Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1897-07-29
oL0-FAsHIoNEo FISH U1NNrn
"heh Properly Prepared II Is Ex-
ceedIngIy PaIatnhIe

a hsh dlnner in New England farmine
lands meant in the old times a dinnel
where salt Goldfish was the chief dish
Ihere are many places even near tn.
coast where the preserved cod is gen
efally preferred to the fresh fish An
amusing story to this effect was told
by two New York gentlemen. who
Traced their descent proudly from the
Mayfower. They visited Cane Cod IN
look up ancestral matters. Finding the
motel fare rather monotonous, they
asked the landlord of the primitive lit.
Tie Inn II he could not give them a little
variety. you must have delicious
hsh' one of the guests suggested. glanc-
ing at the sea near by. "Oh. yes. re.
piled the landlord. 81 will give Won
fish for breakfast" and he did. II was
salt Goldfish picked up" with eggs and
milk.
The salt fish dinner calls for con.
siderable care. The materials must he
of the best. A dark, rich fish is pre-.
ferred TO one of the clear white CURING
The only way to secure good salt cod
fish now is to buy it by the entire fish.
IL is then much nicer and cheaper.
though it is little more difficult to pre.
pare in some ways than the homeless"
cod that comes packed in boxes. An en-
tire fish was usually cooked at once for
dinner in old England. Wash the fish
carefully, remove any dark spots and
let it soak over night If winter root
vegetables are served with il, wash them
and put them in soak the night before
IN pan by themselves. Potatoes. beets
and onions were usually served with
Goldfish dinner and sometimes carrots
Take care that the fish is put to soak
in plenty of water, the skin side IN.
otherwise the salt will not soal Jut OF
IT. The next day lift the fish out of the
water and wash it well and Law it in
large kettle Of cold water, still placing
the skin side up. Let the water heat
slowly until bubbles rise on the side Of
The kettle. Keep the fish at this tenn
perature without once boiling. Boil
ng has the same effect on the albumer
If the fish that it has on eggs-which
We know are always toughened by lonp
polling. Cooking the fish slowly al
ow temperature renders it tender. and
he flesh then breaks into deliciou,
lakes when touched with the fork.
The old-fashioned sauce served uni
ersally with this dinner was one Of
ieh drawn butter, in which hard-hoilec
ggs chopped fine were stirred. Stir
Gaping tablespoonful of -four in hal
euPful of butter. Add slowly a cupfu
boiling water. Put the sauce in
lueepan on the stove and bring it slow
TO the point where IL SINNERS. ther
Id a little pepper. If the butter is
sailed the sauce will not
Fed salt. Have ready two fresh eggs
nat have been boiled for 90 minutes.
hop them fine and stir them into the
'awn butter.
Sometimes pork scraps made of salt
riding pork, cut in thin slices and fried
own in crisp little rolls, are served
it'll Goldfish dinner. Skin the fish be.
re putting it on the table. See that ro
is served MS soon as il is cooked. Let
the vegetables, as well as the fish. be
rived in perfection. and you will then -,
derstand why old New England farm -,
YES took genuine pride in serving mo
is dinner at its best.-N. Y. Tribune III.