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Classic
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page 220
54. Haddock in Hamburg Style. Take off the head and cut into slices about 3/4 of
an inch thick, salt and set aside for an hour, butter a pan and put in the
pieces of the fish together with sliced raw potatoes alternately sprinkle each
layer with chopped onions heated in butter and with some pepper, and pour over
all a large cupful of sour cream whipped with 3 eggs. Bake in the oven for a
good half hour and send to the table with lettuce or a bean salad.
55. Boiled Turbot. In Germany turbot are considered the finest of all fishes and
many esteem the head and tail as being particular delicacies. After rubbing the
fish with salt and emptying, being careful to remove the gall bag from the
liver, wash the fish with salted water, trim the fins, cut off the tail fully a
hand's length and also the head with at least 1/2 inch of the flesh with it.
Then divide the middle piece smoothly in two lengthwise, and cut the two halves
into pieces of proper size, Cook in strongly Raited water for about 10 minutes,
skimming carefully; the fish is done when the fins can be easily pulled out. If
the fish is to be boiled whole put it into a fish kettle, or when this is
lacking wrap it in a napkin and put it on the fire in salted water with a plate
in the bottom of the kettle. As soon as done drain and put the fish with the
white side to the top on a warm dish and garnish with parsley. When sorrel is in
season and quite young make a good sorrel sauce, at any other time a crab-,
shrimp- or butter sauce, and particularly a Bearnese sauce, (see Division R).
Nice boiled potatoes with melted butter, lemon juice and mustard are also very
good.
56. Baked Turbot. The turbot is prepared the same as in the above receipt,
divided into pieces, salted and baked the same as codfish. The same sauces are
used as given for cooked turbot.
57. Crusted Turbot. Use for this purpose remnants of the fish. Remove all skin
and bones and cut the meat into small pieces; stew them for a few moments with
butter and chopped eschalots, mushrooms and parsley, add salt and pepper and put
into a baking pan with the pieces heaping towards the middle, pour over it a tew
tablespoonfuls of white sauce, sprinkle the surface
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