The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1883-02-01
Msefal aud Curious.
LENTEN DISHES.


To keep Lent, in so far as abstinence from meat
is concerned. is by means TO fast since exceed
iDgiy dainty dinners may be prepared in which
no recourse is had to the butcher Tradition
tells US of Lenten dinner given by an Arehbish-
op of Rheims which consisted of sixteen courses,
and from which meat was, of course, wholly ex-
cluded. Fortunately for epicures. fish abounds;
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 wit h
milk aud modicum of butter in place of meat
stock. Eggs may be cooked in many fashions
and vegetables-thanks to the steam canneries
are plenty. But it is upon fish chiefly that the
Catholic or Episcopal hous-keeper relies for her
Lenten bill Of fare. The manner in which fish
should be co oked depends upon the size. large
fish should be boiled or baked, n small one
broiled or fried. In preparing fish for cooking.
as little water as possible should be used, and
the fish dried with a cloth.
According to Miss Corson, who has come to be
the foremost American authority, in boiling fish,
those of large size should be placed in cold and
well sailed water, while small fish may he put
into boiling water. Others recommend that the
water be always cold at first. Half teacupful
OF vinegar cOrrects the muddy taste of some
fresh water fish without impartng any aeidity
Sliced lemon and a few cloves and pepper-corns
or "boquet" of herbs will add to the flavor of
boiled fish. This ''boquet' of herbs is composed
Of little bay leaf, a stalk of celery, dozen of
bunch of parsley.
If the flesh of fish to be baked is dry, an I'M
provement will be effected by cutting slashes
along the side and placing in each slice of fat
pork. There should be 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 n spoonful 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
and pepper.
In boiling fish, the gridiron should be buttered'
and the flesh side placed next the fire first and
broiled TO n light brown, while the skin side
should be more thoroughly cooked to a dark color.
Maitre d hotel butter is an excellent addition TO
broiled fish. This consists of one Tablespoonful of
butter, one ofparsley chopped fine, Que teaspoon
full oflemon juice, one saltspOOn of salt, and one
quarter of a salt-spoon of pepper. This is mixed
cold and spread over the fish on coming from the
fire.
For broiled maekerel Ia Maitre d hotel
After taking ont the gills and inside clean and
dry the mackerel with damp cloth lit should
never he washed for broiling,) fold in an oiled
paper and put on the gridiron. When done on
one side turn on the other, then remove the pa
per and dress 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 chives well worked into 1t, adding salt and
pepper and squeeze of lemon juice. Serve be-
fore the butter is quite melted.
Fish can be fried to the best advantage in good
olive oil. When this becomes so hot that light
blue vapor arises, drop the fish in and fry to a
brown. If much frying is done, this oil can be
used oxer again. Fresh butter or beef drippings
rank next, though sweet Lard is usually used.
Small fish are improved by being dipped into
the beaten yolk of an egg and rolled in cracker
crumbs before frying. All fried fish shonld, as
soon cooked, be laid upon brown paper, TO
absorb the grease.
In addition to these usual methods, fish may
be stewed. Miss COrsOns recipe for fish EN- mat
elOtte is as follows: Cat up the fish into inch
pieces, and put them over the fire in cold water
containing a Tablespoonful of salt, and one onion
stuck with cloves and two tablespoonsfnl of vim
egar. Boil fifteen minutes, then take up the
fish, dry in cloth, roll in flour, and fry in a
saucepan with two ounces of butter. When
brown add boquet of herbs and pint of hot
water. Season the natelotte with teaspoOnful
of salt and quarter tablespoonful of pepper. Peel
pint of onions, toast over fire until brown,
with teaspoonful of dutter and one of sugar,
and add TO the matelotte, to simmer one hour.
Ii the sauce evaporates, add enough hot water to
make up the original quantity. When the mat
elotte is done add glass of wine, and serve with
croatons of fried bread.-Philddelphid Press.