Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1881-03-22
LENfEN DISHES.
HINTS To HOUSEKEEPERS ABOUT
WAYS OF COOKING FISH.

HINTS To HOUsEKEEPERs ABOUT
WAYS or COOKING FISH.
Delicious Soups Without Meat-lso,led aud
Baked Fish and Fish en- Nate
lOtte-Wine and Fried
Bread.
To keep Lent strictly, in SO far as absti
nence from meat is concerned, is by no
means to fast, since exceedingly dainty
dinners may be prepared iii which no re
course is had to the butcher. Tradition
tells us of a Lenten dinner given by an
archbishop of Rheims which consisted of
sixteen courses and from which meat was
of course, wholly excluded. Fortunately
for epicurcs fish abound the succulent
oyster is still in season, and the tooth
some shad makes its appearance in South
ern waters. Delicious soups may be made
from fish stock, while vegetable purecs
are excellent with milk and modicum of
butter in place Of meat stock. Eggs may
be cooked in many fashions, and veseta-
bles-thanks to the steam canneries-are
plenty. But it is upon fish chiefly that
the Catholic or Episcopal housekeeper re-
lies chiefly for her Lenten bill of fare.
The manner in which fish should be cook
ed depends. generally speaking, upon the
size. A large fish should be boiled or
baked, a small one broiled or fried. In
preparing fish for cooking as little water
rs possible should he used aud the fish
carefully dried with 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 aud we'll
salted, while small fish may be put direct-
lvy :,,ko
that the water be always cold at first
Half teacupful of vinegar-in Europe
cIaret is used-cOrrects the muddy taste
of sore fresh water without imparting any
acidity. Sliced lemon and a few cloves
and peppercOrns or bouquet of herbs
will addd to tie flavor of boiled fish. This
bouquet of herbs is composed of lit
tie bay leaf, stalk of celery, dozen of
cloves and a dozen peppercorns tied in
a bunch of parsley.
II the flesh of a fish to be baked is some-
what dry an improvement will be effected
by cutting diagonal slashes along the side
and placing in each q slice of fat pork.
There should he no water in tho baking
pork i can can T Is used % fko a ordinary % b brown s,s
meat gravy warmed will he found excel
lent 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 smooth, and
seasoning with salt aud pepper.
In broiling fish, the gridiron should bc
buttered and the flesh side placed next the
fire first and broiled to Il light brown,
while the skin side should be more thor
Oughly cooked to dark color. Maitre d.
hotel butter is al excellent addition to
brOiled fish. This consists OF one table
spoonful of butter, one of parsley chopped
fine, one teaspoOnful of lemon juice, one
saltspOOn of salt, and one-quarter of a
saltspoon Of pepper. This is mixed cold
and spread over the fish on coming from
the fire.
For BroiIed Mackerel Ia Maitre d.
Hotei.-Alter taking out the gills and in
side, clean and dry the mackerel with Il
damp cloth Gt should never be washed for
broiliDg). fold in an oiled paper and put on
the gridiron. When done on one side
turn on the other. then remove the paper
and dress on the dish in which it is to be
served split it down the back and put in
. lump of butter mixed with finely
chopped parsley and shives we'll worked
into it, adding salt and pepper and
squeeze of lemon juice. Serve before the
butter is quite melted.
Fish can be fried to the best advantage
in good olive or sweet oil. When this be
comes So hot that a light blue vapor arises
drop the fish in and fry to light brown.
If much frying is done this oil can be
used again and again. Either fresh but
ter or beef fdrippings rank next, though
common sweet lard is usually used. MANY
small fish arc improved by being dipped
in the beaten yOlk of an egg and rolled in
cracker crumbs before frying. All fried
fish should, as soon as cooked. be laid
upon brown paper, which will absorb the
grease.
In addition to these usual methods, a
fish may be stewed. Miss Juliette Cor
sons recipe for fish en- matelotte is as fol-
lows Cut up the fish in two-inch pieces
and put them over the fire in cold water
containing a tablespoonful of salt, an
onion stuck with cloves and two table,
spoOnsful of vinegar. Boil for fifteen
minutes, then take up the fish, dry in a
clean towel, roll in flour, and fry in sauce
pan with two ounces of butter. When
brown add bouquet of herbs and pint of
boiling water. Season the matelOtte with
c0""YVo".uA VI S"iI auu a quarter salt
spoonful of pepper. Peel a pint of button
onions. toss over the fire until brown,
with a teaSpoonful of butter and of sugar.
and add to the matelotte, to simmer one
hour. If the sauce evaporates add enough
boiling water to make up the original
quantity. When the matelotte is done
add glass of wine and serve with crou-
tons of fried bread.
Bogus Certificates.
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