New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-03-09
FISH FOR DINNER.

Ths FISH markets. continue to be vel supplied
Frcsh-caugt salmon is arriving In market from the
Columbia River. Oregon. and sells at 10 cents a
pound. The first frosh-caught bluehsh Of the
season arrived IN market this week lror' Nofth
Carolina weighed about two pounds each and sold at
Fulton Market at 20 cents pound Excellent striped
bass arc shown weighing from three 70 five pounds
ths nropcr slzc for dinner fish, at 30 cents.
Roc shad from the James River are 81 each and fresh
caught smells arc 30 cents. Who has read Ihack
erays Ballad OF BoGillabaissc' who has not lo"so"
TO taste that sort Of soup broth or brew hotch
potch Of all kinds Of 1shcs'l II Is simple ruio ~
given by NJ Filppini. Dclmonlco's chef. First brown
IN . Gill of sweet olive oil two slices os onion ada
IA than a ouarr OF cold fish stock made as iolo"s
To three quarts OF water add handful oi salt
half winegls-s OF vinegar, one small Carrot one
onion. hall handful Of peppers. three spr'Ss OF
thyme three bay leaves, one bunch oi parS''5
roots and cook the whole for hreen
Minutes strain II at the end Of this
time and use II 10 boil fish In What is not used al
once after cooling can be saved FOR another time IN any
cold place 4 quart OF this stock added I" inc ineu
onion will make good sized dish Of bouliahas'c AD'
to IL bouquet made Of Six small sprays OF parsley
hav leaf two cloves A sprg OF thyme and a stalk OF
soup celery Tie the other sprc' and inc 'ltNc' III
.ide Of the sprays Of parsley. Add now to your broth
three Glove. OF garlic and pinch Of saffron "hl'h
las been mixed 10 a paste In little water sAih an
eel A la, AID a founder. Remove the bones lF"'"
them and cut up their flesh. Cut up ne hc,l % i
lobster season the nsh with salt aud niue 'aNeh"e
md add IL = the broth. Iui rho bcullunh,,c over
slow ire aud when ii has come 10 the BOILING r""is
ist d, simmer for twenty minute. POM ~ over SIX
drowned slices ~ toast made Of French bread iiU'
/, ian ,,- ai.h III Mlrsrc,. where sometimes RA'N'
u sautcrno IS added. ,,,.,,.., H. .h,
Aluu.t a. fan Gus t.,h a. bpnlN1bh-'r - w
ati.rnc d'ecr.ylSs.r " often seen ON French tapi'
Th. require, forty crawnsh small carrot TWO Onions
six spfsys 81 parsley. PINT oi ii'h u''t S'"
Two .,uis II hl,c stock. two tall -po'nf"l- ~ hrr
and fprr Of rour, and pint ~ cream 'aN
1r,vn.h after they are boiled II tlcy are not bonSh
AZ HE market cooked and cleaned; ana coon n,M
len Minutes i'm the rich stock win The onion, p'rrn
and carrot which should all De cut In slices. fsn
the tall of the crswtsh and lay them on one s"'
Pound ND the remainder ~ the crawrh 80 as 10 'r'
the shells add the white stock 10 N' h'h ".n ,",.
stock and LEI the whole simmer one hrur Al " Gnu
Of this time make a tichcnng Of tr uour anu uut.r.
and add il to the broth let the broth cox tWrlF
minutes longer and then add t"0thnds 81 ~. ,l'.ul
re, the dish containing the hroti 10 puE no "i,,,
,,h.r, ~ cannot cook after adding me cream, nut
viii h. h~afcd very hot. The moment hriot"
IA IN. tails Of the cawfsh and the remainder o' ie
grcanl beaten 10 a si.f fro'h. Excellent crdwhsn
conn. IN our markets from the Potoma, River Ihcy
are in reality species Of fresh water lobster. and very
delicious in favor