The Portland daily press., 1900-01-26
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A SALT FISH DINNER.
BY Louis Role.

By LOUIS Hoie.
Did you ever eat salt fish dinner?
II not you have missed one OF the good
things Of life and should neglect your
opportunity no longer than is necessary
to have one prepared for the family Ia
BILE. Before we talk OF its cooking. how
ever, let us dispose OF some Of the pre-
liminaries.
In the first place we must have SAT-
Goldfish, not several sections of so-called
homeless cod that may be pollock, but
nice, plump, whole Goldfish that has been
well and properly cured. Insist on that
kind of basis for your dinner and ac-
cept no other. A salt FISH dinner Is
cheap one, and we may well insist on
the best ingredients to aid In its prepara-
ton.
Having got your whole FISH put II to
soak in cold water over night; In the
morning wash 1t clean and cut of the
fms and tail We want TO cook the fish
whole and II you have not got hsh
kettle place 1t in a large milk pan part
~ filled with water. Cover the pan
closely and set over a kettle of hot wa
ter. 1t will cook very slowly In this way.
of the fish, but It will be done properly
when ready for the table.
AS we cooked the fish whole, so we
should serve it. placing II on hot plat
ter. Indeed. one of the essentials OF a
good salt fish dinner is to have every
thing hot. not only the fish anbvegeta-
bles, but plates and dishes as well. The
dish on which your fish Is served must
be an ample one. and around the hsh
you will place a garnish of nicely sliced
beets and carrots.
With the fish you will serve pork
scraps and egg sauce and boiled pota-
toes. The pork should be cut into dice
and fried a rich brown.
To make the egg sauce take two eggs
that have been boiled ten minutes, re-
move the shell and cut into little pieces,
placing them in the sauce dish. Blend
a piece OF butter the size of an egg with
a tablespoonful of -four, and when the
fish is ready to serve pour over coffee
cup of boiling water, stir and pour into
the sauce dish with the egg and stir
again. II the sauce is too thick add still
more boiling water.
II you follow. the above directions
carefully anti bring everything to the
table steamlng hot you will have din
ner fit for a king.
The fish that is left from dinner should
never be thrown away, as IL Is Just what
you need TO make fishballs or fish hash
for the next mornings breakfast. In
deed. salt fish when cooked and boned
will keep for a week, and may be used
whenever IL suits your fancy.
When you have not time to cook salt
FISH for dinner and desire an emergency
dish try salt fish in cream prepared as
follows Shred cupful of salt cod, or
II you prefer use the prepared article.
place it in a stewpan over the fire in cold
water to cover and let ii come TO a boil
for a couple OF minutes: pour off the
water, add to the fish one pint of sweet
milk, and when this bolls thicken with
-four wet with milk let 1t boil four or
five minutes, being careful IL does not
scorch, and serve in a hot deep dish.
Serve picked beets with this dish and
boiled potatoes. | have often relisbed a
breakfast from bit of broiled salt cod.
Select a cut from the thick part of the
FISH remove the skin, broll carefully on
both sides. plunge into boiling water,
then place on hot plate. pour over some
drawn butter and serve quickly. Try 1t
some morning with creamed potatoes
and corn bread.
A nice way TO dispose of some of the
fish left from your salt fish dinner will
be in salt fish croquttes. They are nice
made as follows: Chop fine cupful of
the fish and add to 1t twice the quantity
OF boiled potato. well mashed and sea-
soned. and one well beaten egg. Make
Into croquettes. dip In egg. roll In crack
er crumbs and fry a golden brown In
deep fat. The more butter and cream
you use in your mashed potato the richer
the croquettes will be.
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