To Boil Fish in Beer

Ingredients

• fish (scaled, cleaned, and trimmed)
• black pepper
• whole onions
• sliced lemon
• bay leaves
• cloves
• brown crust of rye bread
• piece of German pfefferkuchen
• butter
• weiss beer or braun beer (enough to cover the fish)
• flour
• white wine
• sugar
• 1 teaspoon extract of beef
• boiled potatoes (for serving)
• sliced lemon (for garnish)

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Scale, clean, and wash the fish; trim the fins and cut into pieces if large.

2. Place the fish on a colander and wipe dry with a towel.

3. In a stew pan, combine black pepper, whole onions, sliced lemon, bay leaves, cloves, brown crust of rye bread, a piece of German pfefferkuchen, and butter.

4. Add the fish and pour enough weiss beer or braun beer to cover them.

5. Boil quickly for 13 minutes and skim the surface.

6. Melt some butter, add flour, brown it slightly, and mix into the sauce.

7. Once the fish are done, carefully remove them with a strainer.

8. Let the sauce boil for a while, then add 1 glass of white wine, sugar, and 1 teaspoon of extract of beef.

9. Stir well, pour over the fish using a strainer, and serve with boiled potatoes and sliced lemon for garnish.