Evening Republican, Volume 16, Number 165, Rensselaer, Jasper County, 11 July 1912 — GIVE HADDOCK MUDDLE A TRY [ARTICLE]

GIVE HADDOCK MUDDLE A TRY

Makes a Vary Delicious Dish When Well Made and This Telle I t. You how. Muddle is really delicious when well made, but two precautions must be taken. Don’t add too much water or thickening, and don’t cook it too long so that the fish will break up. It takes about twenty minutes to prepare enough for two, and nse a pound and a quarter of fresh haddock. Allow half a pound for each additional person, and, of course, pork and water In proportion. Fry carefully five or six slices of pork, then place die fish ,(cut Into pieces about an inch and a half thick) in the spider, and pour In about a cup and a half of boiling water. Cover and cook gently until fish Is done. If the spider used Is one that the water does not cover the fish, I have turned it, hut it is better not to, as it may break. Thicken the gravy before you remove the muddle to the serving dish by adding a tablespoon of flour well mixed with a little water. Muddled clams are good prepared this same' way, also cod’s tongues. Serve for dinner with baked or boiled potatoes.