(Recipe #92, page 145)
Sprinkle a few drops of lemon juice on the oysters, dip them in egg and mace and then in crumbled zwieback, and cook them in foaming butter in a clean pan until they stiffen; actual frying makes oysters too hard. Continue reading
(Recipe #87, page 144)
Broiling bloaters on a gridiron is better than pan-frying them. Split them down the back, remove the viscera, place a bit of butter in the cavity, close it up again, wrap the fish on buttered paper, and grill it until done. If you do not have a gridiron, open the fish on the opposite side, remove the viscera (but not the milt), and fry lightly in butter. Continue reading
(Recipe #83, page 143)
Cut off the fins, bone the fish, remove the roe or milt, and place the fish in milk to draw out the salt. Then dry them, dip them in a mixture of wine, egg yolks, and a bit of flour, and fry them in hot butter. Continue reading
(Recipe #57, page 64)
Cook the sauerkraut well with fat as described above. Scale the pike thoroughly, gut it, remove the head, and clamp the liver between the jaws. Place over heat with some butter, peppercorns, a few cloves and bay leaves, along with salt and enough boiling water to cover. When the head is half done, place it on a platter, cook the rest until soft, and carefully remove the bones. Continue reading
(Recipe #56, page 63)
Thoroughly drain the sauerkraut and optionally soak it a bit in water. Then place it in boiling water on the stove. About ½ hour before serving, heat some good lard quite hot, brown an onion in the lard, remove the onion, and pour the hot fat over the kraut. It is a very good practice to stir a raw grated potato into the kraut when it is done, to make the liquid less watery and make the sauerkraut attractive.
Cooking time 1½ hours.
Translated by David Green.