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Larded Pickerel

Name: Larded Pickerel
Yield: 4 servings
Ingredients: 3% lbs. of fish; 1 tbsp. of flour; % lb. of bacon; % pt. sweet or sour cream; Salt; 1 pinch of pepper; % lb. of butter; 1 tsp. of meat extract; 1 tbsp. of Parmesan cheese; Juice of % lemon; 1 tsp. of capers

From The art of German cooking and baking, 1922

Serves 4

Garnish with potatoes and macaroni, serve with sauerkraut.

Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 64. The excerpt below is the record exactly as published.

LARDED PICKEREL, Quantity for 6 Persons. 3% lbs. of fish 1 tbsp. of flour % lb. of bacon % pt. sweet or sour cream Salt % tsp. of meat extract 1 pinch of pepper 1 tbsp. of Parmesan cheese % lb. of butter Juice of % lemon 1 tsp. of capers

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