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Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
(2002)

F. Fish and shell fish,   pp. [197]-227


Page 222

F.-FIS AND SHELL FISH.
middle of the dish and surround them with the fillets
which have been taken out of the paper and pork fat.
62. Baked Fillets of Soles with Sauce. When baking
or making a fricassee of the soles it is better to skin the
fish on both sides. This is easily done by loosening the
skin atthe end of the tail and rapidly pulling it off. Cut
the sole into 4 pieces, take the flesh from the bones,
pickle these 4 fillets in lemon juice, salt and parsley
leaves. Shortlybefore serving take them out of the
pickle, dip in egg and nutmeg, sprinkle with cracker
crumbs and fry in browned butter, basting often, until
crisp and of a dark yellow color. Garnish the same as
given for boiled soles and serve with a- Remoulade-,
anchovy-, caper- or crab sauce, (see Division R), or serve
as is usually done in Holland, with good fresh lettuce.
Potato salad is often served with it in Bremen.
63. Baked Soles with Lemon Juice. The soles are
prepared as'directed in the above receipt and laid for
1-2 hours in lemon juice, salt, chopped eschalots and
spices. Before baking dry the fillet, turn in flour and
then in egg and bread crumbs and bake in plenty of
lard to a light brown color. The soles are sent to the
table hot on a napkin rid garnished with a bunch of
parsley. Serve with a highly spiced sauce, or as a side
dish with young peas, asparagus, etc.
The fish can also be fried in butter and served with
a fine ragout of oysters, crabs, and the like.
64. Boiled flackerel. The mackerel is a nice, fat
fish. Cut off the head and lay it in strongly salted
water with a little vinegar for an hour, in one large or
a number of smaller pieces. If it is boiled whole, lay it
on a plate and pour hot vinegar over it. In the mean-
time, cook some onions, tarragon, thyme, sweet basil,
pepper and cloves in salted water, put the mackerel into
a fish kettle and cook for a few minutes, skim, add
some vinegar and serve with a Travemunder sauce,
(see Division R).
The mackerel is also fried and left in a pickle of
lemon juice and salt for a little while like other fish.
65. Boiled Smelts, Wash and clean the fish thor-
oughly and boil in salted water for a few minutes, skim-
222


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