Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1900-01-04
Go'SS%2exss22
tcoPYRcHT1
FRESH WATER FISH.
BY Louis Role

, Almost any one can. at this season OF
! The year. obtain and enjoy meal OF such
, fresh water fish as are common In this
northern country In the winter season,
out even so common a thing as pick
erel and perch should be well cooked TO
De enjoyable. We all relish fried pick
erel and perch, done brown In pork fat,
with pork scraps on the side, as the
waiter at the restaurant styles II, but
We can get too much Of a good thing
and desire a change at times. other
ways Of cooking these fish require more
care and attention, but the effort wiz
repay you by its desirable results.
Before considering the cooking let me
suggest the easiest and best way to
remove the scales from a pickerel or
perch, and the same rule will apply to a
lake trout or any other thick-skinned
hsh. Place the fish in the sink over a
large dish and pour over II on all sides
boiling water and then the scales viii
easily be removed by scraping with a
sharp knife. In the case OF a lake trout
! you also remove by scraping from head
i 20 tain much OF the oil that is In the skin
and which is Objectionable 10 many.
! PICkEREL STUFFED AND BAKED.
| Having scaled the fish as above, draw
| II, removing the gills and wipe well with
a dry, clean cloth; I'M the paunch with
wel-seasoned veal stuffng, sew II up
with trusting needle and fine string.
make several missions In the sides and
place in baking pam season with pep
per and salt, chopped parsley and a few
IN a
piece Of fresh butter-six to eight ounces |
II you have large fish-moisten with |
the juice OF one lemon and a little white 4
stock, cover with buttered paper and 4
bake TIL well done. basting frequently /
with its own liquor. II you desire a
sauce for the fish add a cupful OF brown
stock to the liquor left Ia the pan, a lit
tie more lemon Juice and fresh butter
thicken with cornstarch or flour wet In
cold water and serve some around the
FISH.
PICKEREL A LA HOLLANDAISE
Scale and clean the FISH as soon as
possible after II Is taken from the water,
and cut them into slices Of about one
inch, placing the pieces in an earthen
vessel Season with pepper. salt, oil.
lemon Juice, chopped parsley and a lit
tie grated nutmeg, turning the slices
over in the seasoning occasionally in
order that they may be well saturated
with H. Hair an hour before dinner
drain them on a napkin. dip each sep
arately in bread or cracker crumbs and
fry in hot deep fat. Garnish with pars-
ley and serve with Dutch or Tartar
sauce.
BOILED PICKEREL. '
Pickerel may be boiled whole and '
served with butter sauce, care being
taken In winding the fish, so as to keep (
Il together, but a better way is to boil !
L in slices II you can obtain the fish I'M 1
der the best conditions. These are that 4
The fish be obtained Immediately on be- q
ing taken from the water. scaled and c
cleaned, cut into slices about one inch :
.hick and put into painful OF ice water
the water from its GOODNESS will crimp s
he fresh-killed fish thrown into 10. Il
twenty minutes before dinner boil the q
lices in hot water, with a little salt ad- y
led, drain them on a napkin and serve h
With Butter and Parsley sauce. q
BUTTER AND PARSLEY SAUCE. "
Butter sauce. the foundation OF But Il
er and Parsley sauce, as well as many
theirs, requires careful preparation. IA
ut two ounces OF fresh butter in a "
tewpan with two ounces OF sifted -four. m
mead the whole well together. adding m
radually a half pint OF cold water, te
tirring on the fire until it boils and al cf
,wirg 1t to cook slowly for twenty min fo
tes being careful IL II gets too thick
D add more cold water: then gradually nj
tir In three-quarters Of a pound more kr
{ fresh butter. Strain and put a ia 81
lespoonful Of chopped parsley into sh
half pint OF the butter sauce and just IN
afore sending to the table add a little pc
mon Juice. This sauce should always nj
2 made just before il is needed for use. ell
exposed long 10 the heat Il becomes C
lncid. but II at once a little ice water We
a piece OF ice is added and it be II
Tired vigorously IL will be restored TO be
5 original sweetness. sir
The above recipes are equally good int
r the preparation OF large perch or SCI
r German carp, except that there may al'
a difference in the length OF time re- ut'
Tired to cook them. dependant alto
ther upon the size Of the fish.
In giving these recipes a trial do not
rget that fish must in all cases be well :
ne, and TO be at its best must go to ma
e table piping hot. Nearly cold. IN rou
rdone fish will disgust your guests. rou