New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-02-27
FISH THAT IS NOT OFTEN EATEN


and also by American fishers
FISH THAT IS NOT OFTEN EATEN.
The American auke or paice differs little from
thu Evronean fish All fish o., this family are pro-
d!e!ous and some what iadiscriminato eaters owing
10 their awkward conformation they are not
actlvc and therefore. their flesh IL tender but X
IS usually rather DRY The American hahput Il
better than the English halibut which is httIe es-
teemeI and sells for less than cod. All FISH OF the
founder family keeps we'll and II IS safe 20 pur-
chase IL A. distance from the sea.
Founders Aukes and halibut are IN market. and
are good AID the year around. Cod 4, IN market
all The year bur Is az its best during the late ta
the winter and rrst spring tnoItIs 10 IN We
unless il s hlueish. which should never be served
out % the sound OF tho ocean wave.
STANDARD PRICES OF FISH.
Thu price OF founders IS eight cents a pound;
that OF nukcs ten cents II pays TO buy good
sized three pound nsh OF either kind because the
percentage OF bone IS larger in two small FISH than
/, n larger one The luke and founder are usually
small The halibut. which looks exactly Ike a
gigantic FOUNDER. IS a large fish, sometimes weigh
irc four hundred OK even five hundred POUNDS
Chicken or young hal.but sold that DO not
,-oieh over FIVE pounds
To prepare a Huke or founder FOR the table \
A. hest % bone il and cut u INTO nlets. btsn ny
t5 inside The llne where they enter the flesh Cut
the skin on both sides below the mead ana loosen
c-ed SKIN and pun IL of After this take tho flesh
from he bones on each side. This removes the
harlbore I'm the centre OF the fish. which IS
III ne hone there is The layers Of flesh removed
compose the fiilefs Save the backbone 10 use with
ofh.r -ersps OF dsh for iish stock
4 good way 20 COCK hlrts of holndeIs Is 70 ~
them Stir two tablespoonful OF milk with the
-ofir ~ one egg Season the mixture with salt ana
fetper and immerse tine pieces OF founder IN II
hftsr mis- iav them In fire sitted bread crumbs.
which have also been seasoned with salt ana pep
,e~ Turn the hlcts IN the bread crumbs until they
70 VOL dreaded. and fry them IN hot fat deep
enough 70 cook doughnuts. Serve them piled In
Deet position on d hot platter. with red tomato
sauce poured around. not over. them ana gar
nish Of green parsley. 3d., , III,
,irt ~ rich Spanish sauce. 10 which a small glass
,'Wsdtlra the Juice OF half lemon and little
chopped parsley have oeen ADDED
FISH FILLET TURBANs.
4 t,vorite way Of serving fllets o. founders or
aul,es is In "turhans" To prepare the FISH in tur-
bans cut the flesh To strips the length o, the hles
and about an inch wide. Roll them into rather
close little rolls. Hold these turbans In shape by
half-lnoh wide strips Of cloth pinned around them.
or bv small wooden skewers iOr which the ordinary
wooden toothpick is generally used These turbans
mas De covered with water. or Ash stock. and
stewcd from ten 20 fifteen minutes. until tender.
and served after removing the bands OF cloth or
the skeWers with any nice n sauce that is suta-
BILE \ dainty way 20 cook them H. saucepan
Throw a small glass OF light sherry a dozen
turbans and add about six minced mushrooms and
nsh stock or water enough 70 cover them. let them
cook ten minutes In the oven. Take them out re-
move the strips o. cloth that hold them together
the skewcrs an! lay them. with the minced
mushrooms a butiered gratn pan. Put cup
OF nice brown sauce or OF gravy. freed from al