|
Classic
Cook Books
< last page | next page >
page 213
attached to the body. Put the spine into an earthenware dish and lay the meat
into boiling water for a few minutes, after which all the other bones can be
easily removed. Then chop the meat very finely and make into a forcemeat with
the addition of a large piece of butter, 2 eggs, grated wheat bread, mace and
salt. Press this forcemeat onto the spine so that it will be moulded into the
original form of the fish, sprinkle with cracker crumbs and bake in the oven.
Baste frequently with butter, being careful not to wash away the cracker crumbs
and season with lemon juice. If the fish comes to the table on a hot platter,
serve it with a caper- or anchovy sauce. Other varieties offish can be chopped
and served in the same way.
34. Baked Pike. After cleaning the fish nicely, split the larger ones, cut them
into pieces, and leave the smaller ones whole, removing the heads and tails.
Slit them closely, but only through the upper skin, and salt. After the elapse
of 1/2 hour dry them with a cloth, turn in egg and bread crumbs and then fry
crisply to a golden brown in an open pan in which plenty of butter or lard has
been heated.
To prevent the fish from becoming soft again, it should not be fried until just
before it goes to the table. It can be served with sourkrout or lettuce.
35. Pike with Parmesan Cheese and Onions. A large fish is best adapted for this
purpose. Scrape off the scales, remove the spine, cut into pieces about a inches
in size and sprinkle with salt. For about 5 pounds of fish melt 2-3
tablespoonfuls of butter in a saucepan, add a handful of finely chopped onions
and in this stew the fish until done and take them out of the kettle, then rub a
tablespoonful of flour m butter, add 1 1/2 pints of thick sour cream, constantly
stirring; pour the sauce into a deep dish. Remove the bones out of the pieces of
fish as carefully as possible, turn the latter in grated Parmesan cheese, put
them in layers into the dish containing the sauce, and sprinkle with a handful
of the cheese. The stewed pieces of fish, after having been turned in the
cheese, can be covered with a sauce made of a cupful uf sour cream, a cupful of
meat broth and 1/2 teaspoonful of mushroom catsup, then sprinkle with capers and
proceed as above directed.
< last page | next page >
Classic
Cook Books
|
