Bouillon

Baked White Fish - Stuffing

Mashed Potatoes Kohl Rabbi Sauce Hollandaise Baked Rice Pudding

Bouillon

Wipe and cut into small pieces 4 pounds of meat from the neck, middle round, etc.; break 2 pounds of bone into small pieces; add 2 quarts of cold water and heat slowly; when hot add 1 T salt, 4 peppercorns, 4 cloves and 1 T mixed herbs. Simmer 5 h. Boil down to 3 pints. Strain, cool, remove the fat, season with salt and pepper, if necessary, reheat and serve. One onion, half a carrot and half a turnip may be cooked with the bouillon if desired.

Baked White Fish

Test for Fresh Fish. - Fresh fish should have no odor, the flesh should be firm and should spring back from the touch, be bright and crisp looking; the eyes should be bright, not dull and lusterless, and the gills a bright red color.

Care of Fish. - Fish, as purchased from the market, has been drawn and cleaned, but will need additional attention. Begin at the tail and scrape the fish to remove the scales. See that the swim bladder has been removed and the inside thoroughly scraped and cleansed. Wash well, inside and out, drain and dry. Do not let the fish stand in water.

If the fish is to be served whole leave head and tail intact, but remove the eyes and fins.

Fish Stuffed and Trussed for Baking.

Lay the fish on the back, fill with the stuffing and fasten with skewers. Turn the fish over, skewer into the shape of a letter S and tie with a cord. Wrap tail in manila paper to keep from burning. Place on fish rack or strips of cloth in dripping pan. Place the pan in a moderately hot oven and bake about 30 m, or until the flesh is tender. Lift the rack or cloth from the pan and carefully slide the fish onto a platter. Remove skewers, string and paper, garnish the head with parsley or cress and serve with lemons cut in quarters.

Stuffing

Mix 1 c cracker crumbs, 1/4 t salt, 1/8 t pepper, few drops onion juice, 1 t each chopped parsley, capers and pickles, and moisten with 1/4 c melted butter

Kohl-Rabi

Kohl-rabi is a cross between a cabbage and a turnip. It stores its nourishment just above the ground in a turniplike swelling of the stem from which the leaves spring.

To cook remove the leaves and cut a thick paring from the outside, removing all the woody portion. Cut the flesh into slices 1/2 inch thick. Throw them into boiling salted water, boil rapidly for 30 m, uncovered. Drain and serve with a cream sauce, or Sauce Hollandaise.

Sauce Hollandaise

Put a bit of bay leaf and 1 T chopped onion into 2 T vinegar, bring to the boiling point, then cool. Melt 2 T butter, add 1 T flour, and when well blended add gradually 1 cup boiling water. Stir until boiling, then add the strained vinegar. Take from the fire and stir in gradually the yolks of 2 eggs. Heat very gently just a moment, add 1/2 t salt and a dash of pepper, pour over the kohl-rabi and serve at once.

Baked Rice Pudding

Blanch 6 T rice according to directions given in Lesson 24. Add 4 c milk and cook in a double-boiler for 3/4 h. Add 1/4 c sugar and 1/2 c raisins, scalded and seeded, pour into a baking dish and bake 1 h or longer in a moderate oven. As soon as the first crust forms, which will be in about 15 m, stir it down, at the same time stirring the rice. Do this again in about 20 m or so, then allow the last crust to form and brown.

Serve plain, with sugar and cream, or with hard sauce.

Preparing The Meal

About 2 h before lunch, blanch the rice and cook in the double-boiler. While rice is cooking get the fish ready for baking. Then start the potatoes and kohl-rabi cooking. Bake fish on top shelf of oven while rice is cooking on lower. Wash the dishes used so far, wiping any knives and forks used for the fish with lemon juice to remove the odor of the fish.

Reheat the bouillon made the preceding day, then make the Sauce Hollandaise for the kohl-rabi, quarter a lemon and wash a little parsley for garnish. When the potatoes are tender, drain and mash. Drain the kohl-rabi and cover with the sauce. Remove the fish from the oven to a hot platter garnished with parsley and lemon quarters.

Serve the dinner at once, leaving the rice in the oven, with no gas burning, however, until time for dessert.