The art of German cooking and baking

Preparation : The fish is cut into small pieces. The butter is melted, the 3 tablespoonfuls of flour stirred in, then add cream and season with lemon juice, salt and pepper. This gravy is cooked a few minutes and must be thick, the 3 yolks of eggs are stirred in and the fish added. After this mixture has cooled off, small croquettes are formed which are dipped into the white of egg and flour or bread crumbs. Heat the lard to the boiling point, (it must be deep enough so the croquettes will float in it) and bake them to a golden yellow color. Remarks: Fry one croquette first; if it should not hold together, add more flour. No. 39— FISH CUTLETS. Quantity for 6 Persons. The preparation and ingredients are the same as under No. 38. Form small cutlets, bread them the same as the croquettes and fry them in butter to a nice color. You may improve them with champignons or crab tails. No. 40— FISH AND POTATO PUDDING. Quantity for .6 Persons. 1% lbs. of boiled fish 2 tbsps. of Parmesan cheese 3 lbs. potatoes Salt, pepper 1 pt. of cream or milk 1 tbsp. of capers % lb. of butter 1 tbsp. of roll crumbs 2 tbsps. of flour Preparation: The boiled fish is cut up fine, the bones all taken out ; the raw potatoes peeled ?nd sliced fine. The bak- —145— ing-dish or casserole is buttered and a layer of potatoes alternating with a layer of fish put in so that the last layer will be potatoes. The gravy is made by heating the butter, stirring in. the flfour, adding the cream, salt, pepper, Parmesan cheese and capers. Cook one minute, then pour over the layers of fish and potatoes. Strew a few bread crumbs on top and place the pieces of butter on, then bake slowly V/z hours. Serve in the dish with head lettuce. No. 41— SALTED CODFISH CROQUETTES. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 38, Fish Croquettes. If the codfish is too salty, soak it in water a few hours or simmer in boiling water a few minutes. No. 42— CODFISH HASH. Quantity for 6 Persons. IVz lbs. of codfish 1 tbsp. of flour 1 small piece of butter % pt. of cream Preparation: The codfish is picked to pieces. If it is too salty, soak it a few hours. Heat the butter, stir in the flour, cream and fish and cook for 10 minutes. Toast slices of wheat bread and serve the fish hash on this. No. 43— FRIED FRESH HERRING. Quantity for 6 Persons. 12 fresh herring % lb. of butter or lard Salt 1 cup of flour For the Gravy. Juice of 1 lemon % lb. butter 1 tbsp. parsley Preparation : The head of the herring must have a yellow color, if it looks reddish, the herring is stale. The herring is dressed, washed, salted for 45 minutes, then it is dried and rolled in flour, that has been mixed with salt and pepper. Heat the butter or fat and fry the herring in it to a nice color, turning occasionally. For the gravy, brown the butter, add the juice of the lemon and finely chopped parsley. Serve the herring on a hot platter and pour the gravy over it. — 146 — No. 44—TO MARINATE OR PICKLE FRIED HERRING. Quantity for 6 Persons. 12 fresh herring 1 cup of flour Salt % lb. of butter or lard For Marinating. % qt. vinegar 6 cloves % qt. virater 6 bay-leaves 1 large onion, sliced Some Salt 20 pepper-corns Preparation : The herring are dressed, washed, salted for 45 minutes ; after that they are dried, then rolled in flour mixed with salt and pepper and fried in butter or lard to a nice color. For marinating, boil vinegar, water, pepper, cloves, bayleaves, sliced onion and salt and cool it. The fried herring are cooled and put into a stone jar and the fluid poured over. To be prepared one day before serving.- No. 45— MARINATED SALT HERRING. Quantity for 6 Persons. 6 salt herring 12 pepper-corns 1 pt. sour or sweet cream or 4 cloves milk 2 bay-leaves 2 sour apples "Vinegar to taste 1 small onion '