German cookery for the English kitchen

i^ pint white sauce. I gill Rhine wine. 4 oz. butter. 5 yolks of eggs. I tablespoonful lemon juice. \ teaspoonful Liebig's Meat Extract. A small bottle of mushrooms. A pinch of salt. Skin and fillet the soles carefully. Sprinkle salt over each fillet, roll and tie round with a thread. Make \\ pint white sauce {see recipe, page 55), salt it very slightly and stir into it half a teaspoonful of Liebig's Meat Extract. Warm up the sauce in an enamel saucepan, place the rolled fillets in it and boil for 3 minutes. Then take out and place on a hot dish. Add to the sauce the mushrooms, cut in two, and the butter. Stir in the yolks of eggs, flavour with lemon juice, pour over the soles and serve. Seezungen in Tomatensauce. (Solbs in Tomato Sauce.) For 6 Persons. Time of Preparation : i^ hour. 3^ lbs. soles. I \\ pint tomato sauce. Clean and skin the soles (for skinning, see recipe "Boiled Sole"). Cut up into medium-sized pieces. Make a tomato sauce {see recipe, page 56). Place the pieces of sole in the sauce, steam for 10 minutes and serve. Fische. For 8 Persons. Fisoh in Tomatensauoe. (Fish in Tomato Saucb.) Time of Preparation : i^ to 2 hours. 4 lbs. fish (haddock, pike, perch, fresh herring, cod, tench). i^ lb. tomatoes. 6 oz. onions. 3 oz. butter. 2 oz. flour. I tablespoonful chopped onion. I teaspoonful Liebig's Meat Extract, dissolved in i\ pint water. I teaspoonful sugar. I tablespoonful lemon juice. A pinch of pepper, lopped parsley. Well clean the fish, dry it and cut into medium-sized pieces. Melt the butter in a saucepan and add to it the chopped onions. When they have been in the butter for 3 minutes, strew in the flour and then the tomatoes, cut into slices, and the water in which the Meat Extract has been dissolved. Let all boil gently for J hour. Then pass through a sieve, and flavour with salt, sugar, pepper and lemon juice. Place the pieces of fish in this sauce and boil them in it for 5 minutes. Then stir in the chopped parsley and serve. Fisch in Fricassee-Sauce. Fish suitable for this dish are: Eel, haddock, pike, perch, fresh herring, tench and cod. Make a white sauce {see recipe, page 55). Clean and cut up the fish, and boil for about 5 minutes in the white sauce till done, with 2 teaspoonsful of chopped onions and a pinch of pepper. Flavour the sauce with lemon juice and stir into it 3 yolks of eggs. A few capers and mushrooms boiled in the sauce improve this dish, or a gill of Rhine wine or Moselle, flavouring the sauce in this latter case with lemon juice, 3 chopped Sardellen and a pinch of cayenne. The dish may be garnished with little heaps of various vegetables arranged round it, such as cauliflower. Fish. 35 asparagus, or Brussels sprouts, merely boiled in salt water. Karpfen in Biersanoe. (Carp in Beer Sauce.) For 6 Persons* Time of Preparation : i hour. 3 lbs. carp. | i quart Polish beer sauce. Scrape the scales ofiF thoroughly, cut out the gills, and before cutting open the fish, wash it well and dry it with a cloth. Then place it on a board, cut off the fins, shorten the tail, cut the fish open and remove all the entrails carefully, so that the gall does not break. Only the gall and the thickest intestine are thrown away — the other portions are boiled with the fish ; neither they nor the inside of the fish itself must be washed, or the special carp flavour will be lost. Now cut up the fish into medium-sized pieces, splitting open the head. Strew salt over them and stand, covered over, in a cool place for an hour. Make a Polish sauce [jsee recipe, page 63). Place the fish in it, the head at the bottom, and boil it in this sauce. When it has boiled up once, taste the sauce, to see if it need the addition of any more salt.