The daily gazette., 1881-03-24
LRNTEN DISHES.
HHTs TO HoUsEKEErERs ABOUT wArs

hANTh ~ noUbkkhBFEhs ABOUT WAYS
OF COOKING FISH.
To keep Lent strictly, in 20 far a.
abstinence from meat il concerned. in
BY no means to fast, since exceedingly
dainty dinners may be prepared in
whish no recourse 10 had To the butch
er. Tradition tells us ofa Lenten din
ner given by an archbishop of Rheims
which consisted Of sixteen courses and
from which meat was of coulse, Who'll
ly excluded. Fortunately for epicures
dsh abound the succulent oyster is
still in season, and the toothsome shad
makes its appearance in Southern
waters. Delicious soups may be made
from fish stock, while vegetable purees
are excellent with milk and modicum
OF butter in place Of meat stock. Eggs
may be cooked in many fashions, and
getables-thanks TO the steam can
neries-are plenty. But 1t is upon fish
chiefly that the Catholic or Episcopal
housekeeper relies chiefly for her Len
ten bill of fare. The manner in which
fish 81 ould be cooked depends, gene-
rally speaking, upon the size. A large
hsh should be broiled or baked, a
small one b. )iled or fried. In preparA
ing fish for cooking as little water as
possible should be used and the fish
carefully driei with a cloth.
According to Miss Corson, who has
come to be the foremost American au-
thority, in boiling fish those of large
size should be placed in water cold and
we'll salted, while small fish may be
put directly into boiling water. 9th
ers recommend that the water be all
ways cold at first. Half a teacupful
of vinegar-in Europe claret is used
-corrects the muddy taste of some
fresh water without imparting any
acidity. Sliced lemon and few cloves
and peppercorns or bouquet" of
herbs will add to the flavor of boiled
fish. This "bouquet" of herbs is
composed Of little bay leaf, stalk
of celery, dozen of cloves and dc D.
en- peppercorns tied in bunch of par
sley.
If the flesh of fish to be baked is
somewhat dry an improvement will be
ELECTED by cutting diagonal slashes
along the side and placing in each a
slice of fat pork. There should be no
water in the baking pan, but olive oil,
fresh butter or salt pork can be used.
The ordinary brown meat gravy warm
ed will be found excellent with baked |
fish. Brown sauce, often used with |
baked fish is made by putting in a |
thick saucepan for one pint of sauce a |
tablespoonful of butter and one of |
flour stirred over the fire until brown,
then adding slowly one pint Of water,
stirring all the time that it may be |
and seasoning with salt and |
pepper.
In broiling tish, the Rridiron should be |
battered and The flesh placed next the |
hre first and broilsd to a light brown,
while the skin should be more thorough |
cooked to dark color. Maitre d'hotel |
butter Is an excellent addition ts |
broiled dsh. This consists of one table. |
spoonful OF butter, one of parsley chop |
ped hne, one teaspoonfulo OF lemon juice,
one saltspuon of salt, one quarter Of "A
'altspoon OF pepper. This is mixed COLI |
aud spread over the fish on coming frOBl
tho fire.
For Broiled Mackerel a la Maitre d. |
II otel.-After taking out the gillI and in
side, clean and dry the mackerel with
lamp cloth lit should never be washed
lOh biOAHukIB iUiu III Au Olleu paper anu L
put on the gridiron. When done on one
tide turn on thu other, then remove the
paper and dress on the disb.in which It
$ to be served; split IL down the back
and put In lump Of butter mixed with
inely chopped parsley and shlves well
worked into 1t, adding salt and pepper
md squseze of lemon Juice. Serve
before tho butter Is quite, melted.
Fish can be fred to the best advantage
n good olive or sweet OIL. When this
becomes SO hot that hight blue vapor
rises drop the fish in and fry to q light
,rown. II much frying is done this oil
IAN be used again aud again. Eitbef
rssh butter or beef dripping come next,
hough common sweet lard Is usually
lsed. Many small fish are improved by
,eing dipped in the beaten yOlk of an
gg and rolled In cracker crumbs before
rying. All fried nah should, as soon as
ooked be laid upon brown paper, which
will absorb the grease.