Fresh cod

(Recipe #59, page 138)

Scale the cod, gut it, and remove the fins. Wash the fish and cut off the head and tail (not too close). Cut the body into pieces 1–2 inches thick. Many consider the head a delicacy; if it is not too big, cut it in half and give it a preliminary cooking for 5 minutes in heavily salted boiling water; then add the other pieces and boil for an additional 10–15 minutes, constantly skimming the foam. Continue reading

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

Boiled eel

(Recipe #6, page 127)

Kill and clean the eel as described in no. 1, and cut it in pieces. Cook it au bleu by pouring hot vinegar over it, then place it in boiling water with a dash of vinegar, salt, a bay leaf, lemon slices, shallots, whole peppercorns, cloves, and a small knob of butter and simmer for 10–15 minutes. Bring it to the table piping hot with potatoes, butter, and mustard. Grated horseradish with vinegar, high quality olive oil, and a bit of sugar also goes well. It is a good idea to keep the cooking broth so that any leftover pieces of eel can be kept in it.

Eel also needs less salt than other fish.

Translated by David Green.

Boiled salmon

(Recipe #2, page 126)

Scale the salmon, cut it in slices about 1½–2 inches thick, and rinse. Bring water to a boil with a dash of vinegar, salt, whole pepper, nutmeg, and allspice, along with a few bay leaves, lemon peel, and (if available) some rosemary. Boil the fish in the water for 5 minutes, skimming the broth. Continue reading

Roast goose

(Recipe #153, page 115)

If one has prepared the goose for roasting as in I, then stuff with an apple cut in four pieces. This can be mixed with raisins or currants or with dried and blanched plums. In some regions, the goose is stuffed with cooked chestnuts or with small potatoes and a little salt, or with forcemeat.

Then sew the goose shut and place it in the roasting pan. Salt it, add a little water, and cover tightly. Let cook until almost done. Then uncover and roast, basting often, occasionally adding a little boiling water to the pot.

The goose must roast until it is crispy, golden brown, but not too brown. The gravy should also have a light brown color.

To serve, remove the strings. Prepare the gravy as for a turkey.

Cooking time is 2-1/2 – 3 hours.

Jugged hare

(Recipe #134, pages 109 – 110)

Cut the forelegs and lower body of the hare into pieces; wash them thoroughly and rinse off any hairs that might have been left behind. Split the head and wash it along with the heart, liver, and lungs. If the meat is to be kept for a few days before being used, pour vinegar over it and turn it daily; do not try to keep until it becomes high, as so often happens.

When it is time to cook it, mix some pork fat with butter (for the sake of economy), lightly brown finely chopped onions, stirring frequently, then add a heaping tablespoon of flour. Then stir in enough boiling water to yield plenty of gravy, allowing for evaporation. Continue reading

Jugged venison

(Recipe #130, page 108)

The best cuts are the blade, breast, neck, and ribs. Especially if they are bloody and torn by the shot or if the shot has embedded hair in the meat in places, these pieces must be inspected and washed carefully. Then cut the meat into pieces of appropriate size, brown them lightly on all sides in pork fat and butter, and quickly cover the pot.

A few minutes later, after the skimming the pot with water and salt, add grated dark rye bread or rye flour browned in butter or pork fat, lemon peel, pepper, cloves, a few bay leaves, a lot of diced onions, pickles sliced lengthwise, and vinegar. Later add a glass of claret and a very little apple butter or pear syrup (or substitute a piece of sugar), just enough to moderate the acidity of the vinegar.

Serve the meat with the gravy, which must be thick and abundant, along with baked or boiled potatoes.

Translated by David Green.

To Fry Fresh Beef Sausage

(Recipe #49, page 88)

Since the casing is easily torn when the sausage is being fried, it is a good idea to put it first in a pot with almost boiling water for ¼ hour (it must not boil) to heat it thoroughly. Then heat butter on the stove until it begins to brown, place the sausage in very hot dish, and pour the butter over it. This is superb with applesauce, but it is also very good with potatoes and apples.

Translated by David Green.

To Fry Scrapple (German Panhas)

(Recipe #48, pages 87 – 88)

This economical and tasty dish for everyday meals can be made at any time, using either beef or pork, or even boiled soup meat or a tough roast (in which case a generous amount of pork fat should be chopped together with the meat). If scrapple is cooked long enough, it can be kept in an open container in a cool, well-ventilated place for up to 8 days in summer and 14 days in winter; it is therefore also recommended as a dish to have on hand as needed. Continue reading