The morning call., 1892-08-27
In THE MARKETS.
To Cook Salmon With Tomato Sauce.
Siuffcd Peppers-A Nice Fricnssee.

To Cook Salmon With Tomato Sauce.
Stuffed Psppers-A Nice Fricassee.
One OF the attractions in one Of the large
markets yesterday morning was a monster
salmon that hung from hook in one OF the
fish stalls. II was fine fish, and its weight
was 81 pounds. Besides salmon there was
to be seen on the slabs Of the several
dealers great quantity Of all kinds et fish.
so that there was no difficulty in making a
choice for breakfast or dinner
"a nice way TO cook salmon" said one of
the dealers in response to a question. els to
bake IL and serve il up with tomato sauce
You take these two slices that | have lust
cut for you, lay them in baking dish which
has been buttered on the bottom, then mt
about spoOnful of butter In small pieces
over each slice. then add little parsley, a
shelot chopped up fine, salt, pepper and
some grated nutmeg. put it in the oven and
baste frequently. When the fish is done
take ii out OF the pan and drain il for a
minute or two, put it on a hot dish and pour
strained tomato sauce over it. 1t is de-
liciOus dish"
The dealers in fruit and vegetables have
plentiful supply of all that is desirable, so
that at their stalls one can find ANYTHING to
suit his taste. at one of the stalls there
was a large box filled with bright green
peppers as large as gOod-szed apples, and
dealer remarked: Those are very nice for
stuffiBg."
And how do you stuff them?"
Simple, very simple" said the dealer
ou slice off the part of the pepper to
which the stem adheres and lay it aside,
then scoop out the seeds, being careful not
70 break the sides or bottom of the vege-
table. You then put them in baking-pan
In which there has been placed little but
Ter. Then you chop up little cold roast
veal lett over from the day before, and add
to The meat little chopped parsley, some
chopped shalOls, little chopped bacon and
nam In equal proportion, pepper and salt
and little thyme and one pepper of the
chill colorado kind, chopped up very fine.
Ml this well and fill each pepper with the
mixture. cover them with the slices that
were cut off. spread a little bread crumbs
over them and put in the oven to bake. As
soon as the peppers are soft they are done"
one OF the poultry-dealers who had a
Tine display OF fowl and game when asked
Wnat ne would recommend said that every
thing he had to sell could be converted into
palatable dishes. and when rabbit was sug.
gested he said: Yes, rabbit is very good.
OUT the only way 10 COOK the animal is to
fricassee him. And you want to know how.
90 your Wei, I'll tell you how we do it at
nome. We take the rabbits and cut them
up at the joints and then chop the larger
pieces into smaller ones. We put these
pieces previously well washed in cold
water into stew pan with little CAYENNE
pepper, salt and some chopped parsley
with enough veal broth to cover the pieces
ana then we let the meat stew until quite
tender. When about half done we add
some bits OF butter rolled in flour. Then
wnen IL IS ready to serve up we add some
rich cream with little nutmeg grated into
i. Care should be taken that the fricassee
does not come to a boil after the cream has
been added, or it will curdle."