Lina Wachtelborn Meier

“ Skin the eel by making a cut in the skin around the head and pulling this down over the tail; if it does not strip off easily, cut it loose with a sharp knife. Cut the fish into equal pieces and clean each piece separately, pushing out the intestines and inner membrane and rubbing it with salt.
11⁄2 qts. of water is brought to boil with 4 tablespoonfuls of vinegar and the eel scalded with it. Heat fresh water, 2 tablespoonfuls of vinegar, pepper-corns, bay-leaves, cloves, 1 onion, lemon slices and salt; in this water the eel is cooked slowly 15 minutes. ”

“ After the lobster is cooked, all meat is picked out, reserving the coral, which is pulverized. The 1⁄8 lb. of butter is browned with the flour, bouillon or water added and the coral put in. Meat extract, salt, pepper, sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and tomatoes added and and smooth. It is strained and must be about 3⁄4 of a pint, this is all cooked 1⁄2 hour. This gravy must be very savory The champignons are cut into small pieces, the truffles peeled and chopped, then add the champignons, truffles and lobster to the strained gravy. ”

“ The fish is not scaled, but the insides taken out and washed. When the water boils, set it aside, put the fish in and let it draw 1⁄2–3⁄4 hours. Cooking would make it tough. Serve a butter or madeira gravy with the fish.
Remarks: If the fish is a salmon, it requires 20 minutes to cook it.
No. 6—SALMON, BLUE.
Quantity for 15 Persons.
7 lbs. of salmon 7 qts. of water 3⁄4 bottle of white wine 1 cup of wine vinegar 1 tbsp. of pepper-corns 6 cloves 3 bay-leaves 1 onion, sliced 1 lemon, sliced 1 piece of carrot 1 piece of celery root 1 piece of parsley root 1⁄8 lb. ”

“ Leave them in the stock until pretty well cooled off, then take them out and place them between two platters. After a few hours, take off the strings and cloth and cut them into thin slices which are served on green lettuce leaves and garnished with hard boiled eggs. You may serve them also with pickles and mayonnaise or mustard dressing.
Remarks: These eel roulades may be made into eel jelly. See Chapter Nine, No. 9. ”

“ Boil 5 minutes, then set aside to simmer 45 minutes. After this time take out the lobsters, dry them and put them on a board, break off the claws and tail and split the body into halves from head to tail. ”