many
people, when the fish is afterwards to be served as
vinaigrette or en mayonnaise, if it is strained and used
in the manufacture of the sauce.
A more recondite, but certainly excellent marinade
is that recommended by Colonel Kenny-Herbert
(Wyvern), which is, I believe, of Eastern origin. “For
a fish of 1lb. to 1½lb. weight, slice thinly 3oz. of onion,
1oz. juicy, fresh, green ginger, one capsicum, or six