German cookery for the English kitchen

In making the sauce, half the quantity of beer may be taken, red wine being substituted for the other half, or wine be altogether substituted for the beer. Bream, tench and roach may be prepared in like manner, but must be completely cleaned, both inside and out. (Sea Fish in Beer Sauce.) Sea fish taste excellent if cooked in beer sauce, according to previous recipe, but after cutting them up, put them on to boil in cold water, strongly salted. When the water just boils, take the fish out and finish boiling it in the beer sauce, the heads being removed altogether. Gurnet should be scalded and skinned before being boiled in the beer sauce. 36 Fische. Aal-Grün. (Fresh Eel in White Sauce.) For 6 Persons. Time of Preparation : i^ hour. 2^ lbs. eel. 2 tablespoonsful lemon juice. I teaspoonful chopped onions. I quart white sauce. I tablespoonful chopped parsley or dill. Cut the eel into medium-sized pieces ; make a white sauce {see recipe, page 55) and boil the eel in it with the chopped onion and a very little salt, till the flesh easily parts from the bones. Then add the chopped parsley or dill, flavour with lemon juice and serve. Aal in Beer. (Smoked Eel in Beer.) For 6 Persons, Time of Preparation : J hour. if lb. smoked eel. | i^ pint Polish beer sauce. Brush the smoked eel well in lukewarm water, then rinse it well and cut it into medium-sized pieces and let it simmer for 10 minutes in a Polish beer sauce {see recipe, page 63), which must be well flavoured with lemon juice. Aal in Weissbier. (Eel in Weissbier.) For 6 Persons, Time of Preparation : i\ hour. 2 lbs. eel. i^ pint Weissbier. 3 oz. butter. 3 oz. flour. 2 oz. onions. Salt. I oz. parsley root. I leaf sage. A few peppercorns. Some lemon juice. \ teaspoonful sugar. Brown the butter and flour in a saucepan to a golden colour. Add the Weissbier, the onions, cut into thin slices, some parsley root, a few peppercorns, a leaf of sage and a little salt, and boil well for 15 minutes. Then Fish. strain this sauce through a sieve and add to it the eel, cut into pieces, boiling until the flesh easily parts from the bones. Flavour with lemon juice, salt, and half a teaspoonful of sugar and serve. Gedämpfter Aal. (Stewed Eel.) Boil 2 chopped-up calves' feet till the bones fall out. Then strain the broth off through a sieve and pour back into the saucepan. Place in it the eel, cut into pieces. Do not quite cover the eel with the broth and add 2 tablespoonsful of vinegar, in which \ teaspoonful Meat Extract is dissolved, a little mace, 2 to 3 small onions cut into slices, pepper, salt, and a few slices of lemon. Cover the saucepan well, and stew very gently till the eel is tender. Serve the eel arranged in the centre of the dish, with the broth poured over it. Gebackener Aal. (Fried and Baked Eel.) Roll the pieces of eel in salt, egg and breadcrumb, and fry a golden brown in butter, with fresh sage leaves. Or, bake in the oven, rolled round and skewered with a wooden skewer, in a buttered pan with fresh herbs and slices of onion, and partly covered with equal quantities of white wine and vinegar. When the eel is done, place on a cloth, for the fat to be absorbed, draw out the skewers, brush over with glaze and serve with tomato sauce. Aal in pikanter Kräutersauce. (Eel in Piquant Herb SaucS.) For 6 Persons. 2 lbs. eel. i^ pint white sauce. I gill Rhine wine. I ,, vinegar, if pint water. 6 yolks of eggs. Time of Preparation : i\ hour. 4 teaspoonsful chopped onions. 2 ,, ,, parsley. I teaspoonful ,, dill. ,, ,, chives. „ Liebig's Meiit Extract. 38 Fische. Bring to the boil if pint water and i ^U of vinegar. Clean and cut up the eel and place it in the boiling dilute vinegar, boil up once again, then take out the eel and place it on a sieve to drain.