1919 - The International Jewish Cookbook

Gefillte Fisch

DDV CULINARY

Prepare trout, pickerel, or pike in the following manner:
After the fish has been scaled and thoroughly cleaned,
remove all the meat that adheres to the skin, being careful not to injure the skin;
take out all the meat from head to tail, cut open along the backbone, removing it also;
but do not disfigure the head and tail;
chop the meat in a chopping bowl,
then heat about a quarter of a pound of butter in a spider,
add two tablespoons chopped parsley,
and some soaked white bread;
remove from the fire and add an onion grated,
salt,
pepper,
pounded almonds,
the yolks of two eggs,
also a very little nutmeg grated.
Mix all thoroughly and fill the skin until it looks natural.
Boil in salt water, containing a piece of butter,
celery root,
parsley
and an onion;
when done remove from the fire and lay on a platter.
The fish should be cooked for one and one-quarter hours, or until done.
Thicken the sauce with yolks of two eggs, adding a few slices of lemon.
This fish may be baked but must be rolled in flour and dotted with bits of butter.