The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1879-04-11

'SuSTARD FISH or 'E ISL CUSTARD. -
Names often so great ways in deciding likes
and disikcs. \ Frenchuan invited friend
to partako with him a "tricassee of boned
robbins legs" The friend pronounced it
exquisite, and determined to introduce so
delightful dish at home. Imagine his
disgust, his uphcaval of-rccling, on hap
peumg to gather from remark Ola servant
that he had ust eaten 4 tricassce of fj0gs
legs. Recently, when breaklasting at IL
"boarding school" the young ladies were
helped to Il dish called 'custarl fish" or.
fish custard," and they seemed to like it
Though nice steak was offered us as
visitor, our curiosity prompted request
fer some Of the "cu:tard fish" The first
taste showed that it was our lavorite prep
aration Of salt goldfish There is in many
families decided repugnancc to the use ol
Goldfish it is considered plcbeian, as only
fit for those too poor to have anything bet
ter. Yet it is one of the most wholesome.
nourshinS foods, is economical and if
rightly prepared, is very palatablc. 1t sup
plies excellent nutrimeut both for the brain
and muscles. An eminent literary friend
OF ours used to say that, us his wife prepared
it he wanted it eight mornings III a week !"
From the hurried manner of curing and
drying Goldfish during large catches, it often
happens that they are not uniformly saltel
and cured throughout. The smallest por
ton neglected may injurc the taste of the
whole fish and Of others packed with it
This has had much to do with creating Il
dislike for this food purchasing goldfish,
1t is well to examine them carefully, and Sc
lcct only those Of uniform color through
out, and having no tainted odor at any point
Those of medium size are preferable
the smaller ones being too skinny, and
the larger ones too coarse grained. There
is now to be generally obtained what is
called "bonc.less codlish,' ut slightly
higher price, yet cheap as compared with
meat or most other fish. From those well
cured. the vcrtebra and chief bones, the
skin and fins, arc removed, and only the
clear white portions are put up in boxcs-a
nice article rca'y for immediate use. \
great point in preparing goldfish is to have
it well soaked to remove all excess of salt ,
clear through Two or three waters should
be used 1t is best to pick it finely, pour
off one water, and let it stand in plenty of
fresh water over night. or several hours If
too fresh, which is seldom the case, salt is
easily added. This thorough soaking after
it is picked fine, makes a marked difference
in its flavor.
For "Custard Fish," boil the soaked fish
in wator until tender; then pour off the
water and pick it very fine have ready
quart of hot milk for thrce.quarters Of
pound of fish, and put into it the fish, and
a tablespoonful Of butter; stir until it boils
then stir in well hcapine tablespoonful OF
flour, and cook it five minutes. Let it cool
a little, and then stir into it two well beaten
eggs without further cooking.
For NICE FISH BALLS. soak the fish in
warm but not boiling water for an hour,
and repeat this twice; boiling toughcns it,
Pour off the last water so as to leave it
nearly dry, and chop it fine in chopping
bowl Mash the boiled potatoes separately,
and mix about one part OF fish with two parts
Of potato, putting in about tablespoonful Of