The art of German cooking and baking

Preparation: The eel is killed by wrapping the head into a cloth and giving it a few blows with a hatchet ; then rub it with salt from head to tail until it looks blue. Skin the eel by making a cut in the skin around the head and pulling this down over the tail ; if it does not strip off easily, cut it loose with a sharp knife. Cut the fish into equal pieces and clean each piece separately, pushing out the intestines and inner membrane and rubbing it with salt. 1J4 qts. of water is brought to boil with 4 tablespoonfuls of vinegar and the eel scalded with it. Heat fresh water, 2 tablespoonfuls of vinegar, pepper-corns, bay-leaves, cloves, 1 onion, lemon slices and salt; in this water the eel is cooked slowly 15 minutes. Tihe fish is then served on lettuce leaves and garnished with lemon slices. Caper, mustard or remoulade dressing is served with it. This fish is good eaten cold. Remarks: The remnants of eel may be used to make aspic or head cheese. The eel broth and skin are utilized for it. See Head Cheese and Gelatines, No. 9 Eel in Jelly. No. 12— BAKED EEL. Quantity for 6 Persons. 3 % lbs. of eel 1 beaten egg Salt Flour for dredging 1 pinch of pepper % lb. of butter or lard for frying Preparation: The eel is prepared as described in No. 11. The bones are taken out of the pieces, (these may be 3 to 4 inches long) salt and pepper, roll in beaten egg and flour and bake in hot butter to a nice brown color. A Dutch dressing may be served with it. No. 13— EEL IN BEER. Quantity for 6 Persons. 3% lbs. of ell Vi lemon, sliced 3 tbsps. of butter Salt 2 tbsps. of flour 1 pinch of pepper 1 qt. of white beer 1 clove % onion, sliced % bay-leaf Preparation: The eel is prepared as in No. 11, the bones — 134 — being removed from the pieces. The 3 tablespoonfuls of butter are stirred into the flour, the beer added and also all the spices and lemon and onion slices. Cook this gravy and put in tihe pieces of eel to boil 20 minutes. Serve the eel on a hot platter, strain the gravy and pour it over the eel. The gravy must be thick and very palatable. Remarks: If the gravy is not thick enough, mix some more flour with water, stir it in and let it boil. No. 14— EEL WITH RICE. (FRICASSEE). Quantity for 6 Persons. 3 % lbs. of eel 1 pt. of cream % lb. of butter Salt 2% tbsps. of flour Juice of 1 lemon Preparation': The eel is prepared according to No. 11, cut into 4 inch pieces and cooked almost done in boiling water, salt, 2 tablespoonfuls of vinegar, J^ sliced onion, 8 peppercorns, 2 cloves, 1 bay-leaf. When almost done, take out the pieces and put them into the gravy, which is prepared in the following way: Heat the butter, stir in the flour, add the cream and stir well until smooth, add salt and lemon juice and let it simmer 10 minutes. Serve eel and dressing on a hot platter and place a rim of cooked rice around it. Then strew over the whole some finely minced parsley. If you wish you may sprinkle chopped parsley over the eel before serving, or you may cook the parsley in the dressing. Remarks : The gravy must be smooth and savory. No. 15— COLD EEL ROULADE. Quantity for 6 Persons. 3 lbs. of eel 1 tbsp. of chopped capers 4 hard boiled, chopped eggs Juice of one lemon 1 tbsp. of chopped parsley Salt, pepper % tbsp. of chopped onion For Cooking. 2 qts. of water 1 small piece of carrot 10 pepper-corns 1 small piece of parsley root 3 cloves 1 small piece of celery root 1 bay-leaf Salt ^/^ onion Preparation: The eel is prepared as described in No. 11, its head and tail cut off and ripped open lengthwise ; intestines and bones carefully taken out ; then cut it in two crosswise, to make 4 pieces. These pieces are washed, dried and rubbed — 135 —