German cookery for the English kitchen

To each quart of water add i oz. of salt, a few carraway seeds, a small onion, and some parsley. Let the water boil briskly before throwing in the live crayfish and throw each in separately, letting the water boil up again before the next be thrown in. To throw all in at once sends the water oflf the boil for some time and, thus preventing instant death, is an unnecessary cruelty. When the crayfish are boiled, serve in a tureen with some of the broth in which they have been boiled, to Fish. 53 which a little fresh butter has been added, or the following sauce may be handed with them. I gill of the crayfish broth. I gill water, in which \ teaspoonful Liebig's Meat Extract is dissolved. I oz. breadcrumbs. I tablespoonful chopped parsley. I teaspoonful chopped dill. 2 oz. butter. Melt the butter, stir the breadcrumbs into it, add the broth and the Meat Extract stock and boil for about 5 minutes. Then add the chopped parsley and dill. The meat may be extracted from the crayfish and served in scallop shells, the sauce being poured over them. Hummep-Frikassee. (Lobster Fricassee.) For 6 Persons, Time of Preparation : i hour. 1 lb. tinned lobster. \ lb. tinned asparagus tips. \ lb. bottled mushrooms. I lb. calves' sweetbreads, i^ pint stock. Soup herbs (carrots, celery, parsley root, etc.). I Sardelle. I oz. flour. I oz. butter. 6 yolks of eggs. 3 tablespoonsful white wine. 4 ,, chopped parsley mixed with a little dill. Lemon juice. Boil the stock well with the soup herbs, cut up small, then add the sweetbreads and boil for another 40 minutes. Turn the asparagus tips out on to a sieve to drain : add a tablespoonful of the water out of the tin to die broth. Turn out the mushrooms and drain them in like manner, also adding to the broth a tablespoonful of the water they were in. Cut up the mushrooms into small pieces. Divide the lobster into suitable pieces, slice up the sweetbread and warm up lobster, sweetbread, asparagus, and mushrooms on a sieve placed over boiling water. With \ pint of the stock, the butter and flour make a brown sauce (see recipe, page 55) and flavour it with the Sardelle, chopped fine, lemon juice, wine, Fische. chopped parsley and dill. Then stir into it the 6 yolks. Put the warmed-up lobster, etc., into this sauce and serve garnished with little crescents of puff paste. Some of the lobster and asparagus may be reserved as an additional garnish. For 6 Persons* 3 doz. oysters, i^ pint stock. I gill white wine. I oz. flour. I oz. butter. 6 yolks of eggs. AuBtem-RagOQt. (Oyster Ragout.) Time of PreparcUion : 2 hours. I lb. calves' sweetbreads. Lemon juice. Pepper. Salt. Soup herbs (carrots, celery, parsley root, etc.). An onion. Boil the sweetbread with the onion and soup herbs in the stock. When it has boiled for 20 minutes, Mix the butter and flour to a stiff paste and put it into the stock, which should boil for another 15 minutes slowly. Then take out the sweetbread and cut it into dice. Add the wine to the stock to make a sauce, strain through a fine sieve, flavour with pepper and plenty of lemon juice, boil up again, beat the yolks of eggs well with some of the oyster liquor and stir into the sauce. Beard the oysters, add them with the sweetbread to the sauce and serve. Garnish the dish with oyster shells. Tinned oysters may be used for this dish. ► SAUCER {Satices.) For 6 Persons. 2 oz. butter, i^ pint stock. I onion. Weisse Gnmdsauoe. (White Sauce.) Time of Preparation : f hour. 2 oz. flour. 2 tablespoonsful chopped soup herbs. A little spice and salt.