WILD UND GEFLUGEL

["(Game and Poultry.)", "Rehriicken.", "(Saddle of Venison.)", "For 6^8 Persons. Time of Preparation : 2 hours.", "I saddle venison. ^ lb. butter. 3 oz. bacon.", "A little flour.", "^ pint sour cream. ^ pint stock. Tablespoonful salt.", "Rub the saddle over with a damp cloth, skin it care- fully and lard it with the bacon cut into very thin strips.", "Put the joint into the baking tin, strew salt over it, pour over hot butter, and roast in a very hot oven, adding the stock gradually, and finally the cream, thickened with a little flour.", "When done, which will be in about 30 minutes, re- move the meat carefully in one piece from the bone, cut slantingly into slices, and then replace in former position on the bone for serving.", "(Leg of Venison.)", "Prepare in the same way as saddle. A leg weighing 4^ lbs. takes | hour to roast.", "(Shoulder of Venison.)", "Prepare in the same way as saddle. Allow ij hour roasting time.", "Wild und Gefliigel.", "Hirschsteaks mit Burgnndersauce.", "(Venison Cutlets with Burgundy Sauce.)", "3 lbs. venison cut from the leg. 2 to 3 tablespoonsful Madeira. 6 oz. butter. 2 oz. mushrooms.", "2 juniper berries.", "i^ pint Burgundy sauce.", "A drop or two of lemon juice.", "Salt and pepper.", "Cut the meat up into slices, beat it a little, sprinkle with salt and pepper, roll in flour and fry in the butter for lo minutes. Make a Burgundy sauce {see recipe, page 62), add to it the mushrooms, juniper berries, Madeira and lemon juice, and serve with the venison cutlets.", "Ragont von Hirschfleisch.", "(Venison Ragout.)", "z\\ lbs. cold roast venison. x\\ pint brown \" Grundsauce. |, teaspoonful chopped onion. I ,, raspberry jelly.", "I gill venison gravy. I gill red wine. Lemon juice. Cayenne.", "Cut the venison into slices or dice. Boil up all in- gredients with the gravy for 10 minutes and then put in the venison to warm through before serving. Salt to taste.", "For the red wine may be substituted vinegar, a trifle lemon essence, a pickled cucumber (saure Gurke), and an apple. In either case, capers may be added.", "Hasenbraten.", "(Roast Hare.)", "For 8 Persons. Time of Preparation : 2| hours.", "\\ pint water with \\ teaspoonful I i hare.", "Liebig's Meat Extract dis- 2 oz. bacon.", "solved in it. \\ pint cream.", "A trifle flour. 2 oz. butter.", "Draw the hare, chop off the ribs and front legs. Wash it once in lukewarm water and several times in", "Game and Poultry. 71", "cold water. Then skin very carefully, remove all fat and lard very thoroughly with the bacon cut into strips.", "Place the hare in a baking tin, pour the butter, hot, over It and roast, basting continually and adding, alternately, the water with the Meat Extract and the cream thickened with a little flour.", "Allow about 45 minutes roasting time for a young", "Carve before serving, then place together again in its original shape, pouring over it some of the gravy in which it has been cooked.", "Should the hare be somewhat old, lard it and then rub it well with the following mixture : 2 tablespoonsful red wine, i tablespoonful lemon juice, i tablespoonful salad oil. Leave the hare soaking in this for two days and then roast as above, adding, in addition, this mixture in which it has lain.", "Hasen-Salmi.", "(Salmi of Hare.)", "For 8 PersoTis.", "I quart water.", "1 roast hare with its gravy.", "2 oz. onions. Carrots. Turnips.", "A little celery. Lemon peel and juice.", "Time of Preparation : 2 hours.", "2 oz. browned flour.", "\\ teaspoonful Meat Extract.", "A pinch of cayenne.", "A little sugar.", "Peppercorns.", "2 oz. mushrooms.", "A gill red wine.", "Roast the hare according to last recipe.", "Remove the meat from the bones and cut it up into slices.", "Chop up the bones quite small and boil for an hour with onions, carrots, turnips, celery, lemon peel and peppercorns in a quart of water, till the broth is reduced to I pint in quantity.", "Brown the flour, mix it smoothly with a little cold water and boil it with this hare broth for 10 minutes. Strain through a sieve, stir in half a teaspoonful of Meat Extract, and add it to the gravy in which the hare has been roasted.", "72 Wild und Geflugel.", "Chop up the mushrooms finely (if fresh ones are used, warm them through in a little butter), and add them to the gravy, with the red wine, flavouring with cayenne, lemon juice and a little sugar. Bring to the boil.", "The meat of the front legs should then be pounded in a mortar and added to this sauce, which must not be allowed to boil any longer. Place in it the slices of hare and serve. Garnish the dish with little crescents of pastry, baked a delicate brown.", "Gebratene Rebhiihner.", "(Roast PARTRrocES.)", "For 6 Persons. Time of Preparation : 2 hours.", "2 young partridges. 6 oz. butter. \\ pint stock.", "\\ pint sour cream. , A little flour. 4 oz. bacon.", "Pluck, draw and singe the birds, wash in cold water, dry with a cloth and rub over with salt. Tie thin slices of bacon round them and place in the baking tin, in which the butter has first been browned. Roast for about I to I hour, basting continually, and adding alternately the stock (for which may be substituted Liebig's Meat Extract dissolved in water), and cream.", "When done, take out, strain the gravy and serve with them.", "The birds may be carved in the kitchen, the pieces being arranged in the centre of the dish and round them a border of macaroni with tomato puree, or little potato dumplings, first boiled and then fried. (See recipe : Kartoffelklosse, page 22.)", "Rebhahn-Potrafka.", "(Partridge Potrafka.)", "Prepare as Duck Potrafka {see recipe, page 82), allowing 3 partridges to 6 persons. An excellent dish.", "Game and Poultry.", "Rebhuhn-Salmi.", "(Salmi of Partridge.)", "For 6 Persons.", "Time of Preparation : 3J hours.", "4 partridges roasted without", "cream. \\ pint strong brown \" Grund-", "sauce.\" I gill red wine. I apple. A little sugar.", "I pint water.", "\\ teaspoonful Liebig's Meat", "Extract. I oz. chopped onions. I oz. German breadcrumbs", "(Schwarzbrot). Peppercorns, juice.", "Roast the partridges according to above recipe, allow them to cool, then remove the meat from the bones and cut up three-quarters of it into small dice. Pound the rest in a mortar.", "Chop up the bones and boil them for half an hour in a pint of water, with an apple, onions, a little sugar and peppercorns. Strain through a sieve, stir in the Meat Extract and the breadcrumbs and add to the gravy in which the partridges have been roasted, mixed with the brown sauce, prepared according to recipe on", "Flavour with wine, lemon juice and salt, boil up and stir in first the pounded meat and then the sliced meat.", "The addition of truffles is a great improvement.", "Garnish with little crescents of pastry, baked a delicate brown.", "(Pheasant.)", "Prepare in the same manner as partridge, either roasted or as Salmi.", "Geschmorte jange Hiihner.", "(Braised Chickens.)", "Ford Persons. Time of Preparatioii : i| to 2 hours.", "2 chickens, or I capon. 4 oz. butter.", "A teaspoonful potato^ flour.", "74 Wild und Gejliigel.", "Truss, wash, and dry the chickens. Rub over well, both inside and out, with salt and dredge with flour, placing inside each bird a piece of butter and several sprigs of parsley.", "Brown 4 oz. butter in a saucepan, place in it the chickens and baste till brown on all sides. Then braise, adding water from time to time.", "When the birds are done, take out, and thicken the gravy with potato flour, which has been mixed smoothly first in a little cold water. Bring to the boil and serve with the chickens. The addition of a gill of sour cream is a great improvement.", "Huhn mit pikanter Sauce.", "(Braised Chicken with Piquant Sauce.)", "Braise the chicken according to previous recipe, and cut up.", "To make the piquant sauce, add to the gravy 2 table- spoonsful of strong brown \" Grundsauce \" (j^^ recipe, page 55), 2 tablespoonsful lemon juice, 2 tablespoonsful red wine, i chopped Sardelle, a little sugar and a pinch of pepper and boil up. Then add a teaspoonful of chopped parsley and pour over the fowl.", "Paprika-Hahn.", "(Chicken A la Cayenne.)", "Braise the chicken according to recipe, and cut up.", "In making the gravy, substitute wheaten flour for the potato flour to thicken and boil up with half a teaspoon- ful of chopped onion and half a teaspoonful of cayenne.", "Pour over the chicken and serve with a border of macaroni or rice.", "Ragout von Huhn.", "(Chicken Ragout.)", "J^or 6 Persons. Time of Preparation : 3 hours.", "2 chickens, or 2 to 3 Sardellen.", "I capon. A few mushrooms.", "I pint strong brown \" Grund- A little lemon juice, sauce.\" White wine to flavour.", "Game and Poultry. 75", "Braise the chickens {see previous recipe) and cut them up.", "Add to the gravy the strong brown sauce {see recipe, PS'ge 55) and the mushrooms. Boil up and flavour with the Sardellen chopped finely, lemon juice, and white wine, and pour over the chicken.", "The Same, Richer.", "Cut up the meat from the breast in slices, and cut off the drumsticks. The remaining meat should be removed from the bones and pounded in a mortar, and added to the sauce, which is flavoured as above. The sliced meat and drumsticks are then served in this sauce.", "A further improvement is the addition of calves' sweet- breads and little balls made of veal or fish. {See Kalbfleisch- and Fischklosschen, pp. 20 and 43.) 2 oz, caviar or some oysters may be substituted for the Sardellen.", "Frikassee '", "iron Huhn.", "(Chicken Fricassee.)", "For ID Persons.", "Time of Preparation : 2,\\ hours.", "2 chickens.", "2 calves' tongues.", "1 lb. fish, minced.", "\\ lb. sweetbread.", "\\ lb. pork, ,,", "2 oz. breadcrumbs.", "Lemon juice.", "Mushrooms.", "15 crayfish.", "2-|- pints fricassee", "Sardellen.", "Cauliflower or", "A little Madeira.", "Asparagus.", "A few peppercorns.", "PufF paste.", "Chopped parsley.", "3 whole eggs.", "2 oz. butter.", "Put on to boil, in", "uarts water, the chickens.", "tongues, and sweetbreads \\", "dth carrots, turnips, onion", "and a few peppercorns. The sweetbreads not needing so long to cook are taken out first and rinsed at once in cold water.", "When the tongue is cooked, skin it and keep it warm in a little of the broth, with the chickens.", "76 Wild und Geflugel.", "Chop up or mince the fish finely and make it into little fish balls with 1 oz.> breadcrumbs, i^ oz. butter and an egg.", "Mince the pork and make up also into little balls with an &%g,, \\ oz. butter and \\ oz. breadcrumbs. Boil both sets of balls in the chicken broth.", "Boil the crayfish in salt water and stuff the heads with the following stuffing : i ^^g, \\ oz. breadcrumbs, \\ oz. butter, some chopped parsley, the chicken livers chopped finely, the meat out of the crayfish claws and salt. Boil the stuffed crayfish heads in the chicken broth.", "Cut up the chickens into small portions, the sweet- breads and tongues into slices and arrange on a dish with the meat and fish balls.", "Make a fricassee sauce (see recipe, page 57), using the chicken broth for the purpose, and flavour it with lemon juice, mushrooms, capers, Sardellen and a little Madeira, and stir in the yolks of 6 eggs.", "Pour the sauce over the meat.", "Garnish with the stuffed crayfish, cauliflower or asparagus, little crescents of puff paste, baked a delicate brown, and parsley.", "Reis mit Hnhn.", "(Chicken Rice.)", "For 6 Persons. Time of Preparation : 2 hours.", "\\ lb. rice. 2 chickens, i^ pint water. I onion.", "I tablespoonful chopped parsley.", "f pint fricassee sauce.", "I tablespoonful salt.", "Soup herbs (carrots, turnips,", "parsley root, celery,", "etc.). A little Meat Extract.", "Scald the rice well and fill with it the bottom of a well- buttered pudding mould, that has a tightly-fitting lid to it. Cut each chicken into 6 pieces, sprinkle with the parsley and lay on the rice. Dissolve the butter, boil it up with the water and salt, and pour into the mould. Close the latter and boil for 2 hours.", "With the giblets, soup herbs and a little Meat Extract, make f pint stock and with it prepare a fricassee sauce. (See recipe, page 57.)", "Game and Poultry. 77", "Turn out the chicken and rice on to a deep dish and serve with the sauce.", "Tomato puree, green peas and cauliflower, or chopped mushrooms may be cooked with the chicken and rice and greatly improve the flavour of the dish.", "(Guinea Fowl.)", "Prepare in the same manner as capon and chicken, also for ragouts and fricassees.", "Geschmorte Tauben.", "(Braised Pigeons.)", "For 6 Persons. Time of Preparation : 2 hours.", "6 young pigeons.", "4 oz. butter.", "I gill cream.", "I teaspoonful flour.", "I ,, minced pork.", "1 oz. breadcrumbs, f oz. butter.", "2 eggs. I yolk.", "Nutmeg and salt to taste.", "Wash and dry the pigeons well and rub over, inside and out, with salt. Chop up the livers, gizzards and hearts very finely and mix with the eggs, breadcrumbs, parsley and a little nutmeg and salt to taste, to form a stuffing with which the crops are filled.", "Braise the pigeons in 4 oz. butter, adding water from time to time, and finally (when the pigeons are done and taken out) a gill of cream, thickened with a tea- spoonful of flour, to form a sauce, which should be brought to the boil.", "The pigeons may be served with a border of stewed chestnuts, or of rice and green peas, in the latter case the dish is called \" Rizi Pizi.\"", "Tanben-Frikassee.", "(Pigeon Fricassee.)", "This is prepared in the same manner as Chicken Fricassee. (See recipe, page 75.)", "78 WzM und Gefiugel.", "Pute Oder Truthahn.", "(Roast Turkey.)", "For 8 Persons. Time of Preparation : 3J hours.", "One turkey. | f lb. butter.", "(For the stuffing.^", "1 oz. breadcrumbs.", "4 oz. butter.", "2 oz. pork fat.", "4J oz. boiled lean pork.", "2 boiled pigs' kidneys.", "5 oz. cold roast veal.", "The turkey liver.", "2 oz. bacon.", "\\ teaspoonful chopped onions.", "I oz. fresh truffles.", "(or \\ oz. dried truffles.) Some chopped parsley. A pinch of pepper and salt.", "Pass the pork fat, lean boiled pork and roast veal twice through the mincing machine. Boil the kidneys, cut them into dice, mix the fat, pork, veal and kidneys with the breadcrumbs, eggs, finely-chopped truffles, onions, salt and pepper to form a stuffing. Fill the crop of the turkey with this and then sew it together.", "Rub the turkey inside with salt, chopped parsley and lemon juice, and rub salt over the outside of the turkey also. Place then in a deep baking tin with a pint of boiling water. For 15 to 20 minutes, let the turkey stew in the water alone. Then add | lb. browned butter and roast, basting well, till done.", "Truthahn-Frikassee and Bagoat.", "(Turkey Fricassee and Ragout.)", "These are prepared in the same manner as Chicken Fricassee and Ragout.", "Gansebraten.", "(Roast Goose.)", "Rub the goose over, inside and out, with salt. Place in it several stalks of marjoram and fill with little apples, then sewing together. The apples should be cored, but", "Game and Poultry. 79", "not peeled. For only apples may be substituted a mixture of i lb. apples, peeled and cut up, \\ lb. sultanas, and a tablespoonful each of sugar and bread- crumbs ; or a mixture of i lb. apples, peeled and cut up, and I lb. chestnuts, boiled and peeled.", "Place the goose breast downwards, in the deep baking- pan, pour over it a pint of boiling water, place an onion in the tin, and put into a mediumly hot oven. Let it remain so for half an hour, then turn it. Prick the skin round the wings and legs frequently, to let the fat run out. Baste well and add more water whenever it has boiled away in cooking and the goose is roasting too quickly. The roasting should occupy from 2 to 2^ hours, and the goose should be then of a bright brown colour. At the very last, a few spoonsful of cold water should be poured over the goose, which should then be allowed to continue roasting for a few minutes, that the skin may become crisp.", "Remove the fat from the gravy, which may be thickened with a little flour or grated Pfefferkuchen.", "Ganseklein.", "(Goose Giblets.)", "Head, neck, g-izzard, heart, feet, and the greater part of the wing-s.", "\\ teaspoonful chopped parsley.", "Peppercorns. Carrots and turnips. I quart water. 3 oz. flour.", "2 oz. butter.", "Clean the giblets, etc., well, cut the wings and neck into small pieces, scald the feet and skin them. Put on in boiling water with carrots and turnips and a little celery and peppercorns and stew until done. Then take out the giblets and strain off the broth.", "Prepare a white \" Grundsauce \" (see recipe, page 55) with the butter, flour, and the broth, which should have boiled down to about i^ pint. Flavour with finely- chopped parsley and pour over the giblets.", "Little meat balls, or Semmel- or Kartoffelklosse (see recipes, page 22) boiled in the sauce, are an improvement to this dish.", "8o Wild und Geflugel.", "Ganseklein auf polnische Art.", "(Goose Giblets, Polish Fashion.)", "Stew the giblets as directed in previous recipe. With the broth prepare, however, a brown \" Grundsauce \" {see recipe, page 55) and boil up in it ^ lb. apples, sliced, flavouring with a little marjoram, sugar and vinegar, and serving with little meat balls of pork (made; with \\ lb. pork, i &^^ and \\ oz. breadcrumbs) or fried sausages.", "Ganse-Weisssauer.", "(Goose in Aspic.)", "1 goose, weighing about 9 or", "ID lbs. 4 pigs' trotters. 4 large onions.", "2 slices lemon. Tarragon vinegar.", "2 large parsley roots.", "Some celery.", "One small piece of ginger.", "Peppercorns.", "7 pints water.", "Cut the goose up into small pieces. Clean the trotters well and chop them quite small. Put them on to boil in 3j pints water, skim well, and boil briskly for half an hour. Then add the pieces of goose and the remaining 3|- pints water, and when it has again been- well skimmed, add the onion, celery, parsley, marjoram, peppercorns, salt and vinegar. Boil till all is tender. Then take out the pieces of goose and arrange on a deep dish. Strain off the broth (reduced to about 2 quarts), remove any fat, add more vinegar and salt if necessary clear with white of ^^^ and pounded eggshells, strain through a cloth and pour over the meat. Should gelatine be used instead of pigs' trotters, reckon \\ oz. to each quart of broth.", "Gebratene Gans auf mecklenburgische Art. (Roast Goose in Mecklenburg Manner.)", "Draw and clean the goose in the usual way and stuff it with the following mixture : Peel and core 8 apples and cut them into quarters. Mix with them 14 oz.", "Game and Poultry. 8i", "sultanas and currants and add a little cinnamon. Mix with 3 handfuls of fine breadcrumbs and 2 beaten-up eggs.", "Stuflf the goose with this and put it in a baking-pan with \\ pint water. Spread butter over it and bake 2 hours, basting frequently.", "While the goose is cooking, shred a medium-sized red cabbage and put it on to simmer in a little stock. When nearly soft, add 6 small sausages, slightly fried in goose fat, and when the cabbage is quite soft, stir in 3 table- spoonsful vinegar.", "When the goose has been roasted a nice brown, serve it with the red cabbage and sausages. Add a little broth to the gravy, boil it up and strain it.", "Gesohmorte Ente.", "(Braised Duck.)", "Brown 2 oz. butter in a deep baking-pan. Place in it the duck, prepared as in the recipe for goose, and baste well. Then add a pint of stock (or water with half a teaspoonful of Liebig's Meat Extract dissolved in it) and some soup herbs, such as carrots, turnips, and a little celery and parsley root, and braise the duck in this, turning frequently, and adding water whenever the gravy seems much reduced in quantity. When the duck is done, take out, and cut up.", "Thicken the gravy with a very little flour and pour over the duck, which may be served with various vege- tables arranged in little heaps around it.", "Geschmorte Ente mit Maronen.", "(Braised Duck with Chestnuts.)", "Braise the duck as in previous recipe. When cooked, add I gill red wine, a little lemon peel and i lb. stewed chestnuts. When the duck has stewed in this for 5 minutes, take it out and cut it up.", "Arrange the pieces in the centre of the dish, the chest- nuts in a border around it, outside them baked apples and little roasted potatoes, and pour over the sauce.", "2 oz. dried Steinpilze. ^ lb. minced pork.", "2 OZ. butter.", "i oz. breadcrumbs.", "82 H^?7^ und GeflUgel.", "Ente-Potrafka.", "(Polish Duck Ragout.) F'or 6 Persons. Time of Preparation : 4 hours.", "J pint sour cream. 3 oz. onions. I oz. flour. Peppercorns.", "I teaspoonful Liebig's Meat Extract. Salt.", "Rub the duck well with salt (inside and out), place a few stalks of marjoram inside it and roast it a nice brown.", "Cut the giblets up into small pieces and boil with onions, salt and i quart water, till the broth is boiled down to about f pint. Then strain off. Wash the Steinpilze and boil for 10 minutes in the broth with a little Meat Extract ; then chop finely.", "Mince the pork and liver finely and mix with i ^%^, \\ oz. breadcrumbs and a teaspoonful of chopped Stein- pilze. Make up into small sausage-shaped rolls, half an inch thick and an inch long, and fry them for 3 minutes in 2 oz. butter.", "Place the roasted duck on a board and chop it up into 10 to 12 pieces.", "Remove fat from the gravy, add the broth to it, half a pint of sour cream, thickened with i oz. flour and the remaining chopped Steinpilze. Boil up once more, put in the little meat rolls and let them warm through in the same for 2 minutes. Pour the sauce first into a mediumly-deep dish, then put the pieces of duck in the centre, round them the little meat rolls, and outside them a border of macaroni and little baked potatoes.", "Entenklein. (Duck Giblets.)", "Prepare in the same manner as Goose Giblets {see recipe, page 79).", "Ente in Gel^e. (Duck in Aspic)", "Prepare in the same manner as Goose in Aspic {see recipe, page 80).", "Entenbraten. (Roast Duck.)", "Prepare in the same manner as Roast Goose {see recipe, page 78).", "RINDFLEISCH.", "Rinderbrast gerollt.", "(Rolled Breast of Beef.)", "For 6 Persons. Time of Preparation : 4 hours.", "4 lbs. meat. | 2 quarts water.", "I oz. salt.", "Take out the bones, roll the meat, tie round with string and boil gently for 3 hours.", "Serve with horseradish sauce.", "The meat may also be served, cut into slices, on a flat dish with little heaps of various vegetables arranged round it. The vegetables, such as peas, beans, cauli- flower and also rice, or macaroni, should have been boiled in broth, either stock or water with Meat Extract dissolved in it. Butter dissolved in some of this vegetable broth should then be poured over the vegetables.", "Gedampftes Rindfleisoh.", "(Stewed Beef.)", "For 6 Persons. Time of Preparation: 4 hours.", "3 lbs. breast of beef. | 2\\ pints water.", "Soup herbs.", "Remove the bones and put them on to boil in 2\\ pints water. When they have boiled for an hour, take them out and put into the water the soup herbs, cut up,", "Rindfieisch.", "and the meat, which has meanwhile been well beaten, rolled together and tied up with string.", "Simmer for 3 hours. The broth must only just cover the meat.", "When the meat is ready, use the broth in preparation of any sauce that may be preferred.", "The dish may be garnished with little heaps of various vegetables.", "Rindersauerbraten.", "For 6 Persons.", "Time of Preparation : 3 hours.", "A pinch of salt.", "\\ pint water in which \\ tea- spoonful Meat Extract is dissolved.", "2 oz. grated PfefFerkuchen or I oz. flour, to thicken the sauce.", "J pint Tarragon vinegar.", "2 to 3 lbs. meat. I tablespoonful German", "mustard. I tablespoonful chopped onions. I leaf of sage. \\ teaspoonful chopped thyme.", "3 oz. butter. A pinch of ground pepper.", "Mix all the ingredients, with the exception of the Pfefferkuchen, to a sauce the consistency of puree. Place the meat in a small earthenware jar, pour the sauce over it and tie down. Stand in a cool place for 3 or 4 days, turning daily.", "On the fourth day, braise the meat in a saucepan with 3 oz. butter. The sauce in which it has lain is added gradually and the grated Pfefferkuchen strewn over on serving.", "It is an improvement if red wine be taken instead of vinegar.", "The meat can also be larded before being placed in the sour mixture.", "Binderschmorfleisch.", "For 6 Persoiis.", "3 lbs. meat.", "1 oz. bacon.", "2 oz. onions. Soup herbs.", "Time of Preparation : 3 to 3I hours.", "\\ oz. salt.", "4 oz. butter or dripping. A piece of dry crust. I oz. flour. A little spice.", "Beat the meat well and tie it together. Cut the bacon into thin strips, sprinkle with pepper and salt, amd lard the meat with it.", "Rub the meat with the salt and dredge a little flour over it.", "Brown the butter or fat in a deep baking-pan, put into it the meat and let it get brown on all sides. Then add the onion, soup herbs, etc., and enough water for the lower half of the meat to be always standing in a thickish gravy.", "When the meat is done, take it out, removing the string, and prepare the sauce.", "If it is not yet thick enough, add a little flour, then strain through a sieve. A gill of sour cream, or of butter-milk in which a little flour has been smoothly mixed, may be added as an improvement. A further improvement is the addition of 3 tablespoonsful of red wine.", "Binderschmorbraten mit Gemuse.", "For 6 Persons. Time of Preparation : ^i hours.", "4 heads of Kohlrabi with the green.", "6 oz. cauliflower, or", "asparagus, or Brussels sprouts, or mushrooms.", "2 to 3 lbs. meat. I lb. spring carrots.", "1 pickled cucumber. ^ lb. potatoes.", "2 oz. kidney beans.", "6 or 8 oz. butter or dripping.", "More butter or dripping must be taken than usual, as the vegetables absorb a large amount of it.", "The meat is cooked according to previous recipe and the vegetables added gradually, first those that require the longest time to cook. Use whatever vegetables are in season — in winter, those in tins or bottles.", "In the last 5 minutes, add the pickled cucumbers, cut into slices. If chopped mushrooms are added, they also must only stew 5 minutes.", "The appearance of the dish is improved if some of the vegetables are cooked separately in water with salt.", "To serve, cut the meat into slices ; place them close together again, lay the vegetables round in little heaps, and pour over the sauce. Then place the vegetables,", "86 Rindfieisch.", "cooked in water, on the top of the meat and surround all by a border of macaroni. A few stuffed tomatoes among the vegetables improve the appearance of the dish.", "The Same, without Soup Herbs.", "In the last half-hour add to the gravy the meat is cooking in, 4 oz. mushrooms, 2 teaspoonsful chopped onions, and i gill sour cream.", "Instead of these, 2 oz. chopped onions and i tea- spoonful pounded carraway seeds may be substituted, or fresh or pickled cucumbers. The cucumbers must be peeled, the seeds extracted and cut into slices, which are cooked in the gravy for half an hour, with a little sugar, I teaspoonful German mustard and a little vinegar.", "Rinderroulade.", "(Beef Olives.) For 6 Persons. Time of Preparation : 3 hours.", "2.\\ to 3 lbs. meat without bones.", "4 oz. chopped bacon.", "5 oz. breadcrumbs (German bread, if possible).", "4 oz. butter.", "2 oz. finely chopped onions.", "\\ oz. salt.", "I oz. flour.", "A pinch of pepper.", "Cut the meat into slices, about 8 oz. in weight, beat them and sprinkle with salt and pepper.", "Fry the breadcrumbs with i oz. butter, and while still hot, mix with the chopped onion.", "Spread the slices of meat with the chopped bacon, and the fried breadcrumbs and onions, and roll together, tieing the ends of the little rolls with string, or skew- ering them.", "Dredge the \" Rouladen \" with flour, brown the butter, put in the \" Rouladen,\" and brown them on all sides. Then add sufficient water to enable them to stew in a gravy of the same thick consistency as that in which the braised beef is cooked.", "Sour cream may be added to the sauce, which may also be flavoured with tomatoes, red wine or Madeira.", "Sardellen and pickled onions, both chopped finely, may be substituted for the stuffing.", "Deatsohes Beefsteak.", "(German Beefsteaks.)", "Forepersons. Time of Preparation : i hour", "2| lbs. lean meat. I tablespoonful salt.", "5 oz. butter.", "X oz. breadcrumbs.", "A pinch of pepper.", "Pass the meat through the mincing machine. Mix the breadcrumbs well with an oz. of butter, the salt and pepper, and add to the meat.", "Make 12 round rissoles, flattened. Dip a knife in water and trace squares on the rissoles with the back of it.", "Fry in the remainder of the butter for 4 minutes, turning 4 times.", "Poached eggs may be served on the \" beefsteaks,\" and they may be garnished with Sardellen or pickled cucumbers, cut into slices.", "(Prussian Cutlets.)", "i-J lb. lean beef, mutton or", "veal. 3 oz. fat.", "I dessertspoonful chopped", "onion. A little grated nutmeg.", "Salt and pepper to taste.", "Pass the meat twice through the mincing machine and thoroughly mix in the other ingredients. Divide into portions and press into the shape of cutlets. Insert a little piece of macaroni at the thin end of each to look like a bone. Brush over with &^^ and sprinkle with breadcrumbs. Fry in hot fat till a nice brown. Place in a circle on a hot dish, with a garnish of vegetables in the centre.", "Bindfleischreste mit Aepfeln.", "(Cold Beef with Apples.)", "For 6 Persons. Time of Preparation : i hour.", "T lb. cold beef. | \\\\ pint brown sauce.", "I lb. apples.", "88 Rindfieisch.", "Cut the apples into slices and stew in the brown sauce {see recipe, page 55). Flavour sauce with lemon juice or vinegar and a little sugar and place the slices of cold beef in it just long enough to warm through.", "Pickled cucumbers may be substituted for apples.", "Restepudding.", "(Remnant Puddtng.) For 6 Persons. Time of Preparation : 2\\ hours.", "1 lb. boiled or roast cold meat.", "\\ lb. bacon.", "2 oz. breadcrumbs. 4 tablespoonsful stock.", "2 or 3 Sardellen.", "I teaspoonful chopped parsley.", "I ,, ,, onion.", "Pepper and salt to taste.", "Pass the meat through the mincing machine, mix thoroughly with all other ingredients, put into a well- buttered pudding basin and boil for i^ hour.", "Serve with Sardellen, Mustard, or Fricassee Sauce.", "Kinder- und Kalbszunge.", "(Ox AND Calves' Tongues.)", "Cut off the gullet portion, scald and scrape the tongue and boil it in 3^ quarts water, with i oz. salt and soup herbs.", "Cut the tongue into slices and serve with any of the following sauces : Madeira, Burgundy, Sardelle, Raisin, Mustard or Horseradish. {See the various recipes.)", "Rinderzungen-Ragout.", "(Ox Tongue Ragout.) For 12 to 14 Persons. Time of Preparation : 4 hours.", "1 ox tongue.", "1 lb. calves' sweetbreads.", "2 ox brains.", "I quart Madeira or Burgundy sauce.", "\\ lb. pork, made into meat balls with i e^^^ and | oz. breadcrumbs.", "\\ lb. bottled button mush- rooms.", "K little lemon juice.", "Boil an ox tongue according to recipe, and then the meat balls and the sweetbreads in the same broth.", "Boil the brains {see recipe) and fry them in butter.", "With the broth make a Burgundy or Madeira sauce.", "Cut the tongue and sweetbreads into slices.", "Chop up half the quantity of mushrooms, slice the rest. Flavour the sauce with lemon juice and the chopped mushrooms.", "Then add all the meat to the sauce, keeping back a few meat balls and the brains to garnish the dish.", "The dish may be further garnished with little stewed onions, stuffed tomatoes, or stewed chestnuts. A ring of rice may be placed round the ragout.", "Rinderleber geschmort.", "(Braised Ox Liver.)", "For 6 Persons. Time of Preparation : 3 hours.", "2\\ lbs. liver. 4 oz. bacon. \\ pint sour cream. \\ pint water with a teaspoonful Meat Extract dissolved in it. I oz. flour.", "4 oz. butter.", "I quart milk.", "Soup herbs.", "A little spice.", "Skin the liver, and soak it in the milk for \\\\ hour. Then lard it with strips of the bacon.", "Brown the butter, put into it the liver, salt, spice, onion, and soup herbs. Stew gently for \\\\ to 2 hours, adding the broth gradually, and finally the cream, thickened with flour.", "Pass the sauce through a sieve and pour it over the liver on serving.", "Rinderbragen.", "(Ox Brains.) For 4 Persons. Time of Preparation : i hour.", "Soak an ox brain in water containing vinegar or lemon juice, i teaspoonful to half a pint. Then boil", "Rindfleisch.", "for 12 minutes in another lot of water, with lemon juice and salt and place on a sieve to drain.", "Cut into four slices, roll in flour, t.^^ and bread- crumbs, and fry in butter.", "Garnish with Sardellen, slices of lemon and parsley.", "Madeira Sauce may be served with the brains.", "Ungarisches Gonlasch.", "(Hungarian Goulasch.)", "For 6 Persons.", "Time of Preparation : 3 hours.", "3 lbs. beef, without bones. 6 oz. bacon, cut into dice.", "\\ pint cream, in which i des- sertspoonful flour has been smoothly mixed.", "4 oz. chopped onion.", "\\ teaspoonful cayenne.", "A pinch of salt.", ",, ,, ,, pepper.", "I\" pint water, in which \\ tea- spoonful Liebig's Meat Ex- tract is dissolved.", "Place the meat and bacon, both cut into dice, with the onions, salt and pepper into a saucepan. Pour over them the water, in which the Meat Extract has been dissolved and simmer gently, with the lid of the sauce- pan on, for I hour. Then add the cream and cayenne and continue simmering gently until the meat is quite tender. Should the gravy then be at all thin, it may be thickened by the addition of flour.", "KALBFLEISCH.", "Gekochtes Kalbfleisch mit Frikassee Sauce.", "(Boiled Veal with Fricassee Sauce.)", "Time of Preparation : 2 hours.", "3 oz. butter. Soup herbs.", "1 teaspoonful capers. 3 oz. flour.", "2 tablespoonsful salt.", "For 6 Persons.", "2 to 3 lbs. veal.", "1 onion. A little spice.", "2 yolks of eg'gs. Lemon juice.", "Wash the meat with cold water, cut up into pieces large enough for a helping, put into a saucepan, add the soup herbs, onion and salt, pour boiling water over to nearly cover, and stew till tender. Then strain off the broth.", "Brown the butter and flour, and add to the broth to make a sauce. Boil up, add the capers and 2 yolks of eggs and flavour with lemon juice.", "Macaroni may be served with this dish, and cauli- flower boiled with the veal is an improvement.", "Feines Frikassee von Kalbfleisch.", "(Fricassee of Veal.) For 6 Persons. Time of Preparation : 2 hours.", "1 1 lb. knuckle of veal.", "I lb. tinned asparagus heads.", "6 yolks of eggs.", "A little spice.", "I tablespoonful chopped", "mushrooms. I tablespoonful lemon juice.", "A little Meat Extract.", "^ teaspoonful sugar.", "2^ pints water.", "3 oz. butter.", "2 oz. butter.", "I gill Rhine wine or Moselle.", "I parsley root.", "Kalbfleisch.", "Boil the onion, parsley root, and spice in the water for half an hour, then add the Meat Extract.", "Cut the veal into dice and boil in the broth with salt till tender, but not too soft. Strain off the broth.", "Brown the flour and butter and add the broth (which should be nearly a pint) with half the wine, 4 table- spoonsful of water in which the asparagus has been boiled and the chopped mushrooms, and finally the yolks of eggs well beaten with the lemon juice and the remaining wine.", "Warm up the meat and asparagus in this sauce and serve.", "Gesohmortes Kalbfleisch.", "(Braised Veal.)", "For 6 Persons.", "Time of Preparation : 2 hours.", "4^ lbs. veal.", "\\ lb. butter.", "I pint water in which i tea- spoonful Liebig's Meat Ex- tract is dissolved.", "Soup herbs. I oz. flour. I onion. A little spice. Lemon juice.", "Scald the veal and then braise it in a saucepan in the browned butter, with the onion, soup herbs, and spice, adding the broth gradually. When the meat is done, strain off the gravy and thicken with flour. Greatly improved by the addition of chopped mushrooms or half a pint of cream.", "Geschmortes Kalbfleisch mit legierter Sauce.", "(Braised Veal with Egg Sauce.)", "For 6 Persons.", "Time of Preparation : \\\\ hour.", "3^- lbs. veal.", "i lb. butter.", "\\ pint water in which \\ tea- spoonful Liebig-'s Meat Ex- tract is dissolved.", "I teaspoonful chopped onion.", "3 yolks of eggs.", "Lemon juice.", "Brown the butter. Rub over the meat with salt, dust it with flour, and put it with the butter, previously browned, into a deep baking-pan in the oven. After half an hour, add the onion, salt and pepper, and then gradually the broth. When the meat is done, take it out, cut into slices and stand aside to keep warm.", "Let the gravy boil up, thicken with flour, flavour with lemon juice, stir in the yolks of eggs, and pour over the slices of meat. The sauce may be greatly improved by the addition of chopped Sardellen, mushrooms or caviar.", "Serve with a border of macaroni, or little fried potatoes.", "Geschmorte Kalbsschnitzel.", "(Braised Veal Cutlets.) For 6 Persons. Time of Preparation : i|- hour.", "if lb. veal cutlets 4 oz. butter.", "teaspoonful Meat Extract dissolved in ^ pint water.", "I pint thick Bechamel sauce", "Dust the cutlets with flour, slightly fry on both sides in the butter and then put into a saucepan. Pour the butter over them and braise, adding the broth gradually. Just before serving, add the Bechamel sauce, or merely well thicken with flour and add a little more water.", "Serve with potatoes, rice and pickled cucumbers.. (Salzgurken and Senfgurken.)", "Kalbfieisch-Roulade.", "(Veal Olives.) These are prepared in the same way as Beef Olives.", "Kalbsbraten-Pudding.", "(Roast Veal Pudding.)", "I lb. cold roast veal (chopped", "fine). 4 yolks of eggs. 4 whites of eggs. I oz. butter.", "I oz. breadcrumbs.", "I tablespoonful cream.", "I lb. fresh pork.", "3 Sardellen (chopped fine).", "94 Kalbfleisch.", "Pass the pork twice through the mincing machine and mix well with the finely chopped veal and other ingre- dients, adding the well-whisked whites of eggs last.", "Fill a well-buttered mould or basin and boil for i hour.", "Serve with Caper or Sardellen Sauce.", "\\ lb. cold roast veal. \\ oz. chopped ham. 1 PfefFergurke (pickled cu- cumber).", "Kalbsbraten- Siilze.", "(Veal Aspic.)", "4 leaves gelatine. \\ pint water in which i tea- spoonful Liebig's Meat Ex- tract is dissolved. Vinegar.", "Peel the cucumber and remove the seeds. Cut it and the meat into dice. Dissolve 4 leaves of gelatine in the broth and flavour with vinegar. Pour over the chopped meat and cucumber.", "Pour into a mould. When cold, turn out and serve with Remouladen Sauce. (See recipe, page 67.)", "Kalbfleisch in Gelee.", "(Boiled Veal in Jelly.)", "3 lbs. veal. A little spice.", "onions. i parsley root.", "\\ oz. gelatine. 2 whites of eggs.", "z\\ pints water. \\ pint Tarragon vinegar.", "I tablespoonful salt.", "Cut the meat up into slices or dice, put on in boiling water, with salt, removing any scum, add the onions, vinegar and parsley and boil till quite tender. Then remove the meat, add gelatine to the broth (which should have been boiled down to about half its original quantity) clear with 2 whites of eggs and pour through a sieve over the meat, which has been placed in a deep mould.", "When turned out, garnish with sliced pickled cucum- bers and hard-boiled eggs and serve with Remouladen Sauce (see recipe, page 67) or Mayonnaise.", "Ueberzogenes Kalbskotellett.", "(Veal Cutlet with Ragout.)", "For 6 Persons. Time of Preparation : 2 hours.", "6 veal cutlets.", "I calves' brain.", "3 oz. butter.", "^ lb. calves' sweetbread.", "^ lb. veal cut into dice.", "I oz. grated Parmesan cheese", "I oz. grated roll.", "3 Sardellen or some chopped", "mushrooms. I gill white sauce, flavoured", "with 1 tablespoonful lemon", "juice and with 4 yolks of", "eggs stirred into it.", "Boil the sweetbreads and brains and chop them up small. Stir them and all the other ingredients into the sauce, so that the latter forms a thick ragout.", "Beat the cutlets, dust them over with flour and fry them slightly on both sides in 3 oz. butter for 2 minutes. Then lay them on a flat, fireproof dish, and spread a tablespoonful of the ragout on each cutlet. Sprinkle each with Parmesan cheese and breadcrumbs and pour over them the frying butter. Place the dish on a pan of cold water in a hot oven and bake for about 5 minutes.", "Kalbsleber.", "(Calves' Liver.)", "Por 6 Persons. Time of Preparation : i hour.", "2 lbs. calves' liver. 4 oz. butter.", "I gill cream, thickened with a little flour.", "2 oz. bacon.", "\\ teaspoonful chopped onion.", "I gill strong broth.", "A pinch of pepper.", "A pinch of salt.", "Skin the liver, lard it with the bacon, rub it over with the pepper, salt and onion, and bake it in the oven in a deep pan for 30 minutes in the butter, which must be browned first, adding gradually the broth and cream.", "Cut into slices and serve with a border of macaroni and cauliflower. Sprinkle thickly with Parmesan cheese and pour over it the sauce in which it has been stewed.", "The liver may also be cut into slices and simply fried in Q^^ and breadcrumbs.", "96 Kalbfieisch.", "Kalbsleber-Goalasch.", "(Calves' Liver Goulasch.)", "For 6 Persons. Time of Preparation : \\ hour.", "\\\\ lb. calves' liver. I oz. chopped onion. 4 oz. butter.", "\\ tablespoonful salt. I dessertspoonful flour. Pinch of pepper.", "Skin the liver and cut into small dice. Roll well in flour, pepper and salt.", "Brown the butter and throw in the onions and liver and fry for 2 minutes, shaking to and fro continually.", "Serve on a very hot dish with a border of rice or macaroni, or of little roast potatoes. Hand round with pickled cucumbers (Senfgurken).", "Kalbsleber-Elosse.", "Liver Dumplings.)", "For 6 Persons.", "Time of Preparation : ij^ hour.", "I lb. calves' liver.", "1 oz. breadcrumbs. 4 oz. flour.", "3 oz. bacon.", "2 tablespoonsful salt", "2 extra yolks.", "I oz. butter.", "1 oz. bread cut into dice.", "2 rubbed sage leaves.", "I teaspoonful rubbed marjoram.", "Skin the liver, pass through the mincing machine,, then mix well together with the eggs, extra yolks, salt, pepper, marjoram and sage.", "Cut the bread into dice and fry in the butter and stir into the mixture.", "Form into little dumplings, throw into boiling water and boil for 10 minutes. Then sprinkle breadcrumbs over them and pour over the browned butter.", "Serve with Sauerkohl, Schmorkohl, Schmorgurken, potato dishes prepared with vinegar, and lettuce salad.", "Should the mixture be too firm, add a little milk, if not firm enough, a little more flour.", "Kalbsleber-Brot (Pain). (Calves' Liver Pat6).", "Time of Preparation : 2 hours,", "i^ lb. calves' liver, f lb. pork fat. 6 oz. fat bacon. 4 eggs.", "\\ teaspoonful chopped onion. ^ ,, rubbed marjoram. A pinch of pepper. I tablespoonful salt.", "Pass the liver and fat several times through the mincing machine, stir in the eggs, then pass through a sieve and add salt and herbs, (The addition of some chopped truffles is a great improvement.) Line a round mould with the bacon cut into very thin slices, fill up with the meat, place a few slices of bacon on the top, and bake in the oven for an hour, standing the mould in a pan of water.", "Serve with a piquant sauce. If served cold, garnish with aspic.", "Gekochte Kalbsmilch.", "(BoijLED Calves' Sweetbread.)", "These are soaked and boiled in water for 40 minutes with salt, and served with various sauces, such as Madeira, Mushroom, Sardellen or Crayfish.", "For 6 persons reckon lyi lb. sweetbreads and ^ pint sauce.", "Geschmorte Kalbsmilch.", "(Braised Calves' Sweetbread.)", "For 6 Persons. Time of Preparation : i hour.", "\\\\ lb. sweetbread.", "I tablespoonful lemon juice.", "I gill stock.", "\\ tablespoonful salt.", "1 teaspoonful flour.", "2 oz. butter.", "Soak the sweetbreads and boil, in boiling water, for 10 minutes. Cut into slices about half an inch thick and roll in flour.", "Brown the butter in a saucepan and put in the slices of sweetbread. Add the stock, stew gently for 1 5 minutes, and flavour the sauce with lemon juice. The sauce may", "98 Kalbfleisch.", "also be improved by the addition of cream, or Sardellen and mushrooms.", "Kalbsmilch-Pudding.", "(Sweetbread Pudding.)", "For 6 Persons. Time of Preparation : 3 hours.", "2 tablespoonsful salt.", "I lb. sweetbread.", "6 oz. rice.", "I quart broth.", "Soup herbs.", "I „ chopped parsley.", "4 oz. butter.", "A pinch of pepper.", "., >. ,, cayenne.", "Soak the sweetbread and boil it with the soup herbs in the broth for 15 minutes. Then take it out, strain off the broth and boil the rice gently for an hour in the latter. Ten minutes before it is finished, add 2 oz. butter. Stand the rice on one side to get cool.", "Cream the other 2 oz. butter, add the yolks, parsley and pepper, and, alternately, the rice and whipped white of ^^^, and finally, the sweetbread cut into small dice.", "Fill a well-buttered mould three-quarters full and boil for \\\\ hour.", "Serve with Sardellen, Crayfish or Caper Sauce. {See Section : Sauces.) May also be garnished with various vegetables, such as cauliflower, green peas, carrots, asparagus or Brussels sprouts.", "Kalbsmilch-Croqaettes.", "(Sweetbread Croquettes.)", "To make 12 Croquettes. TiTne of Preparation : 2 hours.", "^ lb. sweetbread. I leaf of gelatine. I oz. butter.", "1 oz. flour.", "8 bottled mushrooms.", "2 teaspoonsful Madeira.", "6 oz. calves' tongue or cold roast veal.", "1 gill broth.", "2 teaspoonsful lemon juice. 2 yolks of eggs.", "Boil the sweetbreads and tongue and cut into small dice with the mushrooms. Make a white sauce of the broth, butter and flour, boil it down to half its original", "quantity and flavour with lemon juice and salt. Dissolve the gelatine and add to the sauce, with the Madeira and yolks of eggs. Then add the other ingredients and mix to a paste. Spread over a dish on which bread- crumbs have been scattered and put a layer of bread- crumbs on the top. Stand in a cool place for an hour.", "Make up into 12 croquettes, roll in flour, agg and breadcrumbs, and fry in butter or dripping. Wash some parsley, dry it with a cloth, fry for half a minute and garnish with it.", "Serve the croquettes in a serviette.", "Ealbsbragen.", "(Calves' Brain.)", "For 4 Persons. Time of Preparation : i hour.", "Soak the brain first and then boil gently for 15 minutes in I pint water with salt, a teaspoonful of vinegar, onions and a little spice.", "Drain on a sieve, cut lengthwise into 4 pieces, roll in flour, Qgg and breadcrumbs, and fry in 2 oz. butter.", "The dish may be garnished with Sardellen, and Sardellen or Mushroom Sauce may be served with it.", "If served cold, then substitute Mayonnaise or Remou- laden Sauce.", "Ragout fin in Muscheln.", "(Ragout fin in Scallops.)", "Quantity for 12 Scallop Shells. 2 calves' brains.", "I „ tongue.", "\\ lb. calves' sweetbread", "8 yolks of eggs.", "10 button mushrooms.", "Lemon juice to taste", "2 oz. butter.", "1 pint thick white sauce.", "3 Sardellen.", "2 to 3 tablespoonsful white wine.", "I oz. grated Parmesan cheese.", "I teaspoonful capers.", "Boil the brains, tongue and sweetbread. Then cut the tongue into narrow strips, the sweetbread into dice, and divide the brains into small pieces with a spoon.", "Make a pint of thick white sauce, flavour with wine, lemon juice, chopped mushrooms, Sardellen and capers.", "lOO Kalbfleisch,", "aad stir in the yolks of eggs. Pour the sauce over the meat.", "Butter the shells, strew breadcrumbs in them, then fill up with the ragout, putting on top of each shell another sprinkling of breadcrumbs and Parmesan cheese.", "Bake in a hot oven for a few minutes.", "Kalbszunge mit hoUandischer Sance.", "(Calves' Tongue with Dutch Sauce.)", "For 6 Persons. Time of Preparation : 2 J hours.", "Boil 3 small calves' tongues in i quart water and then skin them. When cool, cut them into slices length- wise, roll in t.g^ and breadcrumbs and fry them in 2 oz. butter.", "Use the water they have been boiled in to prepare a Dutch sauce (see recipe, page 63). Pour over the slices and serve.", "This dish is improved by the addition of little meat balls {see recipes, page 20) or button mushrooms.", "Kalbfleischring. (Border of Minced Veal.)", "\\ lb. veal. 2 oz. butter. 5 mushrooms. \\ lb. pork.", "1 gill milk.", "2 tablespoonsful flour. A pinch of pepper.", "Heat half the quantity of the butter, the flour and the milk, in a saucepan, stirring continuously till of the consistency of dough. Then turn into a basin, stir till cold and beat well with the remainder of the butter and the yolks of the eggs. Add salt, pepper, the mushrooms chopped finely and the whites of eggs, whisked well, and finally the veal and pork which have been passed several times through the mincing machine. Stir well and when thoroughly mixed, fill a ring-shaped mould and steam carefully for J to | hour.", "Turn out the ring on to a flat dish and fill the centre with asparagus, cauliflower, peas, Brussels sprouts, meat or fish ragout, rice and green peas, etc.", "HAMMELFLEISCH.", "Hammelkeule wie Wild.", "(Leg of Mutton as Mock Venison.)", "Bone the mutton, beat it well and lard it with strips of bacon. Place it in sour milk for 3 days and then roast it (2^ hours to a 9 lb. leg) with 2 lbs. butter, pour- ing in water from time to time. When the meat is done, add to the gravy half a pint of sour cream, thickened with a little flour, and J teaspoonful Liebig's Meat Extract.", "Hammelkeule mit Mostrioh. (Leg of Mutton with Mustard Sauce.)", "J lb. German mustard.", "1 oz. chopped onion.", "2 tablespoonsful salad oil. I tablespoonful chopped", "parsley. I tablespoonful lemon juice.", "2 rubbed sage leaves.", "A pinch of pepper.", "I gill broth made by dissolv- ing J teaspoonful Liebig's Meat Extract in water.", "i lb. butter.", "I tablespoonful Tarragon vinegar.", "Bone, beat and lard the mutton and then place it from 24 to 48 hours in a sauce composed of the above ingredients.", "Then roast in a deep pan in the oven with ^ lb. butter, adding gradually the sauce in which it has lain.", "The sauce may be thickened before serving with a little flour, and improved by the addition of a little red wine.", "102 Hammelfleisch.", "Hammelfleisch-Pudding.", "(Mutton Pudding.)", "For 6 Persons. Time of Preparation : 3^ hours,", "i^ lb. lean mutton.", "^ lb. bacon.", "2 oz. breadcrumbs.", "6 Sardellen.", "I tablespoonful capers.", "I ,, chopped parsley.", "I ,, German mustard.", "2 tablespoonsful salt.", "Pass the mutton and bacon twice through the mincing machine. Soak the breadcrumbs in milk and stir to the consistency of puree. Then add the eggs, salt, finely chopped Sardellen, capers, parsley and mustard. Lastly, stir in the meat and mix all well together.", "Fill a well-buttered mould or basin and boil for 2 hours. Before the pudding is turned out, run a skewer through a few times.", "Serve with Caper, Onion or Sardellen Sauce.", "Hammelzungen in Aspic.", "(Sheeps' Tongues in Aspic.)", "For 6 Persons. Time of Preparation : 3 hours.", "6 sheeps' tongues.", "\\ teaspoonful Liebig's Meat", "Extract. I onion. Soup herbs.", "\\ oz. gelatine. I quart water.", "1 gill Tarragon vinegar. Spice.", "2 whites of eggs.", "2 tablespoonsful salt.", "Scald the tongues and scrape them. Put them on to boil with I quart water, onions, soup herbs, spice and salt, and boil till very tender. Then remove the hard skin and cut in half lengthwise.", "Skim the fat off the broth, which should be reduced to about I pint, and add the Meat Extract, gelatine and Tarragon vinegar.", "Clear with 2 whites of eggs, strain through a cloth and pour over the sheeps' tongues, placed in glass dishes.", "SCHWEINEFLEISCH.", "Gekochtes saures Schweinefleisoh. (Boiled Pork.)", "For 8 Persons.", "4^ lbs. pork.", "I lb. onions.", "■J- lb. apples.", "2^ pints water.", "I tablespoonful salt.", "Time of Preparation : 2 hours.", "A few peppercorns.", "\\ teaspoonful Liebig's Meat", "Extract. I oz. rice. 4 tablespoonsful vinegar.", "Cut the meat into eight slices and put on in boiling water with the onions, apples, peppercorns, salt and rice. When it has boiled for an hour, add the vinegar.", "The meat must be boiled till very tender and then taken out and the gravy, to which a little Meat Extract is added, strained through a sieve and poured over it.", "Pears may be substituted for apples ; in this case, after the gravy has been strained off, replace the pears in it.", "Schweineohren mit Senfsauce.", "(Pigs' Ears with Mustard Sauce.)", "For 6 Persons.", "Time of Preparation : 3 hours.", "3 large pigs' ears.", "2 oz. butter.", "2 oz. flour.", "^ teaspoonful Liebig's Meat", "Extract. I teaspoonful sugar. A little rubbed marjoram.", "A few peppercorns.", "3 hard-boiled eggs.", "4 oz. German mustard.", "f tablespoonful chopped", "onion. 3 tablespoonsful vinegar. I , , salt.", "2^ pints water.", "I04 Schweinefleisch.", "Wash the pigs' ears well, cut them in two lengthwise and boil them, till very tender, in i quart water with the marjoram, a whole onion, an apple, peppercorns, and salt. Then take out, allow to cool, and cut up into narrow strips.", "Strain the broth, brown the butter and flour together and add to it with the chopped onion to make a thick sauce, adding the mustard, sugar, Meat Extract (dissolved in half a pint of water), and the vinegar.", "Boil up the pieces of ear once more in the sauce and serve, garnished with hard-boiled eggs.", "The ears may also be merely boiled in water with salt, then when cold, cut into strips, rolled in flour, ^gg and breadcrumbs, fried in butter and served with Remouladen Sauce (see recipe, page 67).", "Gedampftes Schweinefleisch.", "(Stewed Pork.)", "For 6 Persons. Time of Preparation : z\\ hours.", "3 lbs. lean pork. i oz. flour.", "I onion. i quart water.", "I tablespoonful German Lemon juice,", "mustard. Soup herbs.", "Put on the meat, which should be well hung, in boiling water, with salt, soup herbs, onion and mustard, and boil till tender. There must only be sufficient water in the saucepan to just cover the meat the whole time. When done, remove the meat, thicken the gravy with flour, strain, and skim off the fat.", "Serve with little dumplings (Mehlkldsse), see recipe, page 22.", "The sauce is much improved if, during the last hour of boiling, tomatoes are added, cut in slices and the seeds removed. The sauce must then be rubbed through a sieve and flavoured with sugar and a pinch of cayenne. In this case, the meat is cut in slices, arranged in the centre of the dish, the sauce poured over it, and surrounded by a border of rice, Nudeln, or macaroni.", "Sohweineschmorbraten.", "(Braised Pork.)", "For 6 Persons. Time of Preparation : 2 hours.", "3^ lbs. pork.", "I tablespoonful salt.", "I dessertspoonful flour. I pint water, wine, or Weissbier.", "\\ teaspoonful Liebig's Meat Extract.", "Wash and beat the meat well, sc^ld with boiling water, dry with a cloth and rub over with salt.", "Place in a saucepan with \\ pint boiling water, and boil briskly till the water has boiled away and the meat browns. Or, the meat may be dredged with flour and browned well in a frying pan with 2 oz. butter.", "Then place the meat with water, wine, or Weissbier in a saucepan, add onion and soup herbs, and braise. When done, take out and thicken the gravy with flour. Strain through a sieve, remove fat, add a pinch of cayenne and a gill of cream, and stir in half a teaspoon- ful of Meat Extract.", "Tomatoes may also be added to the sauce, as in the last recipe, or half a pound of apples, in which case the cream and cayenne are omitted.", "Schweinefleisch als Wild.", "(Pork as Mock Venison.)", "For 8 Persons. Time of Preparation : 3 hours.", "2 oz. butter.", "I teaspoonful flour.", "I pint stock.", "4^ lbs. pork.", "^ pint sour cream.", "3 juniper berries.", "Remove most of the fat from the meat, beat it well and lay it in milk for 4 days. Then take it out and rub it over with salt.", "Brown the butter in a deep baking-tin and lay the meat in it. Baste well and roast in the oven, adding the stock from time to time. (Half a pint of water with Meat Extract dissolved in it may be substituted for stock.)", "Schweinefleisch.", "In the last half-hour of roasting add the cream, in which the flour and pounded juniper berries have been well stirred. A great improvement is the addition of chopped mushrooms.", "Pikante Schweinekenle.", "(Piquant Leg of Pork.)", "For 15 Persons.", "Time of Preparation : 4 hours.", "Leg of pork weighing about II lbs.", "1 finely chopped Sardelle.", "2 leaves of sage. 4 cloves.", "1 gill red wine.", "2 J pints water with i teaspoon-", "full Liebig's Meat Extract dissolved in it. 2 tablespoonsful finely chopped onion.", "2 tablespoonsful salad oil.", "3 ,, lemon juice or vinegar.", "2 tablespoonsful German mustard.", "I teaspoonful rubbed thyme.", "I ,, ,, mar-", "I tablespoonful red currant jelly.", "I tablespoonful flour.", "Beat the leg of pork well, remove the crackling and some of the fat and bone it.", "Mix the marjoram, thyme, cloves, sage, currant jelly, oil, wine, mustard, lemon juice or vinegar, and onions thoroughly to the consistency of puree and rub well into the meat. Then place latter in an earthenware vessel which it must nearly fill. Boil up the water with salt, add Meat Extract and pour over the meat, which must remain in soak 24 to 48 hours in a cool place.", "Then roast the joint, adding from time to time the liquid in which it has lain. Before serving, thicken the gravy with flour and improve, if desired, with cream.", "Schweins-Carr6 mit Kirschen-Sauoe.", "(CmNE OF Pork with Cherry Sauce.)", "Bone a chine of pork, remove superfluous fat and roast with the trimmings, sliced carrots and onions, salt and pepper. Baste frequently and bake slowly, adding stock or water occasionally, to prevent the meat browning.", "When almost cooked, place on a deep dish and sprinkle over very thickly with breadcrumbs (in preference, German bread) mixed with a little cinnamon and castor sugar. Replace in a moderate oven and bake for another 20 minutes till the crust is a light brown.", "Serve with a thick cherry sauce (see recipe, page 68).", "Schinken in Burgnnder.", "(Ham in Burgundy.)", "For 12 Persons.", "Time of Preparation : 5 hours.", "I smoked ham weighing 9 lbs.", "I lb. small onions.", "I oz. sugar.", "I tablespoonful Madeira.", "\\\\ pint Burgundy.", "A pinch of pepper.", "1 tablespoonful currant jelly,", "2 teaspoonsful Liebig's Meat Extract.", "\\\\ pint brown sauce.", "3 oz. butter.", "A drop or two of lemon juice.", "Bone the ham and string it together. Boil slowly for from 4 to 5 hours.", "Meanwhile scald the onions six times. Brown the butter and sugar, add half a pint of the water in which the ham has been boiled, a drop or two of lemon juice and a teaspoonful of Meat Extract, and stew the onions in it till brown, the sauce being just sufficient to cover them.", "When the ham is done, remove the thick skin and lay the ham in a baking-pan. Pour over it some of the brown sauce (in the making of which, water in which the ham has been boiled and Meat Extract are employed) and some of the wine and place in a very hot oven. Add the remaining sauce and wine gradually and baste the ham with it frequently so that it receives a brown glazing. Finally, stir the red currant jelly into the sauce in which the onions were stewed, flavour with cayenne and add to the Burgundy sauce.", "Place the ham on a dish, cut into slices and arrange round it different vegetables and chestnuts, macaroni, Sauerkohl and the little stewed onions.", "Schweinefleisch.", "Schinkenscheiben in Burgander-Sauce.", "(Ham in Burgundy Sauce.)", "For 6 Persons. Time of Preparation : i hour.", "2 lbs. boiled ham.", "I pint Burgundy sauce.", "I lb. little onions, prepared ac- cording to previous recipe.", "A similar dish to the preceding can be prepared more simply in the following way : —", "Prepare a Burgundy sauce with onions according to recipe.", "Cut the meat into slices and lay it in the boiling Burgundy sauce, which must not be salted until after the ham is added.", "Serve with various vegetables round, as in last recipe.", "For 6 Persons.", "Bratklops.", "f lb. pork. I lb. beef. \\ teaspoonful onions slightly", "fried in butter. \\\\ oz. breadcrumbs.", "Time of Preparation : i hour.", "\\ teaspoonful pounded carraway seeds.", "3 oz. butter. A leaf of rubbed sage.", "Salt and pepper.", "Mix well together the breadcrumbs, eggs, salt, pepper and carraway, and add to them gradually the meat which has been passed twice through the mincing machine.", "Form into 14 rissoles and fry in 3 oz. browned butter.", "Bratklops to be eaten Cold. For 6 Persons.", "i| lb. pork. ,", "I oz. breadcrumbs.", "4 Sardellen, chopped fine.", "4 oz. butter.", "6 hard-boiled eggs.", "Tim.e of Preparation : i hour.", "Yolks of 2 eggs. White of I &%z. \\ teaspoonful chopped onions", "slightly fried in butter. Salt and pepper.", "Mix the breadcrumbs with the 2 yolks, the white of ^^%, onions, salt, pepper and chopped Sardellen, and when thoroughly mixed, add the meat, previously passed twice through the mincing machine. Cut each of the hard-boiled eggs in two, press the mixture firmly round each piece and fry for 5 minutes a nice brown in 4 oz. butter. Serve cold.", "Konigsberger KIops.", "For 6 Persons. Time of Preparation : \\\\ hour.", "f lb. pork. \\ lb. veal. % lb. beef.", "\\ teaspoonful chopped onions slightly fried in butter.", "I oz. breadcrumbs. 3 egg-s.", "I quart brown sauce. I teaspoonful capers. Lemon juice. Salt and pepper. I tablespoonful chopped parsley.", "Mix the breadcrumbs with i e^^^ and the butter, and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this into a basin, and stir till cool, adding then the salt, pepper, the remaining eggs and, lastly, the meat which has been passed twice through the mincing machine. Form into 12 long- shaped rissoles, fry them slightly in 2 oz. butter, and then place them to stew gently for 12 minutes in a quart of strong, boiling brown sauce (see recipe, page 55).", "Flavour the sauce with a teaspoonful of capers, half a teaspoonful chopped onions, slightly fried in butter, and lastly 3 Sardellen, finely chopped, and a tablespoonful of chopped parsley.", "The butter in which the Klops have been fried can be rinsed out of the pan with some of the brown sauce, and added to the finished sauce.", "The sauce may be varied by the addition of tomato puree, red wine, or Madeira, and is greatly improved by the addition of a gill of sour cream and some dried Steinpilze, which may be obtained at most of the German Delikatessen-Handlungen.", "Schweinefleisch.", "Falscher Hase.", "(Mock Hare.)", "For 6 Persons.", "Time of Preparation : 2 hours.", "1 lb. pork. \\ lb. veal.", "4 oz. butter.", "2 Sardellen.", "I gill sour cream or milk. 4 eggs. Pepper. I tablespoonful chopped onion.", "1 lb. beef.", "2 oz. butter.", "I oz. breadcrumbs.", "I pint broth.", "\\ teaspoonful capers", "I ,, flour.", "\\ ,, English mustard.", "Pass the meat three times through tne mmcmg machine. Mix the breadcrumbs with i egg and the butter and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this in a basin and stir till cool, adding then the 2 eggs and i extra yolk and the chopped Sardellen, capers, mustard, onion, salt, and pepper. Lastly, add the meat and the bacon cut into small dice and mix thoroughly. Form into two \" loaves,\" brush over with the remaining white of egg, sprinkle over with grated roll crust, place in browned butter in a deep baking-tin and bake for ^ hour, adding cream and broth gradually.", "The veal may be omitted, or even pork alone taken. If intended for eating cold, it is better to take only pork and spice well with carraway.", "The gravy may be improved by the addition of 4 tablespoonsful of red wine and half a pint of brown sauce (see recipe, page 55).", "Por 6 Persons.", "•6 pork chops. I gill white wine.", "1 gill broth.", "2 oz. butter", "Gedampfte Kotelettes.", "(Pork Chops — Stewed.)", "Time of Preparation", "I tablespoonful chopped onion.", "A little flour.", "Remove all fat from the chops, rub over with salt and pepper, partly fry on both sides in a deep pan and then add the wine and broth and stew slowly till done. (A teaspoonful of Liebig's Meat Extract dissolved in water may be substituted for broth.)", "Thicken the sauce with flour. It may also be thickened with German mustard or the yolks of eggs may be stirred in.", "Geflillter Hackbraten.", "(Stuffed Mock Hare.)", "Ingredients and preparation as for Mock Hare.", "When well mixed and formed into a \"loaf,\" place on a pasteboard strewn with grated roll and flatten out. Now place in the middle pieces of hard-boiled eggs and around them, pickled cucumbers cut into thin strips, Sardellen, capers and scraps of ham. Roll together and bake.", "Specially good for cutting into slices and eating cold.", "Kotelettes in Gel^e.", "(Pork Chops in Aspic).", "For 6 Persons. Time of Preparation : 2 hours.", "10 leaves of gelatine.", "Peppercorns.", "A tablespoonful of salt.", "2\\ pints water.", "Soup herbs.", "I gill Tarragon vinegar.", "\\ teaspoonful Liebig's Meat Extract.", "Put the chops on, in boiling water, removing any scum, and then add the soup herbs, onions, pepper- corns, salt and vinegar, and boil till tender.", "Skim off the fat from the broth, strain, and, if neces- sary, clear with an &^^. Dissolve in it 10 leaves of gelatine and stir in half a teaspoonful of Liebig's Meat Extract.", "112 Schweinefleisch.", "Pour into a deep dish sufficient to cover the bottom. As soon as it has set, decorate with slices of boiled eggs, pickled cucumbers, Sardellen, etc., and then place in the chops and pour over the rest of the broth.", "When cold, cut out the chops separately and serve with Remouladen Sauce {see recipe, page 67).", "Schweinefleisch- Siilze.", "(Pork in Jelly.)", "For 6 Persons. Time of Preparation : 3 hours.", "2 lbs. pigs' trotters. I lb. lean fresh pork.", "\\ lb. veal.", "\\ lb. lean pickled pork. 2 quarts water.", "3 onions. I quart vinegar. Peppercorns. A little sugar. I bayleaf. I clove.", "Put all the meat on to boil with the onions and pepper- corns, and boil till very tender. Then take out, cut into little dice and put into a mould. Add vinegar and sugar to the broth and boil down to a little over a pint. Skim off fat, then strain and pour over the meat in the mould. Sardellen and pickled cucumbers (Pfeffergurken) cut up small may be added to the meat if desired.", "Turn out when set.", "GEMUSE. (Vegetables.)", "Stangenspargel.", "(Asparagus prepared whole.)", "Wash the asparagus and peel it. Tie about 8 thick or 12 thinner heads together, trimming off the lower ends of the stalks to an equal length. Place upright in a double enamel saucepan, in boiling water, slightly- salted and sweetened, with sufficient water to just cover the tips. Boil for about half an hour, then take out, place on a warm dish, untie, pour oiled butter over and serve.", "The water the asparagus has been boiled in, as well as the peelings (well washed) and the odd ends cut off, should be used for soup.", "Bruchspargel.", "For 6 Persons. Time of Preparation : i to i-J- hour.", "3^ lbs. asparagus. 3 oz. butter. 2 oz. flour. I gill cream.", "2-J- pints water. A little sugar. A tablespoonful salt. A little nutmeg.", "Wash and peel the asparagus and break it into pieces about 2 to 3 inches long. Boil till tender in 2^ pints water, slightly salted and sweetened. Then drain on a sieve. Put 3 oz. butter into a saucepan and mix 2 oz. flour smoothly with it. Add the cream and a pint of the asparagus water. Boil well and flavour with a little nutmeg. Serve the asparagus in this sauce. The cream may be omitted and extra asparagus water substituted for it ; in this case, i\\ oz. fresh butter is added to the sauce and a little chopped parsley stirred in just before serving.", "114 Gemiise.", "Spargel mit Sauce gebaoken.", "(Asparagus baked in Sauce.) For 6 Persons. Time of Preparation : 2 hours.", "Prepare the asparagus and sauce as in last recipe and fill a mould. Melt an oz. of butter, pour it over, place a layer of Parmesan cheese (2 tablespoonsful) on the top and bake in a very hot oven for 15 minutes, standing the mould in a pan of hot water.", "Tinned asparagus may be used equally well for this and other asparagus dishes. When the tin has been opened, stand it in boiling water, till the asparagus is warm through. To make a sauce, some of the water out of the tin may be used.", "Spargel in Aspic.", "(Asparagus in Aspic.) For 6 Persons. Time of Preparation : 2 hours.", "2 lbs. fresh asparagus", "or I lb. tinaed asparagus. \\ pint asparagus water. I gill Tarragon vinegar. \\ teaspoonful Engl, mustard.", "I tablespoonful salt.", "1 „ sugar. \\ oz. gelatine.", "2 tablespoonsful chopped parsley.", "A little Liebig's Meat Extract.", "Peel the asparagus, cut it into pieces about 2 inches long and boil till tender in \\\\ pint water, with salt and sugar. Take out and place on a sieve to drain. Dissolve the gelatine in ^ pint of the asparagus water, stir in the Tarragon vinegar, mustard and a little Meat Extract and place on ice. When the aspic begins to set, stir in the chopped parsley and remove from the ice.", "Brush over a mould with oil, place on ice, pour in some of the half-set aspic, let it stand till quite set, place a layer of asparagus on it, then again pour in aspic and proceed with alternate layers of aspic and asparagus till the mould is full, the topmost layer being aspic.", "Turn the asparagus aspic out on to a glass dish and serve with a Remouladen sauce (see recipe, page 67), with cold tongue, ham, etc.", "Vegetables. 115", "Blumenkohl gekocht.", "(Boiled Cauliflower.)", "Remove the leaves from the cauliflower, cut off all stalk and soak the whole heads for a time in water with a little vinegar, so that any insects in the head may come out into the water.", "Boil in water only slightly salted, with a little su^ar added. When soft, drain on a sieve and serve with browned butter, or with Dutch sauce {see recipe, page 63) poured over.", "I An excellent dish is cauliflower or asparagus with a sauce poured over it, served in the centre of a ring of minced veal. (For latter see recipe, page 100.)", "Blumenkohl in Aspic.", "(Cauliflower in Aspic.)", "Prepare in the same way as Asparagus in Aspic {see recipe on previous page), allowing slightly more cauliflower than the quantity of asparagus given.", "BInmenkohl mit Uberzug gebacken.", "(Cauliflower Fritters.)", "For 6 Persons. Time of Preparation : 2 hours.", "2 lbs. cauliflower.", "3 pints water. T gill white wine.", "I lb. flour.", "3 whites of eggs.", "I tablespoonful salad oil.", "I teaspoonful salt.", "Wash the cauliflower well and break it up into little heads. Boil these and lay them on a sieve to drain and dry.", "With the wine, whites of eggs, oil, flour and salt make a thick batter. Dip each little head of cauliflower into the batter and fry a golden brown in a saucepanful of butter.", "Ii6 Gemiise.", "Cauliflower so prepared is excellent served with Fillet of Beef or Veal with Remouladen Sauce {see recipe, page 67).", "Blumenkohl gebacken.", "(Baked Cauliflower.)", "For 6 Persons. Time of Preparation : 2 hours.", "\\ teaspoonful Liebig's Meat", "Extract. 2 tablespoonsful flour.", "i^ lb. cauliflower. 2 oz. butter. I gill cream.", "A pinch of ground mace.", "Boil the cauliflower. Heat \\\\ oz. butter and 2 table- spoonsful flour to a golden brown, add the cream and \\ pint of the water in which the cauliflower has been boiled, with half a teaspoonful Meat Extract dissolved in it. Boil this sauce till thick, then flavour with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining \\ oz. butter, pour it over, sprinkle with grated Parmesan cheese, and bake in a hot oven, standing the dish in a pan of boiling water.", "SchwaFzwurzeln.", "(Salsify.)", "Wash, dry and scrape the roots, throwing each at once into water, in which a tablespoonful of flour and of vinegar have been stirred, so as to retain a good colour. When all have been scraped, take them out, rinse them in fresh cold water and then throw them into slightly salted boiling water, to which a very little sugar may be added. When tender, take out, drain on a sieve and treat as asparagus and cauliflower, serving with brown butter, various sauces, or bake.", "Reckon from 30 to 40 heads of salsify for every 6 persons.", "In South Germany, the salsify is frequently dipped in batter and fried a pale golden colour in a saucepanful of frying fat or butter.", "Vegetables. 117", "(Spinach.)", "For 6 Persons. Time of Preparation : 2 hours.", "6 lbs. spinach. 4 oz. butter. 4 Sardellen. \\ pint stock.", "2 tablespoonsful flour.", "\\ teaspoonful chopped onion", "or chives. Salt and pepper.", "Wash and pick the spinach thoroughly. Throw it into 2 quarts of boiling water, containing i tablespoonful of salt and \\ teaspoonful carbonate of soda. Bring to the boil, then draw on one side. Repeat this three times, then shake out on to a sieve, leave to drain for a few minutes and chop finely.", "Brown half the quantity of the butter with the flour in a saucepan, add the chopped spinach, onion or chives, and the remaining butter and then the stock, stirring continually till the whole has boiled up well. Finally add the Sardellen, finely chopped, and pepper and salt to taste.", "Serve garnished with slices of hard-boiled eggs or Sardellen.", "(Green Peas.)", "For 6 Persons. Time of Preparation : 1 hour.", "2 lbs. green peas. 2 oz. butter, f pint stock.", "I tablespoonful flour.", "I ,, chopped parsley.", "Sugar and salt to taste.", "Boil the peas in the stock till tender with i oz. butter and a little salt and sugar. Mix the remaining oz. of butter with the flour to a ball and boil it with the peas till dissolved. Then flavour with sugar and salt to taste and, just before serving, stir in the chopped parsley.", "ii8 Gemiise.", "Schoten mit Reis. — Rizi Pizi.", "(Green Peas with Rice.)", "For 6 Persons. Time of Preparation : i J hour.", "I lb. green peas.", "3 oz. butter.", "4 oz. rice.", "I teaspoonful chopped parsley.", "i\\ pint stock.", "Sugar and salt to taste.", "Scald the rice and boil it till soft with half the quantity of the stock and butter. Boil the peas in the remaining stock and butter, and when tender, stir carefully, with the parsley, into the rice. Add sugar and salt to taste, and serve.", "Schoten mit Reis und Tomaten.", "(Green Peas with Rice and Tomatoes.)", "Proceed as in last recipe. To the ingredients there named, take 4 medium-sized tomatoes. Skin them, cut them into slices and stew them for 5 minutes in i oz. butter, with ^ teaspoonful chopped onion.", "Rub through a sieve and add with the parsley to the peas, when the latter are already tender. Flavour with sugar and lemon juice and stir into the rice.", "The tomato puree may also be mixed only with the rice, which should then be placed in the middle of the dish and the peas arranged round it, the chopped parsley being sprinkled over the whole.", "Schoten und Mohrriiben.", "(Green Peas and Carrots.)", "For 6 Persons. Time of Preparation : i\\ hour.", "1 lb. peas.", "2 oz. butter. I oz. sugar, f pint stock.", "\\\\ lb. carrots.", "1 tablespoonful flour.", "2 tablespoonsful chopped parsley.", "Vegetables. 119", "Scrape and wash the carrots and cut them up into small dice. Boil with the peas, till tender, in the broth, with 1^ oz. butter, sugar and salt. Mix the remaining butter and the flour to a ball and boil it with the vege- tables till dissolved. On serving, stir in the chopped parsley.", "Tiny spring carrots may be taken instead of ordinary carrots. In this case, boil carrots and peas separately in the stock, with salt, sugar and a little parsley. Serve the carrots in the middle of the dish, the peas arranged round them, and parsley sprinkled over the whole.", "(Carrots.) For 6 Persons. Time of Preparation : i^ hour.", "2 lbs. spring carrots.", "3 oz. butter. ^ pint, stock.", "I tablespoonful chopped", "parsley. I tablespoonful flour.", "Salt and sugar to taste.", "Scrape and wash the carrots and stew them gently, till tender, in the stock, with 2 oz. of the butter and a little sugar. Mix the remaining butter and the flour to a ball and boil it with the carrots till dissolved. Stir in the chopped parsley just before serving, and add sugar and salt to taste.", "Griine Bohnen.", "(French Beans.)", "For 6 Persons. Time of Preparation : 2 hours.", "2 lbs. beans. 2 oz. butter. I tablespoonful flour.", "i^ pint stock. Fresh herbs. A little sugar. Salt.", "Wash and string the beans, cut into thin strips, or merely break across into two or three pieces. Scald them, and then put on in the boiling stock, with i^ oz. butter and some fresh herbs (Pfefferkraut), to boil gently till tender.", "1 20 Gemilse.", "Brown the remaining butter with the flour and add to the beans. Just before serving, stir in the chopped parsley and add sugar and salt to taste.", "Griine Bohnen mit Mohrriiben.", "(French Beans with Carrots.)", "Prepare as Peas and Carrots {see recipe, page 118), scalding the beans first and allowing i\\ lb. carrots to I lb. finely-cut beans.", "Grtine Bohnen mit Milch.", "(French Beans with Milk.)", "For 6 Persons. Time of Preparation : 2 hours.", "I tablespoonful chopped", "parsley. \\ teaspoonful Liebig's Meat", "Extract. A pinch of nutmeg'.", "2 lbs. beans.", "2 oz. butter.", "\\\\ pint milk.", "I tablespoonful flour.", "Fresh herbs.", "Boil the beans (either cut, or broken in short lengths) with salt until tender, then drain on a sieve. Brown- the butter and floiir slightly, stir in the milk and a little Meat Extract, boil up, add a pinch of nutmeg, the chopped parsley, herbs (Pfefferkraut), salt, and finally the beans, bring all once more to the boil and serve.", "Qriine Bohnen mit Birnen.", "(French Beans with Pears. — A Frisian dish.)", "For 6 Persons. Time of Preparation : 2 hours.", "\\\\ lb. beans. I lb. pears. 3 oz. butter i", "I pint stock. Lemon juice. Sugar. I tablespoonful flour.", "Vegetables. 121", "String the beans and either cut them into thin strips or break them into short lengths. Scald them and then put them on in boiling stock with salt and half of the butter. When nearly tender, add the pears peeled and cut into quarters and continue boiling until both pears and beans are quite tender. Before adding the pears, slightly brown the remainder of the butter with the flour and add to the beans. Flavour with lemon juice and sugar.", "Griine Bohnen mlt Tomaten.", "(French Beans with Tomatoes.)", "For 6 Persons. Time of Preparation : 2 hours.", "2 lbs. beans.", "1 lb. tomatoes.", "2 oz. butter, ij pint stock. A little sugar. Salt. I teaspoonful flour.", "I tablespoonful lemon juice, i^ oz. chopped ham. I tablespoonful chopped", "parsley. A pinch of carbonate of", "soda. ^ teaspoonful chopped onion. I tablespoonful vinegar.", "String the beans, break them across into short lengths, put them on in boiling water with i tablespoonful vinegar and a pinch of carbonate of soda. Bring to the boil, pour this water away and then boil till tender in the stock with i oz. of the butter.", "Cut the tomatoes into slices, dredge over with flour and stew gently in a covered saucepan for 10 minutes, with the chopped ham and an oz. of butter. Add the onion to the stock in which the beans have been boiled, which should now amount to about yi pint. Boil a further 5 minutes and pour the thick sauce so obtained through a hair sieve on to the beans, which must then be allowed once more to boil up.", "Flavour with lemon juice and sugar, stir in the chopped parsley and serve.", "Green peas can be prepared with tomatoes in the same way.", "Buntes Gemiise.", "(Leipziger Allerlei.)", "For 6 Persons.", "Time of Preparation : 3 hours.", "4 oz. shelled green peas.", "8 oz. asparagus, cut into short", "lengths. 4 oz. cauliflower, divided into", "tiny heads. 4 oz. small spring carrots. 4 oz. kohlrabi, sliced.", "\\ oz. parsley root, chopped. 2 oz. butter. I tablespoonful sugar. I tablespoonful chopped", "parsley. I tablespoonful flour. Sugar and salt to taste.", "Boil each vegetable separately in slightly salted water. Slightly brown i y^ oz. butter and the flour in a sauce- pan, add y^ pint of the water in which the asparagus has been boiled and the chopped parsley root. Boil up this sauce well and flavour with a little sugar. Then put into it all the various vegetables, keeping back some of each kind, with which to garnish the dish, and finally adding the chopped green parsley.", "The dish may be further improved by the addition of little meat balls, or slices of tongue, arranged as a border round the dish, with alternate little heaps of the vegetables that have been held over for garnishing.", "For 6 Persons.", "3 lbs. kohlrabi.", "'i\\ pint stock.", "f oz. butter.", "I tablespoonful flour.", "Time of Preparation : 2 hours.", "I tablespoonful chopped", "parsle)'. A little sugar. A pinch of pepper. A pinch of salt.", "Pick off the leaves from the stalks, wash them well, boil them in salted water till tender, then pour off the water, rinse the leaves in cold water and chop finely.", "Peel the roots, cut them into slices, scald them and boil in stock or mutton broth, till soft.", "Vegetables, 1 23", "Brown the butter and flour slightly in a saucepan, add the sliced vegetable, the chopped leaves, salt, pepper and sugar to taste and allow to simmer for 5 minutes. Just before serving, stir in the chopped parsley.", "Kohlrabi mit Milcbsauoe.", "(Kohlrabi with Milk Sauce.)", "For 6 Persons, Time of Preparatioii : 2 hours.", "3 lbs. kohlrabi, f pint milk. 2 oz. butter.", "I tablespoonful flour.", "A little sugar.", "Pepper and salt to taste.", "Prepare the leaves as in preceding recipe. Peel and slice the roots and boil with salt and i oz. butter in sufficient water just to cover them. Then take out and drain on a sieve.", "Slightly brown the remainder of the butter with the flour, add J^ pint of the water in which the kohlrabi has been boiled and the milk and bring to the boil. Into this thickened sauce put the chopped leaves and the sliced kohlrabi and simmer gently for 5 minutes, adding pepper, salt and sugar to taste.", "The addition of 4 oz. boiled potatoes, cut into slices, is an improvement.", "Sellerie-Gemiise.", "(Celery Root.)", "2 lbs. celery root.", "2 oz. butter.", "2 tablespoonsful flour.", "2 ,, lemon juice.", "I teaspoonful sugar. A pinch of salt.", "Sugar to taste.", "Wash and brush the celery root thoroughly, then boil till tender in about 3 quarts water.", "Brown the butter and the flour in a saucepan, add a pint of the water in which the celery was boiled and a little Meat Extract, boil up and flavour with sugar, lemon juice and pepper.", "Peel the celery root, cut it into slices and boil up once in this sauce. It is an improvement to stir into the sauce the yolks of 2 beaten-up eggs.", "Sellerie-Gemuse mit Sahnensauce.", "(Celery root with Cream Sauce.)", "2\\ lbs. celery root, if oz. butter. ■J pint cream. A little sugar.", "2 tablespoonsful flour. 2 oz. chopped raw ham. I tablespoonful lemon juice. A pinch of pepper.", "Prepare the celery root as in preceding recipe.", "Brown the butter and flour in a saucepan, add ^ pint of the water in which the celery has been boiled and the chopped ham, and boil the sauce well. Then add the cream, strain through a sieve, flavour with salt, pepper, sugar and lemon juice, place in it the sliced celery, boil up again once, and serve.", "For 6 Persons.", "2J lbs. parsneps. J pint stock. ^ pint cream.", "Pastinaka.", "(Parsneps. )", "Time of Preparation : 2 hours.", "I oz. butter. I tablespoonful flour. A pinch of pepper. A pinch of salt.", "Wash and scrape the parsneps, cut them into slices, and boil them with salt, till tender. Then drain on a sieve.", "Brown the butter and flour in a saucepan. Then add the stock and cream, salt and pepper to taste, and boil the sauce well. Place in it the slices of parsnep and simmer gently for another 5 minutes.", "Vegetables. 125", "Geschmorte Gurken.", "(Stewed Cucumbers.)", "For 6 Persons. Time of Preparation : 2| hours.", "6 lbs. cucumbers. \\ oz. onion. 2 oz. butter, i;^ pint stock. 2 oz. sugar.", "2 tablespoonsful flour.", "I tablespoonful salt.", "I teaspoonful potato flour.", "\\ gill wine vinegar.", "A pinch of pepper.", "Peel the cucumbers and cut into pieces lengthwise, removing all seeds. Sprinkle with salt and pepper and a little vinegar, and stand in a cool place, covered over, for one hour.", "Then boil in the stock till tender, with the juice that has come from them while standing, a little vinegar and the onion.", "Melt the butter in a saucepan and brown it with the flour and a little sugar, add the cucumber stock and boil this sauce well. Then put in the cucumber and simmer for another 10 minutes. Finally stir the potato flour smoothly in a little water and add to the sauce to thicken it, flavouring with sugar and vinegar to taste.", "GefUllte Gurken.", "(Stuffed Cucumbers.)", "For 6 Persons. Time of Preparation : 3 hours.", "I oz. breadcrumbs, f lb. pork.", "4 lbs. cucumbers.", "Other mgredients as m precedmg recipe.", "Peel the cucumbers, cut them in halves, remove the seeds, and leave them to stand for an hour, covered, sprinkled over with pepper, salt and vinegar. Then parboil them carefully.", "With the finely-chopped pork, the breadcrumbs, an Q^g and salt make mincemeat and fill the cavities of the cucumbers with it. Fit the halves together again, tie them together and stew as in last recipe, preparing the sauce in the same manner.", "Rote Riiben.", "(Beetroot.)", "For 6 Persons.", "4 lbs. beetroot. 2 oz. butter. I gill stock.", "1 gfill wine vinegar.", "2 ground cloves.", "Time of Preparation : 4 hours.", "3 tablespoonsful sour cream. I teaspoonful ground carra-", "way seeds. I tablespoonful flour. I teaspoonful chopped onion.", "Sugar and salt to taste.", "Wash and boil the beetroot till tender. Remove the skin and cut into thin slices.", "Brown the butter and flour in a saucepan ; add to them the stock, spices and onion, and boil all up together. Then add the sliced onion, flavour with vinegar and sugar, and allow all to simmer for a few minutes. Add finally the cream thickened with a little flour, and serve.", "Two tablespoonsful of grated horseradish may also be added just before serving.", "For 6 Persons.", "2 lbs. chestnuts. 2 oz. butter. ^ pint stock.", "Geschmorte Maronen.", "(Stewed Chestnuts.)", "Time of Preparation : i^ hour.", "A little sugar. 4 gill red wine. ^ teaspoonful potato flour, tablespoonful lemon juice.", "Remove the hard brown skin of the chestnuts with a knife, and then put them into boiling water until the yellow skin can be easily peeled off.", "Brown the butter with a little sugar in a saucepan, and add to it the stock and lemon juice. Place the chestnuts in this and stew them until tender, adding then the red wine, or 3 tablespoonsful of Madeira, thickened with flour.", "Vegetables. 127", "Maronen mit Aepfeln.", "(Chestnuts with Apples.)", "I lb. chestnuts. | i| lb. apples.", "Sugar to taste.", "Remove both skins from the chestnuts (see preceding recipe) and boil with salt till tender.", "Stew the apples with sugar, pass them through a sieve and serve mixed with the chestnuts.", "Maronenpuree.", "(Chestnut Pur^e.)", "2 lbs. chestnuts. 2 oz. butter. A little sugar.", "\\ pint veal stock. \\ gill sweet cream. A pinch of pepper.", "Remove both skins from the chestnuts {see recipe on previous page) and boil in the stock till quite soft. Rub through a sieve, then stir briskly over the fire with the butter and cream, flavouring with sugar and pepper.", "This dish is an excellent addition to Sauerkohl.", "(Dried Peas.)", "For 6 Persons. Time of Preparation : 2 hours.", "i^ lb. yellow or green dried", "peas, i^ oz. butter. Salt.", "I onion. 2^ pints stock.", "Soup herbs (carrots, turnips, parsley root, celery).", "Soak the peas overnight. Put them on to boil in cold ■water with a little carbonate of soda, and after they have boiled for 15 minutes pour off this water and fill up the saucepan with the stock, adding the soup herbs and onion, and boiling until quite soft. Then remove the", "128 Gemiise.", "soup herbs, rub the peas through a sieve, add the butter and stir well (but not directly over the fire) till thoroughly hot.", "This dish may be varied by the addition of rice, ^ lb. rice being reckoned to every pound of peas. The rice should be scalded and added to the peas when they have been boiling in the stock for a short time.", "Saure Bohnen oder Linsen.", "(Piquant Beans or Lentils.)", "For 6 Persons. Time of Preparation : 3 hours.", "\\\\ lb. haricot beans or lentils. 3 oz. bacon. I onion.", "2-J pints stock.", "I tablespoonful flour.", "Sugar and salt.", "Soak the lentils or haricots overnight, then put them on in cold water and boil for half an hour with a little carbonate of soda. Drain off the water, rinsing with fresh hot water and then continue boiling in the stock with an onion till soft. Cut the bacon into small dice and fry till the fat has nearly all run out, brown the flour in this and add to the lentils or beans, boiling a few min- utes longer. Flavour with sugar, salt and sufficient vinegar to give the dish a piquant taste.", "Bohnen oder Linsen mit Backpflaumen.", "/ (Haricots or Lentils with Prunes.)", "I lb. haricots or lentils. | i lb. prunes.", "Prepare the lentils or haricots according to preceding recipe. Stone and stew the prunes and boil them a short time with the lentils.", "Vegetables. 1 29", "Wirsingkohl.", "(Savoy Cabbage.)", "For 6 Persons. Time of Preparation : 2 hours.", "4 lbs. Savoy cabbage. 2 oz. butter.", "i;^ pint stock. A pinch of nutmeg.", "2 tablespoonsful flour. ,, carbonate of soda.", "\\ teaspoonful chopped onion. Salt.", "Remove the outer leaves, cut the heads into quarters, taking out the thick stalk. Wash and boil till tender with salt and a pinch of carbonate of soda, then take out and drain.", "Brown the butter, flour and onion, add to them the stock and boil up to make a sauce, flavouring it with a pinch of nutmeg.", "Place the Savoy in this sauce and then allow it to simmer gently for 15 minutes before serving.", "Wirsing mit Milchsance.", "(Savoy Cabbage with Milk Sauce.)", "5 lbs. Savoy.", "1 pint milk.", "2 oz. butter.", "A small onion.", "2 tablespoonsful flour. A pinch of pepper.", ",, nutmeg.", "Prepare the Savoy as in preceding recipe and parboil it with an onion and salt ; then press the water out of it.", "Brown the butter and the flour in a saucepan, add the milk, pepper and nutmeg and pour over the Savoy. Then stew in this sauce till tender.", "Weisskobl.", "(Whiteheart Cabbage.)", "This is prepared in a similar way to Savoy or Wirsingkohl, mutton broth being substituted for the beef stock and ground carraway seeds and a little sugar being added.", "1 30 Gemiise.", "Gebackener Wirsing oder Weisskohl.", "(Baked Cabbage or Savoy.)", "This is prepared in the same manner as baked cauliflower (see recipe, page 116) and is an excellent dish.", "Reckon 3 lbs. of cabbage and a pint of sauce for every 6 persons.", "Wirsingkohl auf stiddeatsche Art.", "(South German preparation of Savoy.)", "Boil the Savoy in salted water till soft, then chop up finely and stir in some butter, a pinch of pepper, 2 tea- spoonsful chopped chives, J teaspoonful Meat Extract and a little cream.", "Serve very hot.", "Gefiillter Weisskohl oder Wirsing.", "(Stuffed Cabbage or Savoy.)", "For 6 Persons. Time of Preparation : 2.\\ hours.", "2 lbs. cabbage.", "I lb. pork.", "I oz. breadcrumbs.", "Salt and pepper.", "ij pint slock.", "2 tablespoonsful flour.", "i^ oz. bacon.", "Cut the cabbage or Savoy in half, parboil it with salt and place on a sieve to drain.", "With the finely chopped pork, an tgg, breadcrumbs, salt and pepper, make forcemeat and form it into a dozen little balls. Detach from the cabbage two large outer leaves and a few small inner ones. Place the outer leaves on a clean cloth, the little ones on them, and on these the forcemeat balls. Wrap the leaves carefully round, then press the cloth firmly over on all sides, so that it keeps well together. Remove the cloth and", "Vegetables. 131", "place the stuffed cabbage ball in a stewpan lined with strips of bacon. Repeat this proceeding until the force- meat balls have been all wrapped round with cabbage leaves.", "Make a pale sauce by slightly browning the butter and flour, adding the stock and boiling up. Pour this upon the stuffed cabbage balls and stew gently for about I hour.", "For whiteheart cabbage, flavour the sauce with nut- meg, for Savoy, with carraway.", "The beaten-up yolks of 2 eggs and lemon juice may also be added to the sauce if preferred to other flavouring.", "Griinkohl.", "(Broccoli.)", "For 6 Persons. Time of Preparation : 3 hours.", "Carbonate of soda. I oz. fine semolina. 3 ground cloves. J teaspoonful chopped onion. Salt.", "3 lbs. broccoli, picked over and stalks removed.", "4 oz. butter, ij pint stock.", "Pick over the greens, removing all stalk and wash thoroughly. Throw into boiling water and boil for about 30 minutes with plenty of salt and i teaspoonful carbonate of soda. Drain well and then chop up finely.", "Melt the butter in a saucepan, place the greens in it and pour some of the stock over it. Add the ground cloves and chopped onion and sprinkle the semolina over. Stew gently for 2 hours, adding the rest of the broth at intervals.", "A Bavarian Variation.", "Boil the broccoli, strain and serve with small lumps of butter among it. Dust over with hard-boiled yolks, rubbed through a sieve.", "132 Gemilse.", "Rosenkohl.", "(Brussels Sprouts.) For 6 Persons. Time of Preparation : 2 hours.", "3 lbs. Brussels sprouts. A pinch of carbonate of soda.", "3 oz. butter. ,, ,, pepper. I tablespoonful flour. Salt.", "1 pint stock. I teaspoonful chopped parsley. A pinch of nutmeg. \\ ,, ,, onion.", "Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them.", "Brown an oz. of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for \\ hour.", "Rosenkohl gebacken.", "(Baked Brussels Sprouts.) For 6 Persons. Time of Preparation : 2 hours.", "Ingredients as in last recipe. Boil the sprouts till tender and drain on a sieve. Prepare the sauce similarly and boil down to \\ pint. Beat the yolk of i ^^^ and a gill of sour cream well together, thicken with \\ tea- spoonful flour and add to the sauce.", "Fill a china mould with the sprouts, pour over them the sauce, sprinkle grated roll and Parmesan cheese on top and bake 15 minutes in a hot oven.", "(Red Cabbage.)", "For 6 Persons. Time of Preparation : 2 hours.", "4 lbs. cabbage. 4 oz. lard.", "2 oz. sugar. I pint water. I potato.", "2 teaspoonsful ground carra-", "way seed. \\ teaspoonsful chopped onion. 2 apples or pears. Vinegar.", "Vegetables. 133", "Cut the cabbage up finely, scald it with boiling water, drain off and pour on at once 2 tablespoonsful vinegar. Melt the lard and stir it into the cabbage. Cut the apples or pears into slices and add, with the chopped onion, ground carraway seed and salt. Pour over ^ pint water and simmer for i^ to 2 hours.", "Then add the sugar and a grated raw potato and serve.", "Bayrisch Kraut.", "Prepared in the same way as Rotkohl, but with Weisskohl (whiteheart cabbage) or a mixture of the red and white cabbage.", "Gekochte Kartoffeln in verschiedenen Saucen. (^Boiled Potatoes with Various Sauces.)", "The sauce for a potato dish should be made somewhat thinner than usual as the potatoes thicken it.", ",'Boil the potatoes in their skins, cut them into slices, place, still warm, in any of the following sauces : Pars- ley, Bechamel, Onion, Mustard, or Fricassee, for a few minutes and then serve.", "Reckon i J pint of sauce to every 2 lbs. of potatoes.", "Bruhkartoffeln.", "(Potatoes Boiled in Stock.) For 6 Persons. Time of Preparation : i\\ hour.", "3 lbs. peeled potatoes. 2 sliced onions.", "Some peppercorns", "I teaspoonful carraway seed", "i^ pint stock. I tablespoonful chopped parsley.", "Peel and wash the potatoes, cut into quarters, and parboil. Then strain off the water and finish boiling in the stock, which has been previously well boiled with the onions, peppercorns and carraway seed.", "Just before serving, add the chopped parsley.", "Bruhkartoffeln mit Tomaten.", "For 6 Persons.", "3 lbs. potatoes. 3 oz. butter. 3 oz. onions.", "Time of Preparation : i hour.", "ij pint stock.", "ij lb. tomatoes.", "I tablespoonful parsley.", "Peel the potatoes and cut up into pieces lengthwise. Parboil in water with salt, then drain off and finish boiling in the stock.", "Melt the butter and stew the tomatoes and onions in it. Rub through a sieve and add to the potatoes. On serving, sprinkle over with parsley.", "Branne Petersilienkartoffeln.", "(Potatoes, Browned, with Parsley.)", "For 6 Persons.", "2 lbs. potatoes. I oz. butter, f pint cream. A pinch of pepper.", "Time of Preparation : \\\\ hour.", "I tablespoonful flour. I ,, chopped", "parsley. \\ teaspoonful Meat Extract.", "Peel and slice the potatoes. Boil them and then drain well. Stir the Meat Extract, flour and pepper into the cream and pour over the potatoes. Add the butter and some salt and boil for 3 minutes.", "Vegetables. 135", "Stir in the chopped parsley and serve with cutlets, chops, rissoles, etc.", "Kartoffeln mit Tomatensauce.", "(Potatoes with Tomato Sauck.)", "For 6 Persons. Time of Preparation : i\\ hour.", "i\\ lb. potatoes. I quart stock. 3 oz. butter.", "2 oz. onions. 2 tablespoonsful flour. A few tomatoes. Salt to taste.", "Boil the potatoes in their skins, then peel and slice them. Melt the butter in a saucepan and heat the sliced onions in it for 3 minutes. Then add the toma- toes and flour, and after another 5 minutes, the stock and boil till the tomatoes are quite soft. Rub through a sieve, salt to taste and pour over the slices of potatoes, while the latter are still warm, boiling up once again before serving.", "Kartoffeln mit Aepfeln.", "(Potatoes with Apples.)", "For 6 Persons. Time of Preparation : i\\ hour.", "2 lbs. potatoes. 2 oz. bacon.", "2 lbs. apples.", "Sugar and salt to taste.", "Peel the potatoes, cut into quarters, boil with salt, drain and partly mash. Meanwhile boil the apples to a pulp and then mix well with the potatoes, flavouring with salt and sugar. Cut the bacon into dice, fry until the fat is melted and pour over the dish. In some districts, fresh plums, prunes and pears are prepared with potatoes in the same way.", "1 36 Gemiise.", "Heringskartoffeln.", "(Herring Potatoes.)", "For 6 Persons. Time of Preparation : \\\\ hour.", "2 lbs. potatoes boiled in their", "skins. \\\\ pint milk or cream. A pinch of pepper.", "2 oz. butter.", "2 pickled herring's.", "I tablespoonful flour.", "\\ teaspoonful chopped onion.", "Brown the butter and flour slightly, add the milk, and boil up to make a thick sauce. Then add the chopped onion and pepper, and finally the pickled herrings (which should have been well soaked and then chopped finely) and the potatoes cut into slices. Draw on one side and simmer for 5 minutes, then add salt if necessary, and serve.", "Gebackene Heringskartoffeln.", "(Baked Herring Potatoes.)", "2 lbs. potatoes boiled in their", "skins. 2 yolks of eggs.", "2