The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1879-04-25
.sCustard Fish, or s'Fish Custard."

Names often go great ways in decid-
ing likes or dislikes. n Frenchman in
vited a friend to partake with him of
s.fricassee of bOned robbins legs. - The
friend pronounced it exquisite. and de-
terlnined to introduce so delightful a
dish at home. Imagine his disgust, his
upheaval of feeling, on happening to
gather from a remark OF a servant that
he had just eaten fTicaSSee of frogs
legs. Recently. when bleakfaSting at
boarding school," the young ladies
were helped to a dish called ''custard
fish, or fish custard. - and they seemed
to like lit. Though nice steak was offer
ed US as a visitor, our curiosity prompt
ed a request for some ''custard fish,
The first taste showed that it was our
favOTite preparation of salt Goldfish.
There is in many families a decided re-
pugnaucetO the use Of Goldfish it is con-
SideTed plebeian, as only fit for those
who are too poor to have anything bet
ter. Yet it is one of the most whole
some. uOurishing foods, is economical,
and if rightly prepared, is very palatable,
1t supplies excellent nutTiment both for
the brain and muscles. An eminent lit
erary friend of ours used to say that, as
his wife prepared it he wanted it eight
mornings in week.
From the hurried manner of curing
and drying Goldfish during large catches
it often happens that they are uniformly
salted and cured throughout. The small
est portion neglected may injure the
taste of the whole fish and others pack
ed with it. This has had much to do
with creating Il dislike for this food. In
purchasing Goldfish, it is we'll to examine
them carefully. and select only those Of
uniform color throughout. and having
no tainted odOr at any point Those of
medium size are pTeteTablc-the small
er ones being too skinny. and the larger
ones too coarse grained. There is now
TO be generally obtained what is called
''bOneleSs goldfish. - at a slightly higher
price. vet cheap as compared with meat
or most other fish. From those well
cured. the veTtebTa and chief bones. the
skin and fins are removed. and only the
clear white portions are put up in boxes
"a nice article ready for immediate
use.
\ great point in preparing Goldfish is
to have it well soaked to remove all eX-
cess 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 q marked differ
. ence in its flavor.
For "custard fish. '' boil the soaked
fish in water until tender then pour of
the water and pick it very fine have
ready a quart of hot milk for three-quar-
ters of pOdnd of fish, and put into il
the fish. and tablespoonful of butter
stir until it bOils then stir in a well
hedping tablespoonful of flour. and cook
1t five minutes. Let il cool Il 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 hom
and repeat this twice boiling water
tOUgheus it. Pour off the last water SO
as to leave it nearlydry, and chop it fine
in a chopping bowl. Mash the boiled
potatoes separately, and mix about one
part of fish with two parts Of potato put
ting in about a tablespoonful Of butter
TO a quart of mixture. and adding salt if
needed Mike into balls or cakes. This
can be done the night before Fry in
lard or drippings. using only enough to
keep them from sticking to the pan.
Some prefer them fried swimming i'm
lard, but they are less digestible. Ifthe
balls are first dipped i'll beaten eggs. they
will take up little of the cooking fat and
are very good. When well made thus.
they are Ialatable easily digcsted. aud
nutritious as well a economical liner
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