St. Paul daily globe., 1896-02-24
FISH.
Some IfaIian and French Recipes.

Although fish is a highly valuable
article of food, we do not appreciate
or make use of it to as great an eX-
tent as we should. 1t contains phos-
phoruS to a marked degree, and Is
therefore an important brain nourish-
er. 1t is besides nutritive, without be-
ing heating to the blood, and may be
used with the greatest advantage as q
substitute for meat at one Of the three
hearty daily meals in which we allow
ourselves TO indulge on this side OF
the ocean. We Of course feel that fish
is a necessity at a company dinner,
but with most families it does not ap-
pear on the home table as often as it
should On the continent, especially
among the Italians, it figures con-
stantly on the menu, and they have
many appetizing ways of cooking it.
This is the way in which they bake
fish: ..-r
Take any medium-sized fish (rock.
bass mackerel, bluefish, etc.), split and
bone it, and cut it into portions large
enough for one person; put these into
a shallow pan or baking dish; sprinkle
with salt and bits of butter; over the
top CRATE bread crumbs thickly, sprin-
zle chopped parsley, and squeeze
little lemon juice: bake half an hour.
While baking moisten occasionally
with pieces Of butter S'~@ -
Another Italian recipe is scalloped
sardines, smelts or other small fish.
The sardines used in this instance are,
Of course, fresh. Split the fish, clean
and bone them. Butter a shallow dish
and sprinkle cracker dust over the
bottom; then put in a layer Of the
fish, seasoning it with salt, pepper,
butter, thyme, parsley, and a little
lemon juice; over this put layer Of
the cracker dust, and continue alter
mating the layers until the dish is
filed. The last layer should be the
cracker dust, with small pieces of but
ter put over the top. Bake three-quar-
ters of an hour.
An appetizing sauce to serve with our
customary baked fish, either shad or
bluefish, is made in the following way:
Take the drippings from the pan in
which the fish has been baked, stir in
the yolk Of one or two eggs, salt, pep
per, chopped parsley,a squeeze of lemon
juice, and add some plain stewed tema-
to- which has been previously strained.
If any of this sauce should be left
over for the next day, it is very salts
factory to use it in making a picked-up
dish of the cold fish. Bone the fish very
thoroughly and remove the skin and
fat; pick it up into small pieces, stir in
the sauce, and bake it lightly in a fiat
plate Or in small fancy dishes.
There are many ways of using any
cold fish, either boiled or baked. which
may have been left over from the pre-
vious day. 1t can be made into cream
ed fish. Prepare it as for the previous
dish, heat it through thoroughly, season
with salt, pepper and butter, and pour
over it rich cream sauce.
Another way is TO stir the cream
sauce into the fish, put it into small
fancy scalloped dishes, sprinkle bread
crumbs, OR cracker crumbs, and small
bits OF butter over the top, and bake a
light brown
For boiled fish the following is very
nice, plquant sauce: Put a cup and a
half of cream into saucepan, and
thicken it with cornstarch which has
been dissolved in water AS it thickens
stir In the yolks of two eggs, and beat
1t till cool Ito prevent it's getting
lumpy); when nearly cold, add the Juice
OF two lemons, q little vinegar salt and
cayenne pepper. Peel and slice some
very ripe tomatoes Or cold potatoes
soak them in vinegar, pepper and salt.
drain we'll, put around the fish. and
then pour the sauce over the whole.
A good relish for lunch is picked
| fish. Take cold boiled fish, and. the
day before it is to be used, sprinkle
salt over it and pour on moderate
quantity of vinegar. Lemon juice is
especially good as a substitute for
vinegar, and gives the fish a mere
delicate flavor. The fish should be
carefully prepared beforehand by re-
moving all the bones and separating
1t into pieces about as large as half
| your hand A fish that has very few
small bones is the best kind to use i'm
this way. The dish should be gar
| nished with parsley and sliced lemon.
In fact, all dishes, whether hot or cold,
| should always be daintily served and
garnished with parsley and lemon.
When this dish of picked fish is
used for lunch Or tea, it would be well
to serve with it salad of sliced to-
| matoes with French dressing. The