The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-01-24
A SALT FISH DINNER.
BY Louis Role.

Dld 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 ta-
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 a salt
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 a basis for your dinner and ac-
cept no other. A salt fish dinner is a
cheap one, and we may well insist on
the best ingredients to aid in its prepara-
ton.
Having got your whole fish put it to
soak in cold water over night; in the
morning wash it clean and cut off the
Ans and tail. We want to cook the fish
whole, and If you have not got fish
kettle place 1t in a large milk pan, part
ly filled with water. Cover the pan
closely and set over a kettle of hot wa
ter. 1t will cook very slowly in this way,
say five or six hours, according to the size
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 it on a hot plat
ter. Indeed, one of the essentials of
good salt fish dinner is to have every
thing hot, not only the fish and vegeta-
bles, but plates and dishes as well. The
dish on which your fish is served must
be an ample one, and around the fish
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
piece Of butter the size of an egg with
a tablespoonful of flour, and when the
fish is ready to serve pour over a coffee
cup of boiling water, stir and pour into
the sauce dish with the egg and stir
again. If the sauce is too thick add still
more boiling water.
If you follow the above directions
carefully and bring everything to the
table steamlng hot you will have a din
ner fit for a king.
The fish that is left from dinner should
never be thrown away, as 1t 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 it suits your fancy.
When you have not time to cook a salt
iCh fn n nd n poNy
dish try salt fish in cream prepared as
follows: Shred a cupful of salt cod, or
If you prefer use the prepared article,
place it in a stewpan over the fire in cold
water to cover, and let it 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 boils thicken with
flour wet with milk, let it boil four or
five minutes, being careful it does not
scorch, and serve in a hot deep dish.
Serve picked beets with this dish and
boiled potatoes. l have often relisbed a
breakfast from a bit of broiled salt cod
Select a cut from the thick part of the
| fish, remove the skin, broil carefully on
both sides, plunge into boiling water
then place on hot plate, pour over some
drawn butter and serve quickly. Try il
some morning with creamed potatoes
| and corn bread.
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 it twice the quantity
of boiled potato, we'll mashed and sea-
soned, and one well beaten egg. Make
into croquettes, dip in egg, roll in crack
er crumbs and fry golden brown II
deep fat The more butter and cream
you use in your mashed potato the richer
the croquettes will be.