Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/88

This page has been validated.
60
HOUSEHOLD MANAGEMENT

each end instead of one only in the middle. They are made in copper, with draining plates, in sizes from 20 inches to 30 inches in length

The Fish Pan, or Kettle.—This utensil is fitted with a drainer inside, which is lifted when the fish is sufficiently cooked. The drainer is then laid across the kettle, and the fish lifted on to the dish with the fish-slice—a perforated plate attached to a long handle, sold at 1s., 1s. 3d. and 1s. 6d., according to size. Fish kettles are longer than they are wide, and are made either with handles at the side, or with a swing handle, like that of a pail. The former is the more convenient shape, on account of the facility which the two handles at the ends afford for putting the kettle on the range or taking it off. Prices range from 3s. 6d. to 9s. for kettles in strong block-tin plate, and from 15s. to 42s. for iron kettles. Copper fish kettles, from 16 inches to 22 inches, are supplied at prices ranging from 45s. to 85s. The mackerel-kettle, or saucepan, which will serve as a fish-kettle for all long fish, such as whiting, haddock, etc., and for soles and small plaice, is an elongated saucepan, with cover, and having a long handle on one side and an iron looped handle opposite to it on the other side. It is made in three sizes, sold respectively at 3s., 4s. and 5s.

Fish Fryer and Drainer.—This is an admirable contrivance for frying fish, by using which an experienced cook is much more likely to insure success and send a dish of fried fish properly to table. It is in shape not unlike a preserving-pan fitted with a closely-made wire drainer; and in this the fish is placed and lowered into the heated fat. As in frying fish it is necessary to have a large amount of fat, the depth of this kettle gives it a considerable superiority over the ordinary frying-pan. There is, besides, very little danger of the fish breaking, for being lifted up on the drainer when done, it is easily dished. Cooked in this manner the fish does not require turning, as the fat quite covers it, and of course browns it on both sides at once. The greasy moisture, too, is more effectually got rid of. Fat-pans with drainers may be obtained from a good ironmonger at the following prices:—

Extra Strong Copper, with Drainer:—
14-in.15-in.16-in.17-in.18 in.
£1 16 0£2 0 0£2 5 0£2 8 0£2 14 0

Strong Wrought Steel:—
12-in.13-in.14-in.15-in.16-in.17-in.18-in.
11s.11s. 6d.13s.15s.16s. 6d.18s. 6d.£1 0 0

Wire Vegetable Strainer.—This useful article consists of a wire frame, round which thinner wire is coiled and fastened. It is made to fit inside a stewpan or saucepan, and thus forms a convenient utensil in which to boil vegetables and to lift them at once out of the water; or