Soyer's standard cookery

The secret of success in preparing Einlauf lies in dropping it from sufficient height. If merely poured into the soup it will not at all be the same thing — neither so light or agreeable. Fruit Soup. Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water. Let it slightly cool and then stir in the beaten yolk of an egg and a little sugar. Strain the soup, which should, preferably, be served cold. FISH. Gafillte Fisch. Any large round fish, such as cod, hake, or haddock, may be used, but pike is considered best for the purpose. Wash and scale the fish with the utmost care, and remove the entrails. The head may be cut off or left on as preferred. Next wash the fish in several waters and rub well with salt both inside and out. Let it stand for an hour, then wash again and remove the bones. Next remove the flesh from the skin, an operation which requires great care in order that the skin may not be broken. The best method is to scrape off from within. Mince up the flesh with a small onion, some soaked breadcrumbs, a little parsley, nutmeg, pepper and salt, and bind together with two or three beaten eggs and just a touch of butter. If preferred, a little ground almonds may be added. With the pulp thus prepared refill the skin and give it the old shape — of course the fish will be more bulky than before. Next place in a fish saucepan an onion and a carrot, both sliced, with two glasses of water, and cook gently till the vege- tables are done. Then put in the stuffed fish and let it simmer for about an hour, according to size. When done, remove the fish to a dish, add a little pepper, salt, and butter to the liquor, and pour over the fish. This may be eaten either hot or cold. Jewish Method of Frying Fish. Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer, and leave them there for an hour. Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil, or animal fat. Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs, and finally fry until browned. Another Method of Frying Fish. Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of tepid water and place the whole to stand for half an hour in a cool place. Next beat the white of an egg stiff and stir into the batter. Dip each fish into the mixture, then roll in breadcrumbs and cook in boiling oil. Butter must not be used. MEAT AND GAME. Descaides. Wash thoroughly several fowls' livers and then let them simmer until tender in a little strong Kosher stock, adding some sliced mushroom, minced onion, and a little pepper and salt. When thoroughly done mince the whole finely, or pound it in a mortar. Now put it back in the saucepan and mix well with the yolks of sufficient eggs to make the whole fairly moist. Warm over the fire, stirring frequently until the mixture is quite thick, taking care that it does not burn. It should be served upon rounds of toast on a hot dish garnished with parsley. Gafillte Milz.