The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-03-04
Some Fish Recipes
for Lenten Trials


q quiet of the Lenten season af-
fords much -needed interval Of rest to
the overtaxed body and nerves, and,
that the recuperation may be complete,
the wise housekeeper will see to it that.
the rich and highly-spiced dishes APP
pearilg ION her table are replaced by
others Of simpler and more nutritious
character. aa
Fish, Of course, comprising such an
importanfA item in the bill of fare, the
following methods Of preparing this
wholesome food offer pleasing variety
from the ordinary ways which will pre-
vent its frequent appearance from be-
coming unpleasantly monotonous.
Fish Broth q Ia =Lucul.ns "a
Slice three medium sized onions, and
fry in little butter until pale vel
low. Take three and a. half pounds Of
any frm-feshed fish, such as bass, trout,
pike, ETC., cut into pieces, adding to it
two sliced carrots, four stalks of pars-
ley. one OF thyme, Glove of garlic, six
peppercorns, one Glove, salt to taste,
and bay leaf, if procurable, together
with the fried onions. Cover the whole
with cold water and cook gently over
good but not hot fire for two hours.
Serve with thin slices Of dry toast. A
glass Of sherry added at the last mo-
ment is an improvement liked by many.
Bisque Of Crabs.
Pound together in a mortar the meat
Of dozen hard-shelled crabs, and half
a cup of boiled rice. Add this pulp to
quart Of rich milk; let it come to
boil, then simmer for five minutes, stir
ring it meanwhile. Remove from the
fire and press thru PURGE sieve; add
one tablespoonful Of butter, salt and pep
per, then place upon the fire, allowing 1t
to come to boil before adding cup
full Of whipped cream. Serve imme-
diately.
Dreamed Soft-Shelled Grabs.
Bring to the boiling point about four
dozen soft-shelled crabs, in sufficient
water to half cover. Remove the hard
portion Of the crabs and, taking care
not to break the soft part, drain and
lay on one side. Place over the fire in
full Of butter, stirring into it as it melts
a tablespoonful of -four. Into this put
two tablespoons Of the strained liquor
in which the fish were boiled, stirring
all. the time, also large cupful of hot
milk, continuing to stir until perfectly
smooth. Season with paprika and salt,
and very carefully drop in the soft por-
| lions of the crabs. Cook for one min
ute longer, then remove from the stove
and stir gently into the mixture half
1 cup Of rich cream Serve on thin
slices Of slightly buttered toast.
Anchovy Canapes.
Cut several small rolls in half, scoop
4 out the crumbs, and place the crusts to
/ dry at the back of the stove. Mean
while chop sufficient hard-boiled eggs
to fill the canapes, together with lit
tie tarragon and chervil, and prepare
!. some fllets Of anchovy. Put the
chopped eggs and herbs into a basin
/ and add olive oil, tarragon vinegar,
I pepper and salt to taste, incorporating
well together. Fill the prepared crusts
a with the mixture and garnish with the
anchovy fllets.
Oyster Rissoles.
| 1AdVo IcdOy WV oOASh Wy StVlS ono
some good puff paste. Roll out the lat
ter very thin, and cut out in rounds
J with biscuit cutter In the center of
each lay IAN oyster, folding it over with
the paste, and crimping the edges to-
gether. Dip each rissole in beaten egg,
roll in breadcrumbs and fry in very hot
fat to light golden brown. Serve In
a napkin, garnished with parsley.
Fish omelette.
Il saute together in Tablespoonful Of
butter two fish roes-carp, shad, pike
mullet, etc.--one finely chopped shallot
) the juice of one. lemon, a big teaspoonful
of chopped parsley, with salt, pepper
!, and sweet herbs to taste until thoroly
], well mixed. Beat up eight eggs, and
make an omelette in the usual way
i Spread with the saute.