The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-08-30
HOW TO COOK CARP.
Letter From Colonel Montgomery, Who
Sees "Post-Intelligencer'' in Europe.

Letter From Colonel Montgomery, VINO
Sees Observation-Disclosures i'm Europe.
PoRT TOWNSEND, Aug. 1.-THE following
letter received by me this morning from
my friend Colonel ]. b. Montgomery will
show that the article wrote for the State
Board of Trade on the fisheries and mari
time advantages of Puget sound, which
was published in the PosT-IETELLIGEScER
July 4, has attracted the attention of the
gorumets and disciples of Epicurus in Eu-
rope as well as lovers of dainty ocean food
among our own citizens. | am glad il
anything / have contributed TO the COL
umns of the public press has caused an in
terest to be felt by our bon vivants TO test
the values of the nutritious articles of
marine food so abundant in our waters
and 50 long neglected and unknown
JAMES q. SWAN.
BADxs BADGE, Germany, July 81. 1891.
Hon James G. swan. Port Tewusend-Dear
Judge: have read with interest here in Baden
in stray copy Of the Seattle PosTI INTEL
Board OF Trsde on tbs food fishes of Washing
ton. You 4zy that the lake carp Of Washington
are considered soft and muddy in summer and
are not considered oessI@Dls as food fish, but
at all other times it 10 most excellent table
fsn uAss eooksd On The Gernsas fasissoR / have
eaten carp IN Germany and Austria, at many
deed, when cooked IN the German fashion, that ia
20 say, when not cooked ia tie American way
fried TIL IL Is 40 dry a. dried chips. People over
szited, and dressed with drawn butter sauce
aud parsssy. It IL then psl&tiakis food hsb,
suec1lent and devoid OF tbs muddy taste OBJ
seete1 70 in America
Eut there are seyersi fsh which you have not
mentioned. particularly the Columbia river
tnelt, tie founder aud the sole The latter is
the best pan fsb Except the Columbia river
ssnslt, which has only season u a month or
six weeks on the Pacific coast
Tseaty years ago, when brst lived in Wash
tngton, Is was aimozt unknown q table
fs. II ~ the real sole Oi England, but IL is also
found ia the Mediterranean aud IN the Artistic
sea ! have easen IL in Vienna, Venice, IN Sur-
eubnYg, ft9ftgaf-at ali Of which places
think IL is shipped from Trieste. the Adriafc.
But IL IL % every hotel table In Hamburg, Ber-
lin. Bremen aud Paris. At Paris il 10
cooked ss hiet and dressed with fish
shrimp sauce. The Cafe Aargery has won fame
among gonrfnets on this one dish. Our people
generally fry IL as they would rock cod or
porgy, ami o! course its merits are not brought
OUT There - no paJ OF Europe that have
been where sole are only cooked one way, except
England, and although England is close to the
cuisine. they know little or nothing OF scientific
cookery. have learned little IN 100 years, mainly
because Of their bullhead conceit.
remember some hfteen years ago had at
my break last table OTegontan, q man who
had been in Webfoot forty years or more-a
great hunter and fisher. In fact the breakfast
Was at 3 n. M, for we were going down to
sauyie's island to shoot eauvasbacks. had on
the table hliet of sole. He said he thought il
was the best nsh he ever ate ana asked me the
name of IL. told him. why he said, al
never tasted this kind before, and did not know
there was such fish on the Pacific coast"
Your brochure shows " hat wealth OF variety
We have In food fishes, aud yet suppose most
people viii continue 20 eat salmon three times
day, In season and out OF season, cooked in
the prevalent unwholesome style OF restaurants
of Oregon aud Washington, proving the truth of
the old adage, .God sends meat aud the devil
sends cooks" Yours. j. b. MONTGOMERY.