—140—
swimming position, into water enough to cover it and brought to boil. All the ingredients are added and after boiling up once, set aside to simmer ½ hour. Garnish with lemon slices and parsley. Serve the fish with a butter gravy mixed with fine chopped parsley or with an egg dressing.
No. 27—RED SNAPPER WITH RED WINE DRESSING.
Quantity for 6 Persons.
The preparation and ingredients are the same as given under No. 3.
No. 28—FRIED SMELT OR SPARLING.
Quantity for 6 Persons.
- 3½ lbs. of sparling
- Salt
- 1 egg
- 2 tbsps. of milk
- Flour
- ½ lb. of butter for frying
Preparation: The fish is dressed, washed, rubbed with salt and left standing for ½ hours. Then the salt is washed off a little. Beat the egg with the milk, brush the fish with it and dip it into the flour. Heat the butter and bake the fish in it in the oven to a nice brown color.
When served, pour the drippings over.
No. 29—FILLET OF SHELLFISH, WHITEFISH. CABELJOU, SOLE, WITH DRESSING.
Quantity for 6 Persons.
- 3½ lbs. of fish
- ¼ lb. of butter
- Salt, pepper
- Juice of 1 lemon
Fish Bouillon.
- Bones, skin
- 4 pepper-corns
- 2 cloves
- 1 bay-leaf
- 2 slices of lemon
- ½ onion
- 1½ qts. water
- Salt
Preparation: The fish is dressed, washed, the bones all removed and cut into equal fillets. These are salted a little and left with the salt ½ hour.
During this time prepare the fish bouillon. The bones and skin are brought to boil in 1½ qts. of water to which the pepper-corns, cloves, lemon and onion slices and salt have been added and then cooked until the water has boiled down to ¾ qt. Then put the fish fillets into a buttered pan, season with 1 pinch of pepper, lemon juice, the ¼ lb. of butter placed on in pieces and ½ cupful of the fish bouillon poured over them.
The pan must be covered and the fish stewed in the oven for 25 minutes, then served on a hot platter, the drippings poured over. A Dutch gravy is served with it and the bouillon used for that. See gravies or dressings, Dutch Dressing.
