Chicago eagle. [volume] (Chicago, Ill.) 1889-19??, 1893-06-24
DELICIOUS BROILED COD.
How New England Housewives Pre-
pare this Noble Dish.

Story and song have swclled upon the
ear from time out of mind, burdened
with the pleasure gastronomic derived
from those pets OF the sportsman, trout,
bass and salmon. No one will rise to
dispute their excellence, but the talk has
been altogether too one. sided. An anna.
teur fisherman who has tramped over
two counties and caught pound and
half of trout is bound to believe his
catch the finest eating in the world.
There is the secret largely. Those who
fish for fun do very little fishing and a
great deal of talking. Therefore, we
hear vast deal of praising of these PTS
catoria small potatoes.
On the other hand they who 90 down
to the sea in fishing smacks and
schooners go for business. 1t is their
vocation, livelihood, the regular order
of their settled occupation and they
catch a whole vessel-load of fish and say
nothing about it. And it is no tame
sport either. Let some nickel plated
sportsman who has been accustomed to
drop spiders web line of silk into a
yard wide brook under the sleepy trees.
take turn on the Banks or off the
bluff shores of Block Island. The
hilarious old Atlantic would have
fun with him, tossing him hither
and yon, not to say inside out
Let him stand on slippery deck, with
its angle to the plane of the horizon
constantly changing, and throw line
to the long-headed aristocracy of the
ha 81
and jerks, and pulls, he will doubtless
find the sport sufficiently exciting and
there will be more fish to the square foot
than he ever experienced before in all
his wonderful fishing exhibitions.
The cod is noble animal. Roaming
the salty deep, he has room to grow,
and his numbers are so great that he has
become an element of national import
ance, even of international disluietude
and diplomacy.
The cod is frequenter Of the homes
of affiuence, but he also condescends to
men of low estate. He is often seen in
the homes of the poor, and wherever he
goes he carries refreshing and strength
for brain and Drawn. He IS one of the
established institutions of the country,
and never fails in his service
OF course, like any other blessing, the
good he can do depends largely
upon the attention paid to him
and the way he is treated. 1t
is with view to frightening the
warmth of his welcome and aiding him
in doing good that we subjoin a recipe
for his preparation, which is not by any
means generally known, though some OF
the housewives of New England have
been accustomed to enrich their tables
by its assistance these many years.
Every other method of preparing the
salted flesh of the cod for the table
known to lis requires freshening first
TO broil it this should not be done
Take piece of salt cod Just as it comes
and put it in a steak broiler and proceed
exactly as in broiling steak The heat
causes the salt to exude, liquefed. and
drop into the fire. Brown slightly on
both sides. The fire should not be
allowed to burn the fish, and the cooking
should last long enough to extract good
deal of the salt. Then put the broiled
fish into bowl and cover with boiling
water, opening the fish little for the
water to soak it thoroughly, but not
chowdering it. Let it soak six or eight
minutes, then pour off the water,
and repeat the operation. The
water must be very hot and il
will wash away salt enough to
leave the fish palatable. As some lots
of fish are more strongly picked than
Others il may be found advisable to use
only one or even three saturations
After pouring off the last water, butter
and pepper and serve.-LJ. Albert
Stowe, in Commercial Enquirer.