{"id":6736,"slug":"hecht-pickerel","title":"HECHT (PICKEREL)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Pickerel","Salt","Celery roots","Parsley roots","One onion, cut up","A lump of fresh butter","A little salt","White pepper","About a dozen peppercorns","Water","A whole lemon, cut in slices","About a dozen pounded almonds","Yolks of two eggs","A tablespoon of cold water","Sprigs of parsley"],"ingredients_norm":["pickerel","salt","celery root","parsley root","onion","lump of fresh butter","little salt","white pepper","peppercorn","water","whole lemon","pounded almond","egg yolk","cold water","parsley"],"steps":["Clean your fish thoroughly and salt the day previous; wrap it in a clean towel and lay it on ice until wanted.","Line a kettle with celery and parsley roots.","Cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first, either whole or cut up.","Sprinkle a little salt and white pepper over all and add about a dozen peppercorns.","Put on enough water to just cover, and add a whole lemon cut in slices.","Do not let the fish boil quickly.","Add about a dozen pounded almonds.","By this time the fish will be ready to turn, then beat up the yolks of two eggs in a bowl, to be added to the sauce after the fish is boiled.","Try the fish with a fork and if the meat loosens readily it is done.","Take up each peace carefully, if it has been cut up, and arrange on a large platter, head first and so on, make the fish appear whole, and garnish with the slices of lemon and sprigs of parsley; then mince up some parsley and garnish top of the fish, around the lemon slices.","Thicken the gravy by adding the beaten yolks, add a tablespoon of cold water to the yolks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish.","If you prefer the sauce strained, then strain before adding the yolks of the eggs and almonds.","Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked 'scharf.'"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w12:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d3fa3314af49bf25ca13e9df9c771fa2f77f812875c6348114b587d5160cb330","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/hecht-pickerel"}