Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-04-23

SALT Goldfish Or SALMON FOR DINNER -
Cut up either sailed codtish or salmon, the
night before it is desired to use, in pieces of
four inches square, aud turn hot water over
them so as TO wash off all the salt. Then
turn equal parts of hot water and cold
skinned milk over the fish, putting the pieces
kin-side upwards into the dish. Alter
breakfast the next morning, change the milk
and water for fresh supply, aud put the
dish or pan upon the back of the stove, and
let it remain until it nearly boils, but not
quite, for boiling sailed fish hardens its tibers;
remove it farther back II 1t lncllnes to boil.
but keep 1t just at the boiling point all the
time by adding little cold water when it
bubbles up. While the fish parbois, we
must prepare the vegetables, such as onions,
beets and potatoes, which are always essen
tial to a salt Goldfish or salmon dinner. We
must pare the potatoes as thIn!y possible,
and soak them III salted cold water for an
hour or two before boiling, and tlen put into
| boiling water, and boil until d FORK will run
through them; and now pour off all the wa
ter, scatter salt over the potatoes, and shake
the kettle up and down tor dozen or more
| times. Then set it on the back r art OF the
stove to steam until the dinner is ready to
serve. Or we Will take wooden pestle, and
season them with good big slice of butter,
or small cup of thick cream. Let the ket-
tie remain uncovered until the potatoes are
served, for ii cooked potatoes are covered up,
| tn y will become soggy aud bad divorced. The
beets must be thoroughly cleansed from all
earthly particles, and the long roots topped
off LITTLE, but if cut too much the sweetnt s.
boils out into the water; 81 scrape clean, and
| int ulta m al nd
bod two hours and a half, for beets require d
long time to cook tender. The onions must
| be boiled an hour in water, and then the
whole of it turned off, and boiling water, witt
IA cup of sweet milk, turned into the kettle,
| Cook half an hour more, and serve with but
ter. salt and pepper. Cooked IN this manner,
onions can be eaten by many persons who
never indulge in them now, on account OF
their presidency OF taste. An oil Is dlstll ed
from onions which Is repugnant TO many !;
! 1t If the boiling water is pOuret OFT, thus
oil goes with 1t. " hen the vegetables are
nearly ready to serve, some drawn butter
must be prepared for sauce Tor the fish, lake
one large cup OF sweet milk, and bring it to
boil; stir up two tablespoonful OF butter,
with one heapIng tablespoonful OF wheat
-four, and enough cold milk to make 1t into
a batter; mix this with the boiling milk, and
let 1t boil hard Tor fifteen minutes. Ii the
dish containing it can be placed IN a small
pan OF boiling water, or over the tea-ketde,
there will be no danger otits burning. Boil
three eggs, 80 that they will be cooked enough
t. cut into slices Put half of them into tle
drawn butter gravy, alter it has been strained
through ID gravy strainer; and slice the other
hali over the fish, from which You nave re-
moved every bone, and mince foe with "a
knife, and cover all over with the drawn
butter. Place slices OF beet root, mingled
with slices OF egs, all over the gravy GA the
fish; and if curled parsley can be obtained,
decorate the edges of the platter with it, and
you will find that you have dainty dish to
set before your king DAISY EyebrigH "
IN Country gentleman,