Evening Republican, Volume 17, Number 188, Rensselaer, Jasper County, 8 August 1913 — WHEN PREPARING FISH [ARTICLE]

WHEN PREPARING FISH

THREE GOOD RECIPEB THAT MAY BE KEPT IN MIND. Trout, With Appropriate Garnishing, Is One of the Best —Baked Cod a Universal Favorite —Proper Sauce to Serve. "* Trout, Friars. —Scale and clean a large trout, place in a saucepan and pour over it a cupful of boiling vinegar, which will have the effect of tuirning the trout blue, and an equal quantity of white wine. If necessary to cover the trout add sufficient war ter to do so. Add an onion Btuck with cloves, a carrot, half a bunch of celery, a few bay leaves, a small bunch of parsley, half a teaspoonful of peppercorns and salt to suit the taste, and boil over the fire for about 15 minutes, having the cover on the saucepan. When done, remove and drain the fish, place bn a folded napkin, spread on a dish, garnish with parsley, and serve with oil and vinegar or any favorite fish sauce in a sauceboat.

Flounder, Brussels.—Clean and skin a flounder, sprinkle both Bides with pepper and salt, and squeeze aver a small quantity of lemon juice. Dip the fish in warmed butter, cover with finely grated breadcrumbs, place on a gridiron and broil, over a clear fire, turning to brown both sides equally. Bone an anchovy, put the flesh into a mortar with a small lump of butter, and pound it, then place it in a small saucepan with a wineglassful of white wine and the Btrained juice of half a lemon, and stir over the fire for a few minutes. When cooked place the flounder on a hot dish, pour the anchovy sauce over it and serve. Baked Cod, Savoy.—Prepare afresh cod by tying up the head with a string and filling the inside with butter, in which have been mixed two tablespoonfuls of chopped parsley to the quarter of a pound, a little salt and pepper and the juice of two lemons. Put the fish, belly downward, on a buttered drainer in a fish kettle and pour over a mixture made as follows: Mejt half a pound of butter in a saucepan, add a pint of chopped mushrooms, a blanched and chopped shallot, a tablespoonful of chopped parsley, the juice of a lemon and a crushed clove of garlic, all of these being partly cooked before being used. Season to taste. Now pour in a pint of white wine and bring the whole quickly to a boil, and allow, to cook gently for an hour and a half, basting the fish every ten minutes with the liquor. When the flesh is firm put the fish on a dish, pour over half the sauce and put the rest in a sauceboat. This may be accompanied also by any other favorite fish sauce. — Washington Star.