Evening star. [volume] (Washington, D.C.) 1854-1972, 1880-12-22
AMERICAN FISH.
Ways OF Cooking Them.

word may De said in regard TO serving fish.
iioEseEiV5S who place On their tables an urap-
petiziDg mass OF skin. flesh and bones cauli
iesI lesson from the manner IN whicn fish is
served at the Windsor Hotel. There the skin is
carefully removed. The ms and small bones I'M
Cerneath cut out, and the backbone ami bones
attached removed, leaving a dainty bit OF flesh
alone fol the portion A garnish Of herbs aud
slices OF lemons should generally accompany
hSli upon the table.
The best methods OF cooking different kinds
OF fish are briefly Indicated Striped bass
weighing from three TO FIVE pounds are most
advantageous for family use, aud should be
boiled whole with a JeaSpOonful OF salt In the
NaleI' ana served with anchoVy or shrimp
sauce; Bass weighing from twenty to thirty
poun0s, are USED at hotels, and at the Windsor
Hotel Two or three bottles OF white wine are
poured underneath the fish, with vegetables
cut up ana Kept On The bottom by Strainer.
Frozen snlelts coming In car loads from Nora
Scotia and New Brunswick are sold at 10 or Il
cents pound, and have slightly bitter TASTE
Green Snelts. not frozen, come from Rhode
island. Massachusetts and Maine and have the
oG0r OF fresh cueumberS. The latter are sllpe-
TOT N favor: Though smelts are usually rolled
Or Indian meal. and fried, the larger, weighing
from 0ne-(fuarter 10 one Third OF pound. should
De split and broiled. This is d favorite dish al
the BreEcoft House. IN the latter part OF Feb
ruary small smelts. not over two and a half
Inches fl length. come into market from the
Passaic ana Rarttau rivers. These should be
rolled In Hour and Ificd IL Oil Without Gle intng
anu eat q whole Ike small brook trout.
Biueii,A are Ia season from May until the
middle OF October. but are best Ill September
as they are fatteT. They are always IL demand
especially at sumner hotels. as they ar await
able for auy purpose. Many are frozen in Sep
L mber for winter use, 100000 pounds being re
II gerated in this city II the past MINER They
shI uld be plainly cooked, served with drawn
! butter saucl when boiled, baked with strips OF
Fat pork, the drippings making brown gravy
anG served with sweet fresh butter and slices
OF lemon when broied.
Though salmon are IN season from the tier
part of March until the latter part of Septem-
hnys t,n,- ns ytsatr hLl-r Tt,l1-
lar Fourth OF July dinner OF boiled salmon aud
green peas can testify. The salmon from Nova
Scotia and New brunswick are much better
than those from California. Salmon are frozen
like bluetish, but are apt to be dry, which is
overcome by mixture OF white Wine.
Salmon is best boiled with anchovy sauce
The fish is rendered too dry by broiling though
this is often done with salmon steaks. It is eX-
cellont fried If kept all night in bath OF sweet
oil and tried In Oil. 1t is served at large dinners
and often cold, cooked with white wine. spices
ana herbs. When cold q sauce called al 5P5YI-c
.VOAii e}eiF is often used.
Fresh macherel Is essentially br0ing fish
IL should be nicely split aud dried. brolled 10
light brown on the flesh side, and TO dark
color on the skin side, and served with melted
butter aud parsley. The f1sh is latest In Sep
TENDER and october. and out OF these catches
salt nackerel Is put up. This may be broiled
after soaking In water over night and is es-
Ieemed by New EDglanderS as a boiled fiSh
Ihen 1t should be soaked for three or four
hours, and served with drawn butter and boiled
potatoes
shad begin coming into market from Florida
IL december. and continue until June. SAad
from North Carolina in February are excellent
out Tie best are the Connecticut river Shad
winch CoT1e Id April l. Both are superior Ia
mayor and size TO the North river shad either
on account or the water or the nature OF the
1000. Shad may be cooked Ia any way, but the
merits OF boiled shad are NOT fully understood.
IN Goiilng. clean cotton cloth should be
wrapped around the fish before Ii is put into
the kettle. 10 prevent crumbling III removing
1t. When dIshed out, the verteor;p and mos OF
me other bones can be easily removed. Shrimp
sauce Is suitable accompaniment. Broiled or
iTitd Slad Is most popular with melted butter
ana when baked, Ike blueflsh, pork and brown
gravy should be used.
Planhed Snad is fayOrite dish in Phtlaie-
phia and Washington Which recalls Daniel
NebsterS famous ''planking'' contest with a
negro fisherman, when each was so courteous
apd complimentary as 10 insist upon awarding
the palm 10 the other. The shad Is split. busted
with pepper and salt, little fresh butter
added, and nailed 10 pine plank the 1lesh side
next the WOOD. II is then roasted before a hot
Wood IRE until the skin side Is cooked TO a dark
brown. plank that has been often used Is
preferred, as the juices absorbed are thought to
add to the flavor OF the tiSh.
W htte perch, the flesh or which IS white and
Him. Is among the sweetest pan fishes, aud
should be fried IN hot Oil or lard TO light
brown.
Spanish rnackerel, faYorlte with epIcllres. is
In season from May until September and
should DE broiled with melted butter and
chopped parsley.
Frostfsh, which is In market IN the winter.
Is. like white perch, an excellent pan fish.
Hal0ut IS best tOil6d. as the flesh Is rather dry
though II Is also baked and fried One.fourth
part OF white wine should be added to the
water OF cooking. and the fish served with egg
sauce sal Miss Corson gives the following recipe
hslibut, the neck being best, Strew over ii
Glove OF garlic chopped fine, and season with
salt and pepper. Put IN 4 baking pan and
over the top pour quart OF tomatoes peeled
ana sllCed, Or can OF preserved tomatoes. Put
In the oven and bake for half an hour.
Hadoock Is plenty and cheap. 1t is best
ooled and served with drawn butter sauce, but
is not highly esteemed on account OF its dry
ness.
kingfish is exceedingly choice, being at its
prime In August and September !t NAV be
fried Ike white perch or broiied very carefully
on account OF It's delicacy
CodnSn is best IN December and is brought
III awe 10 the wells OF vessels. In boiling cod
nSh IL should be closely covered and simmer
rather than boil. Ten minutes is allowed to
every pound OF fish, and it must be taken out
!nmedlately when done, and served with drawn
butter or oyster sauce. For brOiling a cod
weighing pound and a half is best, served
With melted butter. Daniel Webster,s recipe
Tor goldfish chOwdeT Is as follows: -Four table
spoonfuls of onions fried with pork: one omar1
OF polled potatoes well mashed; one and half
pounds OF sea biscuit broken; one teaspoon
Iul or thyme and one OF summer savory: half a
oOttle or mushroom catSup; one bottle O; port
or claret VINE; half a nutmeg grated: q few
Groves, mace and allSpiCe: six-pound Goldfish
cul III slices three-quarters OF an inch thick:
twenty I'VE oysters; a little black pepper and
Inree slices OF lemon. The whole to be put in
me kettle, covered With an inch OF water boiled
ior one hour. and gently Stirred.-E. T. TIT
b1Ht.
Uncle AarOn,S Raj fran