The art of German cooking and baking

Salt and pepper For larding take % lb. of bacon % tbsp. of flour Preparation:. The fillet roast is freed from fat and skin. The bacon is cut in narrow strips and the fillet larded with it. The butter is put into the frying-pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper. It is roasted in the oven for % of an hour, basting frequently with the gravy or water; the cream is put on 1 spoonful at a time. The roast must be of a nice pink color. It is placed on a platter. The gravy: The given quantity of flour is put into the pan and browned, the water poured over and cooked for a few minutes ; then strain and serve. You can also put champignons into the gravy, which makes it richer. No. 4r-BEEF-FILLET BEEFSTEAK. Quantity for 6 Persons. 2 % lbs. of fillet Salt and pepper % lb. of butter % cup of water Preparation : Cut the 2i^ lbs. of fillet into 6 pieces, trim off the fat and skin and pound slightly. They are then formed into round beefsteaks and sprinkled with salt and pepper. The butter is put into a frying-pan and heated and the steaks quickly browned on both sides, which requires about 5 minutes. Fry for 5 minutes more, basting and turning oc- —30- casionally. The steaks are then taken out and put on a platter. The water poured into the butter and boiled a little while ; this gravy is put over the steak. Beefsteak is fried in an open frying-pan on the top of the stove. No. 6— BEIEF-FILLET STEAKS WITH CHAMPIGNONS AND FRIED GOOSELIVER. Quantity for 6 Persons. 2 ^ lbs. of fillet % lb. champignons % lb. of butter % tbsp. of butter Salt and pepper % tsp. of flour % cup of water 2 tbsps. of sweet cream % lb. gooseliver and % tsp. of meat extract % lb. of butter with it Preparation: The fillet is prepared just the same as in No. 4, and also fried the same way. The gooseliver is salted and peppered and sprinkled with flour, then fried light yellow in Ys lb. of butter; add 1 tablespoonful of water, cover the pan and stew % hour longer. The water having been drained off the champignons, add % tablespoonful of butter, 14 teaspoonful of flour and a little salt and then cook a little. The cream and meat extract are added and simmered a while longer. The ready fried beefsteaks are put on a hot platter. The gooseliver is cut into as many pieces as there are steaks, and one piece put in the center of each steak. The prepared champignons are placed around each piece of gooseliver on top of each steak. The gravy is put on the platter too. You can garnish the platter with scallops of puff paste. This dish is nice between courses. No. 6— BROILED STEAK OF ROAST BEEF. Quantity for 6 Persons. 3 lbs. of roastbeef Salt, pepper V4, lb. of butter (scant) Preparation: The roastbeef is cut into 1% inch thick slices and pounded well. A broiler is put on the open medium Ihot fire and the slices laid on to broil for 20 minutes, turning frequently. Put them on a hot platter, sprinkle with pepper and salt, cut the butter into small pieces and place them on the hot meat. Serve at once. — 31— No. 7— STEAK FROM THE BEEF ROUND. Quantity for 6 Persons. 3 — 4 lbs. round steak Salt, pepper % lb. of butter % cup of water 1 onion Preparation: The meat is cut into slices % inch thick and pounded slightly. The butter is heated; the onion is sliced and fried till light yellow in the butter, then taken out and the meat put into this hot onion butter after it has been salted and peppered. Fry for 5 to 8 minutes to a light brown, turning it once or twice. The meat is put on a hot platter and the onions on top. A little water is put into the pan with butter and boiled a little. This gravy is poured over the meat. Serve at once. Remarks:- If you do not like onions, omit them. No. 8— CHOPPED GERMAN STEAK OR HAMBURG STEAK. Quantity for 6 Persons. 2^4 lbs. chopped steak Salt, pepper