Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1906-08-09
SOME FISH RECIPES.
Fish Is Such an Excellent Article Of
Food and Should Be Used
More.

Served in the best and most appetiz-
ing manner. fish is one of the excep-
tionally valuable elements of diet for
the spring and summer months. Its
comparative cheapness commends 1t
to many; its easy digestibility and
light wholesome character win favor
with others; yet on the whole Its use
is less general than 1t deserves to be.
But no class of food loses more by
careless cooking. BY quick and skill
full handling and close attention to
seasoning, the higher flayors and more
delicate qualities of fish are developed
in way that is often surprise. 1t is
worth while to experiment little on
the best modes of preparation, so as to
secure the highest excellence in the
result.
Here are three ways Of cooking hall
but, which may be used for any solid
white fish:
BAKED HALIBUT.-The chicken or
smaller halibut is considered prefer
able for baking, for which piece of
the required size is taken. Wipe care
fully, and lay on fish sheet over rich
milk in dripping pan. Rub with salt
and paprika, and lay over it few thin
shavings Of sweet salt pork. Have the
oven hot. and haste very often with
the contents Of the pan. Remove the
pork to crisp the surface before taking
up. Shredded or shaved potatoes,
fried, may be arranged round the fish
on large platter.
HALIBUT BAKED WITH CHEESE.
Put two-pound steak OF halibut
In large frying pan; add salt
spoonful Of salt, two or three slices
of onion, as much celery In short bits,
a sprig Of parsley, and boiling water
to cover. Simmer until the fish parts
readily from the bone. Drain, and
break up into neat fakes. Put large
tablespoonful of butter and one of
-four in the frying pan, rub together,
with a pinch of salt and one of white
pepper, and add a cupful of the stock
in which the fish has cooked, or half
as much with half a cupful of rich
cream. Stir until smooth and we'll
thickened, draw back from the fire,
and stir in the beaten yelk of one egg.
Have ready a pint of hot mashed po-
tato; with this make a border on a
baking dish. Arrange inside the
border the fish in alternate layers
with the sa2ce and a grating of fine
cheese. Cover the top with the cheese
and very light sprinkling of bread
crumbs, brush over the potato with
yelk of egg, and set in very hot
oven just long enough to color
HALIBUT TIMBALE.-A fish tim
bale may be made either in a mold or
shape, or in the fried timbale cases
produced by dipping the timbale iron
in batter and frying in hot fat, so
that a casing of fritter-like texture
of the size and shape of the iron re-
suits. These are usually of a con-
venient size for individual serving,
and plain, fluted or in various shapes,
as the irons are offered in variety. 1t
makes a dainty case, desirable for a
great range Of filings.
The fish, first boiled and cooled, is
put through a sieve or press. deli
cately seasoned and mixed with cup
full of whipped cream and the whites
of two eggs beaten to stiff froth.
This is enough for large pint of fish.
Fill the timbale case or mold, and
steam or set in moderate oven for
about Is minutes to "set. Country
Gentleman.