Cold carp with a sauce

(Recipe #24, page 131)

Scale the carp, gut it as usual, rinse it well, and salt it for 1 hour. Then place it in a frying pan, add ¼ quart of wine or Weißbier [wheat beer], some seasoning, tarragon, parsley, and about 3 ounces of butter, and cook the fish slowing until tender, basting frequently. Then let it cool, place remoulade or à la diable sauce on a platter, lay the carp on the sauce, and decorate the rim with eggs and parsley.

Translated by David Green.

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Carp with Polish sauce

(Recipe #21, pages, 130 – 131)

Kill the carp as described in no. 1, scale and split , cut in pieces, and reserve the blood in vinegar.

For every 3 pounds of fish, take 3 carrots, 1 parsnip, 2 parsley roots, 3 onions, and ¼ celery root, all sliced; place in a casserole with some ginger, a few cloves and peppercorns, and a couple of bay leaves. Add equal parts of beer and water and boil for ¼ hour. Then place the carp in the liquid, add the necessary salt, 3 ounces of butter, ½ of a seeded lemon, the blood, and a wine-glassful of vinegar (including the vinegar mixed with the blood); cook tightly covered for another ¼ of an hour. Continue reading

Carp with claret sauce

(Recipe #20, page 130)

Scale the carp and drain its blood into half a cup of vinegar; otherwise proceed as in no. 19. When the pieces have been washed, place them in a casserole with salt, sliced onions, coarse ground pepper and nutmeg, lemon slices, and bay leaves. Add some Weißbier [wheat beer] or water and enough claret to just cover the carp.

Remove the scum as carefully as possible, add a large knob of butter along with some zwieback crumbs, and cook slowly until the sauce becomes quite thick.

Shortly before serving, stir in the blood and a bit of sugar, place the carp in a dish, and strain the sauce over it.

Translated by David Green.

Stewed leg of mutton

(Recipe #89, pages 96 – 97)

Set a leg of mutton that is not too fresh and has been well pounded (see above) on the stove with water and Weißbier [wheat beer] (which must not be bitter), skim it, add cloves, peppercorns, 3 bay leaves, a few whole onions, and a bundle of fresh herbs such as tarragon, grape leaves, marjoram, and basil; stew slowly tightly covered for 2 hours. Continue reading

Beef stewed in beer

(Recipe #16, pages 79 – 80)

Take a piece of top round weighing about 8 pounds, aged 2–4 days depending on the time of year, pound it vigorously, sprinkle with salt, place it in a pot on a few slices of pork fat, 2 onions, 1 carrot, bay leaves, tarragon, and whole spices. Add equal parts of beer (which must not be bitter) and water, enough to cover the meat halfway, 1 cup of vinegar, and 1 tablespoon of pear honey or syrup, and stew tightly covered for 3 hours. To serve skim off the fat, add some flour to the gravy, force it through a sieve, and serve it with the meat.

Translated by David Green.