Filled Fish
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. Still another way is to pull off the whole skin of the fish, then remove all the meat, being very careful not to have any bones mixed with it; chop the meat in a chopping bowl, then heat about a quarter of a pound of butter in a spider, throw a handful of chopped parsley, and some soaked white bread; remove from the fire and add an onion grated, salt, pepper, pounded almond, three whole eggs and the yolks of two, 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 and parsley and an onion; when done remove from the fire and lay on a platter. Have some almonds blanched, cut each almond lengthwise into four strips and stick them into the body of the fish. Thicken the fish sauce with yolks of eggs, adding a few slices of lemon.