The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-11-06
EXCELLENT FRIDAY DISH.
It Makes Goldfish as Delicate and Ap-
petizing as Halibut.


One does not need a fish kettle in or
der to boil fish properly, but it is rare
ly sent to the table whole, yet tender,
even by cook who has her kitcher
cupboard stocked with every conve
nience.
On Friday next try boiled cod with
oyster sauce, and if the following re-
cipe is carefully followed, the family
will not be aware that they are not in
dulging in halibut, which costs more
than double. Cod carelessly boiled and
without proper sauce is woody and
tasteless but, with care, is just the re-
verse. If fish kettle is not at hand,
a plate in the bottom of an ordinary
large saucepan will answer the pur-
pose. The cod is then sewed or fast
ened with safety-pins in a piece of
cheese cloth, which should be washed
out after use and kept for this pur-
pose; the edges are to be sewn togeth-
er, as there must be only one thickness
over the fish.
The fish is first washed in very cold
water, placed in the cloth on the plate,
covered with boiling sailed water, ten
minutes, exactly, allowed to each
pound, then simmered surely but
slowly.
When the cloth is removed the fish
will be in good shape and ready for the
sauce to be thrown over. The latter is
to be prepared while the fish is cook
ing by stirring tablespoonful of sifted
flour into one of boiling butter, then
adding gradually to this half a pint
each of hot milk and oyster Juice.
When this is smooth the oysters are
stirred in, pepper and salt to taste
added, and as soon as the oysters be-
| gin to curl at the edges the sauce is
completed. For a change the oysters
may be omitted and boiled shrinps or
! chopped parsley added to the sauce in
stead.
TO IMPROVE TOUGH BEEF
Tough steaks and even joints may be
served tender and appetizing with but
! slight extra trouble, if the example of
certain French cooks is followed; in
deed, they do not scorn to thus i'm
prove" even the tenderloin by allowing
it to remain all day or over night in a
mixture made thus: Mix together care
! fully four tablespoonfuls of olive oil,
salt and pepper to taste, two table,
| spoonfuls of chopped parsley, two or
three peeled onions thinly sliced, two
| bay leaves, and the juice of half a large
| lemon. This is to be divided and half
! spread thoroughly on top of the meat
and half under. If it can be managed,
"a hours will give still better results.
| Before cooking, if any of the mixture
is not absorbed, it must be wiped
away.
SCRAMBLED TOMATOES.
Remove the skin and hard bits care
fully, cut in dice sprinkle with salt,
pepper and enough sugar to give rich
ness without perceptible sweetness. AL
low six eggs to a large tomato; break,
| but do not stir until the pan is hot, and
it is nearly time to serve. When ready,
melt a teaspoonful of butter in the pan.
add two tablespoonful of milk to the
! eggs and tomatoes, mix all together.
allow to form a trifle, remove from the
| hot part of the stove, break into flakes
with fork and serve before the eggs
| become tough. The tomatoes must be
very ripe, as they are cooked so little.
! If desired, the tomatoes may be heated
through before adding.
LOBSTER A LA CECIL.
For this savory dish either canned or
fresh fish may be used. The former is
always safe, if bought of good dealer.
and the proper price paid. Drain the
lobster from can or use the meat
from a good-sizer fresh one. Crabs
may be substituted and are even more
| delicate. Cut the meat in dice, put a
! large tablespoonful of flour in shall
low agate saucepan, and, when boiling.
stir in two even tablespoonsful of
sifted flour (this should be done away
from the fire); when smooth, stir in a
teacupful of hot milk or cream and the
same amount of hot stock. a little beef
extract does excellently to make the
latter in hot weather. Stir over the