The art of German cooking and baking

Preparation: The salt herring are soaked for one day, then dressed and skinned. If you wish, you may cut them into pieces or leave them whole and put them into a dish. The gravy is then prepared. The milt and roe, taken out of the herring, are well cleaned, chopped and beaten with vinegar, cream, grated apples and onions, pepper, cloves and bay-leaves. Pour this dressing over the herring and let stand for J^ to 1 day. Serve the herring in the gravy and potatoes in their jackets. Remarks: Sour cream is best to use for marinating salt herring. This preparation is very good. No. 46— MARINATED SALT HERRING. A Simple Way. Quantity for 6 Persons. 6 salt herring 12 pepper-corns 1 pt. wine vinegar 6 cloves 1 large onion, sliced 2 bay-leaves Preparation : The herring are dressed, skinned and soaked in water for J4 day, then cut into desirable pieces or left whole. — 147 — Cook the vinegar with % pt- of water and cool. Put all the spices on the herring and pour the cold vinegar over. The milt may be put in also. No. 47— HERRING SALAD. Quantity for 6 Persons. 3 salt herring 1 onion 15 boiled, peeled potatoes 1 tsp. mustard 3 apples 4 tbsp. of oil % lb. cold roast 1 pinch of salt % lb. tongue sausage Pepper % lb. pickled beets 1 pinch of sugar 2 salt pickles Vinegar to taste 2 pepper pickles % pt. bouillon 3 hard boiled eggs Prepciration : The herring are soaked in water for % day, then dressed, skinned, the bones taken out, and cut into equal parts. Potatoes, apples, roast, sausage, eggs, onion, pickles, beets are all cut up, mixed well and seasoned with oil, salt, pepper, mustard, sugar and vinegar, then bouillon added. The salad is served in a glass dish and garnished with minced white of egg, yolk of egg, pickles and beets. You may also garnish with sardines cut in halves and rolled. No. 48— BOILED LOBSTER. Quantity for 6 Persons. 3 lobsters, 2% lbs. Salt Boiling water 12 pepper-corns Preparation: The lobster is cleaned in water with a brush, by taking hold of its back with the left hand and using the brush with the right. In this way it is harmless. The water is brought to boil in the meantime with salt and the 12 pepper-corns, then the lobsters are put in head first, which kills them instantly. Boil 5 minutes, then set aside to simmer 45 minutes. After this time take out the lobsters, dry them and put them on a board, break off the claws and tail and split the body into halves from head to tail. Arrange these halves upright on a platter, put a bunch of parsley in the top, place lettuce leaves around and garnish neatly with the tails, cracked claws and legs. Creamed butter or butter balls are served with it, also a mayonnaise dressing. Remarks: Claws and legs are placed into a cloth and carefully cracked so the meat is not crushed. Large lobsters may boil 1 hour. —148— No. 49— COLD LOBSTER. Quantity for 6 Persons. Preparation and ingredients are the same as in the preceding, No. 48. When the lobster is done, pour a cupful of cold water into the hot water and let the lobster cool in it. Then take it out, dry it and press it under a heavy board for one hour. When serving, brush it with oil and prepare it like the warm lobster. A mayonnaise dressing is nice with it. No. 50— LOBSTER CROQUETTES OR CUTLETS. Quantity for 6 Persons. Utilizing remnants of lobsters. The preparation and ingredients are the same as those given under No. 38 and 39, Fish Croquettes or Cutlets. No. 51— LOBSTER RA.GOUT IN SHELLS OR ON TOAST. Quantity for 6 Persons. 2 lobsters, 3 lbs. 4 pepper-corns Vs lb. of butter 1 clove 2 tbsps. of flour %, bay-leaf Vz pt. bouillon % of an onion 1 tsp. of meat extract 2 tbsps. of Madeira 1 pinch of salt % pt. of white wine 1 pinch of pepper % pt. of champignons 1 pinch of sugar 3 truffles 1 tbsp. of lemon juice 1 cup tomatoes