The Bridgeport evening farmer. [volume] (Bridgeport, Conn.) 1866-1917, 1916-01-15
HE EATS DOGFISH,
AND HE LIKES EN-

That the despised and much abused
dogf1sh is not only an edible fish, but
a mighty fine one, is the statement
made by no less an auth ority than
DR.. Langdon rockingham of Bay
State Road, Boston, connected with
the Harvard Medical School. AL
though the fact is not generally
known, at DR.. rockingham home,
situated in the middle of the most Sc
1ect section of Boston's exclusive
Back Bay. dogfish is a not-infrequent
visitor to the table.
1.-THE prejudice against eating dog
fish, says DR.. rockingham, sis as
foolish as that which once existed
against swordhsh, halibut and other
edible fish. For a number of years =
and have frequently served the meat
to friends without Disgusting the
name, when courtesy did not demand
the resulting appreciation.
''Valuable as the dogfsh may be
TRANSIT ormed into fertilizer and oi1,'' it
also has great value as food, and.
if placed on the market would not
only help to decrease their number,
and consequently the damage done to
gear, fish, Holsters, ETC., but might
help the high cost of living problem,
tYou have never tasted adoghsh {?
We11,s it has white flesh, q little less
coarse than that Of swoFdfsh, and in
taste is not as strong as the latter va
riety. 1t tastes a good deal like weak
fish,
How do I cook it? why like any
other fish. If I have a big fish, I
cut it into round slices, as one would
cut swordfsh, and fry these exactly
as one would fry swordhsh, ha,1ibut,
Goldfish, or any other variety.
IF have a small fish, cut it into
two FLEETS, as one would cut sole or
founder, and cook it the same way.
Although I jusuaIly have it broi1ed or
fried I can conceive of no logical
reason why it could not be cooked in
any other way desired
LAS said before Aunt Jane said,
'sthe French cook most all kinds of
salt water fish in salt water. They
tell me that in the places remote from
the sea, where real sea water cannot
be obtained, they use water strongly
sailed. To boil mackere1, for exam
pie. they clean the fish by making as
small an incision as possible, make
a long incision along the back from
head to tail.
They use two big handfu1s of table
salt to every quart Of water. When
! this water begins to boil they place
the fish in it. From IS to 20 min
utes is enough to cook the fish,
rule. They usually serve boiled mack
ere1 with what they call "maitre d
hotel made in the following manner:
Melt eighth Of a pound of butter,
with salt, pepper, a goodIy bunch of
chopped parsley, and a few drops of
lemon juice"
Its an awful name to say, but I
know from experience it's fine eat
ling" sighed Aunt Jane, looking up
from a letter from her cousin. I'm
referring to fIet de maquereau sauta
a Ia bourgeoise. Regular jaw-breaker,
amt it? But outside of the name, it is
simply enough-and cheap enough,
too. Translated into English, it
means f1ets of mackereI.
"You clean and wash three good
| sized mackerel, and split them up the
back SO that you can take out the
| back bone. leaving you with six f1lets.
| These you place skin side down in a,
casserole dish. Over these you pour
! a half cupful of melted butter, and
flour tablespoonsful of olive OIL Place
! the casserole dish on good fire. Turn
| the filets several times, so that both
| sides will cook equally. When the
FLEETS are well cooked, take them out
| of the dish and let them drain.
Pour into the empty casserole a
| half a glass of vinegar, cup of con-
somme, salt, pepper, and chopped
| parsley. Place the dish on the stove
again, until the sauce is cooked. Place
! the f1lets a platter, and when ready
to serve, turn this sauce. together
with a small. piece of butter, over the
| fish"
| I'm thoroughly convinced that it's
| the strange -sounding names that keep
people from fixing dishes in French
fashion, remarked Aunt Jane. NOW
here is a cheap. simple little dish, pre-
pared with no trouble at all, but if
you told people it was Goldfish a Ia
bouTguignonne, you'd scare them SO
they wouldn't try it.
First of all you cook your cod in
sailed water, boiling it thoroughly.
Then you cut UP a dozen small onions,
and place them in a frying pan, in
which you have previously melted a
small piece of butter. When the
onions are we'll Drowned, add a hall
glass of vinegar to the mixture Ar
range your cooked cod on platter
and when ready to serve, turn over il
the hot onions, butter and vinegar