The Plymouth Republican. (Plymouth, Ind.) 1878-1901, 1879-04-10
"Custard Fish, or "Fish Custard."

ltuE III vi tlihC III "oJs
"Cu,tard Fish, or 'Fish Custard."
Names often 60 great ways In de-
cidiKg likes and dislikes. A French
man invited friend to rartake with
him a "fricassee OF boned robins
legs" The friend pronounced it ex-
quisi,e, and determined 10 introduce
so delightful dish at home. Imag-
inc his disgust, his upheaval Of
feeling, on happening to gather from
remark of a servant that he had
just eaten fricassee OF frogs legs
II Gently, when breakfasting at a
boarding school," the young ladies
were helped to dish called "custard
fish" OF fish custard," and they
seemed to like it. Though nice
steak was offered US as visitor. our
curiosity prompted a request for
some of the "custard fish," The 1rst
taste showed that it was our favorite
preparation OF salt Goldfish. There Is
in many families decided repug-
nance to the use OF Goldfish; it is con-
sidered plebeiaD, as only 1T for those
too poor to haye anything better. Yet
il Is one OF the most wholesome, n ur-
ishing foods, is economical, and II
rightly prepared. is very palatable.
1t supplies excellent nutriment both
FOR the brain and muscles. An emin-
ent literary friend OF ours used 10 say
that. as his wife prepared ii he wanted
it eight mornings in a week." From
the hurried manner OF curing and
drying Goldfish during large catches,
1t often happens that they are not uni
formly sailed and cured throughout.
The smallest portion neglected may
injure the taste OF the whole fish and
of others packed with it. This has
bad much to do with creating d dis
ike for this food. In purchasing cod
uSuf IL 10 "Sii " eAduuiAS tuCih Cdic
fully. and select only those OF uni
form color throughout, and having no
tainted odor at any point. Those OF
medium size are preferable - ;he
mailer ones being too skinny, and
the larger ones too coarse grained,
There is now 10 be generally OBJ
tanned what is called -boneless cod
fish," at slightly higher price. yet
cheap as compared with meat Or most
other fish. From those well cured
the veTtebra 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 imme-
date use. A great point in prepar-
ing Goldfish is 10 have il we'll soaked
10 remove all excess OF salt. clear
through. Two or three waters shocld
De used. 1t is best to pick it finely
pour off one water, and let it stand In
plenty of fresh water ever night. OIL
several hours. II too fresh, Which is
seldom the case, salt is easily adds d
This thorough soaking after it Ii
picked fine, makes marked differ.
ence in its flavor.
For "custard fish," boil the soake d
fish in water until tender; then pour
off the water and pick it very fine
have ready a quart OF hot milk FOL
three-quarters of a pound Of fish, and
put into 1t the fish, and tablespoon.
full of butter: stir until 1t boils; then
stir la well ht aping tablespoonful OIL
flour, and cook II five minutes. Lei
it cool a little, and then stir into il
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
water toughens it. Pour off the last
water so as 10 leave 1t nearly dry
and chop it fine in chopping bowl.
Mash the boiled potatoes separately,
and mix about one part OF fish will
two parts OF potato. putting in about
tablespoonful OF butter TO quar-
OF the mixture, and adding salt il
needed. Make into balls or cakes
This can be done the night before
Fry in laid or drippings, using only
enough 10 keep them from sticking
to the pan. Some prefer tLem friec
swimming in lard, but they are les,
/ digestible. II the balls are frs
dipped In beaten egg, they will take
up little Of the cooking fat. and ar.
very good. When well made thus
they are palatable. easily digested
and nutritious as well rs economical
-American 1ariculturist.