Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-03-22
HINTS FOR THE HOUSEHOLD.
A Bill-of-Fare for a Len,cn Dinner.
OTTER, ST. PA1RIcK's FISH AND WILD DUCK
LIE BON sAUMoN-A GOOD DINNER FOR LEN
DESCRIBED.

CahOn OF the cnurch declares to be neither nSh,
flesh nor fowl, and which, when young and ten
der, rivals spring lamb. But as every piousy
disposed individual may not have tame otter
running around his back yard 1 venture
to suggest as substitute for it's flesh some of St
Patrick's fish. They can easily be made This
is the way the ever venerable saint first manu-
featured them: One day in Lent he had not been
able to obtain any otter for dinner. but he had
found some very tender, juicy, young pig cut
lets which he thought would do as WELL He was
going home with them in one hand and pail of
fresh spring water in the other, when who
should he meet but an angel who had not been
accustomed to winking. 'What are those
pretty red things, Patrick" says the angel.
'Thim?" says Patrick. ''Howly mother. how
will ever get out O. this?" But he popped the
outlets into the pail of water and says as bold as
could be, "Thims fish," And sure they were
beautiful fish, and to this day pig outlets are
known as st. Patricks fish. And then. too.
duck is half fish. only you must eat it before the
rat on the gravy gets cold, otherwise it is under
the ban OF flesh. And there is such thing as
oyer-eating even on fish; witness that good Able
of FayOt's, who in the midst of the Con iteor,
beat his breast, exclaming, 'Ah lie bon sau-
mon! all, lie bon saumon!" lie bon saumon shall
come well into our Lenten n,enu. We will begin
with it, continue with it, and end with it.
PURGE OF Salmon.
Boiled Trout, with Green Peas.
EelS en- Macelotte.
Roast Wild Duck.
Darne of Salmon, with MayonnaiSe.
Salmon Souffie.
Anchovy Canapees.
Roquefort Black Coffee.
PUREE OF SALMON.-FOr each quart of sOup
mix together over the fire one tablespoonful
each OF flour and butter until quite free from
Jumps; then gradually add one quart of hot
milk. stirring constantly, until the soup is quite
smooth; then season it palatably with salt and
pepper, dust in little grated nutmeg. and stir
in with an egg-whip a cupful of boiled salmon
rubbed through sieve with potato masher.
BOILED TROUT. WITH GREEN PEAs.-Have the
fish cleaned without cutting it open; wash it
well in sailed cold water truss it in the shape of
a letter s; put it over the fire in cold sailed
water, enough to cover it, and bring it slowly to
the boiling point; as soon as fin can be pulled
out the fish must be taken up without breaking
the strings removed. and the fish served on a
bed of green peas and accompanied by dish of
plain boiled new potatoes. To boil the peas put
a quart OF them into quart of boiling water
containing heaping teaspOonful of salt, and
boil them until they are just tender. when drain
them from the water in which they were boiled
and put them into cold water while you make q
sauce for them as fOllOws:-Put tablespoonful
or butter, the same quantity of flour into
bubble, then gradually add hot milk, half a cup
full at time, stirring constantly to keep it
smooth until you have added enough hot milk
tomake the sauce about the consistency of cream:
season it palatably with salt, pepper and very
little nutmeg
cells cut them in two-inch lengths, put them
over the fire in plenty of cold water with ia
blespoOnful of salt. and bring them to a boil;
add an onion stuck with 10 cloves and 2 table
spoonfuls of vinegar; boil them Is minutes
take them up, dry the cells on a clean CLOTH roll
them in flour, and fry them brown. in a sauce
pan, with about two tablespOonfuls of butter
When they are brown, add bOquet of herbs
(Which is made by tying together a few sprgs
of parsley, celery a bay leaf. halt dozen whole
cloves. and half dozen peppercOrns) and pint
OF boiling water; season the matelotte with
teaspOOnful Of salt and a quarter of saltspoOn-
full of pepper. Peel pint of button onions.
put them in saucepan, with a teaspoonful
each OF butter and sugar, and toss them over
the fire until brown; then add them to the ma
telotte and simmer 1t 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 to it, and serve
with some croutons of fried bread, made by fry
ing small heart-shaped slices Of stale bread light
brown. in smoking hot fat.
ROAST WILD DUCK.-Have the birds carefully
plucked. singed, wiped with wet towel, and
drawn without breaking the entrais; do not
stuff them; roast them before an open fire or in
very hot oven for about twenty minutes. or
until the breasts are plump and full and Weld
clear, red gravy when slightly cut or pune
tured; send them to the table Oh a bed OF water
crosses which have been carefully picked over.
washed, shaken dry in clean towel, and
dressed with plain French salad dressing This
dressing is made by mixing together three
tablespoonfuls of salad oil, one Of vinegar.
saltspoOnful of salt, and quarter of salt
spoonful of pepper; serve the duck very hot.
DARNE OF SALMON WITH MAYONNAIsE.-ChOOse
cut near the middle Of the salmOn-about
five inches thick-wash it thoroughly; fill out
the space which contained the entrails with a
fn fho for., Of
Put the fish into cold water sufficient to cover
it, with tablespoonful of salt. Set it over the
ire and let it slowly approach the boiling point;
the moment the flakes of the fish begin to sepa-
rate take it from the water without breaking it,
remove the carrot, and scrape Of the skin, leav-
ing the fish unbroken. Let it COOL taking care
that it is perfectly drained. While the salmon
is boiling plunge a small lobster head first into
salted boiling water enough to cover it and boil
it until it is bright red-about Is minutes take
up the lobster, drain it, and let it cool meantime
make good mayOnnaise sauce, as follows
Squeeze the juice OF one lemon and measure it
with tablespoon; use in addition to it sufficient
good vinegar to make four tablespOOnfuls, in
Guiding both; measure three-quarters of a pint
OF salad Oil; place in bowl or large soup plate the
yolk OF one raw egg. one level teaspoOnful each
of salt and dry mustard. quarter of salt spoon
1ul OF White pepper, and as much cayenne as can
De taken up on the point Of penknfe blade; mix
these ingredients to q smooth paste with a salad
spoon or fork and then gradually add the OIL
lemon juice and vinegar, few drops of each at
time. stirring constantly, first using the oil
until the mixture becomes a stiff paste. then adj
ding sufficient acid to thin it to the consistency
of very thick cream; then more oil and acid
alternately until the proportions given above
are used. The mayonnaise should be made in a
cool place and kept on ice until wanted. Dress
the darne of salmon for the table by laying it on
bed of fresh lettuce leaves which have been
carefully washed and dried spread the mayon-
naise over every part of the salmon to cover or
dress it.
TAEEV.