Page:Meier - The Art of German Cooking and Baking.djvu/147




 * 3½ lbs. of mackerel

Salt

1 egg

2 tbsps. of milk

Flour

½ lb. of butter for frying

Preparation: The mackerel is cleaned well, the head chopped off and the fish split open lengthwise. The bones are all taken out, the fillets rubbed with salt and let stand for 1 hour. Then it is washed a little, dried, dipped into the egg beaten with milk and into flour. The butter is heated and the fillets are fried in it to a nice color for about 10 to 15 minutes. Serve on a hot platter, pour the drippings over and garnish with lemon slices and parsley. If the drippings are not sufficient, make an extra gravy of drawn butter mixed with chopped parsley.


 * 3 lbs. of fish

1½ rolls, soaked in milk

1 tbsp. of chopped parsley

½ tbsp. of chopped onion

1 pinch of salt

1 pinch of pepper

3 eggs

⅛ lb. of butter


 * ½ pt. of white wiwine [sic]

1 oz. of butter

6 pepper-corns

¼ onion

2 lemon slices

3 tbsps. of lemon juice


 * ⅛ lb. of butter

2 tbsps. of flour

¾ pt. of fish gravy

3 yolks of eggs

Preparation: The fish is dressed, washed, skinned, split open lengthwise and the bones taken out, then it is cut into pieces 6 inches long and 3 inches wide. The trimmings which are left, must be fully ¼ lb. and are chopped fine. From 3 eggs make scrambled eggs. Cream the ⅛ lb. of butter and mix it well with the soaked roll, chopped fish trimming, 1 tablespoonful of parsley, scrambled egg, onion, salt, pepper. Press the whole mixture through a sieve and stir in another egg. This stuffing must taste very spicy or piquant and is spread evenly on the fish fillets. Then roll each one up and tie it with a white string, place them into a roasting pan, add ½ qt. of water, ⅓ pt. of white wine, 6 pepper-corns, ¼ onion, 2 slices of lemon, 3 tablespoonfuls of lemon juice and salt. The 1 ounce of butter is cut into pieces and put on the fish, then