Bohemian-American Cook Book/Fish
Fish.—Ryby.
In Bohemia fish are usually bought alive, to avoid the danger of getting a fish that died before it was caught. In this country it is usually the other way, but if we deal with a reliable firm, we can be reasonably sure that the fish is in good condition. Fish caught for the market are usually caught on a large scale, and those who are engaged in this industry want to keep a good reputation. Fresh fish have clear bulging eyes, flexible jaws, red fins and shiny scales.
Cleaned fish may be kept for several days in winter by salting it and letting it freeze.
Fish is killed by striking in the head and tail with a wooden mallet, then cutting across the upper part of the body, under the fins. The belly is cut lengthwise and the entrails are carefully taken out, being careful that the gall bladder is not torn. It is then washed in cold water, scaled and cut into pieces or not, according to whether it is to be baked or fried. To scale a fish, place it on a board, take hold of the tail, and with a dull knife, held horizontally, scrape off the scales, working toward the head. This is best done outside, as the as the scales fly in all directions. Then wash the fish and dry with a cloth.
Fish having a taste of earth or mud may be soaked in salted water before preparing.
Always cook the fish on the day when you bought it.
If you want to have the fish a blue color, you must wet the board on which you clean it, so that the fish does not lose any of its sliminess. This is what produces the blue color. Never allow fish to soak in water long, it spoils the flavor. Fish are good only in season. For frying use more lard and just a small proportion of butter.
Salted dried fish should be soaked, the part covered with skin being on top.
333. BOILED FISH.
Vařená ryba.
All large fish having firm flesh may be boiled. Clean the fish well, cut into pieces, pour over it boiling salted water and boil slowly half an hour. Serve with sauce.
334. BOILED FISH WITH GRAVY.
Vařená ryba s omáčkou.
Clean the fish and wrap firmly with a clean white cloth. Place in the kettle, pour boiling water over it, add salt, and boil one half to three quarters of an hour. Make a sauce thus: chop fine six hard-boiled eggs, add two tablespoons of butter, a teaspoon of pepper, a teaspoon of salt, half a teaspoon of mustard and a little milk. Boil this all together and pour over the fish, after you have taken off the covering and placed it in a dish or platter.
335. FRIED FISH CUTLETS.
Smažené rybí řízky.
Cut in slices any kind of fresh fish, dust with salt and pepper, dip in thin batter, and fry in hot lard. Arrange on a platter, surround with sliced lemon and parsley, and serve.
336. FISH WITH BLACK SAUCE.
Ryba na černo.
Pour into a saucepan a quart of water and a pint of vinegar, add two sliced onions. one celery root, one parsley root, one carrot, one clove of garlic, two bay leaves, a sprig of thyme. fifteen allspice, fifteen cloves, two small pieces of ginger, and boil all together 15 minutes. Then put the fish into this and while it is boiling prepare the following: stew two pounds of dried prunes until tender. Strain, saving the liquor. Stone the prunes and chop them fine. then turn them back into their liquor, add three pints of beer, the rind of half a lemon cut into strips, half a pound of rye bread cut into dice, half a pound of grated gingerbread (marzipan) a tablespoon of butter, a cup of raisins, a cup of nuts. the juice of half a lemon and half a cup of sugar. When the fish is done, take it out. strain the liquor, put it back into the kettle, add the foregoing mixture, and when it comes to the boiling point, thicken with butter and flour browned together. Pour this gravy over the fish and serve. Carp, sturgeon or any fish that boils nicely may be prepared this way.
337. FRIED CARP.
Smažený kapr.
Cut a cleaned carp into pieces. Wash them in cold water, dry thoroughly, salt, pepper, cover with a napkin and allow it to stand thus half an hour. Dip the pieces in flour, then in beaten eggs and then in cracker or bread crumbs, and fry in hot fat (lard and butter, half of each.)
338. BLUED CARP.
Kapr na modro.
Place in a kettle a cleaned carp cut into pieces. Boil a pint of good vinegar with a little salt and pour hot over the fish. This will give it a nice blue color. Then pour off the vinegar into a saucepan, add more vinegar, celery, parsley roots, and an onion. all sliced, three or four cloves of garlic, a few whole black peppers, a few allspice. five cloves, one bay leaf, a piece of ginger, a piece of lemon rind cut into strips, salt, and boil half an hour. Pour this over the fish, and if necessary, add more vinegar, so that the fish is well covered, cover and boil half an hour over a slow fire. Take the fish out, arrange in a dish. pour over it the strained gravy, sprinkle with finely cut lemon rind and celery leaves, cover and put away in a cold place. This is eaten cold, and sometimes served with French dressing (oil, vinegar and pepper.)
339. MARINATED CARP.
Marinovaný kapr.
Cut a cleaned carp into pieces, salt and bake, rubbing frequently with butter. Then place it in a deep dish, cover and set aside. Boil together (15 minutes) vinegar, sliced onion, several whole black peppers, a few allspice, two cloves of garlic, a small piece of ginger, three cloves, a piece of lemon rind. Pour it over the fish, cover and set away to cool. Serve with French dressing.
340. JELLIED CARP OR SALMON.
Kapr neb losos v rosolu.
Boil together two cups of vinegar, two cups of white wine, and enough water to make it agreeably sour, add salt, one large onion sliced, one clove of garlic, twenty whole black peppers, twenty allspice, a piece of ginger, six cloves, a sprig of thyme, two bay leaves, a piece of lemon rind, a little gelatine, and salt. Cover and boil half an hour, strain, pour back into the kettle and when it begins to boil, add to it about four pounds of carp, cut into pieces, boil 15 or 20 minutes. When cooking salmon this way, it is well to wrap each piece in a piece of muslin, for thus it will keep its color. When the fish is done, take it out and arrange in a dish. To the gravy add two beaten eggs, and allow it to boil a moment, then strain through a fine sieve, pour over the fish, and put it in a cool place, to set. When ready to serve, place the fish in hot water, which will enable you to turn out the contents whole, garnish with sliced lemon, capers etc. and serve. Salmon cooked thus is served with mayonnaise sauce.
341. CARP WITH CREAM SAUCE.
Kapr pečený s kyselou omáčkou.
Cut a cleaned carp into pieces, dust with salt and pepper. Grease a roasting pan with butter, place in it two bay leaves, then put in the fish, pour over it thick sour cream, the juice of one lemon, and bake a golden brown, basting frequently with sour cream. When done, put the fish on a platter, and serve with the strained gravy, each separately.
342. STUFFED BAKED CARP.
Nadívaný pečený kapr.
Clean the carp, saving the eggs. Place the latter in a saucepan, add cold water and the juice of one lemon, and boil about five minutes. Cream four tablespoons of butter, add two slices of bread soaked in milk and squeezed dry, two scrambled eggs, the fish eggs finely chopped, six yolks, a dash of ground mace, the same of pepper and salt, and mix together. Stuff the carp with this dressing and sew up the opening. Grease a roasting pan with butter, place in it slices of onion, then the fish, dotting it with bits of butter and bake to a golden brown. Before it is done, you may sprinkle it with finely minced anchovies. While baking, you must baste the fish frequently. If you wish, you may add to the dressing, instead of ordinary butter, anchovy paste and mushrooms finely chopped and stewed in butter.
343. CARP WITH BROWN GRAVY.
Kapr s hnědou omáčkou a se smrži..
Grease a saucepan with butter, place in it a carp cut into pieces, dust with salt, pepper and two ground cloves. Add a finely minced onion, a sprig of thyme, and stew. In another saucepan brown butter and flour, add a pint of vegetable stock (see recipe No. 38) or soup, and wine vinegar. Boil a while and then strain, add this to the fish, then add three minced anchovies and about twenty fresh mushrooms, and stew all together a while. When done arrange on a platter, surround with mushrooms, and serve the sauce separately.
344. BOILED PIKE.
Štika ve slané vodě vařená.
Pike is good when simply boiled in salted water. Insert the tail into the mouth, wind strong white thread around the mouth, to hold it and the tail together. Cover with salted water and boil until tender. When ready to serve, place the fish on a platter, with the tail touching the head, garnish with small boiled potatoes, pour over all good melted butter mixed with chopped parsley. When cooking pike, be careful not to get it too tender.
345. PIKE, HOLLAND STYLE.
Štika po holandsku.
Boil together two parts of salted water with one of wine, add the pike cut into pieces and boil half an hour. In the meantime melt a fourth of a pound of butter, add three ounces of finely minced anchovies, a teaspoon of minced green parsley and fry five minutes. Then place the fish on a platter, sprinkle it with bread crumbs, pour over it the prepared butter, to which you have added the juice of one lemon and serve.
346. BAKED PIKE.
Pečená štika.
Wash the fish and dust with salt, inside and out, cover with a napkin, let it lie thus two hours, then wipe dry, and cut several gashes in it. Place in a saucepan one large onion, one carrot, a celery root, leek, all finely sliced, add a piece of butter and fry a golden brown. Add two tablespoons of flour, stew a few moments, add a pint of soup, a small cup of vinegar, a wineglass of wine, a few whole peppers, one bay leaf, and boil all half an hour. Grease a roasting pan with butter, place in it sliced celery and parsley roots, then add the fish and bake, rubbing occasionally with butter. When done, place the fish on a platter and pour the strained gravy over it.
347. PIKE WITH OYSTERS.
Štika s ústřicemi.
Boil a pike as you would blued carp (Recipe 338). Place in a saucepan a piece of butter, about four anchovies, the liver of the pike, finely minced, and several oysters. Add a slice of white bread soaked in white wine, a pinch of mace, and a bit of finely minced lemon rind. Mix all together with a bit of wine, add the liquor in which the fish was boiled, and when it bubbles, pour over the fish. You may add lemon juice, or serve with sliced lemon. Other fish having white meat may be prepared this way.
348. BLUED PIKE.
Štika na modro.
Blued pike is prepared the same as blued carp, except that you add a piece of butter.
349. PIKE WITH DUMPLINGS.
Zadělávaná štika.
Cut a pike into pieces, set several of these aside whole, and after taking the bones out of the others, chop the meat fine. Boil the whole pieces in salted water, cover and set aside. Pound the chopped meat in a mortar with two hard-boiled yolks and a slice of bread soaked in milk and squeezed dry. Cream a piece of butter, add to it the pounded paste, two eggs, a pinch of minced lemon rind, salt, mace, and mix thoroughly. If this is too thin, add bread crumbs. Make small dumplings of this and boil them in the liquor in which the fish has boiled, first removing the fish. When done thicken the sauce with butter and flour browned together, add a pinch of ground mace and ginger, put the fish back, simmer all together a moment or two, and serve.
350. FRIED PIKE.
Štika smažená.
Cut the pike into pieces, dust with salt and pepper, cover and let it stand thus an hour. Then dry with a cloth, rub with anchovy paste, dip in flour, then in beaten egg and finally in cracker or bread crumbs and fry a golden brown.
351. PIKE WITH SOUR CREAM GRAVY.
Štika s kyselou omáčkou.
Boil the pike in accordance with the recipe for blued carp (338). When done take the fish out and prepare the gravy as follows: clean and pound to a paste three or four anchovies, cream with butter, add a tablespoon of flour, mix together, then add a small cup of soup and the same of thick sour cream, a dash of mace and white ginger (both grated), beat until smooth and boil a while. Then add a few capers, pour all over the fish and serve.
352. BAKED SALMON WITH GRAVY.
Pečený losos s omáčkou.
Cut the salmon into pieces. Place in a saucepan a few tablespoons of melted butter, a few finely minced small onions, a few capers, four minced anchovies, a piece of parsley root, the juice of one lemon, salt and pepper. Add the fish and let it lie thus 24 hours, turning the meat several times. When ready to prepare, which is half an hour before serving, place the fish in a well buttered roasting pan, dot with bits of butter and bake in a quick oven 20 minutes, basting frequently with the liquor in which the fish has soaked. When done, serve with a gravy prepared by browning butter and flour together, thinning it with soup and the rest of the liquor. Boil a few moments, strain and serve with the fish.
353. BAKED SALMON WITH MAYONNAISE SAUCE.
Pečený losos s majonézou.
Cut the salmon into pieces about one and a half inches thick, salt and bake in butter. Arrange in a dish, pour over it melted butter, the juice of one or two lemons, minced lemon rind and capers. Sprinkle the meat with a few allspice, a few whole black peppers, and four cloves (all coarsley pounded) and let it stand thus several hours. Then take it out, arrange on a platter, pour mayonnoise sauce in the center, garnish with parsley and serve.
354. BOILED SALMON No. 1.
Vařený losos.
Wash the salmon in cold water, place in a kettle, pour in vinegar, add a sliced onion, one bay leaf, salt, and enough water to cover the fish. Cover the kettle and stew the fish until tender. Press four hard-boiled yolks through a sieve, add six tablespoons of good melted butter, mix until smooth, then add a bit of green parsley minced fine, a few small onions also minced, a tablespoon of mustard, salt, pepper to taste and enough vinegar to make a rather thick gravy. Rub smooth and serve with the boiled salmon.
355. BOILED SALMON No. 2.
Vařený losos na jiný způsob.
Salmon which is to be served boiled must not be dry. Wrap the fish in cheesecloth, pour hot water over it, and boil gently. When done, take off the wrapping, place on a hot dish and serve with anchovy or other fish sauce, garnished with sliced lemon.
356. FRIED SALMON.
Smažený losos.
Cut slices two inches thick, dust with salt and pepper, cover and let them stand about an hour, then dip each in melted butter mixed with yolks of eggs, then in bread or cracker crumbs, place in a buttered pan, sprinkle with melted butter, and bake until golden brown. Serve with the bread crumbs, adding lemon juice to taste. Catfish and carp may be prepared in this manner.
357. CANNED SALMON.
Nakládaný losos.
Take the salmon out of the can, remove the bones, skin, etc. break into small pieces with a fork and serve with sliced lemon, onion, pepper and vinegar, or mayonnaise sauce.
358. CANNED SALMON CROQUETTES.
Kroketky z nakládaného lososa.
Take the salmon out of the can, remove bones, skin, etc., add two eggs, four tablespoons of bread crumbs, salt and pepper, mix thoroughly and form into croquettes. Place butter and lard in the skillet and when smoking hot, fry the croquettes.
359. FRIED PERCH.
Smažený okoun..
Clean the fish, dust with salt and pepper, allow it to stand thus fifteen minutes and then fry the same as carp.
360. BROILED PERCH,
Okoun pečený neb roštěný.
Clean the fish, dust with salt and pepper, allow to stand thus fifteen minutes. Then rub with good fresh butter and broil or panbroil in the usual manner. Serve with lemon, or sprinkle with lemon juice.
361. BOILED PERCH.
Okoun vařený.
Cut in fine slices a carrot, parsley root, celery root and leek, place in a pan with a piece of butter, add green parsley, a few whole black peppers, salt, and let it fry a bit, then add a quart of hot water and stew 15 or 20 minutes. In the meatime prepare the cleaned perch, salt and place in a kettle, pour over them the strained liquor, cover and simmer until tender. When the fish is done, thicken the sauce, and serve with the fish.
362. BLUED PERCH.
Okoun na modro.
This is prepared in the same manner as blued carp, (338).
363. BOILED BASS.
Vařená lupice.
This is a very choice fish, its meat being white, fine and juicy. Place the cleaned fish in cold salted water, to harden the flesh. In fact, it is best to salt the fish and place it on ice over night. When boiling bass, if the fish is large, cut it into pieces, place in boiling salted water, and boil about fifteen minutes. In the meatime rub a good-sized piece of butter with the juice of one lemon and melt it. Drain the boiled fish, place it on a platter, pour over it the melted butter and dust with fried bread crumbs. Bass is fried in the same manner as perch.
364. STEWED BASS.
Dušená lupice.
Cut the fish into quarters, wash and salt. Place butter, sliced onion, a bay leaf or two, a sprig of rosemary, three cloves, a blade of mace, several whole black peppers in a saucepan, add the fish, white wine or vinegar, and let all simmer. In the meantime in another pan blend a piece of butter with a tablespoon of bread crumbs, and a pinch of flour. When the fish is tender, take it out, strain the liquor, add to it the blended flour, butter and breadcrumbs, boil until smooth, then add a few drops of lemon juice. Place the fish on a platter, pour the gravy over it, garnish with sliced lemon and serve.
365. BASS WITH OYSTERS.
Lupice s ústřicemi.
Wash the cleaned fish, cut open along the backbone, skin, bone, and cut the flesh in small thin pieces, dust with salt and simmer in hot butter. When done, pour the butter off, arrange the fish on a platter, pour over it oyster sauce and serve.
366. BOILED WHITE FISH.
Vařená bělice.
Clean the fish and boil in salted water to which you have added lemon juice, sliced onion and a bunch of green parsley. When done, place the fish on a hot dish, pour over it melted butter to which has been added chopped parsley, garnish with sliced lemon and parsley and serve.
367. BAKED WHITE FISH.
Pečená bělice.
Clean the fish, wipe dry and salt inside. Make a stuffing of bread crumbs soaked in milk, mixed with a piece of butter, salt and pepper. Stuff the fish and sew the opening up. Dust with cornmeal, place in the pan, pour under it a bit of water and bake about an hour, basting frequently. Lake trout and pike may be baked in the same manner.
368. WHITE FISH IN WINE.
Bělice s vínem.
Clean and salt the fish, stuff with ordinary stuffing, or stuffing as for carp, place in a buttered pan, sprinkle with flour and butter mixed together, pour over it half a pint of red wine and bake one hour, basting frequently. Then take the fish out, strain the liquor, add more wine, a teaspoon of browned flour, a dash of paprika, mix well, pour over the fish, garnish with sliced lemon and serve.
369. LAKE TROUT.
Jezerní pstruzi.
These are prepared in the same manner as white fish.
370. BLUED BROOK TROUT.
Pstruzi na modro.
Cut the trout into pieces, pour over them boiled salted vinegar, in order that they get a nice blue color, then place them in a kettle, add spices as for blued carp (see recipe 338), enough water, vinegar and white wine (equal parts of each) to cover the fish, salt and stew fifteen minutes. Then take the fish out, pour the strained sauce over it, and let it get stiff.
371. BROOK TROUT IN WINE.
Pstruzi s vínem.
Salt the cleaned fish and allow it to stand thus one hour. Place sliced onion in a pan, add the fish, pour over it a pint of Burgundy wine, add two or three bay leaves and boil fifteen minutes. When done, take out the fish, pour the strained sauce over it, and serve.
372. FRIED BROOK TROUT.
Smažení pstruzi..
For frying use small trout. Cut each fish open lengthwise, salt, cover, and let it stand thus half an hour, then dry with a cloth, dip in flour, then in beaten eggs, cover with bread crumbs and fry in butter. Serve with sliced lemon.
373. BROOK TROUT WITH SAUCE.
Pstruzi s omáčkou.
Brook trout are fried and served with anchovy, caper, oyster or tomato sauce. Blued trout may be served with mayonnaise, garnished with anchovies, aspic, capers or hard-boiled eggs.
374. MARINATED BROOK TROUT.
Marinovaní pstruzi.
Place small fried trout in a deep dish and let them get entirely cold. In the meantime mix together a sliced onion, several whole peppers, a bay leaf, a sprig of rosemary, a few strips of lemon rind and enough wine vinegar to cover the fish. Let this simmer about an hour, then cool. When cold, add a few teaspoons of olive oil and pour all over the fish. The fish should stand thus several hours in a cool place, before serving.
375. BAKED STURGEON.
Pečený jeseter.
Sturgeons must be skinned, for the skin is too thick. Wash the skinned fish, dust it with salt, place it in a pan greased with melted butter, rub it with butter, sprinkle with bread crumbs and bake. Then place it in a dish, pour over it melted butter mixed with lemon juice and serve.
376. FRIED STURGEON.
Smažený jeseter.
Sturgeon is fried in the same manner as carp. Small fish about half a pound in weight are fried whole, large fish are cut up in slices.
377. STURGEON IN WINE.
Jeseter s vínem..
Take a large piece of sturgeon, preferably the middle, about four pounds in weight, place it in a deep pan, add sliced carrot, onion, a bunch of green parsley, salt, pepper, two blades of mace, two cloves of garlic, enough red wine and beef soup (equal parts) to cover and simmer all about an hour. Then take the fish out, set in a warm place, strain the sauce, thicken with butter and flour browned together, let it simmer a bit, then add to it two anchovies rubbed to a paste, the juice of one lemon and a pinch of paprika, strain and serve with the fish.
378. CATFISH.
Sumec americký.
These are cleaned and prepared in the same manner as sturgeon.
379. SHAD.
Aleš.
Place in a pan a piece of butter, a piece of parsley root, a bunch of green parsley, a sliced onion, a blade of mace, add the cleaned fish, salt, pepper, cover with red wine, cover the pan and simmer gently three quarters of an hour. Then take the fish out, arrange on a platter, garnish with the onion and set in a warm place. Strain the gravy, thicken with flour and butter browned together, simmer a bit, then strain once more, add a bit of good butter, the juice of a lemon and a pinch of paprika, pour over the fish, and serve. Other fish may be prepared in the same manner.
'380. BROILED HERRING.'
Roštěný slaneček.
Wash cleaned fresh herring, cut open lengthwise on both sides, place in a deep dish, dust with salt and pepper, sprinkle with lemon juice and olive oil and let it stand thus one hour, turning occasionally. Then broil and serve with cream sauce. Broiled fresh herring may be served with bits of parsley butter dotted over them. Herring may be prepared also in the same manner as perch.
381. FRIED HERRING.
Smažený slaneček.
Wash the cleaned fish, soak in cold milk several hours, then dry thoroughly, open lengthwise and bone. Make a very thin batter of eggs, flour, milk and wine, properly salted. Dip the fish in this and fry in hot butter. Or dust it with flour mixed with a little pepper, dip in beaten eggs, then in bread crumbs, and fry in butter.
382. MARINATED HERRING.
Marinovaný slaneček.
A thick, milky fluid (milt) is found in male fish, while the female fish have the eggs. Both are used in cooking, as they add flavor. Clean three male herring, soak over night in milk. Wash them the next day, remove the milt, put it in a small saucepan. Halve and bone the herrings, roll each and fasten each roll with a toothpick. Cream the milt, add wine vinegar (a spoonful at a time, creaming constantly) until you have enough sauce to cover the herring. Then beat until it thickens. Line a deep bowl with sliced onion, place init the herring, cover with sliced lemon, add a few bay leaves, a few whole peppers and allspice, a few capers, pour the sauce over all and allow to stand thus for several hours.
383. FRIED SMELTS.
Smažené řepachy.
Clean, wash and dry the fish, dip in milk, then in flour and fry in butter. Or you may dust with flour, dip in beaten egg to which has been added salt and pepper, then in bread crumbs, fry and serve with sliced lemon.
384. BROILED SMELTS.
Pečené řepachy.
Clean, wash and dry the fish, salt, pepper and rub with melted butter and then broil or panbroil them. Arrange in a dish, pour over them melted butter to which has been added minced parsley and serve with sliced lemon.
385. BAKED MACKEREL.
Makrelka pečená.
Mackerel is a sea fish, sold in inland markets salted down. Wash and soak the mackerel over night in about three quarts of water, if you wish to serve it for breakfast. Drain the water off in the morning, pour boiling water over the fish and allow it to stand thus a minute or two without boiling. Then drain the water off again, and place the fish in a well-buttered pan or skillet, the inner side upwards. Pour over it half a cup of sweet cream and add pepper to taste. Bake until a light brown. If you wish to serve the mackerel for lunch or dinner, soak six hours.
386. BOILED MACKEREL.
Makrelka vařená.
Soak as described above. In the morning drain off the water, pour hot water over the fish and let it soak in this about five minutes. Then drain, place the fish on a hot platter, dot with bits of butter and garnish with small boiled potatoes.
387. CREAMED CODFISH.
Treska s mlékem.
Dried and salted codfish is soaked in cold water three or four hours, or over night (in the latter case do not use as much water). When ready to prepare it, drain, pour over it fresh cold water and parboil, then drain again, cool, pick to pieces, and bone. Pour over it cold milk and boil. When done, rub a heaping teaspoon of butter with the same amount of flour and add to the milk, stirring constantly. You may add one or two beaten eggs if you wish. Salt and pepper to taste and serve.
388. SCALLOPED CODFISH.
Pečená treska.
Drain boiled codfish, pick to pieces and bone. Butter a baking pan well, dust with bread or cracker crumbs, place in the bottom a layer of fish, then a layer of crumbs mixed with chopped anchovies, a dash each of minced lemon rind and nutmeg, then a layer of fish etc., the top layer being of crumbs. Pour cream over it, dot with butter and bake.
389. CODFISH BALLS No. 1.
Karbanátky z tresky.
Bone boiled codfish and chop the meat. Mix with an equal amount of boiled and mashed potatoes. Add a tablespoon of butter, one egg, a bit of pepper, mix, form balls or cakes, dip these in flour and fry in hot fat, composed of equal parts of butter and lard.
390. CODFISH BALLS No. 2.
Karbanátky na jiný způsob.
Bone boiled codfish, chop the meat, add a tablespoon of minced parsley, a dash of red pepper, the juice of one lemon and mix together. Rub together a tablespoon of butter with one of flour, add it to a cup of boiling milk or cream, and boil together three minutes. Then add the fish and allow all to cool. When cool, make balls or croquettes, dip in beaten egg and bread crumbs and fry in hot lard. Garnish with parsley.
391. BLUED EEL.
Úhoř an modro.
Eel must be skinned. Fasten it to the table with a fork, slit the skin on the head and with the aid of a cloth or napkin skin carefully, being careful not to break the gall bag which is found near the head. Wash in cold water and cut into pieces. In a pan place one celery root, one parsley root, a carrot, an onion, all sliced, a bay leaf, a bit of sage, a few whole black peppers and a few allspice, salt and enough vinegar to cover and let all simmer together half an hour. Then add the eel, a wineglass of wine, and if necessary, more vinegar to cover, and simmer fifteen minutes. When done, arrange the fish in a dish and strain the sauce over it. You may also serve Hollandaise sauce in addition. This is made as follows: mix smooth a tablespoon each of flour and cold water, add six yolks, four tablespoons of butter, cream together, add twelve whole black peppers, a bit of ground mace, a pint of the liquor in which the fish boiled, and let it come to a boil, stirring constantly. However, it must not boil. Add the juice of half a lemon, and strain through a fine sieve.
392. EEL WITH MAYONNAISE SAUCE.
Úhoř s majonézou.
Prepare as described in recipe 339 "Marinated Carp". Arrange on a platter in a circle, pour mayonnaise in the center and garnish around with aspic.
393. FRIED EEL.
Úhoř smažený.
This is prepared in the same manner as fried carp.
394. BROILED EEL.
Úhoř pečený na rošti.
Skin, wash and cut into pieces about three inches long, dust with salt and pepper and let it stand thus an hour. Fasten three or four pieces together with a tooth-pick, placing a sage leaf on each piece. Butter The broiler, place the fish on it and brown on both sides, dust with bread crumbs, take out the toothpicks, place the meat on a platter and garnish with lemon.
395. ROAST EEL.
Pečený úhoř.
Skin and clean the fish, salt, cover and let it stand an hour. Heat a bit of butter in a pan, add a bit of sage, cover and let it stand thus in a warm place fifteen minutes. Now dry the eel, strain the butter into a shallow pan, put the eel on two thin slices of bread, and roast on both sides. When done, arrange on a platter, garnish with the bread sprinkled with lemon juice, and serve.
396. MARINATED EEL.
Marinovaný úhoř.
This is prepared in the same manner as marinated carp, (recipe 339).