The Art of Jewish Cooking Read Online Free PDF

although this combination is most popular.
    Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper. Cook over high heat while preparing the fish.
    Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls. Carefully drop into fish stock. Add the carrots. Cover loosely and cook over low heat 1½ hours. Remove the cover for the last ½ hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.
    You can serve 12 people generously but the fish keeps for a few days so you might as well make this amount even for fewer people.

Baked Gefilte Fish
    3 pounds halibut or pike fillets
    1 onion
    2 slices white bread soaked in water
    ½ cup water
    2½ teaspoons salt
    ½ teaspoon pepper
    1 egg
    2 tablespoons salad oil
    2 onions, sliced
    1 green pepper, diced
    1 cup canned tomato sauce
    Grind the fish and onion. Transfer to a chopping bowl and add the soaked bread squeezed dry, 1½ teaspoons salt, ¼ teaspoon pepper and the egg. Chop until fine and smooth. Shape into 12 balls.
    Combine the oil, sliced onions, green pepper, tomato sauce and remaining salt and pepper in a baking dish. Arrange the balls in it.
    Bake in a 325° oven 45 minutes. Baste frequently. Serves 6.

Lemon Fish
    ¼ cup salad oil
    2 cups sliced onions
    6 slices pike, whitefish or salmon
    2 teaspoons salt
    ½ teaspoon pepper
    2 tomatoes, diced
    2 lemons, sliced thin
    ½ cup water
    1 tablespoon cider vinegar
    2 teaspoons sugar
    1 bay leaf
    Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar and bay leaf. Cover and cook over low heat 35 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

Fish with Sour-Cream Sauce
    3 tablespoons butter
    1 cup chopped onions
    4 slices whitefish or pike
    1 teaspoon paprika
    1½ teaspoons salt
    ¼ teaspoon pepper
    1 cup water
    ½ cup sour cream
    Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir the sour cream into the sauce. Taste to correct seasoning and serve hot. Serves 4.

Fried Fish
    ¼ cup white corn meal
    ¼ cup flour
    2 teaspoons salt
    ½ teaspoon pepper
    6 fillets or slices of fish
    4 tablespoons salad oil
    2 onions, diced
    Mix the corn meal, flour, salt and pepper together. Dip the fish in this mixture, coating both sides well.
    Heat half the oil in a skillet. Brown the onions in it. Remove onions and reserve. Add remaining oil to the skillet and brown the fish on both sides. Cover with the onions and cook 5 minutes. Serve hot or cold. Serves 6.

Baked Stuffed Brook Trout Meunière
    ¼ pound butter
    ½ cup minced onion
    ½ pound sliced mushrooms
    1 tablespoon minced parsley
    2 cups coarsely crushed soda crackers
    3 teaspoons salt
    ½ teaspoon pepper
    ⅛ teaspoon thyme
    4 brook trout
    ½ cup flour
    2 tablespoons lemon juice
    Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, ¼ teaspoon pepper and the thyme.
    Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.
    Melt the remaining butter in skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350° oven. To serve, sprinkle with the lemon juice. Serves 4.

Deviled Halibut
    ¼ cup minced onion
    3 tablespoons butter
    2 tablespoons flour
    1 cup milk
    1½ teaspoons salt
    1 teaspoon prepared mustard
    2 teaspoons Worcestershire sauce
    2 teaspoons