The Fourth Part of the Prosperity of Germany

Prosperity of Germany.

parsley, nasturtium, water pepper, and the like, if they are to be associated, can be added crushed or cut to the broth already heated in the small pot, mixed well by stirring, and soon poured over the fish or meat, so that the herbs may retain both their flavor and their greenness, and thus affect both the eyes with a pleasant appearance and the palate with a sweet flavor, which they would not do if they were boiled much with the sauce, as they would lose their subtle flavor and lose their green color. Furthermore, care must also be taken here that that broth is not left over the coals too long, and that the vinegar separates itself from the butter again; to prevent this, one, two, or three egg yolks are to be mixed into the broth, which, well stirred with it, render it thicker and more suitable, so that when poured over fish or meat it can be better removed from the dish with bread.

Such broths procure a most pleasing flavor to both boiled and roasted fish, to which, if some sugar were added, they would perhaps not be unsuitable for meats. Yet acidic broths are more suitable for fish. In this way, it is entirely possible for anyone to prepare for himself the broths he wishes, and to render them sweeter to his palate with any herbs or spices, and therefore there will be no need for wine, vinegar, or other acidic things. If only a pure and clean Spiritus Salis is at hand, it is permitted to prepare any broth you please by the addition of any herbs and any spices you wish, and indeed far more sweetly and pleasantly than if it had been made with the vinegar of wine or beer.