Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-02-01
Good Cookery
Copyrighted
A SALT FISH DINNER
By Louis Role.
Copyrighted.

Did you ever eat salt fish dinnerf
n 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 salt
Goldfish, not several sections of so-called
homeless cod that may be pollock, but a
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. 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 it to
soak in cold water over night; in the
morning wash 1t clean and cut off the
inns and tail. We want to cook the fish
whole. and If you have not got a fish
kettle place IL in large milk pan, part
( ly filled with water. Cover the pan
closely and set over 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 1t will be done properly
when ready for the table.
As we cooked the fish whole, so we
should serve 1t, placing it 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 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 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 flour, 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. If the sauce is too thick add still
more boiling water.
II you follow the above directions
carefully and bring everything to the
table steaming hot you will have 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 flshballs or fish hash
for the next mornings breakfast. In
deed, salt fish when cooked and boned
will keep for week, and may be used
whenever it suits your fancy.
When you have not time to cook a salt
fish for dinner and desire an emergency
lis,t, tpxr ,oIt Sch tn,
follows: Shred cupful of salt cod, Oh
II you prefer use the prepared article
place 1t in a stewpan over the fire in cold
water to cover, and let it come to boi
for a couple Of minutes; pour off thu
water, add TO the fish one pint of swee
milk, and when this boils thicken with
-four wet with milk, let it boil four OF
five minutes, being careful it does no
scorch. and serve in a hot deep dish
Serve picked beets with this dish AMI
boiled potatoes. have often relisbed G
breakfast from bit Of broiled salt cod
Select cut from the thick part of tn,
fish, remove the skin, broil carefully OF
both sides. plunge into boiling water
then place on hot plate, pour over som,
drawn butter and serve quickly. Try 1
some morning with creamed potatoes
and corn bread.
A nice way to dispose of some of tn,
fish left from your salt fish dinner viii
be in salt fish croquttes. They are mic
made as followsi Chop fine a cupful O
the fish and add to 1t twice the quantit,
of boiled potato, well mashed and sea
soned, and one well beaten egg. Max
into croquettes, dip in egg, roll in, crack
er crumbs and fry a golden brown ii
deep fat. The more butter and cream
you use in your mashed potato the richie
the croquettes will be.