German cookery for the English kitchen

Then brown the butter in a saucepan, dredge the pieces of fish with flour and place them in the butter. Leave them in it for 5 minutes, then add the stock, made by dissolving the Meat Extract in a gill of water, and the cream, thickened with a teaspoonful of flour, and leave the fish stewing in this sauce until done. With haddock and cod, pour the stock and cream at once over the fish, instead of leaving it in the brown butter for 5 minutes first. White wine may be substituted for the sour cream. Flunder oder Knorrhahn gedämpft. (Stewed Plaice or Gurnet.) For 8 Persons, Time of Preparation : 2 hours. 4^ lbs. fish. 2 tablespoonsful lemon juice. I pint brown sauce. i teaspoonful chopped parsley. \ ,, Liebig's Meat Extract. A little sugar. \ pint red wine. 3 Sardellen. 5 oz. salt. Clean and skin the fish, cut it into medium-sized pieces, sprinkle it with salt, pour over it the lemon juice and stand in a cool place for an hour. Fish. 41 Make a brown sauce {see recipe, page 55). Place the fish in it in a covered saucepan, with the red wine. Meat Extract, a little sugar and the chopped onions. Bring to the boil, then draw aside and stew slowly for 10 minutes. Add finally the chopped Sardellen and serve. Gespickter Fisch. (Larded Fish.) Pike, Perch or Haddock. For 6 Persons, Time of Preparation : 2 J hours. 3 lbs. fish. 2 oz. bacon. 4 oz. butter. I oz. flour. I oz. salt. 2 tablespoonsful lemon juice. 2 ,, Parmesan cheese. I gill Liebig*s Meat Extract stock, \ pint cream. I bacon rind. Some breadcrumbs. I teaspoonful pepper. Clean and scale the fish. Make a slit along the back and rub the fish well over with salt. Cut the bacon into fine strips, roll them in pepper and salt, and lard the fish with them on both sides. Then pour the lemon juice over the fish and stand it in a cool place for an hour. After this, place it on a piece of bacon rind in a baking-tin, pour over it some of the stock (made by dissolving the Meat Extract in a gill of water), and put into a very hot oven, basting frequently with hot browned butter and adding from time to time alternately a little stock and the cream, thickened with an oz. of flour. • When done, sprinkle with grated Parmesan cheese and breadcrumbs, then pour over a little browned butter and leave a few minutes in the oven to get brown before serving. . 42 Fische. Gerichte aus gehacktem Fischfleisch. (Dishes prepared 'with Minced Fish,) Fischklöße I. (Fish Balls I.) i^ lb. fish (without bones or skin). \ pint cream. A few peppercorns. Soup herbs (carrots, turnips, celery, parsley root). 2 teaspoonsful salt. A pinch of pepper. An onion. 2\ lbs. of fresh haddock yield on the average ij lb. of fish when freed from skin and bones. Skin and fillet the fish, dry it well with a cloth, pass it through the mincing machine twice and then pound it in a mortar. Rub it through a hair sieve next and then pound again, adding during the pounding the cream which has been first whipped until very stiff. Form into little balls. In the meanwhile the bones and skin should have been put on to boil with an onion, carrots, celery, parsley root, and a few peppercorns. In a quart of the broth so obtained, which must be boiling, throw the fish balls and let them boil gently for 4 minutes. Fischklöße II. (Fish Balls II.) f lb. fish (without bones or skin). 2 oz. fresh butter. I egg- A pinch of pepper. „ salt. A pinch of cayenne. Prepare the fish as in last recipe and pound it for one hour in a mortar, adding during the process salt, pepper, cayenne, fresh butter and a beaten-up egg. Then rub through a hair sieve, form into balls, and boil as in preceding recipe. Fish. 43 Fischklößchen für Fricassees. (Fish Balls for Fricassees.) 2 oz. butter, A pinch of pepper. \ lb. fish (without bones or