German cookery for the English kitchen

Then place the stewpan, still firmly closed, in a larger saucepan or fish-kettle, in which there is sufficient boiling water to come to the top of the contents in the inner pan. Cover this outer saucepan tightly so that no steam may escape and keep the water boiling for 25 to 30 minutes. To ascertain whether the fish is sufficiently boiled, the lids must of course be lifted from each saucepan, and when the steam has been allowed to escape, the condition of the fish can be tested with a larding needle. If the meat lifts readily off the backbone, then the fish is done. Serve with butter, melted or browned, or with various sauces (see recipes under section "Sauces"), for the making of which the broth that has formed during the cooking of the fish should be used. Salmon should not be prepared in this manner, but haddock and cod are excellent so prepared. Fish. 27 FlBoh mit plkanter Sauoe. (Fish with Piquant Saucb.) For 8 Persons. Time of Preparation : i hour. 4 lbs. haddock or 2\ lbs. pike, perch, carp, etc. 4 oz. butter. \ oz. flour. A few bottled mushrooms. A pinch of cayenne. \ teaspoonful English mustard. I oz. salt. \ teaspoonful Liebig's Meat Extract, dissolved in \ pint water. \ tablespoonful chopped parsley. 2 tablespoonsful chopped onion. I tablespoonful capers. 2 tablespoonsful lemon juice. Clean the fish well, cut it into medium-sized pieces, rub them over with salt and parsley, and stand in a cool place for 10 minutes. Mix the butter, flour, mustard, and cayenne to a stiff paste. Cover the bottom of a stewpan with small lumps of this paste, add half the quantity of the onions, capers, and mushrooms. Put in the pieces of fish, and then the rest of the paste in small pieces, and the remainder of the onions, capers, and mushrooms. Pour over this the lemon juice and the water in which the Meat Extract should first have been dissolved. Cover the stewpan tightly and stand it in a larger saucepan, in which there is sufficient boiling water to come to the level on the top of the contents in the inner pan. Cover this outer saucepan tightly, to prevent any steam escaping, and keep the water boiling 20 to 25 minutes. Then take out the inner stewpan, bring the fish just to the boil and serve. Fisch mit Tomaten. (Fish wfth Tomatoes.) For 8 Persons, Time of Preparation : i^ hour. 4^ lbs. fish (haddock, cod, gurnet, etc.). 1 oz. salt. 6 oz. butter. \ oz. flour. 2 oz. chopped onion. A pinch of pepper. \ teaspoonful Liebig's Meat Extract, dissolved in 3 tablespoonsful water. 1 tablespoonful chopped parsley. 2 tablespoonsful tomato pur6e. 28 Fische. Clean the fish well, dry it thoroughly, cut it up into medium-sized pieces, rub over well with salt and pepper, and stand in a cool place for about lo minutes. Mix the butter, flour, onion, and parsley well together to a stifif paste. Cover the bottom of a stewpan or mould with small lumps of this paste. Pour a third of the tomato pur6e over them, then put in the pieces of fish and cover with the remainder of the pur6e. Pour over this the water with the Meat Extract dissolved in it, cover the stewpan tightly and place it in a larger saucepan in which there is sufficient boiling water to come to the level of the top of the contents in the inner pan. Cover this outer saucepan tightly to prevent any steam escaping, and keep the water boiling for 30 minutes. Then take out the inner stewpan, bring the fish just to the boil and serve. Sohlei in Dillsaaoe. (Tbnch with Dill Sauce.) I onion. I tablespoonful chopped parsley. I „ „ dilJ. A pinch of pepper. ,, ,, of salt. 2\ lbs. tench. 4 oz. butter. \ oz. flour. I gill cream. I parsley root.