New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-12-19
no rolled in -four and fried in oil without cleaning
and eaten whole like small brook 'front.' .s,,.

he roIlod 4, aour and fried in oil without cleaning
and eaten whole like small brook trouti ,,o mida,e
of October but are best in September az tn9} ao
| fatter They are always in demand, especIahy -
summer hotels as they are ayalaDie lof r " wyipter
pose MANY are frozen in September lor WIZ i.1,
nse 500 900 pounds being refrigerated In tnis Wy
| i'm tho past summer. rhoy should be plaihiy
| cooked served with drawn butter sauce Wiz,
boiled baked with strips OF fat pork, the drippnes
making a brown gravy, and served With sweet
fresh butter and slices OF lemon when br0ied.
Though salmon are season f0m tho latter taIe
of March until tLe latter part of september. thoy
are nj their best in July, the regular Fourth Oh
July dinner of boiled salmon and green peas css,,
testify The salmon from N t 1 fb"ss from Cali
forna Salmon are frozen like Diuehsh, put ale
apt to be dry, which is overcome py miA'uio vi
salmon is best boiled with anchoyy sauce; The
fish is rendered too dry by broing, though tnis -
often done with salmon steaks ~ 10 oH vi ond
fried il kept all night in bath OF sweet on anu
fried in oil Il is served at large dinners ana olgeh
cold cooked with white wine spices; ana nerds.
When cold. q sauce called aa oe~Te -honipse" %
Fresh ma ,kerel ia essenti ally broiling fish, IL
should be nicely split and dried broed 10 NM .i
brown on the flesh side, and to dark color on no
skin side and served with melted butter and pars-
lev The fish is latest in September and OctoDer'
and out Of these catches saio in ate p" over
nioht and is esteemed by New-Englanders as d
boiled fish. Then it should be soaked Tor three OF
four hours and served with drawn butter anu
Shad begin coming into market from FLORIDA IN
December, and continue until june ouau h .n
North Carolina in February are excellent, Dut tno
hest are the Connecticut River shad. which come III
April l. Both are superior IN flavor ana SIZE 70 inc
North River shad, either on account OF tho a. ~
the nature of the food. Shad may be cOOkod IN any
way but the merits Of boiled shad are not iuiIy IN
dersfuod In boiling, clean cotton cloth should no
wrapped around the fish before ~ Is pun Iieo 'ii ~
kettle. TO prevent crumblng in removing ~.
When dished out. the vertebr8 ana most OF .no
other bones can be easily removed. S oliIi2
sauce is a suitable accompan nitb Melted hit
ter and when baked, like bluefish. pork ana Oro"h
gravy should be used; . p,nodo,,hio
and Washington which recalls Daniel Weester
famous "plenking" contest with negro IiSn nar
man when each was 80 courteous anu CGnpl %.
other. The shad is split. busted with pepper ana
salt n little fresh butter added, ana Eaiied 10 n
pine plank the flesh side next the WOOD IL s,d dG il
cooked to a dark brown. plank that Las been
often used is preferred as the juices absorbed are
thought to add to the flavor OF the nsh !. white and
Arm is among the sweetest pan fishes, and should
be fried in hot oil or lard to o light brown ::
SPANISH mackerel, favorlte with eplcutos - III
season from May until September and should be
broiled with melted butter and chopped parsley.
Frostfsh, which is in market IN me WINTER 49,
like white perch, an excellent pan iish.
Uolbnt Il beat boiled as the flesh is rather dry,
though il is also baked and tried. Onetourth part
of white wine should be added 10 the water tt; ol
D.
Corson gives the following recipe for haliI9t IA
creole take thick slice of hahbut, tho neck pelns
best. strow over it Glove of garlic chopped me,
and season with salt and pepper Put IN baking
pan and over the top ponr a quart OF tomatoes
peeled and sliced. can OF preserved TOMATOES
fuf i'm the oven anu bake tor half an hour. ,
Haddock is plenty and cheap. IL .s best Doled
and served with drawn butter sauce, but is Iot
highly esteemed OH account Of its dryness
Kingish is exceedingly choice, being at It's prime
in August and September. 1t may be frleu iikc
white perch or broiled very carefully on account Oh
it's delicacy. ,,. ::
Goldfish is best in December, and is Brought IN
alive in the wells of vessels. In boiling coullsh IL
should be closely covered and simmer rather than
boll. Tcu minutes is allowed to every pound or
fish. ana it must be taken out Immediately when
done and served with drawn butter or oyster
sauce For broiing . cod weighing pound ana
half is best served with melted butter. Daniel
Webster's recipe for goldfish cbowder is as follows
Four tabespoonfuls of onions fried with pork; one
onart Of boiled potatoes well mashed; one and q
half hounds of sea biscuit broken; one teaspooninl
of thyme. and one of summer savory; half b0ttle
of mushroom catsup; one bottle OF port or claret
wine. half q nutmeg grated; q few cloves, mace,
and allspice six-pound Goldfish cut in slices
three-quarters OF an inch Thick. Twenty-Five
oysters; little blac' pepper, and three slices OF
lemon. The whole to be put in the kettle covered
with an inch of water, boiled for one hour and
gently stirred.