Serve on a long dish, garnished with parsley and
slices of lemon. Hand round with it oiled butter, Dutch
sauce, whipped cream with horseradish, etc. {See section
" Sauces " for the various recipes.)
Seezunge gekooht.
(Boiled Sole.)
Reckon about \ lb. sole Time of Preparation : | hour.
to each Person.
Smaller fish are boiled without being skinned. Larger
ones should always be skinned. To do so, cut through
Fish. 31
the skin vety carefully just round the tail and by the
fins, and loosen it by slipping a knife under it. Then
hold the fish firmly by the tail with a cloth and draw off
the skin carefully from the tail towards the head. Both
the white and the grey skins, must be removed.
Clean the fish well, lay it on a fish-slice and put it on
to boil in cold water, strongly salted (i oz. salt to the
quart of water) and with a little lemon juice in it✪ Boiled Sole (Seezunge gekooht). Bring
to the boil and then stand on one side to simmer very
gently for another 10 minutes.
Serve on a hot dish, garnished with parsley. Dutch,
Mushroom or Oyster Sauce should be handed round
with it. {See various recipes in section ** Sauces.")
FlimdtP gekooht.
(Boiled Plaice.)
Skin and clean the plaice. Strew salt over it and
leave to stand for 2 hours. Then boil in the same
manner as sole {see previous recipe), adding onions to
the water✪ Boiled Plaice (FlimdtP gekooht).
Serve with Dutch Sauce.
Forellen.
(Trout.)
Clean the trout thoroughly, leave the scales on and
pour some hot vinegar over them to make them bluish.
Then stand on one side for a little while.
Pass a thread of cotton through the head and tail✪ Trout (Forellen)
of each fish, tying it together, so mat the fish forms a
ring.
Fill the fish-kettle with very slightly salted water.
When the water is boiling furiously, plunge in the
drainer on which the trout have been arranged.
Then immediately remove from the fire again. Small
trout are sufficiently cooked by the mere plunging into
boiling water — larger ones should be allowed to remain
in the water for 3 minutes after the fish-kettle has been
removed from the fire.
32 Fische.
Serve on a dish covered with a serviette, first removing
the threads carefully. Garnish with parsley, crisp
lettuce leaves and slices of lemon. 1^.;/;'
Fresh butter in little balls or rolls, or oiled butter with
chopped parsley in it, should be handed round with the
trout, which must always be served very hot.
Fische in Sauce gekocht*
{Fish Boiled in Sauce.)
Fisoh In weisser Sauoe Oder ^ner Fiaoh.
(Fish in White Sauce.)
Far 8 Persons, Time of Preparation : 2 hours.
2 teaspoonsful chopped
parsley.
I teaspoonful chopped onion.
I gill cream.
3^ lbs. fish.
2^ pints white sauce.
6 oz. butter.
lo sweet almonds, grated.
A pinch of salt and pepper.
Fish suitable for this method of preparation are : Haddock,
pike, perch, fresh herring, plaice, tench and cod.
Fish to be boiled in white sauce must be most
thoroughly cleaned or the flavour of, the sauce will
suffer. Scrape off all the scales, as well as cleaning.
With haddock, cod, herring and plaice remove the head
altogether ; with the other nsb, it may be cooked with it,
but should be well scraped. Cut the fish when cleaned
into medium pieces, and place (in cases where the heads
are retained, the heads should be placed lowermost) in
2^ pints of white sauce {see recipe, page 55), which
should be hot, but not boiling. Bring slowly to the
boil, add the butter, chopped onions, grated almonds,
pepper and the cream, and finally, when the fish is done,
the finely-chopped parsley. Then stand on one side for
25 minutes, not allowing further boiling.
Fish. 33
Should fresh herrings be taken for this dish, the
white sauce should be quite cold when they are put
into it, and should then be brought quickly to the
boil.
Seezungeiipolleii in Ghamplgnoii-Sanoe.
(Rolled Soles in Mushroom Sauce.)
For 8 Persons. Time qf Preparation : 2 hours.
4^ lbs. soles. ✪ Fish in Tomato Sauce (Fisoh in Tomatensauoe)
Page 19 · 6 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Serve on a long dish, garnished with parsley and
slices of lemon. Hand round with it oiled butter, Dutch
sauce, whipped cream with horseradish, etc. {See section
" Sauces " for the various recipes.)
Seezunge gekooht.
(Boiled Sole.)
Reckon about \ lb. sole Time of Preparation : | hour.
to each Person.
Smaller fish are boiled without being skinned. Larger
ones should always be skinned. To do so, cut through
Fish. 31
the skin vety carefully just round the tail and by the
fins, and loosen it by slipping a knife under it. Then
hold the fish firmly by the tail with a cloth and draw off
the skin carefully from the tail towards the head. Both
the white and the grey skins, must be removed.
Clean the fish well, lay it on a fish-slice and put it on
to boil in cold water, strongly salted (i oz. salt to the
quart of water) and with a little lemon juice in it. Bring
to the boil and then stand on one side to simmer very
gently for another 10 minutes.
Serve on a hot dish, garnished with parsley. Dutch,
Mushroom or Oyster Sauce should be handed round
with it. {See various recipes in section ** Sauces.")
FlimdtP gekooht.
(Boiled Plaice.)
Skin and clean the plaice. Strew salt over it and
leave to stand for 2 hours. Then boil in the same
manner as sole {see previous recipe), adding onions to
the water.
Serve with Dutch Sauce.
Forellen.
(Trout.)
Clean the trout thoroughly, leave the scales on and
pour some hot vinegar over them to make them bluish.
Then stand on one side for a little while.
Pass a thread of cotton through the head and tail
of each fish, tying it together, so mat the fish forms a
ring.
Fill the fish-kettle with very slightly salted water.
When the water is boiling furiously, plunge in the
drainer on which the trout have been arranged.
Then immediately remove from the fire again. Small
trout are sufficiently cooked by the mere plunging into
boiling water — larger ones should be allowed to remain
in the water for 3 minutes after the fish-kettle has been
removed from the fire.
32 Fische.
Serve on a dish covered with a serviette, first removing
the threads carefully. Garnish with parsley, crisp
lettuce leaves and slices of lemon. 1^.;/;'
Fresh butter in little balls or rolls, or oiled butter with
chopped parsley in it, should be handed round with the
trout, which must always be served very hot.
Fische in Sauce gekocht*
{Fish Boiled in Sauce.)
Fisoh In weisser Sauoe Oder ^ner Fiaoh.
(Fish in White Sauce.)
Far 8 Persons, Time of Preparation : 2 hours.
2 teaspoonsful chopped
parsley.
I teaspoonful chopped onion.
I gill cream.
3^ lbs. fish.
2^ pints white sauce.
6 oz. butter.
lo sweet almonds, grated.
A pinch of salt and pepper.
Fish suitable for this method of preparation are : Haddock,
pike, perch, fresh herring, plaice, tench and cod.
Fish to be boiled in white sauce must be most
thoroughly cleaned or the flavour of, the sauce will
suffer. Scrape off all the scales, as well as cleaning.
With haddock, cod, herring and plaice remove the head
altogether ; with the other nsb, it may be cooked with it,
but should be well scraped. Cut the fish when cleaned
into medium pieces, and place (in cases where the heads
are retained, the heads should be placed lowermost) in
2^ pints of white sauce {see recipe, page 55), which
should be hot, but not boiling. Bring slowly to the
boil, add the butter, chopped onions, grated almonds,
pepper and the cream, and finally, when the fish is done,
the finely-chopped parsley. Then stand on one side for
25 minutes, not allowing further boiling.
Fish. 33
Should fresh herrings be taken for this dish, the
white sauce should be quite cold when they are put
into it, and should then be brought quickly to the
boil.
Seezungeiipolleii in Ghamplgnoii-Sanoe.
(Rolled Soles in Mushroom Sauce.)
For 8 Persons. Time qf Preparation : 2 hours.
4^ lbs. soles.