German cookery for the English kitchen

Make \1 pint white sauce (see recipe, page 55), place the eel in it, with the chopped onion and some salt, and boil till the flesh easily parts from the bones. Then take out and place on a china dish, keeping it warm, while the preparation of the sauce is completed. Add to the latter the wine, lemon juice. Meat Extract, the chopped dill, chives, and parsley, and finally the 6 yolks, stirring briskly till the sauce boils. Then pour over the eel and serve. This method of preparation is also to be recommended for haddock, gurnet, and perch. Chopped mushrooms may be substituted for the chives, dill and parsley, if preferred. Fisoh-Frikassee. (Fricassee of Fish.) Far 8 Persons. Time of Preparation : 3 hours. 3 lbs. fish (haddock, pike, perch, etc.). 20 crayfish. \\ lb. calves' sweetbread. 2 oz. mushrooms. 6 oz. butter. 3 oz. flour. 3 Sardellen. 6 yolks of eggs. 2 oz. soup herbs (parsley root, carrots, turnips, celery). 2 oz. chopped onions. A few peppercorns. \ teaspoonful Meat Extract. 3J pints water. A little lemon juice. Salt. Some capers. Slices of lemon. Boil the sweetbreads for 40 minutes in the water with salt, a few peppercorns, 2 oz. soup herbs. For the last 10 minutes add the fish. Remove the bones and skin from the fish. With half a pound of the fish make fish balls {see recipe, page 4a), and boil them in the broth for a few minutes. With the crayfish, flour, butter and broth make a crayfish sauce (see recipe, page 59). Add to it the mushrooms, chopped fine, and stir into it half a tea- Fish. 39 spoonful of Meat Extract. Flavour with lemon juice and the Sardellen, chopped fine, and finally stir in the 6 yolks. Garnish the dish with the tails of the crayfish, the remaining fish balls, slices of lemon, capers, and a few quite small crayfish. Fisch-Ragout (Fish Ragout.) For 12 Scallop Shells. 2\ lbs. filleted fish (haddock, pike or perch). 6 oz. butter. 2 tablespoonsful lemon juice. I oz. flour. I gill white wine. Pepper and salt. \ pint water, in which about a teaspoonful Liebig's Meat Extract is dissolved. 1 teaspoonful chopped onions. 3 teaspoonsful capers. 2 OZ. grated Parmesan cheese. Skin and fillet the fish and cut into dice about half an inch square. Sprinkle them over with salt and pepper and lemon juice and stand in a cool place for lo minutes. Melt 3 oz. of the butter in a saucepan, put into it the fish and shake the saucepan to and fro till the fish is done. Then stand on one side. Brown the flour with an oz. of butter to a golden colour. Add the chopped onions, then gradually the water in which the Meat Extract has been dissolved, stirring well, and bring to the boil. Then add the capers, and lastly the 6 yolks beaten up with the white wine. Into this sauce stir the fish. Take 12 scallop shells. Butter them well, cover the bottom of each with a layer of grated roll and then fill with the ragout. Sprinkle with a little grated Parmesan cheese, melt the remainder of the butter and pour it over each shell. Bake in a hot oven 10 to 15 minutes. The addition of chopped mushrooms to the ragout is an improvement. 40 Fische. Geschmorter Fisch. (Stewed Fish.) Perch, Pike, Haddock, Cod, etc. For 6 Persons. Time of Preparation : i^ hour. 3 lbs. fish. 4 oz. butter. I oz. flour. I gill water, in which \ teaspoonful of Liebig's Meat Extract is dissolved. I gill sour cream. I teaspoonful chopped onion. I „ parsley. I sage leaf. A pinch of pepper. I tablespoonful salt. For cod and haddock allow a larger quantity, say 3ilbs. Clean the fish well, removing the scales. Cut into medium-sized pieces and place in a covered pan for half an hour with onions, herbs, pepper and salt.