New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-09-13
GAME FISH.

SOMETHING TO MAKE ONES MOO LII Wa i''
The question as 10 the noblest game hsh mas io,is
been a matter Of dispute. The palm Is gwen pS
MANY of the modern fishermen 10 the o'a'h o~S'
Older disciples of Isaak Walton still name the beau-
,,ful speckled trout OF wild mountain streams anu
sin others prefer the noble salmon trout
None Of these fish can be found IN 'he'' o'S' va,
di,ion in our markets because they lose flavor IN
every hour they are out Of their native "a''' ~
he properly served they must be cookeu III NV ga"
Most manner as soon as they are caught ana ther
fine flavor left undsgused by sauce OF ans h'lu -
cent sweet country cream or the best Du''''' '"''
hack bass or trout may he carefully cleaned sea
a n.,b cal, and pepper and brushed with melted
h,,,er n which n few drops Of lemon juice nave
been added. Broil the fish until they are soiorn
brown and serve them with butter on pu VI
fresh curled parsley ,-
Ano,ber equally delicious way In when 10 coo"
either trout or black bass is 10 lay them o" wen,
,r,t.ered gratin-dish and let them cook in QUICK
oven for ten minutes. Turn the FISH ana pour
oar, canoe around them. and let them COOK ioi
49,. ,i,utes longer Sprinkle a teaspooniul OF
minced parsley over the fish. and serve II o" VIZ
cra.in Mate on which 1t was cooked ~ Wv
smaller black bass for this dish ana seec' '"e
larger ones for broinns. -, ~
Tho salmon trout is considerably larger ina" d"
-. brook trout but much smaller than inc
,,o, which II resembles In the roseatc 'h' % '''
al A good method in which 10 COOK s'ii"''
,rou. weighing three or four pounos y W -
100 Clean the fish thoroughly the houi
:. 4, ,oben from the water II possl"e' :" =,
,sid. and outside with pepper ana SAT- '''u ~
with butter Bake the FISH lot h"" 80 80 ros-
icL oven Turn II once. being care'u' ~. ~ ~
W U.,.,, matted sides Of the fish, II II -''o"'
-, ., scorching cover II with pIoN" 'I
1t,hen II is thoroughly done the sPo''ou ,, {, IN
s,iu show. About ten minutes o''o'e ,..aI,i,o a
o,,r around II a cream sauce H'""' ." 49, o,,.,
b,,tfp
scani Tablespoonful Of ir@1m ard finally stirring
tohiesnoonfu Of -four tose,hett Ill Let the
taOeSto ~ crea N and cup OF MIN. -, .han hdd
simmer y 9n Wild mushrooms mlnceu IN e" a
ap'u, vim salt and white p"PY.ic ~ fhyme "a
bouquet OF hall paE narscy Let the sau'e SIN
cIoH' 90 6fteen minutes, beailhE - ane gravy
with whip o,S, IL around the nsh laid o ,er Il,
siraner; ,rinkle ntle minced paisT ry,sh the FISH
easpoonfu over "f na IRf at the head Ale, to
WIN nlanked salmon trout Is "a from the glowing
serve on coo ITpndack astness IcEn BY cn nP' oui
The Ash as soon as II mai 1lit the fish open at the
he fms The 0 and Clean it. With keen 9Gh
knife. push the hesh OF The ~" backbone that the
and car1l ones viii come with il when 1cc .n Il to
Is finally l'e s Tnoesible Of the nesh OF tne T Tac
6 Gu, o 10 The hesh by pgfnhs spnes can
entire wtRout bringing with them amy amy pepper
of flesh oroTghlv with melted butter ana hd hait
DaSae t'oerdwood plank about an iiicn On house
Htk There are now o pi nee the FISH held IN
furhlSil"Ho en- arrangement OF Hlrct Du' IN asb s
s no more sasfaci9,pyy, { Wrn nSis Expose the
held by iTH' 70 the blaze Of glowing IRE Of n' ,ha
oT F gt@nk , im9GG minutes cooking basic
afn sh wh butter squeGzg ano oToc s until
OF lemon lulct - b-ovn Serve II on the plank
IT is acep edges should be concealed by sprays
Of parsley; 80 oovor may be given TO the FISH
Is brolled glowing hic eaycn in perfec-
,on The Of pine wood oSi
dining ii,,b the windows. Remember una .oon
ne DELICIOUS o a TG stewed
gairr nn such mushrooms are sprinlm MN, ~ the
sepembcr pastures e s9sne of a" this month