New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-18

FISH SERVED IN THE FORM OF AN S.
considered dangerous food. and consequently
forbidden by law.
There are two reasons why fish is not more gem
orally used at all seasons. First most fish Is
boiled and boiled improporly-that is. il Is thrust
into boiling water and boiled rapidly until the fakes
separate The albuminous portions Of the fish are
toughened By this process and Il loses large por
ton of The most nutritious elements Of which it IS
composed and becomes hard. tas'eless and indi-
gestible.
boiled in clear water instead OF In court bouillon
or Favored water The seasoning Of court bouii-
Ion rcdecms the somewhat tastclcss flavor OF many
fish while brings out the fine. delicate havor OF
salmon blue1sh or any rich fish. II is as essential
IN n,vor boiled fish in this way as II Is to add salt
to a dish Of meat or soup. The success OF any
dish Of fish also depends largely upon me sauce
with which II is served NeA'y eHSry sa nafey oi
: One If he most delicious fish for boiling at this
market in the form both Of the Young which re- e.
ills ai about j. cents pound by the 1ish ana OF
93TmG Wy Viii soon be here from Nova Scotia The
ne Kcnnebec River. viii not be likely TO arrive be-
fore May l.
A COURT BoUILLON.
To make a court boullon. to boil FISH In, slice one
r,c,lscraped carrot, and min"e fine one large white
ario,,. add the stalks from a bunch Of parsley. a
iO a
,a aiso a hcaping tablespoonful Of butter. two
,arco tablespoonfuls Of salt and Tablespoonful or
'',,o,o n.,nercorns Pour these ingredients
two quarts Of water ana cup d - # he End Of this
line takc it up and LEI II cQoi III n,itf ~ az
nno1 When "a fish is to be boiled pour TINS ma,
croch ,"ter into the fish kettle. add pint OF cold
wo,er and put in the hsh Mhoh II - 'ooneu w. ~
ocn may be returned to the crock ana may be
bouioil IA" TS.n"atndv each time with the addition
oC " liftlc felsoning and pint 81 cola WIZ ~ -
The sn 6 ,nGIb be- entirely covered with the cold
bouilcn when IL is put oyer 10 noi, niece Of
rGh shoVld remain at this point viii out simmer,
ing for twenty minutes ~ may 1ng take about
J SSr M Nv, minutes TO cook from the time 1t is r,t
bat over the ire This process Is no. no. when dsh
tered Il first by amateur coohs. p"t WV" ~ nroncrIv
las once been cooked in this way IN ha rs,ned
nsi3f~ will be likely 10 prefer the dry' haNo'''s'
result Of ordinary boiling. ,... ,e,,h,t for din
r oxsmine il TO see that it has been properly
icaii and cleaned by IN, hshmonger a hsh
wels',1 1ee if into the form OF a letter by pass
ne Stout trusting needle and w Inc ms thIons ,
rn' The All fastening the Irvine firmly Inc mn
iakes the form Of an on thf p,a ti foIn If will
oieo III better in the FISH kettle hve ,,, ~,
.'chfckcn" halbut should remain Oh houiIIon for
5 qhS forty MINUTES ana boil slowly 1--WE mn NJ ,o
Wheii ~ T untruss It and slip it folded nap
Win aid on the hollow o. slender nSh plnni,s,or
end IL Al once to the table with boat OF 'ops'c'
s"uo'' LOBSTER SAUCE.
70 make a lobster sauce first brown delicatey
80 minced white onion. bay leaf ana tape
spoonfu OF peppercorns IN TWO tap'espoo''"1 a..
,r,,or Stir in two tabIcsPoonfuls OF houi'
49, add three cupfuls Of white stock. Let inc
,,,, nroparaton simmer twenty minutes tns sn
wno,,o &, and put it In bowl Meantime pe 'a IN
stI1lh ihree eggs thoroughly with the juice o %,
yoiS lemon: add this gradually TO INC $500 s,r
ihn howl and add also ne meat OF one iobste.
d Nv cut Ia bits. aud hall ne corai OF " 'o'''
claw, "a Win a teas poonful OF butter -. o~,,
ponhu. c,' should he we'll colored ana ooks w
The Hu r,ed Win the savory flesh OF ehicken
Gnllbut.