The morning call., 1892-10-08
IN THE CITY MARKETS.
A Walk Through Them With
a Chatty Man.
y. Tails How to Stew Perch, Make NICE
Dish of Quail and Make veal
and Ham Pie.

mornipg walk through the markets OF
the city will suggest dozen or more things
that would serve for Sunday dinner. Inc
fsh-dealer can furnish fine assortment OF
salt or fresh water fish, mussels and shell
fish. and surely out of the many offerings
something can be chosen. The FISHERMAN
has on his counter good assortment OF lus-
cious oysters and clans which can always
be prepared to suit the taste OF the goou
liver. the butcher can furnish meats OF ali
| kinds from piece of chuck to The tendereSt
tepderloin in the beef line. outlets or roas.
| from a side of veal. chop, steak or roas.
from porker, choice bits from carcass Oh
| lamb or of mutton, and everything Una. d
! hutcher's stall is supposed TO cOEtaln' "hiio
80 Tho vegetable and fruit dealers can
t,rnisb is what Bill Nye once said, TOO
numerously numerous to give ID detail
In his matutinal ramble through the
markets Yesterday, The CALLS market re-
porter was accompanied by very ehatty
individual who told him great many
things about the way he. when ne was Ia
the business Of preparing FOOD LOT inc
hnncrv- used to turn the raw material INTO
most palatabe dishes.
,sThere." said he, pointing TO some perch
on slab at fsh-dealers stan, 10 d nen
that may be boiled, fried or steWed. Eithel
way is agreeable, but as lar as my Liste
goes give me stewed perch. The hSn snOuiu
he taken carefully scaled, the gills taken
out and then be thoroughly cleaned, afler
which the fish should be placed In STEW
ing pan. Pour over them In equal guam
titles enough sherry and beef broth TO Just
cover them; then put In the pan lew
whole cloves, a small bunch OF parsley,
Glove of garlic bay leaf and salt and pep
Per TO suit the taste. Then the whole
is allowed 10 simmer until the fish IS ten
der, when the fish is taken out and set
aside. The liquor is strained through a
| colander, and thickened by the addition oil
butter and flour. The sauce is seasoned by
! adding to il a little anchovy sauce and
| grated nutmeg. 1t is then placed over a
! brisk fire to reduce II little, after which 1t
is ready TO be poured over the tlsh.
While looking at fine display OF quail al
poultry dealers stall the loduaclous lndl.
vidual remarked that IN recent issue OF
The CALL there had been given recipe
for stewing quail with green peas.
81 have another way 10 cook them, said
he; land rs these birds are seasOnable you
may want 10 print that. Take the quatls
and split them in hail. and beat them nat
with a beefsteak bat and then season them
with salt and pepper; then dip the pieces IN
beaten yelk Of egg and bTead-crum0 them
after that dip them in clarified butter and
bfead-crumb them again; then nut them IN
| a stewpan with some clarified butter and
|
| light brown color; then they are done, and
/ they have to be drained 10 free them from
! the butter. After they are Tree from butter
| place them In neat manner on hot dish.
Place around the edge vegetables prepared
! previously in the following manner: Cut
| carrots and turnips into small squares and
boil them In beef-brOth, 10 which has been
added little sugar. a little salt and small
lump of butter; when done put into stew
pan and add some boiled green peas, few
boiled string beans cut into small pieces,
some heads of boiled asparagus IF you can
not get fresh ones use canned ones and q
few floNerets Of boiled caulitlOwer; CRATE a
little nutmeg over the whole and shake the
pan over the fire for few moments until
thoroughly warm. This tastes good and
gives the dish a very nice appearance.
Looking at this splendid piece of veal,
said the individual as he stopped in front
OF a butchers stall, suggests to me thai
some Of your readers might like TO know
how to make q good veal and ham pie TC
make such a pie | would take two pound:
of veal, half pound of boiled ham cut into
very thin slices, and two hard boiled eggs
as the principal ingredients. The yea
| should be cut into square pieces, not toe
large nor too small, and layer OF then
should be laid neatly on the bottom of 8
pie dish. Over this sprinkle seasoning
composed Of two tableSpoOnfuls Of minced
savory herbs. little grated nutmeg, little
pounded mace, pepper, salt and little
lemon peel, cut very fine. Then on top Of
this place the yolk of one of the eggs boiled
| hard and cut into slices, then cover will
! slices of ham. Then add ANOTHER layer 80
| the same manner, after which put in the
| pan half pint of water and halt pint OF
! strong beef broth, cover with good pie
crust and brush that with clarified butter.
| Then let the pie remain in hot oven for
| about an hour and quarter when it viii
| be done. When ii is taken from the oven
make little hole in the crust and through
a funnel pour into the pie half-pint o.
very strong hot broth. 1t will then bt
ready to serve"