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.