The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1894-05-09
HOW 10 COOK THEM.
Methods Of Preparing the Fish
mans Favorite Game.

By trout alone we actually mean the
delightful small trout-the familiar
specxled inhabitant Of the clear, cold
mountain brooks Though trout are
now cultivated in special ponds and sci
entifically fed, no fish is quite equal in
flavor to the wild brook trout Indeed,
it is said that those raised in preserve"
and fed on liver acquire very fiat, in
sipid flavor, quite different from the fish
fed on minnows larvae and small insects,
such as the mountain trout feed upon.
The immense size Of the fish raised in
trout ponds does not recommend tito the
t'epicnre who prefers that a brook trout
should weigh from a quarter Of a pound
to half pound. When a brook trout
reaches bOhemOth size among his fell
lows his flesh is not likely to be as fine IN
flavor, but coarse, like a common lake
trout OF the huge Mackinsw trout ofthe
great northern lakes. The brook trout is
seldom in perfection in the city. No fish
deteriorates so rapidly after it is out of
the water. There is little satisfaction in
eating trout in the city. To be eaten in
perfection they must be served in some
house not far from their native brook,
with the daintiest Of homemade rolls the
freshest of eggs and fragrant coffee and
cream. Until one has eaten them in this
way one can not appreciate the rhapso-
dies in which disciples of Sir Isaak Wal
ton indulge over this fish. Nor other
wise can one understand the madness
that overtakes SO many gentle anglers IN
the month of June, when the skies are
blue and the fields abloOm, and drives
them forth TO the mountains in search Of
brook trout. The ideal way of cooking
tron is the simplest. Choose fish weigh
ing about quarter of pound. After
cleaning them wipe them well and lay
them upon plate with a tablespoonful
Of melted butter and little pepper.
After rolling the fish well, broil them
for about five minutes on the flesh side
and two on the other side and serve
them without delay. Prepare trout in
exactly the same way and wrap them in
writing paper that has been thoroughly
soaked in melted butter, after first laying
very thin strip Of larding pork under
the fish. The paper should be tied loose
over the fish so that there is only one
thickness between it and the heat. Then
lay the fish on their envelopes in bak-
ing pan, and bake them in hot oven for
twenty-five minutes. Serve them in
their envelopes, removing the strings
alone 10 insure their being hot and in
perfection. Still another way Of cook
Jog this most dainty of game FISH is to
boil it in court bOuillOn. To make this
court bouillon take three slices of carrot,
halfa a bay leaf, sprig Of thyme, half a
tesspoonfal of butter, half teasPOonful
Of salt, a wine glass of vinegar and pint
of cold water. Lay half a dozen small
fish which have been well cleaned and
wiped in the cold court bouillOn and let
them come slowly to the boiling point
and simmer for six minutes then drain
them and lay them on folded napkin
on hot platter garnished with s. little
green. Serve them with cream sauce
in a separate bowl or nice Hollandaise
The court bouillon should be put away
in u stone pot to be used again to boil
fish in.-Y. Y. Tribune.