Larded and Stuffed Pickerel

Ingredients

• 3 Vz lbs. of fish
• 1 Pt. sour or sweet cream
• % lb. of bacon
• % tsp. of meat extract
• Salt
• pepper
• 1 tbsp. of Parmesan cheese
• % lb. of butter
• Juice of % lemon
• 1 tbsp. of flour
• 1 tsp. of capers
• 1 pt. can of champignons
• % cup of sweet cream
• 2 tbsps. of butter

Method

1. 1

   The stuffing is made from chopped champignons stewed in butter, flour, salt, pepper, and cream.

2. 2

   Stuff the fish, sew it up, lard it, and cook as directed in No.

3. 3

   16.

4. 4

   Prepare gravy as in No.

5. 5

   16.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 64. The excerpt below is the record exactly as published.

LARDED AND STUFFED PICKEREL. Quantity lor 6 Persons. 3 Vz lbs. of fish 1 Pt. sour or sweet cream % lb. of bacon % tsp. of meat extract Salt, pepper 1 tbsp. of Parmesan cheese % lb. of butter Juice of % lemon 1 tbsp. of flour 1 tsp. of capers. The Stuffing. 1 pt. can of champignons % cup of sweet cream 2 tbsps. of butter

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