The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1901-06-09
DELICIOUS WAYS
TO COOK FISH
Tested Recipes For Frying, Baking
and BroiIing Fish.

ana Bro1llng Fish.
There is fish and fish. OF all food sub
stances it most recalls the famous lit
tie girl with the curl in her forehead,
when good it is very good indeed, when
4 W IS BAD IL is horriq-
Here is an e2icure's proverb; "a per
fest fish Swins thrice I'm "A day-frst IN
water, second in oil. and last of all IN
brandy This proVerb like most others
IS the experience of many men COM
pressed into the wit of one. The quicker
the transit from the water to the fire.
{ the better the result. In cooking. scant
noLnlng-Ieast of all fire and fat.
Oil is excellent for frying very deli
/ care nsh' but IN the main sweet lard
answers every purpose. Deep frying need
not be d waste. The same fat may be
care. Never let it scOrch-this is cardi-
nal Pour it carefully off the sediment
after using. and always wash out the
ings- If 1t grows discolored and muddy.
Try q lev slices Of raw potato in it, and
Rollt tish for frying in dry. siTted corn
meal, IlrSC Wlplng the bits very dry and
seasoning them well with salt and white
the pieces in beaten egg before they 20
IN the meal and ron them until they
VIII take Up no more. Put in only what
the fat viii cover, and keep ~ the heat
al through The fat must uOt be SmOk-
ing, but Just sending of a faint waveryl
blue at the surface. Outlets of Goldfish,
bluefSh, or catfish. or cat or Goldfish
steaks are even better fried in this way
med, and freed as far a possible from
skin and bone Firm fish steaks either
baked. or broiled, can be made very
Baked Fish steak.-Have it cut at
least an inch thick and very solid. Take
a teaspoonful of sea salt half pint Of
wa ter half a pint Of vinegar or table
ciaret a pinch of whole pepper .corns,
bay leaf and a blade of mace. Bring to
boil all together, and pour over the.
lish in an earthen vessel. 1t should about
half cover the fish. Let the steak lie au
81 Il
and chilled before this ''H1arinade" is
IIJltiso oIsL H. aeu htPL IN . 90 pace
the steak, wipe it dry, season it with
little salt. and dust Of pepper, then rub
sides, coat ii well with sifted meal or
cracker crumbs, and lay on q low trivet
/ in a baking pan. Set in a very hot oven,
water, with an ounce of butter melted in
It Basic the steak with this every ten
and steady For gravy add a glassful of
claret to the liquor i'm the pan, also
rolled in -four. and if the LIQUOR is very
! thick little more hot water Cook to-
gether three minutes, then strain into
I a. gravy boat Send the steak 80 Ia bic
with steamed potatoes, very he Sprlgs
or creSS. and quarters Of lemon
BroiIed Fish eak.-Marinade as for
baking. and rub with welted butter, but
add no s'crUmbS or meal. Grease the
broiler bars lightly to prevent sticking
cook one side ten minutes, then beste
with melted butter, cook five minutes
longer. turn. and do the same with the
/ baked steak but leave out Of It the sCant
I drippings- which are apt to be slightly
burned 1t IS only gas proher that
/ provides such drippings, which 1t Is d
/ matter of economy to throw away.
4 Baked Ftsh.-Shad or bluefish, six TO
eight pounds weight. are best for bak-
( ing Roe shad are worth more than the
/ for baking Scrape the outer skin thor
Z f
tee # the fish monger has scaled or
! skinned the fish; then wash it in warm
water VIII piIi5s o. soa3. ElilS Is In wv
to many paIates improves baIed fish 1t
I is not. however essential. Cut off the
head and tail, crop the fms close, season
then rub over lightly with -four, and
cash the thickest PARTS so as to force into
! cold butter. Make rich stuffng OF
/ stale bread crumbs, butter, minced onion
] salt and pepper. and nOisten Just enough
4 to handle. Stuff and tie UP the fish. lay
i it in hot pan, with teacup of boiling
/ water ana a taoiesp09ntul OF butter.
/ Bake quickly and thoroughly, bastins
/ every fifteen minutes After the last
Z Serve with potat toes baked in their jack
/ cts, and cold picked oeets-
[ Fish Eggs.-Nice. though troublesome
! Take for each person to be served half
/ AN ounce of sphagetti, half a teacup OF
] cold, minced FISH, an ounce or butter, a
I
/ the same amount of good. rich broth or
1 cream. Bell the sphageJti quickly in salt
/ ed water until tender, take it out, and
divide it among rameQuin cases-One for
I each uersOu. Lay it around the edges to
/ resemble a nest and set the cases where
! they viii keep warm Mix the minced
/ fish with its own bulk of mashed pOta-
I toes, add a very little milk or a beaten
! egg. season with salt, white pepper, and
/ dash of lemon juice, then shape into
small oval balls, roll them ia meal and
/ fry rich, light brown. Heat the broth
! or the cream in a double boiler. and when
! it nearly boils stir in the tOna toes. Add
/ to them one at time little balls OF but
ter rolled in flour. stir smooth, then sea-
/ son the sauce to taste. Some palates ike
/ onion Juice in 1T. others scall for -tObaSCO.
I to still others lemon juice is the thing
I Add very little sugar and pepper, AND
, be- sparing likewise of salt Cook for
/ two minutes after everything is in Heap
! five of the little fried eggs in each
( sphagett nest. and pour over liberal
Z SPOONFUL of the sauce Serve very hot
/ with crisp, hot toast, and small picked
/ onions. EMILY Holt.
A BaIlade in Blue China
/ with apologies to Andrew Lang)
+ Now isn't 1T really curious
/ And doesn't it show the futility
F7.af in IONS