echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) (12/15/87)
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.RH MOD.RECIPES-SOURCE WIGILIA-2 M "1 Dec 87" 1987
.RZ "SZCZUPAK PO POLSKU" "Pike Polish style"
This recipe could be used as part of a 12 course meal known in Polish as
Wigilia or on its own. Wigilia is eaten after sundown on Christmas Eve.
.IH "Serves 4\-6"
.SH FISH
.IG "2" "carrots"
.IG "2" "stalks celery"
.IG "1" "onion,"
quartered
.IG "10" "peppercorns"
.IG "1" "bay leaf"
.IG "2 tsp" "salt" "10 ml"
.IG "" "water"
.IG "1" "fish,"
dressed (perch, sole, pike or similar white fish)
.SH TOPPING
.IG "\(14 cup" "butter" "60 g"
.IG "1 Tbsp" "fresh dill or parsley," "15 ml"
chopped
.IG "\(34 tsp" "salt" "4 ml"
.IG "\(14 tsp" "pepper" "1 ml"
.IG "\(14 cup" "lemon juice" "60 ml"
.IG "6" "hard-cooked eggs, finely chopped"
.PH
.SK 1
Combine fish, vegetables, dry seasonings, and enough water to cover in a
saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish
flakes easily.
.SK 2
Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill,
salt, and pepper. Cook 5 minutes, stirring frequently.
.SK 3
When the fish is cooked, set it on a warm platter and then spoon the topping
over the fish. Serve with rice or potatoes.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
Approximate measurement OK.
.WR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski