Page:Meier - The Art of German Cooking and Baking.djvu/137




 * 3 lbs. of salmon

3 qts. of water ½ cup of vinegar

1 cup of white wine

1 large onion, sliced

2 tbsps. of salt

1 tbsps. of pepper-corns

10 whole cloves

3 bay-leaves

½ 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 ½–¾ hours. Cooking would make it tough. Serve a butter or madeira gravy with the fish.

Remarks: If the fish is a salmon, it requires 20 minutes to cook it.


 * 7 lbs. of salmon

7 qts. of water

¾ bottle of white wine

1 cup of wine vinegar

1 tbsp. of pepper-corns

6 cloves

3 bay-leaves

1 onion, sliced

1 lemon, sliced

1 piece of carrot

1 piece of celery root

1 piece of parsley root

⅛ lb. of butter

¼ 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 the fish. All the ingredients 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, remoulade gravy or mayonnaise dressing.

Remarks: Salmon is good served cold with a mayonnaise dressing.


 * 2 lbs. of salmon

2 hard boiled eggs

1 raw yolk of egg

Fine salad oil

1 tsp. of mustard

Juice of 1 lemon

1 tbsp. of vinegar

1 tsp. of sugar

Salt

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 removed. The gravy or dressing is made by stirring the raw