New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1923-08-24
BY SISTER MARY

During the summer months fresh
meats nail if used in excess. Sailed
and smoked meats were prepared
years ago especially for hot weather
means and meant much when other
meat was not available.
Sailed and smoked fish fills quite
the same part in the diet, adding
variety for persons not dependent on
preserved" foods.
And sailed fish has thirst rrorok-
ing tang very beneficial to heated
bodies.
Salt fish calls to mind said goldfish
that we mad "detest," or maybe salt
mackerel that was SO salty we thought
we'd drink the mill pond dry before
we were over the disaster of the din
ner. But in truth, all sorts of delica-
cies are prepared from these homely
salt products, Many of the clever and
intriguing hors d'oeurres that are so
expensive in fashionable restaurants
gain their piquancy by means of
plebian sailed or smoked fish.
Smoked Herring Canapcs
Four tablespoons minced herring, 2
hard boiled eggs slices tomato,
rounds of toast, mayonnaise, parsley.
Choose the small poneless variety of
herring. Pour over boiling water and
let stand / 5 minutes Drain and work
smooth with fork, adding olive oil and
teaspoons lemon juice to make moist
enough to spread. 81.
Cut the toast in rounds about one
fourth inch larger than the tomato
slices. Spread with the herring. Gov
err with slice of tomato. In the CEN
ter of the tomato cut out small
place to hold half of a hard boiled
egg white. Fill this with mayonnaise.
Rub yolks of eggs through a coarse
sieve or ricer and sprinkle on the
toast around the tomato. Sprinkle
minced parsley lightly over the whole
and serve OH tiny paper dolies on
small plates This rule is for four
The smoked herring is very
piquapt and will answer quite as well
as much more expensive anchovy
paste.
Broiled Salt Nackercl
One salt mackcrel, tablespoons
butter, 1 lemon, paprika, parsley.
Put the fish in large pan and COW
er with cold water, The more water
the better. Put flesh side down and
use rack II possible to allow the
salt to settle to the bottom of the pan
away from the fish. Change the water
frequently and let freshen for "a hours
Drain and wipe dry. Oil the bars of
the broier well with oil or unsated
The salt in butter makes
the fish stick.
Broi the flesh side first. Brown
lightly, Turn and broil the skin side.
Rinse quickly in boiling water, Put
on a hot platter, spread with butter
and garnish with sections Of lemon
and sprigs of parsley. Sprinkle with |
paprika after spreading with butter.
A "left-over" of broilcd mackerel !
makes delicious touch in tomato
salad or can be served on toast with
scrambled eggs.
Smoked Whitefish on Toast
Pour boiling water over fish and let |
stand 80 minutes. Drain. Remove |
skin and bones, then flake. Put a
aver of the faxed fish on triangles of |
oastt Add a layer of hot boiled rice |
md pour over the whole the flowing
auce:
One half cup butter, yolks eggs Y
emon. Y teaspoon salt, is teaspoon
,aprika, y cup hot water.
Put butter in top of double boiler
md beat until creamy. Add yolks of
'ggs, one at time, beating each one
il mixture is thick and creamy. Grad
lally beat in juice of lemon, salt and
'aprika. Put over hot water and H
liwly stir in not water. Stir con-
family until smooth and the consis-
ency of thick cream. Remove from
Ire and beat well before serving.
This is an attractive dish for Sun
lay night supper or an informal
luncheon.