The art of German cooking and baking

Preparation: All ingredients are put into the water and then boiled. The fish is not scaled, but the insides taken out and washed. When the water boils, set it aside, put the fish in and let it draw J4 — % hours. Cooking would make it tough. Serve a butter or madeira gravy with the fish. Remarks: If the fish is a salmon, it requires 20 minutes to cook it. No. 6— SALMON, BLUE. Quantity for 15 Persons. 7 lbs. of salmon 1 onion, sliced 7 qts. of water 1 lemon, sliced % bottle of white wine 1 piece of carrot 1 cup of wine vinegar 1 piece of celery root 1 tbsp. of pepper-corns 1 piece of parsley root 6 cloves % lb. of butter 3 bay-leaves % cup of salt Preparation: The salmon is dressed, washed and dried. The vinegar is heated and poured on the fish, then it is placed into a fish kettle in a swimming position and the water is poured on cold, so that it almost covers the fish. All the ingredients are added ; bring it to boil and set aside to simmer 1 hour. The fish must be served carefully and garnished with parsley and lemon slices; potato balls are good with it. For gravy, serve creamed butter, drawn butter, egg gravy, remoulade gravy or mayonnaise dressing. Remarks: Salmon is good served cold with a mayonnaise dressing. No. 7— SALMON SALAD. Quantity for 6 Persons. 2 lbs. of salmon Juice of 1 lemon 2 hard boiled eggs 1 tbsp. of vinegar 1 raw yolk of egg 1 tsp. of sugar Fine salad oil Salt 1 tsp. of mustard 1 pinch of pepper Preparation: The boiled fish is arranged on a glass dish in a mound after being cut into nice pieces and the bones removed. The gravy or dressing is made by stirring the raw — 132- yolk of egg into the boiled yolks, adding the oil a few drops at a time, also the lemon juice, vinegar and the other ingredients. It must be thick. The dressing is poured over the salad and slightly mixed with a wooden spoon. Garnish the salad with hard boiled eggs and green lettuce leaves. No. 8— SLICED SALMON BROILED. Quantity for 6 Persons. 2 % lbs. of salmon 1 tbsp. of finely sliced onion Salt 1 bunch of parsley Vi cup melted butter Vs lb. of butter for frying 2 tbsps. of lemon juice Preparation: The salmon is cut into 3 to 3 slices, cleaned, washed and dried well. Brush the slices with the % cup of melted butter, salt and put on the lemon juice, onion slices and parsley. Cover the dish and put on the stove for one hour but do not fry. After one hour, put into a broiler, broil for 10 to 15 minutes, basting with butter and turning frequently. You can also fry them in a buttered pan. Serve in a hot dish, garnish with lemon slices and parsley and serve with a tomato or olive gravy, or a cold, sour gravy. No. 9— BOILED SALMON-TROUT. Quantity for 6 Persons. 3% lbs. of salmon-trout 10 pepper-corns Water enough to cover the fish 2 cloves Salt 1 bay-leaf % pt. of vinegar % onion, sliced Preparation : The fish is cleaned and waslhed. The water with all ingredients in it is brought to boil, the fish placed into it in a swimming position, cooked 10 minutes and served on a hot platter. A fish or egg gravy may be served with it. No. 10— FRIED TROUT. Quantity for 6 Persons. 3 % lbs. of trout 1 beaten egg Salt, flour % lb. of butter Preparation: The fish is dressed, washed, dried, salted inside and outside, dipped into the beaten egg and then into flour. The butter is heated in a pan, the fish fried in it to a light brown color and a butter gravy served with it. —133— No. 11— EEL, BLUE. Quantity for 6 Persons. 3 % lbs. of eel 4 cloves 1 % qts. of water V2 sliced onion 6 tbsps. of vinegar % sliced lemon 10 pepper-corns Salt 2 bay-leaves Water for cooking