Boil
thoroughly, then strain and add to it one lemon cut in slices, one
wineglassful of red wine, one dozen raisins, and one tablespoonful
of pounded almonds. Return to the fire, and when it comes to a boil,
add the fish, cut up and salted. Cook until done, remove the fish
to a platter, and to the liquor add a small piece of 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.
[Page 485]
Pour over the fish. Shad or trout is the best fish to use.
SPICED FISH--I
Cook together for ten minutes one cupful of vinegar, one tablespoonful
of sugar, and six each of whole allspice, cloves, and peppercorns.
Strain over two cupfuls of cold cooked flaked fish, and serve very
cold.
SPICED FISH--II
Cool five pounds of sliced fish in salted water, drain, cool, and
skin. Boil together a quart of vinegar, two blades of mace, a small
onion sliced, a small red pepper, two tablespoonfuls of grated
horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard
seed, and half a cupful of water. Put the fish into an earthen
jar, pour over the hot spiced vinegar and let stand in a cold place
for two days before using.
FISH TIMBALES
Pound in a mortar one pound of fresh raw fish and press through
a puree sieve.
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