The art of German cooking and baking

Preparation: The fish is dressed, washed, the bones all removed and cut into equal fillets. These are salted a little and left with the salt 1/4 hour. During this time prepare the fish bouillon. The bones and skin are brought to boil in V/z qts. of water to which the pepper-corns, cloves, lemon and onion slices and salt have been added and then cooked until the water has boiled dowtr to % qt. Then put the fish fillets into a buttered pan, season with 1 pinch of pepper, lemon juice, the 1/4 lb. of butter placed on in pieces and Yz cupful of the fish bouillon poured over them. The pan must be covered and the fish stewed in the oven for 25 minutes, then served on a hot platter, the drippings poured over. A Dutch gravy is served with it and the bouillon used for that. See gravies or dressings, Dutch Dressing. — 141 — No. 30— FRIED MACKEREL. Quantity for 6 Persons. 3 % lbs. of mackerel 2 tbsps. of milk Salt Flour 1 egg % lb. of butter for frying Preparation: The mackerel is cleaned well, the head chopped off and the fish split open lengthwise. The hones are all taken out, the fillets rubbed with salt and let stand for 1 hour. Then it is washed a little, dried, dipped into the egg beaten with milk and into flour. The butter is heated and the fillets are fried in it to a nice color for about 10 to 15 minutes. Serve on a hot platter, pour the drippings over and garnish with lemon slices and parsley. If the drippings are not sufficient, make an extra gravy of drawn butter mixed with chopped parsley. No. 31— ROLLED, STUFFED FISH FILLETS. Made from whitefish, pickerel, cabeljou, shellfish, halibut. Quantity for 6 Persons. 3 Ids. of fish 1 pinch of salt 1 V2 rolls, soaked in milk 1 pinch of pepper 1 tbsp. of chopped parsley 3 eggs 1/2 tbsp. of chopped onion % lb. of butter For Stew. 1/2 pt. of white wine % onion 1 oz. of butter 2 lemon slices 6 pepper-corns 3 tbsps. of lemon juice The Gravy. % lb. of butter % pt. of fish gravy 2 tbsps. of flour 3 yolks of eggs Preparation: The fish is dressed, washed, skinned, split open lengthwise and the bones taken out, then it is cut into pieces 6 inches long and 3 inches wide. The trimmings which are left, must be fully 1/4 lb. and are chopped fine. From 3 eggs make scrambled eggs. Cream the % lb. of butter and mix it well with the soaked roll, chopped fish trimming, 1 tablespoonful of parsley, scrambled egg, onion, salt, pepper. Press the whole mixture through a sieve and stir in another egg. This stuffing must taste very spicy or piquant and is spread evenly on the fish fillets. Then roll each one up and tie it with a white string, place them into a roasting pan, add yz qt. of water, i/^ pt. of white wine, 6 pepper-corns, 1/4 onion, 2 slices of lemon, 3 tablespoonfuls of lemon juice and salt. The 1 ounce of butter is cut into pieces and put on the fish, then — 142 — cover the pan with a buttered paper and bake in the oven ^4 hour. Serve on a hot platter. The gravy or dressing is prepared by mixing % lb. of butter with 2 tablespoonfuls of flour, add the strained broth from the fillets, cook and stir in 3 yolks of eggs, strain and serve with the fish fillets No. 32— BOILED CODFISH. Quantity for 6 Persons. 3 lbs. of codfish 2 onions Va lb. of soda Salt 4 qts. of water Preparation: The fish is pounded well, and put into water for 36 hours, changing it every 12 hours and adding a teaspoonful of soda at every change. After that, skin the fish and cut it into pieces, place it into boiling water with the salt, and 2 sliced onions, and let it simmer for 45 minutes. Serve it with drawn butter or mustard gravy. No. 33— CODFISH RAGOUT. Quantity for 6 Persons. 11^ lbs. of boiled codfish 6 pepper-corns Vs lb. of butter 2 bay-leaves 2 tbsps. of flour Salt % pt. of bouillon A small cup of herb vinegar V2 onion