Boiled Fish

Ingredients

• 3% — 4 lbs. of fish
• 4 qts. of water
• 4 cloves
• 1 large onion
• 2 bay-leaves
• 10 pepper-corns
• % lemon, sliced
• Salt

Method

1. 1

   The fish is dressed and washed.

2. 2

   Into a fish kettle pour 4 qts. of water, all the spices and enough salt to make it quite salty.

3. 3

   Place the fish on the tray of the kettle in a swimming position and bring slowly to boil for 5 minutes in cold or hot water, then set back to draw for 0.5 hours.

4. 4

   When the meat near the gills is not bloody anymore, the fish is done.

5. 5

   Rinse with hot water to remove scum and place on a platter in a swimming position, garnished with lemon slices, parsley, lettuce, and potatoes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 60. The excerpt below is the record exactly as published.

4 cloves 4 qts. of water 1 large onion Salt 2 bay-leaves 10 pepper-corns % lemon, sliced Preparation : The fish is dressed and washed. Into a fish kettle pour 4 qts. of water, all the spices and enough salt to make it quite salty. Place the fish on the tray of the kettle in a swimming position and bring slowly to boil 5 minutes in cold or hot water, then set back to draw Yz hour. When the meat near the gills is not bloody any more, the fish is done. Before serving, rinse it with hot water to remove the scum and place on the platter in a swimming position. It is then garnished with lemon slices, parsley, lettuce and potatoes. Witlh the fish is served a fish gravy, mustard gravy, Bearnaise gravy or fresh creamed butter, browned butter, mustard butter, parsley butter, etc. No. 2— BAKED FISH. Any qf the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of flsh 1% cups of sour or sweet cream % lb. of fresh butter % tsp. of meat extract Salt Juice of % lemon 3 pepper-corns 1 tbsp. of capers Some flour 1 tbsp. of Parmesan cheese Preparation: The fish is dressed, washed and dried, salted inside and outside arid rolled in flour. It is placed into a pan or if possible an earthen or porcelain dish in which the butter has been heated; then put into the oven and baked for 10 minutes to a light yellow color. Baste with the cream and lemon juice, sprinkle with the- Parmesan cheese, and add the capers and pepper-corns. In this gravy stew it Yt. hour, then prepare carefully on a hot platter and serve. Strain the gravy — 130 — through a sieve to remove all lumps, i. e., make it smooth. If it is too thick, add some creami or milk and pour it on tihe fish or serve it extra. Remarks: This preparation is very fine. A little meat extract makes the sauce look more delicate. No. 3— FISH STEAMED OR STEWED IN RED WINE GRAVY. Any one of the varieties named in No. 1. Quantity for 6 Persons. 3% — 4 lbs. of fish 3 slices of lemon Salt % carrot, sliced Vs lb. of butter Small piece of celery root 3 tbsps. of flour 1 small piece of parsley root 1 pt. of water or bouillon 6 pepper-corns 1 pt. of red wine 2 cloves 1 tsp. of meat extract 2 bay-leaves % onion, sliced 1 tbsp. of sugar Preparation : The fish is dressed, washed, dried, salted in- side and outside and left in a cold place for IJ^ hours. The gravy is then prepared. Brown the butter and flour and mix in all the ingredients, also red wine ; add water or bouillon and cook slowly 1J4 hours and strain. It must be smooth and palatable. Rub the salt off, put the fish into a porcelain or earthen dish in which the ounce of butter has been melted and roast in the oven for 10 minutes, basting frequently with the butter. After tlhis, pour the gravy over it and stew the fish uncovered in the oven for'j4 hour. . Remarks: The pan or dish should not be much larger than the fish, so that this is well covered with the gravy. Botlh fish and gravy are served on the same hot platter. No. 4^BROILED OR ROASTED FISH. Any one kind named in No. 1. Quantity for 6 Persons. ZVz — '4 lbs. of fish % cup of roll crumbs Salt, fiour % lb. of butter 1 beaten egg Preparation: The fish is dressed, washed and dried, then ripped lengthwise into two halves and the bones removed. Then salt, dredge with flour, dip into beaten egg and roll in bread crumlas. Drip melted butter on the fish, place into a flat pan and roast or bake in the oven, basting with melted butter. Serve with brown butter gravy and garnish with lemon slices. — 131— No. 5— BOILED SALMON. Quantity for 6 Persons. 3 lbs. of salmon 2 tbsps. of salt 3 qts. of water 1 tbsps. of pepper-corns % cup of vinegar 10 whole cloves 1 cup of white wine 3 bay-leaves 1 large onion, sliced ^ lemon, sliced Preparation: All ingredients are put into the water and then boiled. The fish is not scaled, but the insides taken out and washed. When the water boils, set it aside, put the fish in and let it draw J4 — % hours. Cooking would make it tough. Serve a butter or madeira gravy witlh the fish. Remarks: If the fish is a salmon, it requires 20 minutes to cook it. No. 6— SALMON, BLUE. Quantity for 15 Persons. 7 lbs. of salmon 1 onion, sliced 7 qts. of water 1 lemon, sliced % bottle of white wine 1 piece of carrot 1 cup of wine vinegar 1 piece of celery root 1 tbsp. of pepper-corns 1 piece of parsley root 6 cloves % lb. of butter 3 bay-leaves % cup of salt Preparation: The salmon is dressed, washed and dried. The vinegar is heated and poured on the fish, then it is placed into a fish kettle in a swimming position and the water is poured on cold, so that it almost covers tihe fish. All the in- gredients are added ; bring it to boil and set aside to simmer 1 hour. The fish must be served carefully and garnished with parsley and lemon slices; potato balls are good with it. For gravy, serve creamed butter, drawn butter, egg gravy, remou- lade gravy or mayonnaise dressing. Remarks: Salmon is good served cold with a mayonnaise dressing. No. 7— SALMON SALAD. Quantity for 6 Persons. 2 lbs. of salmon Juice of 1 lemon 2 hard boiled eggs 1 tbsp. of vinegar 1 raw yolk of egg 1 tsp. of sugar Fine salad oil Salt 1 tsp. of mustard 1 pinch of pepper Preparation: The boiled fish is arranged on a glass dish in a mound after being cut into nice pieces and the bones re- moved. The gravy or dressing is made by stirring the raw — 132- yolk of egg into the boiled yolks, adding the oil a few drops at a time, also the lemon juice, vinegar and the other ingre- dients. It must be thick. The dressing is poured over the salad and slightly mixed with a wooden spoon. Garnish the salad with hard boiled eggs and green lettuce leaves. No. 8— SLICED SALMON BROILED. Quantity for 6 Persons. 2 % lbs. of salmon 1 tbsp. of finely sliced onion Salt 1 bunch of parsley Vi cup melted butter Vs lb. of butter for frying 2 tbsps. of lemon juice Preparation: The salmon is cut into 3 to 3 slices, cleaned, washed and dried well. Brush the slices with the % cup of melted butter, salt and put on the lemon juice, onion slices and parsley. Cover the dish and put on the stove for one hour but do not fry. After one hour, put into a broiler, broil for 10 to 15 minutes, basting with butter and turning frequent- ly. You can also fry them in a buttered pan. Serve in a hot dish, garnish with lemon slices and parsley and serve with a tomato or olive gravy, or a cold, sour gravy. No. 9— BOILED SALMON-TROUT. Quantity for 6 Persons. 3% lbs. of salmon-trout 10 pepper-corns

Cook this with the app: pantry check, scaling, and the assistant.