The art of German cooking and baking

Preparation : The fish is dressed and washed. Into a fish kettle pour 4 qts. of water, all the spices and enough salt to make it quite salty. Place the fish on the tray of the kettle in a swimming position and bring slowly to boil 5 minutes in cold or hot water, then set back to draw Yz hour. When the meat near the gills is not bloody any more, the fish is done. Before serving, rinse it with hot water to remove the scum and place on the platter in a swimming position. It is then garnished with lemon slices, parsley, lettuce and potatoes. With the fish is served a fish gravy, mustard gravy, Bearnaise gravy or fresh creamed butter, browned butter, mustard butter, parsley butter, etc. No. 2— BAKED FISH. Any qf the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of flsh 1% cups of sour or sweet cream % lb. of fresh butter % tsp. of meat extract Salt Juice of % lemon 3 pepper-corns 1 tbsp. of capers Some flour 1 tbsp. of Parmesan cheese Preparation: The fish is dressed, washed and dried, salted inside and outside arid rolled in flour. It is placed into a pan or if possible an earthen or porcelain dish in which the butter has been heated; then put into the oven and baked for 10 minutes to a light yellow color. Baste with the cream and lemon juice, sprinkle with the- Parmesan cheese, and add the capers and pepper-corns. In this gravy stew it Yt. hour, then prepare carefully on a hot platter and serve. Strain the gravy — 130 — through a sieve to remove all lumps, i. e., make it smooth. If it is too thick, add some creami or milk and pour it on the fish or serve it extra. Remarks: This preparation is very fine. A little meat extract makes the sauce look more delicate. No. 3— FISH STEAMED OR STEWED IN RED WINE GRAVY. Any one of the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of fish 3 slices of lemon Salt % carrot, sliced Vs lb. of butter Small piece of celery root 3 tbsps. of flour 1 small piece of parsley root 1 pt. of water or bouillon 6 pepper-corns 1 pt. of red wine 2 cloves 1 tsp. of meat extract 2 bay-leaves % onion, sliced 1 tbsp. of sugar Preparation : The fish is dressed, washed, dried, salted inside and outside and left in a cold place for IJ^ hours. The gravy is then prepared. Brown the butter and flour and mix in all the ingredients, also red wine ; add water or bouillon and cook slowly 1J4 hours and strain. It must be smooth and palatable. Rub the salt off, put the fish into a porcelain or earthen dish in which the ounce of butter has been melted and roast in the oven for 10 minutes, basting frequently with the butter. After this, pour the gravy over it and stew the fish uncovered in the oven for'j4 hour. . Remarks: The pan or dish should not be much larger than the fish, so that this is well covered with the gravy. Both fish and gravy are served on the same hot platter. No. 4^BROILED OR ROASTED FISH. Any one kind named in No. 1. Quantity for 6 Persons. ZVz — '4 lbs. of fish % cup of roll crumbs Salt, fiour % lb. of butter 1 beaten egg Preparation: The fish is dressed, washed and dried, then ripped lengthwise into two halves and the bones removed. Then salt, dredge with flour, dip into beaten egg and roll in bread crumbs. Drip melted butter on the fish, place into a flat pan and roast or bake in the oven, basting with melted butter. Serve with brown butter gravy and garnish with lemon slices. — 131— No. 5— BOILED SALMON. Quantity for 6 Persons. 3 lbs. of salmon 2 tbsps. of salt 3 qts. of water 1 tbsps. of pepper-corns % cup of vinegar 10 whole cloves 1 cup of white wine 3 bay-leaves 1 large onion, sliced ^ lemon, sliced