Page:Meier - The Art of German Cooking and Baking.djvu/153

 Cook the vinegar with ½ pt. of water and cool. Put all the spices on the herring and pour the cold vinegar over. The milt may be put in also.


 * 3 salt herring

15 boiled, peeled potatoes

3 apples

¼ lb. cold roast

⅛ lb. tongue sausage

¼ lb. pickled beets

2 salt pickles

2 pepper pickles

1 onion

1 tsp. mustard

4 tbsp. of oil

1 pinch of salt

Pepper

1 pinch of sugar

Vinegar to taste

½ pt. bouillon

3 hard boiled eggs

Preparation: The herring are soaked in water for ½ day, then dressed, skinned, the bones taken out, and cut into equal parts. Potatoes, apples, roast, sausage, eggs, onion, pickles, beets are all cut up, mixed well and seasoned with oil, salt, pepper, mustard, sugar and vinegar, then bouillon added. The salad is served in a glass dish and garnished with minced white of egg, yolk of egg, pickles and beets. You may also garnish with sardines cut in halves and rolled.


 * 3 lobsters, 2½ lbs.

Boiling water

Salt

12 pepper-corns

Preparation: The lobster is cleaned in water with a brush, by taking hold of its back with the left hand and using the brush with the right. In this way it is harmless. The water is brought to boil in the meantime with salt and the 13 pepper-corns, then the lobsters are put in head first, which kills them instantly. Boil 5 minutes, then set aside to simmer 45 minutes. After this time take out the lobsters, dry them and put them on a board, break off the claws and tail and split the body into halves from head to tail. Arrange these halves upright on a platter, put a bunch of parsley in the top, place lettuce leaves around and garnish neatly with the tails, cracked claws and legs.

Creamed butter or butter balls are served with it, also a mayonnaise dressing.

Remarks: Claws and legs are placed into a cloth and carefully cracked so the meat is not crushed. Large lobsters may boil 1 hour.