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(Fish) - (The International Jewish Cook Book)

This fish is best prepared "scharf." Clean your fish thoroughly and salt
the day previous; wrap it in a clean towel and lay it on ice until
wanted. Line a kettle with celery and parsley roots; cut up an onion,
add a lump of fresh butter, and pack the fish in the kettle, head first,
either whole or cut up; sprinkle a little salt and white pepper over all
and add about a dozen peppercorns; put on enough water to just cover,
and add a whole lemon cut in slices. Do not let the fish boil quickly.
Add about a dozen pounded almonds. By this time the fish will be ready
to turn, then beat up the yolks of two eggs in a bowl, to be added to
the sauce after the fish is boiled. Try the fish with a fork and if the
meat loosens readily it is done. Take up each peace carefully, if it has
been cut up, and arrange on a large platter, head first and so on, make
the fish appear whole, and garnish with the slices of lemon and sprigs
of parsley; then mince up some parsley and garnish top of the fish,
around the lemon slices. Thicken the gravy by adding the beaten yolks,
add a tablespoon of cold water to the yolks before adding to the boiling
sauce; stir, remove from the fire at once and pour over the fish. If you
prefer the sauce strained, then strain before adding the yolks of the
eggs and almonds.
Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked

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