Page:Meier - The Art of German Cooking and Baking.djvu/139




 * 3½ lbs. of eel

1½ qts. of water

6 tbsps. of vinegar

10 pepper-corns

2 bay-leaves

4 cloves

½ sliced onion

½ sliced lemon

Salt

Water for cooking

Preparation: The eel is killed by wrapping the head into a cloth and giving it a few blows with a hatchet; then rub it with salt from head to tail until it looks blue. Skin the eel by making a cut in the skin around the head and pulling this down over the tail; if it does not strip off easily, cut it loose with a sharp knife. Cut the fish into equal pieces and clean each piece separately, pushing out the intestines and inner membrane and rubbing it with salt.

1½ qts. of water is brought to boil with 4 tablespoonfuls of vinegar and the eel scalded with it. Heat fresh water, 2 tablespoonfuls of vinegar, pepper-corns, bay-leaves, cloves, 1 onion, lemon slices and salt; in this water the eel is cooked slowly 15 minutes. The fish is then served on lettuce leaves and garnished with lemon slices. Caper, mustard or remoulade dressing is served with it. This fish is good eaten cold.

Remarks: The remnants of eel may be used to make aspic or head cheese. The eel broth and skin are utilized for it. See Head Cheese and Gelatines, No. 9 Eel in Jelly.


 * 3½ lbs. of eel

Salt

1 pinch of pepper

1 beaten egg

Flour for dredging

¼ lb. of butter or lard for frying

Preparation: The eel is prepared as described in No. 11. The bones are taken out of the pieces, (these may be 3 to 4 inches long) salt and pepper, roll in beaten egg and flour and bake in hot butter to a nice brown color.

A Dutch dressing may be served with it.


 * 3½ lbs. of elleel [sic]

3 tbsps. of butter

2 tbsps. of flour

1 qt. of white beer

½ onion, sliced

¼ lemon, sliced

Salt

1 pinch of pepper

1 clove

½ bay-leaf

Preparation: The eel is prepared as in No. 11, the bones