Quantity for 6 Persons.
- 3½ lbs. of fish
- Salt, white pepper
- 1 egg
- 2 tbsps. of milk
- 1 cup grated rolls
- Juice of 1 lemon
- 1 onion, sliced thin
- ¼ lb. of butter for frying
- Some flour
Preparation: Skin the fish by running a sharp knife around the tail; loosen the skin from the meat and pull downward over the head. The white side is treated the same way, the tail and fins are shortened and the fish cut into convenient pieces. Every piece is cleaned well, salted and peppered, the lemon juice dripped on, the slices of onion placed on top, the pot covered up and the fish left in it to simmer 1½ to 2 hours. ½ hour before serving, each piece is dried, dredged with flour and dipped into the egg beaten with the milk and salt and then into roll crumbs.
The butter is heated and in it the pieces of fish are fried to a nice brown color. Serve it on a hot platter, garnish with lemon slices and parsley. The drippings may be used as gravy.
No. 35—BAKED SOLE.
Quantity for 6 Persons.
The ingredients and preparations are the same as in the preceding, No. 34. The pieces of fish are put into boiling hot lard deep enough so they float, and baked to a golden yellow color.
Serve with a mayonnaise or caviar gravy. See Gravies or Dressings.
Remarks: The pieces of fish may be rolled in finely chopped or ground hazel nuts instead of bread crumbs; this is very fine.
No. 36—BAKED GURNET.