The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-03-20
SAvoRY DISHES.
To Add to Your Lenten Cook
Book
BAKED COD.

Procure a good piece of the middle
cut of the cod and divide it into steaks
three fourths of an inch thick -
Mix together two tablespoonful of
salad oil, a pinch of cayenne pepper, a
teaspoon each of chopped parsley,
chopped gherkin and onion. Skin and
bone an anchovy, pound it finely and
add to the mixture with squeeze OF
lemon juice When these ingredients
are thoroughly blended. rub over both
sides of each piece of cod. wrap the fish
in buttered paper and bake for three
fourths of an hour. Serve in the papers,
very hot, on fiat dish and garnish
nicely with parsley.
SMELTS AU GRATIN.
Ingredients: One dozen smelts, l ia
blespoon good sauce, l tablespoon of
anchovy sauce, tablespoons of stock, =
teaspoons of chopped parsley, l tea
spoon of chopped onion. 2 teaspoons
of butter, seasoning.
Spread the inside of fireproof dish or
a pie dish with some of the butter.
Shake over it half of the parsley and
onion. Lay in the smelts and season.
Pour in the stock and sauces. Cover
over the top with remainder of the
parsley and onion. Put a few tiny
pieces of butter on the top. Bake in a
quick oven about 10 minutes. Serve in
the dish in which they were cooked.
KEDGEREE OF LOBSTER.
Wash well four ounces of rice. Put it
into a saucepan containing plenty of
boiling water, with some salt in it. Boil
quickly for 20 minutes, or until grain
feels soft when squeezed between your
finger and thumb. Drain off all the
water and spread the rice on a clean
cloth on a baking tin and in warm
place to dry.
Put two eggs on to boil hard. Take
all the flesh from a small lobster-you
about half a pound. Save any
coral there may be in it, also the feel
ers. Chop the flesh coarsely. Wash the
coral, put it on a baking tin in a slow
oven and dry it. Then rub it through a
hair sieve, so as to obtain the fine scar
let powder Melt two ounces of butter
in. a stewpan. put in the rice and mix
well. Now add the lobster and one of
the eggs, sheiled and cut into dice. Sea-
son we'll with pepper and salt. Shell
the other egg and chop the white. Rub
the yolk through a wire sieve
When the mixture is very hot in the
saucepan pile it up on hot dish. Dec
crate it quickly with lines UP and down
Of chopped white of egg and powdered
yolk and coral, and stand the feelers
up in the center. Serve While very hot.
MARINADED HERRING.
In Germany the practice is to puU
white sailed herrings into cold milk for
a couple of hours. Split open, take out
bones, cut each herring into three pieces
and divide roes Ieugthways. Put all
in layers in a deep jar; between each
layer put a sprinkling of finely minced
onion, pounded cloves and pepper; here
and there a piece of bay leaf and slice
of lemon. Place the roe with the her
ring, the seasoning over the top layer
and cover the whole with vinegar. Pour
three or four tablespoons of salad oil
over the vinegar and leave it till
wanted.
POTTED SARDINES.
Bone and pound the sardines from a
small box: add to them one ounce OF
butter. Place the mixture in a basin
with a teaspoon of anchovy sauce, the
same quantity of Worcester sauce, stir
till all is blended. Stand the basin over
a saucepan of boiling water, add a tea
spoon of -four to its contents, few
chopped capers, cayenne. black pepper
and salt, stir all together, then press
into a pot and pour run butter over.
Garnish with parsley to serve.
A DELICIOUS WAY TO SERVE
OYSTERS.
Cut the top crust off a loaf of bread.
Scoop out the inside of both top and
bottom. Butter we'll the receptacle and
cover thus formed, and put in the oven
10 brown. Have the oysters nicely
,reamed and hot, put them into the
box" cover and serve.