Evening star., 1935-10-22
Local Market Stall
Features Washington's
Own Potomac Herrings
Salt Mackerel, Kippers, Smoked Whitefsh
Picked Herrings and Delicious Eels
T. Await Epicures Visit.

ton and shipped by the stall owner to
epicures all over the United States!
These fish may truly be said to be
Washington's own delicious addition
to the culinary world, and it is in
teresting to feel that their fame is
such that clubs and individuals who
can afford the very best, maintain
standing orders for them by the keg
full saw telegram arrive. myself,
from hunting club in Wisconsin,
demanding that two kegs be shipped
to it Immediately. A famous sports
man stops on his way from New
keg or two. Eaten with steaming
hot hominy grits for breakfast. they
will provide thrill for even the most
jaded appetites!
Two other breakfast favorites may
be found at this stall that are native
to this country-smoked whitefish and
the salty Goldfish mentioned before.
For those who like their morning
meal English fashion there are de-
licious kippers and flnnan haddie.
Salt mackerel is another matutinal
favorite. which lends further variety
to the breakfast menu.
Crisp, pungent strips of smoked
Labrador herring are the perfect ac-
compartment for Autumn beverages
picked herrings in Germany are
always consumed with beer-and thin,
papery slices Of smoked salmon form
one of the most sought after of appe-
Tiers.
Whatever you want. in this particu-
lar line, will be found at this stall.
and can assure you that new supplies
are constantly being placed on its
counters-for every day brings prac-
tically sell-out. In case you are in
terested, am including some rec
ipes for dishes making use of this
type of fish.
SALTED GOLDFISH HASH.
l cup salt Goldfish.
2 cups potatoes.
Il tablespoon butter.
Dash of pepper.
1 teaspoon chopped parsley.
Wash the fish in cold water and
pick in very small pieces. Wash, pare
and soak the potatoes. then dice them
uniformly before measuring. Cook
the fish and potatoes in boiling water
until the potatoes are soft. Drain
through strainer and return to kettle
in which they were cooked. Shake
over heat until dry, then mash smooth.
Add the butter and pepper. Beat we'll
with fork for two minutes. Try out
fat salt pork, remove the scraps, leav-
ing enough fat in the pan to moisten
fish and potato mixture. Put in the
fish and potatoes, stir we'll until heat
ed, then cook until Drowned under
meath. Fold, turn like an omelette.
brown on the other side and serve
Immediately.
FINNAN HADDIE AU GOURMET.
cup finnan haddie in strips.
y cup heavy cream.
3 hard-cooked eggs. thinly sliced.
tablespoon butter.
teaspoon finely chopped parsley.
Cayenne.
Cover the fish with cold water and
place over slow heat. Allow water to
come to boiling point. Let stand on
the stove for 80 minutes. keeping the
water just below boiling. Drain and
rinse well. then separate the fish into
flakes. Add the cream and the eggs,
the cayenne, butter and parsley. Serve
imediately.
FRIED SMOKED HERRING.
Soak the fish in cold water over
night. In the morning drain and fry
the fish in butter. Serve very hot,
sprinkled with little lemon juice.
BROILED SALT MACKEREL.
2 salt mackerel.
l cup milk.
2 tablespoons butter.
Soak the mackerel overnight. In
the morning wash we'll and drain,
then wash again in boiling water.
Soak the mackerel in the milk, which
has been well seasoned with black
pepper until the fish is entirely satu-
rated. Wipe dry on towel. Smear
the fish with butter, place between a
double broiler and broil over a slow
fire for IS to 20 Misunderstanding
the underside to broil first. When
done remove from stove. sprinkle with
melted butter and chopped parsley,
garnish with sliced lemons and serve
at once.
II you wish advice on your individual
problems, write to Betsy
Caswell, in care of The Star, inclos-
ing stamped, self addressed envelope
for renlv