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Classic
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page 208
a saucepan with some ginger, a few cloves, peppercorns and about 2 bay leaves,
add beer and water halt and half and boil for 1/4 hour. Then put in the fish,
add the necessary salt and 2-3 tablespoonfuls of butter, 1/2 of a lemon without
the seeds, a wineglassful of vinegar (including that mixed with the blood) cover
tightly am cook for 15 minutes longer. As soon as the fish is tender take it
out of the broth and set it on the back of the stove, add ginger bread
("Pfefferkuchen") or grated wheat bread and 1 glassful of claret to the sauce,
strain the latter and pub part of it on the fish and the remainder into a sauce
boat. Serve with potatoes . The beer should not be bitter and the sauce quite
thick.
19. Stuffed Carp. Scrape the scales from the fish, empty it and carefully loosen
the moat on one wide between the head and tail, so that both parts remain
attached to the skin and be careful not to injure the latter. After boning the
meat that, has been cut out, chop the latter very finely, stir it piece of
butter to a cream, add 2 eggs, some wheat bread soaked in water and then
pressed, 1-2 eschalots, lemon peel, salt, mace and finally the chopped meat of
the fish. If this force-meat should be too soft add some grated bread and if too
firm put in some water. Fill this forcemeat into the body of the fish so that it
will regain its original shape, sprinkle with cracker crumbs, put it into the
pan with pork fat slices and some butter with the filled side to the top and
bake in the oven, basting often, until brown and done. After the fish has been
carefully told on a fish plate cook the gravy in the pan with 1/2 tablespoonful
of flour rubbed in butter, bouillon ami salt. Season according to taste with
chopped anchovy, strain and add capers or lemon peel. If it is possible to put a
cover containing live embers over the pan, the fish will bo greatly improved.
20. Carp and Eel mixed. Take the same quantity of Loth fish (about 2 1/4 pounds
of each), scrape and skin the fish, cut them into pieces about 2 inches long,
salt lightly and set aside for an hour. During this time cook some pickled pork
until half done, cut it into pieces the same size as those of the fish and put
it all into a vessel, mixed with small onions and mushrooms
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