Jewish Gefuellte Fish
From 365 foreign dishes, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 26. The excerpt below is the record exactly as published.
Jewish Gefuellte F^h. Take a pounds of trout and a pounds of red fish ; cut in two-inch slices. Remove the skin from one side of the slices. Chop 3 onions ; add salt, pepper and mix with fine cracker-crumbs and i egg to a paste. Lay the paste on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, i carrot and 2 sprigs of parsley cut fine, a pinch of doves and allspice. Let boil two hours. Add a tablcspoonful of rich cream. Serve cold. 36.— Swedish Stewed Veal. Season 3 pounds of veal. Lay some sliced bacon in a saucepan ; let get hot ; add the veal. Cover and let brown with 1 sliced September onioas, a carrots and an herb bouquet, t bay- leaf and I tablespoonful of butter. Add i pint of water and let simmer until tender. Add chopped mushrooms and a small glass of wine. Let all get hot and serve. 27. — French Apple Pie. line a deep pie-dish vrith a rich pie-ciust. Cb<^ 4 apples very fine and mix with sugar, cinnamon, lemon-juice and }4 cup of cur- rants. Then mix with the yolks of a eggs well beaten. Fill the pie and bake until done. Beat the whites with pulverized sugar and spread on the pie. Let get light brown on top, aS.— Vietma Riled Apples. Remove the core and scrape out the inside of the apples. Mix the scraped apple with chopped raisins, nuts, cinnamon, sugar and grated lemon peel. Fill the apples ; place in a stew-pan. Mix J^ cup of wine with J^ cup of water. Sweeten with 3 tablespoon fuls of sugar and pour over the apples. Let cook slowly until the apples are tender. Remove from the fire ; put on a glass dish. Pour over the sauce and serve cold. September ag. — Scotch Stewed Tripe. Clean and boil tripe until tender ; then fry t chopped carrot and i onion until light brown. Stir in i tablespoonful offlour; add I cup of stock, 1 bay-leaf, some thyme and parsley J let boiL Season with salt, pepper and lemon-juice. Cut the tripe into narrow strips ; add to the sauce. Let siimner one- half hour and serve. 30,— Polish Stewed Calves' Feet Boil the calves' feet in salted water until tender; then take out the bones. Fry i chopped onion in butter; stir in i tablespoon- ful of flour; add i cup of stock. Let boil with I bay-leaf, some parsley chopped fine and ^ cup of vinegar, salt and pepper to taste. Then add the feet and let simmer ten minutes. Stir in the yolks of an egg and serve hot OCTOBER, I.— Oriental Pudding. Heat I large cup of milk and stir in 3 taUespoonfiils of butter ; let boil up. Then stir ia i small cup of flour sifted with i tea- spoonful of baking-powder and a pinch of salCi stir until a smooth batter. Then re- move from the fire and stir in 4 well-beaten eggs, y^ cup of preserved ginger minced fine and 2 tablespoon fuls of the syrup ; mix thor- oughly. Put into a well-buttered mold and let steam two hours. Serve hot with wine sauce. 3.— Swedish Batter Cakes. Sift 1 pint of flour. Add a salt-spoonful of salt, 1 teaspoonful of soda dissolved in a. little milk, the yolks of 6 eggs and the whites beaten to a stiff froth and enough milk to make a thin batter. Then bake on a hot d griddle until done. Serve hot. October 3. — Chinese Chop Suey. Cut 3 pounds of fresh pork into tbin strips and let fry ten minutes. Add i large onion sliced thin and let fry ; then add 1 cup of sliced mushrooms, 3 stalks of celery cut fine, }i cup of Chinese sauce and a pinch of pepper ; moisten with J^ cup of hot water. Cover and let simmer until tender. Thicken the sauce with flour moistened with a little milk and let boil. Put some well-seasoned cooked rice on a platter, pour over the chop suey and serve very hot. 4. — Russian Nattonal Soup. Chop and fry all kinds of vegetables until tender. Make a highly-seasoued beef broth ; add the fried vegetables, 3 boiled beets chopped fine, some chopped ham, J^ tea- spoonful of fennel seed, a sprigs of parsley chopped. Let boil well j then add i cup of hot cream and serve at once, 5. — English Buns. Set a sponge over night with i cake of compressed yeast dissolved in a cup of warm water, 3 cups of milk and flour enough to October nuke a thick batter. Then add yi cup of melted butter, i cup of sugar, a. salt-spocnifui of salt, % teaspoonful of soda, % nutm^ grated and flour enough to make a stiff dough. Let raise five hours ; then roll out half an inch thick and cut into round cakes. Lay in a well-buttered baking-pan. Let stand half an hour ; then bake until a light brown. Brush the top with white of ^g beaten with pulv^zed sugar. 6.— Japanese Fish. Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and I clove of garlic mashed fine. When nearly done, add i tablespoonful of butter, 3 sprigs of parsley chopped line, i tablespoonful of soy, I tablespoonful each of tarragon and Worcestershire sauce. Let cook until done. Place OD a plattn. Garnish with fried parsley and serve with boiled rice. •J. — Swiss Creamed Potatoes. Boil potatoes until tender and slice them thin. Heat two ounces of butter ; add a dessert-spoonful of flour. Then sdr in some October rich milk until it thickens ; add the potatoes, salt, pepper and chopped parsley. Let boil up; add a litde hot cream and serve -at once. 8.— Belgian Chicken. Cut a cooked chicken into pieces; add some slices of cold veal. Heat i cup of stock; add ^ teaspoooful of mustard, ^ teaspoonful of paprica, a pinch of white pepper and salt to taste. Add the chicken and I glass of sherry wine. Let all cook ten minutes. Add 3 tablespoon fuls of cur- rant jelly. Serve hot with toasted croutons. 9. — Swiss Biscuits. Beat the yolks of 2 eggs with ^ pound of butter ; add a pinch of salt and pepper, a teaspoonfiil of mustard and 5 ounces of grated Swiss cheese. Mix well with ^ pound of Aour or enough to make a stiff dough ; roll out and cut into round biscuits. Bake in a moderate oven for twenty minutes, and serve. 10. — French Fritters. Boil I quart of water ; add i teaspoonful October of salt, 3 tablespoonfuls of butter ; then stir in enough sifted flour until thick and smooth. When cold, stir in 5 beaten ^gs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce. II. — German WaCBes. Mix ^ pound of butter with 6 tablespoon- fuls of sugar. Add the yolks of 5 eggs, yi cup of milk, ^ pound of sifted flour with a teaspoonfub of baking-powder, a pinch of salt and the grated peel of a lemon. Mix well ; add the whites beaten stiff and bake in a wcU-greased waffle iron. SptinUe with pulverized sugar and serve hot. la.— Dutch Rice Fritters. Take i cup of boiled rice and mix with 3 beaten eggs. Then sift J4 cup of flour with I tcaspoonful of baking-powder and a pinch of salt. Add some sugar to taste. Beat to a light thick batter and fry a spoon- ful at a time in boiling lard. Sprinkle with pulverized sugar and serve hot with cooked fruit. October 13.— French Lettuce Salad. Take the inner lettuce leaves; sprinkle vith salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.