The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-08-16
should be melted together and stand ready
to be poured over the broiled fish.

should be melted together and stand ready
to be poured over the broiled fish.
Mr.. Lowell, in one of his delightful witty
papers in the Atlantic Monthly years ago,
regretted that he could not find a glidiron
near the st. Lawrence, although its patron
saint suffered martyrdom on that excellent
kitchen utensil.' 1t is a lamentable fact that
wood fires and gridirons are giving out.
They contain within themselves the merits
of all the kitchen ranges, all the lost juices
OF that early American cookery, which one
who has tasted it can never forget. Where
are the broils of our childhood?
Goldfish is a family standby, but a taste
less fish unless covered with oysters or
something very good. but salt Goldfish balls
are a luxury of the highest.
Brook trout boiled, baked and broiled
are all inferior to the fry. The frying pan
has to answer for n multitude of sins. but
no one SO unfair can be found as to de-
prive it of it's great glory in sending us
a fried brook trout. Clean and rinse a
quarter OF Il pound trout in cold water, says
one recipe.
Why not a pound and a quarter trent?
The receipt reads later on: After some
pork has been fried in the pan, then throw
in your carefully cleaned fish, no matter
what their weight may be, turn them three
times most carefully. Send to table
without adding or detracting from their
flavor.
This is for the sportsman who cooks
his trout himself by a wood fire in the
woods.
No other man ever arrives at Just that
perfect way of cooking q trout.
But when the trout has come down from
cooling springs to the hot CITY it requires a
seasoning OF salt, pepper and lemon juice.
-Frugs-frogs as'cooked in France, Gre
nouilles a la poulette," are Il most luxuri-
GUS delicacy. They are very expensive and
are to be bought at the Marche St. Honore.
As only the hind legs are eaten and the
price is fifteen ramos a dozen. they ere not
often seen.
But we might have them in this coun-
try for the catching. OF their tenderness,
succulence and delicacy of flavor there can
be no question. They are clean feeders and
of undoubted salubrity. Sala, writing in
breakfasts i'll Bed" does not praise bouil-
lnbaisse. He declares that the cooks plunge
II rolling pin in tallow and then with it stir
that pot pour.i of red mullet, tomatoes. red
pepper, red burgundy, oil and garlic, to
which Thackeray has written so delightful
a lyric. Against fish soups. turtle. terrapin,
oyster and bisque he says: II can offer no
objection. The Italians again lave their
good Iuppa Marinana. which liz not at all
like the bouillabnisse, and the Russians
make n very appetizing fish pottacs which
il called hatwina, the stock of which ia
composed of kraus or half-brewed barley
beer and oil, and into this ia put the fish
known as the ~sterelet of the Volpa OR the
snssina of the gulf of Finland, together
with bay leaves, pepper and humps of ice.
Batwina Ia better than b~ouillabaisse."
A similar dish for the Christmas supper
in u province of Polish Prussia was carps
cooked i'll small beer.
We cannot find the recipe. or in fact
recommend it. M. L. W. SHERWOOD.
Copyright,