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Classic
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page 206
out the seeds) and enough vinegar to cover the eel, to gether with water and
salt. When the liquor is cold pour it over the eel; net aside in a cool place
until wanted. Another method is to put the eel in salt for a few hours; then
cook it for about 15 minutes until done in an enameled kettle in which water and
vinegar, half and half, and the above mentioned spices have first been brought
to a boil; arrange the eel in layers in a stone jar, remove the fat from the
liquor, acidulate it with lemon juice, pour it into the jar and set it aside.
The fish can be served without any further preparation, or else the pieces can
be mixed with medium hard boiled eggs quartered, small pickles, pickled button
onions and beets; sprinkle with capers.
13. To boil Brook Trout with a blue Color. Like all other kinds offish that are
to have a blue color after cooking, trout should not be scraped, simply empty
them and this is done best by laying them on a wet chopping board and handling
them as little as possible so that the glutenous substance enveloping the fish,
and which produces the blue color, will not be rubbed off. Afterwards rinse and
lay them on a flat dish, pour boiling vinegar over them, and let them stand for
half an hour in a cool draft. Bring water to a, boil with plenty of salt, put in
the fish with the vinegar, cover the kettle and let it stand on top of the stove
for 6-12 minutes, but the fish must not cook. Serve hot with fresh butter, or
with melted butter as preferred. They can also be sent to the table with minced
parsley or a Hollandaise sauce, or they may be served cold with olive oil,
vinegar and pepper. Butter used with fish must never become hot enough to cook,
because it thereby loses greatly in quality.
Brook trout require more salt than most other kinds of fish.
REMARK.--When brook trout are not to be cooked with a blue color they are simply
boiled in water according to directions. Brook trout will keep for a few hours
only after being caught, an should therefore be cook when quite fresh.
14. Trout Steaks with various kinds of Sauces and Vegetables. Take trout of
medium size, empty, skin and bone them and divide inot quarters. Put the steaks
inot a butter pan, sprinkle with salt and minced savory
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