National viands à la mode

If this sauce is to be served with fish the liquor it has been boiled in should be substituted for the stock. This sauce applies to asparagus or cauliflower, the water they have been boiled in being used. The addition of lemon-juice or a few drops of vinegar is sometimes considered an improvement. Sauerkraut Take some good beef dripping and stock and cabbage, and let all boil together for five or six hours. A few minutes before serving add some good stock, and serve. A few pounds of fresh pork boiled with the cabbage is an improvement ; it should be very tender and dry. Sander de Dantzig Take three dozen oysters and give them one boil in vin de Grave ; strain and divide a couple of Sanders into pieces, which put into a saucepan with D some sprigs of parsley. Add some more wine and the oysters' liquor, with some small champignons and a piece of butter the size of an egg. Put the lid on the pan and cook it for ten minutes briskly. When the fish is cooked, take it out ; reduce the gravy, tammy it, and thicken it when cool with the yolks of two eggs ; then add the oysters and serve ; and just give one squeeze of lemon over at the last. Schinken-Kartoffeln Boil and peel the potatoes ; cut them into slices. Mix some minced ham with a thick savoury sauce. Mix all together ; sprinkle a little Parmesan cheese on the top and bake to a nice brown. Schwarzwild mit Kirschen-Sauce Sanglier a I'Allemande Cut off the skin of a leg of wild boar ; put the leg into a pan with some onions, a sliced carrot, a bay leaf, and half a lemon cut in slices ; season with salt and pepper, pour over some rather fat stock, and baste whilst roasting (if roasted in the oven, it must not be quick). Have ready a couple of handfuls of brown bread crumbs, a tablespoonful of pounded cinnamon, and five and a half tablespoonfuls of caster sugar, and strew this over the leg ; sprinkle over some oiled butter, then strew again with bread ; bake it in the oven till it is very brown, and serve with cherry sauce. Schweins-Carre mit Kirschen-Sauce Carre de Pore frais a PAllemande Bone a tender chine of pork, cut off superfluous fat, then roast it in the oven with the trimmings. some onions, slices of carrots, salt and pepper ; it must be continually basted and cooked slowly, and care must be taken that it does not colour ; to prevent this stock or water must be added occasionally. The next process is to take it out of the fat and put it on a deep dish, and strew over the top some fine black bread crumbs, which should previously have been mixed with pounded sugar and cinnamon. The crust which has now formed should be of the thickness of one's finger. Twenty minutes before serving the chine should be put into a moderate oven (not too hot) and baked to a light brown. A thick cherry sauce, almost a pap, is served with it. Wachholder-Sauce Juniper Sauce '