The art of German cooking and baking

No. 23— PICKEREL OR WHITEFISH WITH SAUERKRAUT. Quantity for 6 Persons. 1 lb. boiled pickerel or whitefish 1 large piece of butter 1 lb. boiled sauerkraut % pt. of cream 1 egg Some salt Preparation: A baking dish or casserole is buttered and filled with layers of sauerkraut and fish alternating. The bones must have been removed and the fish cut into nice pieces. There should be 3 layers of sauerkraut and 3 layers of fish. After the dish is filled, stir the cream with some salt and pour over the whole. Put a little butter on top and bake in oven for 45 minutes. — 139— No. 24— BOILED TURBOT. Quantity for 6 Persons. 3 % lbs. of fish Salt % qt. of wine vinegar Preparation : The turbot is drawn by making a cut across the dark side below the gills, then rub it with salt until all slime is gone. After washing it, pour J4 qt. of vinegar on and let it stand for Yi hour. Run the knife along the spine on the black side and slit the white side in several places to prevent the skin from bursting while cooking. Fins and tail are shortened. Put plenty of salt water into the fish kettle, put the fish in, white side up, and cook slowly for 5 minutes, then set aside ta simmer for Yi hour. Do not cover up the kettle. When serving, the white side should be up and garnish the platter with any kind of lettuce or salad i. e., cucumber salad, head lettuce or endive. Place lemon slices on the fish or small boiled crabs. Serve with a butter gravy or creamed butter and potato balls. No. 25— TURBOT FRICASSEE. Quantity for 6 Persons. 1 lb. of fish remnants % pt. of cream or milk A small calf's tongue Juice of % lemon % pt. of champignons Salt, pepper 1 tbsp. of capers % pt. of bouillon 3 tbsps. of butter 2 tbsps. of Parmesan cheese 2 tbsps. of flour Preparation: The fish is cut into large pieces. A baking dish is buttered and the pieces of fish placed in. Add 3 tablespoonfuls of heated butter, stirred with 3 tablespoonfuls of flour, the cream, champignon juice and bouillon. The latter may be omitted. Cook the gravy until it is smooth and add the lemon juice, salt, pepper, chopped champignons and capers. The tongue which has been boiled is skinned and sliced and put into the gravy, then boiled a few minutes and tasted as to seasoning. Pour this gravy over the fish, strew with Parmesan cheese and drip on some butter. Place the baking dish into a dish with water and bake in the oven to a nice color. No. 26— BOILED RED SNAPPER. Quantity for 6 Persons. 3 % lbs. of fish 2 bay-leaves Salt % onion, sliced 10 pepper-corns % lemon, sliced 4 cloves Water Preparation: The fish is dressed, washed and put in a — 140 — swimming position, into water enough to cover it and brought to boil. All the ingredients are added and after boiling up once, set aside to simmer J4 hour. Garnish with lemon slices and parsley. Serve the fish with a butter gravy mixed with fine chopped parsley or with an egg dressing. No. 27— RED SNAPPER WITH RED WINE DRESSING. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 3. No. 28— FRIED SMELT OR SPARLING. Quantity for 6 Persons. 3 Vz lbs. of sparling 2 tbsps. of milk Salt Flour 1 egg Vz lb. of butter for frying Preparation: The fish is dressed, washed, rubbed with salt and left standing for lyi hours. Then the salt is washed ofif a little. Beat the egg with the milk, brush the fish with it and dip it into the flour. Heat the butter and bake the fish in it in the oven to a nice brown color. When served, pour the drippings over. No. 29— FILLET OF SHELLFISH, WHITEFISH. CABELJOU, SOLE, WITH DRESSING. Quantity for 6 Persons. 3% lbs. of fish Salt, pepper Vi, lb. of butter Juice of 1 lemon Fish Bouillon. Bones, skin 2 slices of lemon 4 pepper-corns Vz onion 2 cloves 1% qts. water 1 bay-leaf Salt