Page:Meier - The Art of German Cooking and Baking.djvu/146

 swimming position, into water enough to cover it and brought to boil. All the ingredients are added and after boiling up once, set aside to simmer ½ hour. Garnish with lemon slices and parsley. Serve the fish with a butter gravy mixed with fine chopped parsley or with an egg dressing.

The preparation and ingredients are the same as given under No. 3.


 * 3½ lbs. of sparling

Salt

1 egg

2 tbsps. of milk

Flour

½ lb. of butter for frying

Preparation: The fish is dressed, washed, rubbed with salt and left standing for ½ hours. Then the salt is washed off a little. Beat the egg with the milk, brush the fish with it and dip it into the flour. Heat the butter and bake the fish in it in the oven to a nice brown color.

When served, pour the drippings over.


 * 3½ lbs. of fish

¼ lb. of butter

Salt, pepper

Juice of 1 lemon


 * Bones, skin

4 pepper-corns

2 cloves

1 bay-leaf

2 slices of lemon

½ onion

1½ qts. water

Salt

Preparation: The fish is dressed, washed, the bones all removed and cut into equal fillets. These are salted a little and left with the salt ½ hour.

During this time prepare the fish bouillon. The bones and skin are brought to boil in 1½ qts. of water to which the pepper-corns, cloves, lemon and onion slices and salt have been added and then cooked until the water has boiled down to ¾ qt. Then put the fish fillets into a buttered pan, season with 1 pinch of pepper, lemon juice, the ¼ lb. of butter placed on in pieces and ½ cupful of the fish bouillon poured over them.

The pan must be covered and the fish stewed in the oven for 25 minutes, then served on a hot platter, the drippings poured over. A Dutch gravy is served with it and the bouillon used for that. See gravies or dressings, Dutch Dressing.