till set, when it is turned out and served garnished
with seasoned watercress, parsley, tarragon, etc., as
you please. [This is a very favourite dish abroad,
where it is known as truite, mulet, maquereau, etc.,
à la gelée. The fish should be put in neatly, about
an inch of the jelly being put in first; from this,
when set, a ½ inch groove is cut, to receive the back
of the fish, which is lightly held in position with a
skewer or something of the kind, whilst filling up the
basin or mould with the rest of the aspic. When possible
it is well to stand the dish or mould on ice, to cause
the jelly to set more quickly. The jelly must, of course,
be on the point of setting, and only just liquid enough
to pour.
The ordinary way of pickling fish used in this country
is the following: As soon as the fish comes from the
table trim it and remove the bones, covering it up
carefully to exclude the air. Now boil together equal
parts of good vinegar and water (or preferably the
liquid in which the fish was originally cooked), with
a teaspoonful of salt, ½oz. whole allspice, and a couple
of bay leaves, for ten minutes; then let it stand till
cold, when you pour it over the fish to be pickled,
and leave it till next day. The quantity of liquid
depends on the amount of fish; the above is for the
remains of a good cut of salmon or halibut. Almost
any fish may be treated thus, though it is not so delicate
as the methods previously given.
Boiled fish en chaufroix. (To stand upright.)—
Cleanse and trim the fish, season it lightly with salt
and in a nice carrot, scraped and thinly coated with
a very little butter. This should have one side pared
to make it stand even. Fasten up the fish, and place
it on the strainer, tying it to this to keep it straight,