Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-07-31
Dainty Methods of Cooking Fish

AS fish forms such q desirable article of
diet during the trying heat of summer.
the housewives would do we'll to acquaint
themselves with as many dainty methods
of cooking it as possible, SO that il may ap-
pear frequently upon their tables without
any danger Of its becoming monotonous.
The following are excellent receipts, which
| give with every confidence as | know
them to be good:
BAKED TROUT WITH GENusiEE SAUCE.
Clean, empty and dry the fish, then sea-
son them well, inside and out, with mix
ture of salt, cayenne and pounded mace.
Lay the fish side by side IN a creased bak-
ing tin, with small pieces of butter placed
here and there on the top of them, and
bake in a moderate oven until sufficiently
cooked, basting the fish occasionally with
the liquor which flows from them during
the process of cooking. When done enough
remove the fish very carefully with a fish
slice, arrange them neatly on a hot dish,
and pour over them some delicious sauce
prepared as follows: Put large break
! fastcupful of stock into a steWpan with a
teaspoonful of brown thickening. and boil
| it until quite smooth and sufficiently thick ::
! then add half teaspOonfui of essence of
anchOvy, IL tablespoonful OF mushroom cat
! sup, a desertspoonful of finely minced pars-
ley. liberal grating of nutmeg and salt
! and pepper to season pleasantly. Stir the
sauce over for few minutes, then add a
piece of butter the size of a walnut, and
continue stirring until it is entirely dissolv-
| ed. The sauce Is then reaCy to pour over
the fish. Serve as hot as possible. If no
brown thickening Is at hand, a bit of but
ter, kneaded we'll with brown flour, can be
used.
BROILED TROUT.
Choice medium-sized fish for this pur-
pose. Wash, empty and dry them: then,
without inJurlng or breaking the fish,
| split them open down the back and lay
them fat on a dish. skin downwards
Sprinkle over them a few drops of lemon
| juice, season rather highly with salt and
cayenne, and brush the fish entirely over
with fine salad ell or clarified butter
Broil them over clear but moderate fire.
turning them once; Or twice during the
time. Serve very dry, nicely arranged On
a hot dish. and accompanied by some
daintily made mushroom or pa. sley
| sauce.
CURRIED HALIBUT.
Take, say three pounds of halibut. and
cut 1t into slices about an inch thick; leave
the skin on and sprinkle the pieces we'll
with flour mixed with salt and pepper
then fry very quickly in hot lard until they
are brightly Drowned. Have ready pint
of good stock, pleasantly fayored thicken
it with tablespoonful of curry powder
and an equal quantity OF ground rice or
corn -four mix to smooth paste with a
little cold water, and allow it to reach
boiling point. Lay in the pieces of fish
very carefully for about three-quarters of
an hour, or longer if necessary; then pile
them up tastefully in the centre of a hot
dish. Place a neat, firm border of rice
about. Add little more curry or other
seasoning to the sauce, if necessary; let it
boil up once, then pour it carefully over
the border, and serve not.
BAKED HALIBUT.
| The real tit-bits of a halibut are the
parts just under the fins and the pickings
about the head; therefore the head and
shoulders of fish weighing about twenty
pounds is considered quite dainty dish.
Thoroughly wash and cleanse the head
and shoulders in cold. saited water, then
drain it well and dry it; lay it in a well
| creased baking dish and sprinkle the fish
thickly with finely grated bread crumbs,
mixed with salt, pepper and creased
lemon rind. Put a few small pieces OF
butter on the top, and bake in moderate
oven until the fish is sufficiently cooked.
1t will require from an hour to an hour
and half. Place the fish, when done
enough, on hot dish. thicken the gravy
which will flow from the fish with a small
lump of butter rolled in -four; let it boil
up, skim if necessary, then pour it into a
dish and serve. Shrimps, parsley or an
chovy sauce is generally sent to table as
an accompaniment to this dish.