The morning call., 1892-03-19
I'm THE MARKETS.
How to Prepare q Founder for q Sun
day Dinner-The Luxuries.

How to Prepare q Founder for O Sun
day Dinner-The Luxuries.
Despite the rain which came down yester-
day contrary to the character Of showers
predicted by the Weather Bureau, the early
marketers were out in full force to leave
their orders for the Sunday dinner. They
must indeed have been very hard 10 please
If they could not find that which would
make dinner fit for the gods, for never at
this time Of the year has there been finer
display than can be seen on each of the
many stalls in the several large markets.
Yesterday being fish day, there was Oh the
cool marble slabs of the fishmOngers varied
assortment of deep-sea fish, fresh, plump
and very tempting, in addition to soft Shell
craps. shrlmpS steaming hot from the ket-
ties, mussels and little CLANS suggestive Of
a ankee chowjer.
The poultrymen made a good display Of
barnyard products, but the Offering In the
line of game was not extensive, being at
this season of the year limited TO hares to
convert into civet, and cottontaiis. which
when brOiled 10 turn and served a la
maitre d'hotel are very acceptable.
The dealers III prepared meats made a
show Of all that comes within their particu-
lar branch OF providing for the iuner man,
including the many delicacieS that answer
so well for luncheon or an early evening
tea.
At the butchers there was not anything
that could be called new, but the several
kinds of meats exposed on the blocks and
on the hooks were of prime quality, rich,
fat and Juicy.
The keepers OF vegetable were the
only ones who made display of what is
new in the markets. On the sloping shelves
were TO be seen quite q number of small
baskets of strawberries. These have not
yet attained the bright hue that is noticeable
later on IN the year, yet they are straw ber
ries with delicate flavor. They may still
be classed as luxury. for the price asked
places them out OF the reach Of the ordinary
housekeeper. New potatoes are quite plenti-
ful, and many of them are OF that size that
10 make them t0Othsome they should be
Well wiped with dry cloth, boiled with
thelr jackets on, and then put into frying
pan with a good-siZed pat OF butter and
allowed 10 fry until they turn a light brown.
Then they should be placed on a hot dish.
squeezing over them the Juice of a lime and
shOwering few pinches of chopped par
sley on them. ArtichOkes and light-colored
squash are offered, While asparagus, peas
and beans are in plenty.
Now, what would You recommend in the
way OF fish for a Sunday dInneT?" asked
the reporter of fishmonger.
a hounder, sir; nice founder"
mats rather common, is IL nOt?"
Common. if you will, but it can be ire
pared so that ii Will be rs delicate fish as
noun tain trout, and not by long way as
expensive I'll tell you how to do 1t. First,
the fish should be placed under running
water Tor few minutes turning ii fire.
queutly, then put in bath for an hour Into
this BATH put little salt, some pepper, the
juice of two lines, some thyme bay leaves
and two bruised shalots. After it has been
IN the bath for the length or time named il
Is freed from that strong taste which to
some is so Objectionable. Then take il out,
drain II well, that is hang il By the tail and
let all the water drip from It After that
place il in FISH baking-pau, in the bottom
OF which has been placed butter with little
salt and pepper, then cover the fish with
grated bread cTusts, and pour in the PAN
not over the fish, a sauce composed Of soup
stock, a glass of sherry and little tomato
or mushroom catsup. Put in a slow oven
and bake for half an hour. Serve in the
baking-pan placed on platter. and garnish
the edge with parsley.