An Old Prussian Dish

There is a cïïsh dear to every Prnssian's heart, wbich may be, however, absolutely new in this country. All Germans may not know it, as ik is not made in south Germauy except ín isolated cases. Beer is iiot its chiêf ingrediënt, but it plays an important part in the makeup. The dish is kuown as beerfisb, and the Germán carp, praised of epicures, is herein fcreated iu a manner wprtby of the fisb. It must be made witb balf 'beer, or, in the absence of this, with ■weiss beer and porter. The flsh is cut, not in hatf, like a shad, but in sections or squares. Three or four cuts across the fish are all that is necessary. Of course the fish must be cleaned. A large glazed pot is nsed. A layer of large onious is placed on the bottom of the pot. On this are spriukled varions spices; then a layer of a substance called fish pfefferknchen, which has more or less fish snbstuuce in it and can be procured atany Germán groceryor delicatessen store; then a layer of sliced lemon; then carp. This isrepeated until the pot is füll. A layer of onions is placed on top and beer is poured intothewhole mass until all the intorstices are filled. It is cooked for 20 minutes over a slow fire, meantime adding a spoonful of vinegar and another of sugar. Beerfish is delicióos wben it is oooked and served steaming hot. But its good qualities do not end here, for after it is cold it offers allurements which roake it hard to deoide which way it tastes better, hot or cold.