The art of German cooking and baking

Preparation: The remnants of boiled codfish are cut in small pieces. The Ys lb. of butter is browned, 2 tablespoonfuls of flour stirred in, add tJhe bouillon and season with vinegar, onion, pepper-corns and bay-leaves. The gravy is cooked slowly }i hour, seasoned and strained. Add the fish, reheat but do not boil and serve on a hot platter with potatoes. No. 34— FRIED SOLE. Quantity for 6 Persons. 3 % lbs. of fish 1 cup grated rolls Salt, white pepper Juice of 1 lemon 1 egg 1 onion, sliced thin 2 tbsps. of milk % lb. of butter for frying Some flour Preparation: Skin the fish by running a sharp knife around the tail ; loosen the skin from the meat and pull downward over the head. The white side is treated the same way, the tail and fins are shortened and the fish cut into convenient —143— pieces. Every piece is cleaned well, salted and peppered, the lemon juice dripped on, the slices of onion placed on top, the pot covered up and the fish left in it to simmer 1^ to 2 hours. % hour before serving, each piece is dried, dredged with flour and dipped into the egg beaten with the milk and salt and then into roll crumbs. The butter is heated and in it the pieces of fish are fried to a nice brown color. Serve it on a hot platter, garnish with lemon slices and parsley. The drippings may be used as gravy. No. 35— BAKED SOLE. Quantity for 6 Persons. The ingredients and preparations are the same as in the preceding. No. 34. The pieces of fish are put into boiling hot lard deep enough so they float, and baked to a golden yellow color. Serve with a mayonnaise or caviar gravy. See Gravies or Dressings. Remarks; The pieces of fish may be rolled in finely chopped or ground hazel nuts instead of bread crumbs ; this is very fine. No. 36— BAKED GURNET. Quantity for 6 Persons. 3 % lbs. of fish 2 tbsps. of milk Salt Juice of 1 lemon 1 egg % lb. of butter Preparation: The fish is cleaned well, dried, cut in halves, lengthwise, the bones taken out, salted, seasoned with lemon juice, dipped into egg beaten with milk and then into flour. Heat the butter and fry the fish in the oven for ^ hour, basting frequently. Serve a butter dressing with it. No. 37— SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS ; UTILIZING REMNANTS OF FISH. Quantity for 6 Persons. 1 lb. of boiled fish 1 tbsp. of Parmesan cheese 1 oz. of butter 3 tbsps. of white wine 2 tbsps. of flour Salt, white pepper % pt. of sweet or sour cream 2 tbsps. of roll crumbs Juice of % lemon 1 small piece of butter Preparation: The butter is heated, the flour stirred in, also the cream, wine and lemon juice and boiled. This gravy — 144 — should be thick ; if too thick, add more cream or milk, salt, pepper and Parmesan cheese, then boil one minute. Cut the fish into small pieces and put into the gravy. Butter the shells or molds and fill with this mixture, strew the bread crumbs on and bake in the oven about 10 minutes, to a light yellow color. Serve immediately after taking out of the oven. Remarks: Tlhis dish may be served as a fine side-dish together with head lettuce. No. 38— FISH CROQUETTES. Quantity for G Persons. 1 lb. of boiled fish Salt 1 oz. of butter 1 pinch of pepper 3 tbsps. of flour 2 whites of eggs, beaten with 1 % pt. of cream tbsp. of milk 3 yolks of eggs Flour 1 tbsp. of, lemon juice Lard enough for frying