Page:Meier - The Art of German Cooking and Baking.djvu/145

 


 * 3½ lbs. of fish

Salt

½ qt. of wine vinegar

Preparation: The turbot is drawn by making a cut across the dark side below the gills, then rub it with salt until all slime is gone. After washing it, pour ½ qt. of vinegar on and let it stand for ½ hour. Run the knife along the spine on the black side and slit the white side in several places to prevent the skin from bursting while cooking. Fins and tail are shortened. Put plenty of salt water into the fish kettle, put the fish in, white side up, and cook slowly for 5 minutes, then set aside ta simmer for ½ hour. Do not cover up the kettle. When serving, the white side should be up and garnish the platter with any kind of lettuce or salad i. e., cucumber salad, head lettuce or endive. Place lemon slices on the fish or small boiled crabs. Serve with a butter gravy or creamed butter and potato balls.


 * 1 lb. of fish remnants

A small calf's tongue

½ pt. of champignons

1 tbsp. of capers

3 tbsps. of butter

½ pt. of cream or milk

Juice of ½ lemon

Salt, pepper

½ pt. of bouillon

2 tbsps. of Parmesan cheese

2 tbsps. of flour

Preparation: The fish is cut into large pieces. A baking dish is buttered and the pieces of fish placed in. Add 3 tablespoonfuls of heated butter, stirred with 3 tablespoonfuls of flour, the cream, champignon juice and bouillon. The latter may be omitted. Cook the gravy until it is smooth and add the lemon juice, salt, pepper, chopped champignons and capers.

The tongue which has been boiled is skinned and sliced and put into the gravy, then boiled a few minutes and tasted as to seasoning. Pour this gravy over the fish, strew with Parmesan cheese and drip on some butter. Place the baking dish into a dish with water and bake in the oven to a nice color.


 * 3½ lbs. of fish

Salt

10 pepper-corns

4 cloves

2 bay-leaves

½ onion, sliced

½ lemon, sliced

Water

Preparation: The fish is dressed, washed and put in a