Salt Lake Telegram | 1929-01-20 | Page 17 | Avoid Boiling Finnan Haddie, Warns Expert

Avoid Boiling Finnan Haddie addie I Warns There arC many ways ot of preparing preparing ing savory y finnan haddic and every everyone everyone one of them is good it the tho fIsh is not over cook over In fact it should not be cooked at aU all just thoroughly heated Like lAke codfish and other salted or smoked fish boiling toughens toughens tough tough- ens the tissues and the delicate flavor saYS Alice McGill The finnan haddie which comes In glass jars is excellent and more convenient to use but It Is more expensive than the ordinary kind so in this recipe I am telling you rou how to prepare the tho fish as it com comes s from the market CoYer Cover the fish rIsh with c cokl ld water and bring slowly ly to a a. boning boiling point then put where water will keep very hot but will not boil for fifteen minutes Drain off water remove skin and bones and separate fish into flakes lales Put in a baking dish diab add a layer of sliced hard cooked egg gg and continuo continue untIl all is used then pour over r sauce sauco and coyer with buttered bread pit 4 In ini oven or iii- iii d dec br broIler until ti crumbs U light light brown To make the sauce you rou will need Three tablespoons butter 3 tablespoons table table- tablespoons spoons flour 4 1 teaspoon salt 8 1 teaspoon pepper 1 cup milk I 1 cup c cream am 1 teaspoon chopped par par- sley Mix and cool cook the same as for white sauce Three or four hard boiled eggs wili be sufficient If the finnan haddle which comes in jars or 01 cans is used simply put the tho flak flaked d fish in the hot sauce and leave in oven until thoroughly heated Servings six