German cookery for the English kitchen

Clean the fish well, tie a cloth round it, and just bring it to the boil in slightly salted water with a little vinegar. Then pour away this water and boil the fish in vegetable stock, as in las4 recipe. The substitution of Rhine wine for the vinegar is an improvement. 48 Fische. Leave the fish in the stock to cool, then take it out and place on a large dish. Make an aspic of the stock {see last recipe), clear it with egg shells, and brush the salmon over with it. Garnish the dish with little heaps of various vegetables, slices of hard-boiled eggs, crayfish, lobster, and the chopped-up aspic. Aal entgFatet in Aspic. (Filleted Eel in Aspic.) Skin the eel, cut off head and tail, slit it up along the back, and remove the backbone, being careful not to injure the gall, which must be removed unbroken. Then clean the eel well. Cut a small eel lengthways into two strips ; with a large eel, cut each of these strips again in two, lengthwise. Sprinkle each strip with finely-chopped fresh herbs, salt and pepper, roll up firmly and tie round with string. Put each little roll into a piece of muslin, tieing up again with string, and boil in aspic {see recipe, page 47) for about half an hour. Then place the rolls between two boards, and press them well. Remove muslin and string, cut into slices, and place in aspic, or serve with Remouladen Sauce {see recipe, page 67) poured over them. The dish may be garnished with slices of hard-boiled eggs, or cucumber, crayfish, etc. Gerichte aus Fischresten. {Dishes prepared with Cooked Fish,) Pannflaoh. For 6 Persons. Time of Preparation : f hour. 1 lb. cold boiled fish. 2 lbs. boiled potatoes. 3 oz. butter. A tablespoonful salt. A pinch of pepper, i pint cream. \ 3^ oz. chopped onions. Fish^ Boil the potatoes and cut into slices when cold. Brown the butter and heat the chopped onion in it. Sprinkle salt over the sliced potatoes, and fry them a golden brown in the butter. Pick the fish apart, dust it over with pepper and add it and the cream to the potatoes. Let all boil up and serve on a very hot dish, garnished with slices of pickled cucumbers (saure Gurken). Fisch in Muschelschalen gereicht. (Fish in Scallops.) For 12 Scallop Shells. Time of Preparation : i^ hour. 1 lb. cold boiled fish. i^ pint strong white sauce. 6 oz. butter. i tablespoonful lemon juice. ^ lb. tinoed asparagus tips. i ,, chopped parsley. 2 oz. grated Parmesan cheese. 6 yolks of eggs. Make a white sauce {see recipe, page 55). Put into it the parsley, lemon juice, and capers, then stir in the yolks of eggs, the picked fish and asparagus tips. Brush over the shells with oiled butter^ put in a layer of grated Parmesan cheese, and fill with the mixture. Cover with another layer of cheese, melt the butter, and pour some over each scallop. Bake 15 minutes in a hot oven. Fisch mit Rührei. (Fish with Scrambled Eggs.) For 6 Persons. 1 lb. boiled fish. 6 eggs. 2 oz. butter. I tablespoonful salt. A pinch of pepper. I tablespoonful chopped parsley. Time of Preparation : \ hour. ^ ^ tablespoonful chopped onions. ^ tablespoonful capers. 2 ,, water in which a very little Liebig's Meat Extract has been dissolved. Brown the butter, then add the onion and the picked fish and fry for 3 minutes, shaking the pan continually. Beat the eggs well widi the capers, salt, pepper, lemon juice, parsley and 2 tablespoonsful of the Meat Extract stock, and pour over the fish. Stir well over a brisk B 50 Fische. fire till the eggs are scrambled, but not too firm, and serve on a very hot dish. Sprinkle over with chopped parsley and surround with little roasted potatoes. Hering« {Herring Dishes.) Salzheringe in weisser Sauce. (PiCKLBD Herrings in White Sauce.) 15 herrings. 3 oz. onions cut into slices. i^ pint vinegar. I gill water. A few peppercorns.