Page:Meier - The Art of German Cooking and Baking.djvu/391

 


 * 1½ lbs. of sweet-sour apples

¾ Qt. of water

1 tbsp. of lemon juice

⅛ lb. of sugar

¾ pt. of white wine

Preparation: Clean away the bud-end of the apples, cut the fruit into pieces and boil slowly in the ¾ quart of water until quite soft; after cooking, rub through a thin cloth, add the white wine, sugar and lemon juice. Serve this beverage either hot or cold.


 * 1 qt. of water

Rind of 1 lemon

1 cupful of sugar

4 tbsps. of sherry wine

Preparation: Put the thinly pared rind of a lemon into boiling water and cover. When cold, pass through a sieve and mix into it the sugar and sherry.  

The following Recipe belongs under Chapter 8 and is an omission from page :  


 * 2½–3 lbs. of salmon in 6 slices

9 tsps. of lemon juice

2 medium sized onions

1 bunch of parsley

Pepper

12 tbsps. of fine oil

Salt

Preparation: The steaks should be cut in 6 neat medium sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 1½ tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley; then spread 1 tablespoonful of oil on each steak and let them lie for 1½ hours; get cooking utensil very hot, then remove the onions and parsley from each slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. An olive sauce should be served with this dish. 