Put on to boil one cup of good red wine and one-half cup of water, sweeten to taste, add three whole cloves and three small pieces of cinnamon bark, let boil ten minutes, and pour while boiling over the well-beaten yolk of one egg. Eat hot or cold. This quantity serves one person.
SPLIT PEA SOUP (MILCHIG)
Soak peas in lukewarm water over night. Use one quart of peas to one gallon of water. Boil about two hours with the following vegetables: a few potatoes, a large celery root, a little parsley and a little onion, a small carrot cut up in cubes and a small clove of garlic. When boiled down to half the quantity, press all through colander. If soup is too thin, take a tablespoon of flour blended with a little cold water in a saucepan and add to the peas already strained. Serve with croutons.
TOMATO SOUP WITH RICE
Brown slightly one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium sized tomatoes cut in small pieces, season with salt, pepper, one tablespoon of sugar and a pinch of paprika. Simmer a half hour, strain and thicken with one tablespoon of flour moistened with cold water, add the strained tomatoes and one cup of boiled rice; let come to a boil and serve.
MILK AND CHEESE SOUP
Thicken three cups of milk with one-half tablespoon of flour and cook thoroughly in a double boiler, stirring very often. When ready to serve add one cup of grated cheese and season with salt and paprika.
BLACK BEAN SOUP
Soak one pint of beans over night, drain, add cold water and rinse thoroughly. Fry two tablespoons of chopped onion in two tablespoons of butter, put in with the beans, add two stalks of celery or a piece of celery root and two quarts of water. Cook slowly until the beans are soft, three or four hours, add more boiling water as it boils away; rub through a strainer, add one-eighth teaspoon of pepper, one-fourth teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of butter in saucepan with two tablespoons of flour, then two-thirds cup and then the rest of the soup gradually; cut a lemon (removing seeds) and two hard-boiled eggs in slices and serve in the soup.
BARLEY AND VEGETABLE SOUP
Take a half cup of coarse barley and two quarts of water. Let boil for one hour and skim. Then add two onions, a bunch of carrots, parsley, two turnips, one green pepper and six tomatoes (all chopped fine). Add a few green peas, lima beans, two ears of corn cut from cob; pepper and salt to taste. Cook for one hour or more until done. Then add a small piece of butter, quarter teaspoon of sage and thyme, if you like, and if soup is too thick add more water.
BEER SOUP (PARVE)
Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juice.
BEET SOUP (RUSSIAN STYLE)
Cut two small beets in strips, cover with water and let cook until tender, add citric acid (sour salt) and a little sugar to make sweet and sour, a little salt, and three-quarter cup of sour cream. Serve cold. Sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring all the time until thick and smooth. Remove from stove and serve cold.
CHERRY SOUP
This soup is a summer soup and is to be eaten cold. Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down. Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The juice of lemon may be used instead of the wine.
FRUIT SOUP
Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water. Let it slightly cool and then stir in the beaten yolk of an egg and a little sugar. Strain the soup, which should be served cold.
COLD SOUR SOUP
Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well. Peel three potatoes, mince a bunch of young onions, salt and set on to boil, when boiling add the sour grass and let boil well, add two tablespoons of sugar, and a bit of sour salt, let simmer a bit, afterward add two well-beaten eggs. Do not boil this soup after adding the eggs. This soup is to be eaten cold. It can be kept for some time in jars.
*GARNISHES AND DUMPLINGS FOR SOUPS*
NOODLES
Beat one large egg slightly with one-fourth teaspoon of salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry. Fold in a tight roll and cut crosswise in fine threads. Toss them up lightly with fingers to separate well, and spread them on the board to dry. When thoroughly dry, put in a jar covered with cheese cloth for future use. Drop by handfuls in boiling soup, ten minutes before serving.
Noodles for vegetables or for puddings are made in the same way, but to each egg, one-half egg-shell full of cold water may be added. The strips are cut one-half inch wide.
PLAETCHEN
Take noodle dough, roll out thin in same manner as noodles, when dry cut in three-inch strips, place the strips on top of one another, then cut into one-half inch strips, crosswise, cut again to form one-half inch squares. Dry same as noodles. Drop by handfuls in boiling soup.
KREPLECH OR BUTTERFLIES
Roll noodle dough into pieces two and one-half inches square. Place on each one tablespoon of force-meat, then fold squares into three corned pockets, pressing edges well together. Drop in boiling soup or salted water and boil fifteen minutes.
FORCE-MEAT FOR KREPLECH
Chop one pound of beef, soup meat, cold veal, or take lamb chopped very fine, season with one teaspoon of salt, one-eighth teaspoon of pepper, ginger or nutmeg, one-half teaspoon of onion juice, mix with one egg. This force-meat may also be made into balls one-half inch in diameter, roll the balls in flour and cook them in the boiling soup, or fry them in fat.
BAKING POWDER DUMPLINGS
Sift one cup of flour, one-fourth teaspoon of salt, one teaspoon of baking powder, stir in scant one-half cup of milk or water and mix to a smooth batter. Drop one teaspoonful at a time in the boiling soup; cover kettle, let boil five minutes and serve at once.
CROUTONS
Cut stale bread into cubes, place in pan and brown in the oven; or butter the bread, cut into cubes and then brown the same way. Fry small cubes of stale bread in deep hot fat until brown or fry them in a little butter or fat in a hot spider until brown.
PFÄRVEL OR GRATED EGG FOR SOUP
Into the yolk of one egg stir enough flour until it is too stiff to work. Grate on coarse grater, and spread on board to dry. After soup is strained, put in and boil ten minutes before serving.
SPATZEN
Beat one egg well, add one-half teaspoon of salt, three-fourths cup of flour and one-third cup of water, stirring to a stiff, smooth batter. Drop by teaspoons into boiling soup ten minutes before serving.
EGG CUSTARD
Beat slightly the yolks of two eggs, add two tablespoons of milk and a few grains of salt. Pour into small buttered cup, place in pan of hot water and bake until firm; cool, remove from cup and cut in fancy shapes with French vegetable cutters.
GRATED IRISH POTATO
Peel, wash and grate one large Irish potato, or two medium-sized ones. Put it in a sieve and let hot water run over it until it is perfectly white. Have the white of one egg beaten to a very stiff froth, then stir in the potatoes and twenty minutes before serving add it to the boiling soup. Beat the yolk of one egg up in the soup tureen, and pour the hot soup over it, stirring carefully at first.
FARINA DUMPLINGS
Put in a double boiler one kitchen spoon of fresh butter, stir in one cup of milk. When it begins to boil stir in enough farina to thicken. Take off the stove and when cold add the yolks of two eggs and the stiffly-beaten whites, and a little salt and nutmeg and one-half cup of grated almonds if desired. Let cool, then make into little balls, and ten minutes before soup is to be served, drop in boiler and let boil up once or twice.
BOILED FLOUR BALLS WITH ALMONDS
Two yolks of eggs beaten very light, add a pinch of salt, pepper and finely-chopped parsley. Add six blanched almonds grated, enough sifted flour to make stiff batter, then add the stiffly-beaten whites of eggs and one-half teaspoon of baking powder. Drop by teaspoons in soup ten minutes before serving.
EINLAUF (EGG DROP)
Beat one egg, add one-eighth teaspoon of salt, three tablespoons of flour and one-fourth cup of water, stir until smooth. Pour slowly from a considerable height from the end of a spoon into the boiling soup. Cook two or three minutes and serve hot; add one teaspoon of chopped parsley to the soup.
EGG DUMPLINGS FOR SOUPS
Rub the yolks of two hard-boiled eggs to a smooth paste, add a little salt and grated nutmeg and one-half teaspoon of melted butter. Add the chopped whites of two eggs and a raw egg yolk to be able to mold the dough into little marbles, put in boiling soup one minute.
SCHWEM KLOESSE
Take three tablespoons of flour; stir with one egg and one-half cup of milk; pour this in a pan in which some butter was melted; stir until it loosens from the pan. When it is cold, add two more eggs and some salt, and shortly before needed form in little dumplings and put in boiling hot soup for five minutes.
DUMPLINGS FOR CREAM SOUPS
Scald some flour with milk or water, mix in a small piece of butter and salt, and boil until thick. When cool beat in yolk of an egg, if too stiff add the beaten white.
DROP DUMPLINGS
Break into a cup the whites of three eggs; fill the cup with milk; put it with a tablespoon of fresh butter and one cup of sifted flour in a spider and stir as it boils until it leaves the spider clean. Set aside until cool and stir in the yolks of three eggs. Season with salt, pepper and nutmeg, mix thoroughly and drop by teaspoons in the boiling soup ten minutes before ready to be served.
LIVER KLOESSE (DUMPLINGS)
Brown a small onion minced in one tablespoon of chicken fat, add a small liver chopped fine, chopped parsley, two tablespoons of flour. Season with nutmeg, red and white pepper, and add two eggs. Drop with teaspoon in the boiling soup, let cook ten minutes—serve.
FRITTER BEANS
Beat one egg until light, add three-fourths teaspoon of salt, one-half cup of flour and two tablespoons of water. Put through colander into deep hot fat and fry until brown. Drain and pour hot broth over them.
SPONGE DUMPLINGS
Separate three eggs, beat the yolks, and add one cup of soup stock, one-fourth teaspoon of salt, then add the beaten whites. Pour into a greased cup and place in pan of hot water and steam until firm; cool, remove from cup and cut into small dumplings with a teaspoon; pour the boiling soup over and just before serving add chopped parsley.
*FISH*
Fish that is not fresh is a very dangerous food and great care should be taken in selecting only fish fit to eat. If the fish is hard in body and the eyes are clear and bright, the gills a bright red and slimy, the flesh so firm that when pressed the marks of the fingers do not remain, the scales not dry or easy to loosen, then the fish is fresh.
In the refrigerator fish will taint butter and other foods if placed in the same compartment, so that in most cases it is better to lay it on a plate on a pan of ice, or wrap it in parchment or waxed paper and put it in the ice box.
Pickerel weighing more than five pounds should not be bought. If belly is thick it is likely that there is another fish inside. This smaller fish or any found in any other fish may not be used as food.
Salt fish should be soaked in fresh water, skin side up, to draw out the salt.
Each fish is at its best in its season, for instance:—
Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish are best from April to September.
Fluke and Flounders are good all year round, but the fluke is better than the flounder in summer. Carp may be had all year, but care must be taken that it has not been in polluted water.
Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good all year.
In the different states of the United States there are laws governing the fishing for trout, so the season for that fish differs in the various states.
Black Bass, Perch, Pickerel and Pike are in season from June 1st to
December 1st.
Shad, April to June.
Smelts, November 10th to April.
TO CLEAN FISH
The fish may be cleaned at the market, but needs to be looked over carefully before cooking.
To remove the scales hold the fish by the tail and scrape firmly toward the head with a small sharp knife, held with the blade slanting toward the tail. Scrape slowly so that the scales will not fly, and rinse the knife frequently in cold water. If the fish is to be served whole, leave the head and tail on and trim the fins; otherwise remove them.
TO OPEN FISH
To open small fish cut under the gills and squeeze out the contents by pressing upward from the middle with the thumb and finger. To open large fish split them from the gills halfway down the body toward the tail; remove the entrails and scrape and clean, opening far enough to remove all the blood from the backbone, and wiping the inside thoroughly with a cloth wrung out of cold, salted water.
TO SKIN FISH
To skin a fish remove the fins along the back and cut off a narrow strip of the skin the entire length of the back. Then slip the knife under the skin that lies over the bony part of the gills and work slowly toward the tail. Do the same with the other side.
TO BONE FISH
To bone a fish clean it first and remove the head. Then, beginning at the tail, run a sharp knife under the flesh close to the bone, scraping the flesh away clean from the bone. Work up one side toward the head; then repeat the same process on the other side of the bone. Lift the bone carefully and pull out any small bones that may be left in the flesh.
BOILED FISH
To cook fish properly is very important, as no food, perhaps, is so insipid as fish if carelessly cooked. It must be well done and properly salted. A good rule to cook fish by is the following: Allow ten minutes to the first pound and five minutes for each additional pound; for example: boil a fish weighing five pounds thirty minutes. By pulling out a fin you may ascertain whether your fish is done; if it comes out easily and the meat is an opaque white, your fish has boiled long enough. Always set your fish on to boil in hot water, hot from the teakettle, adding salt and a dash of vinegar to keep the meat firm; an onion, a head of celery and parsley roots are always an acceptable flavor to any kind of boiled fish, no matter what kind of sauce you intend to serve with the fish. If you wish to serve the fish whole, tie it in a napkin and lay it on an old plate at the bottom of the kettle; if you have a regular "fish kettle" this is not necessary. In boiling fish avoid using too much water.
To thicken sauces, where flour is used, take a level teaspoon of flour to a cup of sauce, or the yolk of an egg to a cup of sauce.
BAKED FISH
Wash and dry the fish, rubbing inside and outside with salt; stuff with a bread stuffing and sew. Sprinkle with salt and pepper and place in a hot oven without water. As soon as it begins to brown add hot water and butter and baste every ten minutes. Bake until done, allowing an hour or more for a large fish, twenty or thirty minutes for a small one. Remove to a hot platter; draw out the strings; garnish with slices of lemon well covered with chopped parsley and serve with Hollandaise sauce.
BROILED FISH
For broiling, large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch slices, and smelts and other small fish left whole. Wipe the fish as dry as possible; sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter. Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler. Hold over a hot fire until the flesh side is nicely browned; then cook the skin side just long enough to make the skin crisp. Small fish require from ten to fifteen minutes, large fish from fifteen to twenty-five. To remove from the broiler loosen one side first, then the other, and lift carefully with a cake turner. Place on a platter; spread with butter and stand in the oven for a few minutes. Garnish with lemon and serve with Maître d'Hôtel butter.
JEWISH METHOD OF FRYING FISH
Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer and leave them there for an hour.
Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil or butter. Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs and finally fry until browned.
In frying fish very hot oil is required. If a crumb of bread will brown in twenty seconds the oil is hot enough. Put fish in a frying basket, then into the hot oil and cook five minutes. Drain on brown paper and arrange on platter. Do not stick knife or fork into fish while it is frying.
When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.
ANOTHER METHOD OF FRYING FISH
Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of tepid water and allow the whole to stand for half an hour in a cool place. Next beat the white of an egg stiff and stir into the batter. Dip each fish into the mixture, then roll in bread crumbs and cook in boiling oil. Butter must not be used. In frying fish do not allow the fish to remain in the spider after it has been nicely browned, for this absorbs the fat and destroys the delicate flavor. Be sure that the fish is done. This rule applies to fish that is sautéd.
SAUTÉD FISH
Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and cook in spider with just enough hot butter to prevent it sticking to the pan. Shake the pan occasionally. Brown well on under side, then turn and brown on the other side.
LEMON FISH
Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one piece of stick cinnamon, and a little water, then add sliced fish. When fish has boiled twenty minutes remove and arrange on platter. Strain the gravy and add the well-beaten yolks of two eggs, juice of two lemons, sugar to taste and twelve grated almonds. Let all come to a boil, then pour over the fish, sprinkle finely chopped parsley on top and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and porgies may be cooked with this sauce.
SWEET SOUR FISH
First cut up and salt the fish. Shad, trout or carp can be used. Put on fish kettle with one and one-half cups of water and one cup of vinegar, add one onion cut in round slices, one dozen raisins, one lemon cut in round slices, two bay leaves, six cloves. When this mixture begins to boil, lay in your fish and cook thoroughly. When done remove fish to platter.
Put liquor back on stove, add three tablespoons of granulated sugar (which has been melted and browned in a pie plate without water), then add two tablespoons of flour which has been rubbed smooth with a little water. Let boil well and pour over fish. If not sweet enough add more sugar. Serve cold.
SWEET AND SOUR FISH
Place the fish in strong salt water for one hour before cooking. Take three parts of water and one of vinegar, put in saucepan with some sliced onions and some raisins, and let boil until tender. Add brown sugar to taste, a piece of rye bread from which the crust has been removed, and some molasses. Boil the sauce, then place the fish in and let all cook twenty minutes. When done, arrange on platter with sliced lemon and chopped parsley.
SWEET SOUR FISH WITH WINE
Put on to boil in fish kettle, one glass water, one-half glass vinegar, two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon of ground cinnamon, one onion cut in round slices. Boil thoroughly, then strain and add to it one lemon cut in round slices, one goblet of red wine, one dozen raisins, one tablespoon of pounded almonds; put on stove again, and when it comes to a boil, add fish that has been cut up and salted. Cook until done, remove fish to a platter, and to the liquor add a small piece Leb-kuchen or ginger cake, and stir in the well-beaten yolks of four eggs; stir carefully or it will curdle. If not sweet enough add more sugar. Pour over fish. Shad or trout is the best fish to use.
FISH STOCK
Put in a saucepan a tablespoon of butter or butter substitute, add a tablespoon each of chopped onion, carrot and turnip. Fry them without browning, then add fish-bones, head, and trimmings, a stalk of celery, sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of lemon. Cover with water and let them simmer for an hour or more. Season with salt and pepper and strain.
PIKE WITH EGG SAUCE
Clean the fish thoroughly, and wash it in hot water, wipe dry and salt inside and out. If you heat the salt it will penetrate through the meat of the fish in less time. Take a kettle, lay in it a piece of butter about the size of an egg; cut up an onion, some celery root, parsley root and a few slices of lemon, lay the fish in, either whole or cut up in slices; boil in enough water to just cover the fish, and add more salt if required, add a dozen whole peppers, black or white; season with ground white pepper. Let the fish boil quickly. In the meantime beat up the yolks of two eggs, and pound a dozen almonds to a paste, add to the beaten yolks, together with a tablespoon of cold water. When done remove the fish to a large platter; but to ascertain whether the fish has cooked long enough, take hold of the fins, if they come out readily your fish has cooked enough. Strain the sauce through a sieve, taking out the slices of lemon and with them garnish the top of the fish; add the strained sauce to the beaten eggs, stirring constantly as you do so; then return the sauce to the kettle, and stir until it boils, remove quickly and pour it over the fish. When it is cold garnish with curly parsley.
GEFILLTE FISCH
Prepare trout, pickerel or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being careful not to injure the skin; take out all the meat from head to tail, cut open along the backbone, removing it also; but do not disfigure the head and tail; chop the meat in a chopping bowl, then heat about a quarter of a pound of butter in a spider, add two tablespoons chopped parsley, and some soaked white bread; remove from the fire and add an onion grated, salt, pepper, pounded almonds, the yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly and fill the skin until it looks natural. Boil in salt water, containing a piece of butter, celery root, parsley and an onion; when done remove from the fire and lay on a platter. The fish should be cooked for one and one-quarter hours, or until done. Thicken the sauce with yolks of two eggs, adding a few slices of lemon.
This fish may be baked but must be rolled in flour and dotted with bits of butter.
RUSSIAN FISH CAKES
Take three pounds of fish (weakfish or carp, pickerel or haddock or whitefish, any fat fish with a fish poor in it). Remove skin and bones from the fish and chop flesh very fine, add a good-sized onion, minced or grated, make a depression in the centre of the chopped fish and add three-quarters cup of water, one-half cup of soft bread crumbs, salt and pepper to taste, one-fourth cup of sugar, two egg whites and two tablespoons of melted butter. Chop until very smooth and form into cakes containing a generous tablespoonful each. Put the bones and skins into a saucepan with an onion sliced and a tablespoon of butter and add the fish cakes. Cover with water and simmer for one and a quarter hours. Then remove the cakes and strain off the gravy into the two egg yolks which have been slightly beaten together with one teaspoon of sugar; stir over the heat until thickened, but do not boil it. Pour over fish cakes and serve either hot or cold. The butter and sugar may be omitted if so desired.
GEFILLTE FISCH WITH EGG SAUCE
Cut a five-pound haddock into four-inch slices. Cut a big hole into each slice, preserving the backbone and skin. Put this meat, cut from the fish, into a wooden tray, add to it four large onions and a sprig of parsley. Chop until very fine, then add two eggs, a dash of pepper and cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough cracker dust to stiffen it. Put this filling into the holes cut in the fish.
Take a saucepan, put in one sliced onion, a sprig of parsley, a small sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into the saucepan, cover with cold water, and let it boil slowly for one hour. At the end of the hour take out the fish, and put on a platter. Preserve the water or gravy in which the fish was boiled for the sauce.
Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the beaten yolks slowly pour the gravy in which the fish was boiled, stirring constantly. Stand this on the back of the stove to boil for five minutes, stirring constantly so as to prevent burning.
FILLED FISH—TURKISH STYLE
No. 1. Bone some fat fish, boil in salt and water; when done take a little of the fish soup, one egg, beat until light, add gradually the juice of one-half lemon.
FRITADA
No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a little celery, salt and pepper to taste and four eggs well-beaten; mix all these ingredients very well with the boned fish, form in omelet shape. Place in oven in pan greased with olive oil and bake until well browned.
HECHT (PICKEREL)
This fish is best prepared "scharf." Clean your fish thoroughly and salt the day previous; wrap it in a clean towel and lay it on ice until wanted. Line a kettle with celery and parsley roots; cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first, either whole or cut up; sprinkle a little salt and white pepper over all and add about a dozen peppercorns; put on enough water to just cover, and add a whole lemon cut in slices. Do not let the fish boil quickly. Add about a dozen pounded almonds. By this time the fish will be ready to turn, then beat up the yolks of two eggs in a bowl, to be added to the sauce after the fish is boiled. Try the fish with a fork and if the meat loosens readily it is done. Take up each peace carefully, if it has been cut up, and arrange on a large platter, head first and so on, make the fish appear whole, and garnish with the slices of lemon and sprigs of parsley; then mince up some parsley and garnish top of the fish, around the lemon slices. Thicken the gravy by adding the beaten yolks, add a tablespoon of cold water to the yolks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish. If you prefer the sauce strained, then strain before adding the yolks of the eggs and almonds.
Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked "scharf."
FRESH COD OR STRIPED BASS
Cut into pieces ready to serve, after which salt them for an hour. Into the fish kettle put a quantity of water, large onion sliced, carrot also sliced, turnip, celery root, and boil fifteen minutes. Add the fish and two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil fifteen minutes longer, then add teaspoon of flour mixed with cold water. Boil up well and add salt or pepper if needed. Remove fish and arrange on platter. Beat yolks of two eggs with a tablespoon of cold water; after straining out vegetables, add the hot gravy in which fish was boiled. Return to fire and stir till thick enough. Garnish with chopped parsley.
AHILADO SAUCE (TURKISH)
Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce first, and add boiled sea-bass or flounders.
BOILED TROUT
Cut up a celery root, one onion, and a sprig of parsley, tie the fish in a napkin and lay it on this bed of roots; pour in enough water to cover and add a dash of vinegar—the vinegar keeps the fish firm—then boil over a quick fire and add more salt to the water in which the fish has been boiled. Lay your fish on a hot platter and prepare the following sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon of fresh butter, salt and pepper, and thicken with a tablespoon of flour which has been wet with a little cold milk, stir this paste into the cream and boil about one minute, stirring constantly; pour over the fish. Boil two eggs, and while they are boiling, blanch about a dozen or more almonds and stick them into the fish, points up; cover the eggs with cold water, peel them, separate the whites from the yolks, chop each separately; garnish the fish, first with a row of chopped yolks, then whites, until all is used: lay chopped parsley all around the platter.
Fresh cod and striped bass may be cooked in this way.
FISH PIQUANT
Cook any large fish in salt water—salmon is particularly nice prepared in this style—add one cup of vinegar, onions, celery root and parsley. When the fish is cooked enough, remove it from the fire, kettle and all—letting the fish remain in its sauce until the following sauce is prepared:—
Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry), salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half glass water and some fish gravy. Boil in double boiler until thick. Take some parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine; chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit.
SALMON CUTLETS
Take the remains of some boiled salmon or a small can of salmon, three tablespoons of mashed potatoes, one of bread crumbs, one of chopped parsley, a little flour, mace, an egg, pepper and salt.
Mix the ingredients well together, bind with the egg, let stand an hour, then form into little flat cutlets, roll in bread crumbs and fry in hot oil, drain on paper and send to table garnished with parsley.
PAPRIKA CARP
Slice and salt three pounds of carp. Steam four sliced onions with one cup of water, to which has been added one teaspoon of paprika, add the sliced carp and cook very slowly until the fish is done.
REDSNAPPER WITH TOMATO SAUCE
Scale thoroughly, salt and pepper inside and out, and lay upon ice, wrapped in a clean cloth overnight. When ready to cook cut up the celery or parsley root, or both, two large onions, a carrot or two, and let this come to a boil in about one quart of water, then lay in the fish, whole or in pieces; let the water almost cover the fish; add a lump of fresh butter and three or four tomatoes (out of season you may use canned tomatoes, say three or four large spoonfuls); let the fish boil half an hour, turning it occasionally. Try it by taking hold of the fins, if they come out readily, the fish is done. Take it up carefully; lay on a large platter and strain the sauce; let it boil, thicken it with the well-beaten yolks of two eggs, adding the sauce gradually to the eggs and stirring constantly. Garnish the fish with chopped parsley, letting a quantity mix with the sauce.
Redsnapper is also very good fried.
BONED SMELTS, SAUTÉD
Take a dozen raw smelts; split them from the back lengthwise, leaving the head and tail intact; take out the large center bone without opening the stomach and season with salt. Put four ounces of butter into a saucepan, and when quite hot place the smelts in it, so that the side which was cut open is underneath. When they have attained a nice color, turn them over and finish cooking. When ready, arrange them on a very hot dish, pour the butter in which they were cooked over them, squeeze a little lemon on them, then add over all some finely chopped green parsley. Serve.
FISH WITH HORSERADISH SAUCE
Clean three pounds of fresh salmon, bone, salt and let stand several hours. Place in fish kettle with boiling salt water (one teaspoon of salt to one quart of water), and let boil one-half hour or until well cooked. Lift out carefully, place on hot platter and pour over one-fourth cup of melted butter and sprinkle well with one tablespoon of parsley. Serve in a separate bowl the following sauce; a large spoonful with each portion of fish: Peel one-half pound of horseradish root, grate and mix well with one pint of cream beaten stiff. The fish must be hot and the sauce cold.
FISH WITH SAUERKRAUT
Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil the fish in salt water, then bone and shred. Fry two minced onions in butter or oil, put them into the kettle with the fish, add two egg yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs; steam for half hour and serve with the kraut.
FILLET OF SOLE À LA MOUQUIN
Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes; at the end of that time drain the spinach and chop it fine. Have ready thin fillets of flounder, halibut, or whitefish. Cover them with acidulated warm water—a slice of lemon in the water is all that is wanted, and add a slice of onion, a sprig of parsley and a bit of bay leaf. Simmer for ten minutes and drain. Put the minced spinach into the bottom of the buttered baking-dish, arrange the fillets on it, cover with a cream sauce to which a tablespoon of grated cheese has been added, and brown in the oven.
FILLET DE SOLE À LA CREOLE
Fillet some large flounders, and have fishman send you all the bones; put the bones on to boil; wash, dry, and season the fillets; roll them (putting in some bits of butter), and fasten each one with a wooden toothpick. Strain the water from the bones; thicken with a little brown flour and onion; add to this one-half can of tomatoes, a little cayenne pepper, salt, and chopped green peppers. Let this sauce simmer for a couple of hours (this need not be strained); put the fillets in a casserole, and pour some of this sauce over them, and put in the oven for about fifteen minutes. Then pour over the rest of the tomato sauce, sprinkle a little chopped parsley and serve. One can add a few mushrooms to the sauce. The mushrooms must be fried in butter before being added to the sauce.
BAKED BLACK BASS
After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of butter on top, also salt, pepper and a little chopped parsley. Bake about one hour, basting often until brown. Serve on a heated platter; garnish with parsley and lemon and make a sauce by adding a glass of sherry, a little catsup and thicken with a teaspoon of flour, adding this to fish gravy. Serve potatoes with fish, boiled in the usual way, making a sauce of two tablespoons of butter. Add a bunch of parsley chopped very fine, salt and pepper to taste, a small cup of sweet cream thickened with a tablespoon of flour. Pour over potatoes.
BAKED FLOUNDERS
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water put into the pan will prevent burning. Baste often; bake until brown.
BAKED BASS À LA WELLINGTON
Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredients, season with paprika and salt, and stuff the bass with the mixture. Sew up the fish, put into a hot oven, bake and baste with sherry wine and butter.
A fish weighing four or five pounds is required for the above recipe.
BAKED FISH—TURKISH STYLE
Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, chopped parsley or celery, salt and pepper to taste. Bake until the fish is nicely browned.
SAUCE AGRISTOGA
Fry any fish in oil, and serve the following:—
Beat very well two whole eggs, add two tablespoons of flour diluted with cold water, add gradually the juice of one lemon.
ZUEMIMO SAUCE
Heat one teaspoon of oil, add one tablespoon of flour, add slowly one-half cup of vinegar diluted with water; season with salt and sugar. If no other fish can be procured, salt herring may be used.
SHAD ROE
Parboil the roe in salted water ten minutes. Drain; season with salt, pepper and melted butter; form into balls, roll in beaten egg and cracker crumbs and fry in hot oil or any butter substitute.
The roe can be baked and served with tomato sauce.
BAKED SHAD
Clean and split a three-pound shad. Place in a buttered dripping pan. Sprinkle with salt and pepper, brush with melted butter and bake in a hot oven thirty minutes.
SCALLOPED FISH ROE
Boil three large roes in water with a little vinegar for ten minutes. Plunge into cold water; wipe the roe dry. Mash the yolks of three hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste, tablespoon of chopped parsley, juice of half a lemon, salt and pepper to taste. Add a cup of bread crumbs and then mix in lightly the roe that has been broken into pieces. Put all in baking dish, cover with bread crumbs and flakes of butter, and brown in oven.
BAKED MACKEREL
Split fish, clean, and remove head and tail. Put in buttered pan, sprinkle with salt and pepper and dot over with butter (allowing one tablespoon to a medium-sized fish), pour over two-thirds of a cup of milk. Bake twenty-five minutes in a hot oven.
STUFFED HERRING
Make a dressing of two tablespoons of bread crumbs, one tablespoon of chopped parsley, two tablespoons of butter, juice of one-half lemon, and pepper and salt to taste. Add enough hot water to make soft. Fill the herrings, roll up, tie in shape. Cover with greased paper and bake ten to fifteen minutes.
FISH WITH GARLIC
Clean, salt fish one half hour, wash and dry with a clean cloth; cut garlic very thin, rub over fish; place in oven to bake; bake until odor of garlic has disappeared; then let fish cool.
BAKED CHOPPED HERRING
Soak herring one hour in water and then one and a half in sweet milk, skin, bone and chop; cut up a medium-sized onion, fry in butter until golden brown, add a cup of cream, two egg yolks and one-fourth cup of white bread crumbs, then put in a little more cream. Butter pan, sprinkle with crumbs or cracker dust, then put in herring, pepper slightly. Bake in moderate oven three-quarters of an hour.
MARINIRTE (PICKLED) HERRING
Take new Holland herring, remove the heads and scales, wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole peppers and a few bay leaves, some capers and whole mustard seed. Take the milch and rub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoon of brown sugar and vinegar and pour it over the herring.
SALT HERRING
Soak salt herring over night in cold water, that the salt may be drawn out. Drain and serve with boiled potatoes, or bone and place in kettle of cold water, let come to a boil and let simmer a few minutes until tender, drain and pour melted butter over them and serve hot with boiled or fried potatoes.
BROILED SALT MACKEREL
Freshen the fish by soaking it over night in cold water, with the skin uppermost. Drain and wipe dry, remove the head and tail; place it upon a butter broiler, and slowly broil to a light brown. Place upon a hot dish, add pepper, bits of butter, a sprinkling of parsley and a little lemon juice.
BOILED SALT MACKEREL
Soak mackerel over night in cold water, with the skin side up, that the salt may be drawn out, change the water often, and less time is required. Drain. Place mackerel in shallow kettle, pour water over to cover and boil ten to fifteen minutes or until flesh separates from the bone. Remove to platter and pour hot, melted butter over and serve with hot potatoes.
They may also be boiled and served with a White Sauce.
MARINIRTE FISH
Take pickerel, pike or any fish that is not fat, cut into two-inch slices, wash well, salt and set aside in a cool place for a few hours. When ready to cook, wash slightly so as not to remove all salt from fish. Take heads and set up to boil with a whole onion for twenty-five minutes, then add the other pieces and two cups of vinegar, one cup of water, four bay leaves and twelve allspice, a little pepper and ginger. Cook for thirty-five minutes longer. Taste fish, add a little water or a little more vinegar to taste. Then remove fish carefully so as not to break the pieces and let cool. Strain the sauce, return fish to same, adding a few bay leaves and allspice. Set in a cool place until sauce forms a jelly around the fish. Can be kept covered and in a cool place for some time.
SOUSED HERRING
Split and half three herrings, roll and tie them up. Place them in a pie plate, pour over them a cup of vinegar, add whole peppers, salt, cloves to taste and two bay leaves. Bake in a slow oven until soft (about twenty minutes).
SALMON LOAF
Blend together one can of salmon, one cup of grated bread crumbs, two beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half teaspoon of paprika, one-half teaspoon of salt, one tablespoon of chopped parsley and one tablespoon of onion juice. Place in a greased baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot oven for thirty minutes or until the crumbs that cover the dish are browned. Serve with a white sauce.
CREAM SALMON
Remove salmon from the can, place it in a colander and wash under running water or scald with boiling water. Break into small pieces, stir into one cup of hot cream sauce; bring all to a boil and serve in patty cups or on toasted bread or crackers.
PICKLE FOR SALMON
Take equal parts of vinegar, white wine and water. Boil these with a little mace, a clove or two, a bit of ginger root, one or two whole peppers and some grated horseradish. Take out the last named ingredient when sufficiently boiled, and pour the pickle over the salmon, previously boiled in strong salt and water.
KEDGEREE
Cut up in small pieces about a pound of any kind of cooked fish except herring. Boil two eggs hard and chop up. Take one cup of rice and boil in the following manner:—After washing it well and putting it on in boiling water, with a little salt, let it boil for ten minutes, drain it almost dry and let it steam with the lid closely shut for ten minutes longer without stirring. Take a clean pot and put in the fish, eggs, rice, a good dessertspoon of butter, and pepper and salt to taste. Stir over the fire until quite hot. Press into a mould and turn it out at once and serve.
SWISS CREAMED FISH
Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into one cup of boiling milk and when thick and smooth add the meat of any cold fish, picked free from skin and bones. Season with salt, pepper and a tablespoon of butter. If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire. Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by many.
COD FISH BALLS
Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt. Cut into pieces and boil about fifteen minutes, pour off this water and put on to boil again with boiling water. Boil twenty minutes this time, drain off every bit of water, put on a platter to cool and pick to pieces as fine as possible, removing every bit of skin and bone. When this is done, add an equal quantity of mashed potatoes, a tablespoon of butter, a very little salt and pepper, beat up one egg and a little milk, if necessary, mix with a fork. Flour your hands well and form into biscuit-shaped balls. Fry in hot oil.
FINNAN HADDIE
Parboil ten minutes and then broil like fresh fish.
To bake, place the fish in a pan, add one cup of milk and one cup of water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread with butter and season with pepper.
FINNAN HADDIE AND MACARONI
Break up and cook until tender about a package of macaroni. Pick up the finnan haddie until you have about three-quarters as much as you have macaroni. Mix in a greased baking-dish and pour over a drawn butter sauce, made with cornstarch or with any good milk or cream dressing, then cover with bread or cracker crumbs or leave plain to brown in oven. Bake from twenty to thirty minutes.
SCALLOPED FISH, No. 1
Line a buttered baking-dish with cold flaked fish. Sprinkle with salt and pepper; add a layer of cold cooked rice, dot with butter; repeat and cover with cracker or bread crumbs. Bake fifteen to twenty minutes.
SCALLOPED FISH, No. 2
Butter a dish, place in a layer of cold cooked fish, sprinkle with bread crumbs, parsley, salt, butter and pepper; repeat. Cover with white sauce, using one tablespoon of flour to two tablespoons of butter and one cup of milk. Sprinkle top with buttered bread crumbs and bake.
*SAUCES FOR FISH AND VEGETABLES*
These sauces are made by combining butter and flour and thinning with water or other liquid. A sauce should never be thickened by adding a mixture of flour and water, as in that case the flour is seldom well cooked; or by adding flour alone, as this way is certain to cause lumps. The flour should be allowed to cook before the liquid is added.
All sauces containing butter and milk should be cooked in a double boiler.
If so desired, any neutral oil—that is, vegetable or nut oil—may be substituted for the butter called for in the recipe.
Care in preparation of a sauce is of as much importance as is the preparation of the dish the sauce garnishes.
DRAWN BUTTER SAUCE
Melt two tablespoons of butter and stir in two tablespoons of flour. Add carefully one cup of boiling water, then season with one-half teaspoon of salt and a dash of pepper and paprika.
Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons of capers.
For egg sauce add one egg, hard-boiled and chopped fine.
BEARNAISE SAUCE
There are several ways of making Bearnaise sauce. This is one very simple rule: Bring to the boil two tablespoons each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoons of butter beaten to a cream, and added slowly.
*Quick Bearnaise Sauce.*—Beat the yolks of four eggs with four tablespoons of oil and four of water. Add a cup of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.
CUCUMBER SAUCE
Pare two large cucumbers; remove seeds, if large; chop fine and squeeze dry. Season with salt, vinegar, paprika and add one-half cup of cream.
SAUCE HOLLANDAISE
Mix one tablespoon of butter and one of flour in a saucepan and add gradually half a pint of boiling water. Stir until it just reaches the boiling point; take from the fire and add the yolks of two eggs. Into another saucepan put a slice of onion, a bay leaf, and a clove of garlic; add four tablespoons of vinegar, and stand this over the fire until the vinegar is reduced one-half. Turn this into the sauce, stir for a moment; strain through a fine sieve; add half a teaspoon of salt and serve. This sauce may be varied by adding lemon juice instead of vinegar, or by using the water in which the fish was boiled. It is one of the daintiest of all sauces.
MUSTARD SAUCE
Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste. Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.
MAÎTRE D'HÔTEL BUTTER
Work into one-half cup of butter all the lemon juice it will take, and add a teaspoon of minced parsley.
PICKLE SAUCE
Cream two tablespoons of butter, add one teaspoon of salt and one tablespoon of chopped pickle. A speck of red pepper may be added.
SARDELLEN, OR HERRING SAUCE
Brown a spoon of flour in heated fat, add a quantity of hot fish stock and a few sardellen chopped fine, which you have previously washed in cold water, also a finely-chopped onion. Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglass of white wine and let it boil up once again and thicken with the yolk of one egg.
SAUCE VINAIGRETTE
Rub the mixing bowl with a clove of garlic, add one-half teaspoon of salt, dash of white pepper, and a teaspoon of cold water or a bit of ice, then four tablespoons of oil. Mix until the salt is dissolved, remove the ice and add ten drops of tabasco sauce, two tablespoons tarragon vinegar, one tablespoon grated onion, one tablespoon chopped parsley and one chopped gherkin.
ANCHOVY SAUCE
Mix six tablespoons of melted butter and one and one-half teaspoons anchovy paste, place in double boiler and allow to boil for about six minutes. Flavor with lemon juice.
SAUCE PIQUANTE
To one pint of drawn butter add one tablespoon each of vinegar and lemon juice and two tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper.
SAUCE TARTARE
Add to a half pint of well-made mayonnaise dressing two olives, one gherkin and one small onion, chopped fine. Chop sufficient parsley to make a tablespoonful, crush it in a bowl and add it first to the mayonnaise. Stir in at least a tablespoon of drained capers and serve with fried or broiled fish.
WHITE SAUCE (FOR VEGETABLES)
Place two tablespoons of butter in a saucepan; stir until melted: add two tablespoons of flour mixed with one-fourth of a teaspoon of salt and a few grains of pepper. Stir until smooth. Add one cup of milk gradually and continue to stir until well mixed and thick. Chopped parsley may be added. Used for creamed vegetables—potatoes, celery, onion, peas, etc.
CREAM MUSTARD SAUCE
Make white sauce as directed above. Mix one tablespoon of mustard with a teaspoon of cold water and stir into the sauce about two minutes before serving. The quantity of mustard may be increased or diminished, as one may desire the flavor strong or mild.
CURRY SAUCE
Use one teaspoon of curry in the flour while making white sauce.
SPANISH SAUCE
Cook one onion and green pepper chopped fine in hot butter; add four tablespoons of flour, stir until smooth. Add two cups of strained tomatoes. Season with salt and pepper.
TOMATO SAUCE
Brown one tablespoon butter with one minced onion, then add one tablespoon of flour. When brown stir in two cups of tomatoes which have previously been cooked and strained, add also one teaspoon of sugar, a pinch of salt, pepper, and red pepper, also one tablespoon of vinegar and one tablespoon of tomato catsup.
*SAUCES FOR MEATS*
APPLE SAUCE
Pare and quarter tart apples. Put them in a saucepan with just enough water to keep them from burning; bring to a boil quickly and cook until the pieces are soft. Then press through a colander and add four tablespoons of sugar (or less) to each pint of apples.
If desired, cinnamon or grated nutmeg may be sprinkled over the top after the apple sauce is in the serving dish, or a little stick cinnamon or lemon peel may be cooked with the apples. Serve with goose.
BROWN SAUCE
Fry one tablespoon chopped onion in one tablespoon fat. Add one tablespoon of flour, one cup of soup stock, one teaspoon lemon juice, salt and pepper to taste. Strain before serving.
The following sauces can be made by using brown sauce as a foundation:
*Mushroom Sauce.*—Add one-half cup mushrooms.
*Olive Sauce.*—Add a dozen olives, chopped fine.
*Wine Sauce.*—Add one-half cup wine and one tablespoon currant jelly.
Thicken with flour.
CRANBERRY SAUCE
To one pint of cranberries take one and one-quarter cups of water.
Put the cranberries on with the water and cook until soft; strain through a cloth; weigh and add three-fourths of a pound of sugar to every pint of juice. Cook ten minutes; pour into molds and set aside to cool. Serve with poultry, game or mutton.
STEWED CRANBERRIES
Boil together one and one-half cups of sugar and one cup of water for seven minutes, then add three cups of cranberries, well washed and picked, and cook until the berries burst. Serve the same as cranberry sauce.
SAUCE BORDELAISE
Nice for broiled steaks. Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.
CARAWAY, OR KIMMEL SAUCE
Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of caraway seeds.
ONION SAUCE
Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it.
LEMON SAUCE
Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoon of flour or yolk of egg. Mostly used for stewed poultry.
MINT SAUCE
Chop some mint fine; boil half a cup of vinegar with one tablespoon of sugar; throw in the mint and boil up once; pour in a sauceboat and cool off a little before serving.
RAISIN SAUCE
Brown some fat in a spider, stir in a tablespoon of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; add a handful of raisins, some pounded almonds, a few slices of lemon, also a tablespoon of vinegar; brown sugar to taste: flavor with a few cloves and cinnamon, and if you choose to do so, grate in part of a stick of horseradish and the crust of a rye loaf. Very nice for fat beef.
HORSERADISH SAUCE, No. 1
Grate a good-sized stick of horseradish; take some soup stock and a tablespoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then add the meat.
HORSERADISH SAUCE, No. 2
Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish; let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar. Let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar. Lay the meat in this sauce and cover on back of stove until ready to serve. If gas stove is used, place over the simmering flame.
KNOBLAUCH SAUCE (GARLIC)
Heat a tablespoon of drippings, either of meat or goose in a frying-pan; cut up one or two cloves of garlic very fine and let it brown slightly in the heated fat; add a tablespoon of flour, a cup of soup stock or warm water, salt, pepper to taste.
MAÎTRE D'HÔTEL SAUCE
Take a heaping tablespoon of drippings or goose-fat, heat it in a spider, stir two teaspoons of flour into this, then add gradually and carefully a small cup of hot soup or water, the former is preferable; add some chopped parsley, also the juice of a lemon; salt and pepper; stir up well. May be used either with roast or boiled meats.