The art of German cooking and baking

When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added. At last the yolks of 2 eggs are stirred in. — 27 — BEEF. Beef Round. Neck. Rump. Round Shoulder. Sirloin. Beef Plank. Loin and Porterhouse with Beef Brisket. Fillet. Head. 5-6 Rib Roast. Shank. Chuck of Beef. Tail. Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted Beef. How Remnants of Beef May be Utilized. The best quality of beef has a nice red color and white suet. The meat of young cows is more pale and tender. Old cows have dark, brownish red meat and yellow suet. Young beef makes a good roast, but a poor bouillon. Old beef makes a tough roast, but a good bouillon. The best Pieces for Roasting. The fillet, roastbeef, and the inner part of the forerib. The best Pieces for braising or Pot Roast. The rump, the sirloin, the fillet, roastbeef, (well-hung), also the chuck and round shoulder, (well-hung). — 28 — The best Pieces for Bouillon. The meat from the round, the rump, the chuck, in fact all lean meat and bones. Meat for Salting and Pickling. The meat from the round, also from the brisket, but without bones. Best Pieces for Boiling. The rump, the brisket and chuck. No. 1— ROAST BEEF. Quantity for 6 — 8 Persons. 6 lbs. of roastbeef % cup of water 2 — 3 tbsps. of butter 1 cup of water for gravy % of an onion, to suit taste % tbsp. of flour Salt, pepper Preparation: The roastbeef is salted and peppered, put into a roasting-pan with the quantity of water given and roasted in the oven. After % 'hour's roasting add 3 to 3 tablespoonfuls of butter and let it roast for another Ihour, basting frequently. In 114 hours the roastbeef is rare inside and in 2 hours it is well done. If the roast is small, it will require 15 minutes less per pound, and if larger 15 minutes longer for roasting. When the roast is done, put it on a platter and make the gravy. Take % tablespoonful of flour, put it into- the pan, stir it well and let it boil 3 minutes, then pour in the 1 cup of water, boil a few minutes, strain and serve. Remarks: Be careful that the butter does not turn too dark during the roasting. Should this be the case add a little water, so that the gravy may not taste bitter. No. 2— MEAT-PUDDING. How to Utilize Roast Beef. Roastbeef With Rice Covering. Quantity for 4 — 6 Persons. 1 % lbs. left over roast beef % tsp. chopped onions % cup of rice 2 tbsps. of butter 2 tbsps. of grated Swiss or 2 tbsps. of grated rolls Parmesan cheese % cup of left over gravy % tbsp. of flour % qt. of bouillon or water 2 yolks of eggs Preparation : The roast meat is chopped, but not too fine. — 29 — and stewed in a pan with the butter and onions. The gravy is mixed with flour, salt and pepper and poured on the meat which is left to cook a few minutes until the gravy gets thick. The rice is cooked until soft and thick in the water or "bouillon, the grated cheese is put in and at last the yolks of 2 eggs. Taste the rice for salt. Butter a pudding-mold and strew in some grated rolls, now put in one layer of rice and ■one layer of meat and so on until all the meat and rice are in. Close the mold well and set in a steamer over a kettle of boiling water and steam for 2 hours. After the pudding is done, turn it out and pour over it a Dutch gravy or serve the gravy separately with it. No. 3— BEEF-FILLET ROAST. Quantity for 6 — 8 Persons. 4 — $ lbs. of fillet % cup sweet or sour cream % lb. of butter % cup of water