Skim out the dice and fry two sliced
onions brown in the fat. Strain the
fat into a keep kettle, corer wifn
sliced raw potatoes, add the skate,
salt and pepper to season, and enough
boiling water or fish stock to cover.
Simmer slowly Until the .fish is almost
done, a.dd 2 tablespoonfuls of butter,
a dozen split Boston crackers, 4 cup
fuls of boilings milk, and the onion
and pork dice. Reheat and serve.
SWEETBREAD S
Always soak sweetbreads in cold
water when they come from the mar
ket. After -an hour or so the water
should be turned off, all fat remov
ed, and the sweetbreads should be
entered in salted boiled water, and
cooked slowly for twenty minutes or
a half hour. They may now be skin
ned carefully and broken Into pieces.
There are several ways to progress
after this. To-serve them creamed,
melt a tablespoonful of butter and
a tablespoonful of flour, work
smooth, and add a cupful of cream
or rich milk. Stir smooth and add
the broken sweetbreads, wifh a lit
tle salt, chopped parsley and paprika
to taste.
Another way to proceed after the
sweetbreads have been broken is to
make & brown sauce, browning but
ter and flour in a fryinff 'pan and
then rubbing smooth with a Httle
boiling water. Add this to the broken
sweetbreads, with a little lemon juice,
salt, pepper and . mushroom catsup.
Another way to proceed is to chop
the sweetbreads after they have been
broken as described above, and then
make into a .croquette mixture and
fry in deep fat.
