The art of German cooking and baking

1 tbsp. of butter 1 tsp. of grated onion 2 — 3 eggs 1/6 lb. of butter Preparation: The lean meat from the round is chopped fine or ground fine by putting it twice or three times through the grinder, then salted, peppered and mixed with the eggs, a tablespoonful of butter and onion if you like. If you do not like onions, omit them. After mixing well, scant % lb. dumplings are formed and flattened to 1% inches in thickness. The butter or lard heated, the steaks put in and fried about 10 minutes, turning and basting frequently. Serve the steaks on a liot platter, and for gravy pour a little water into the frying-pan with the butter, let come to a boil, and pour over the steaks. Remarks: You may serve mustard gravy with this steak by adding 2 teaspoonfuls of mustard to the steak-butter and 1 teaspoonful of flour and bouillon or water, boiled for 2 minutes and strained. — 32 — No. 9 RAW BEEFSTEAK A LA TARTARE. Quantity for 6 Persons. 2 lbs. of chopped meat 2 pepper-pickles Salt, some pepper 2 salt-pickles 6 yolks of eggs % lb. sardines 2 tsps. of chopped onions 1 % tbsps. of capers Preparation : The beef which must be very fresh and free from sinews, is chopped or ground twice in the grinder. Mix with salt and pepper and form into 6 equal I14 inch thick steaks. With a knife, score or mark squares on the surface. _ Make a depression in the middle of each steak and put into this carefully one raw yolk of egg. Garnish each steak with a small heap of onions, chopped small pieces of pickles, sardines from which tihe bones have been removed. Capers and mustard mixed with oil and vinegar may be served with it. The steaks must be served fresh. No. 10—FILLET BEEFSTEAK FOR BREAKFAST. Quantity for 2 Persons. 1 lb. of fillet meat Some salt % lb. of butter 1 pinch of pepper % onion 6 tbsps. of gravy 4 potatoes peeled Preparation: The pan which must have a cover is buttered. The potatoes and onions are cut into cubes, salted and peppered and put into the pan. The pounded meat, cut into slices is browned on both sides in 1 tablespoonful of butter from the % lb. This must be done quickly in about one minute. The browned meat is then put on the raw potatoes. The gravy is poured into the beefsteak butter, or if you have no gravy, take water and boil it for one minute with a little meat extract, pour it over the potatoes and meat, cover well, and cook it 5 minutes over a hot fire; then set it aside and cook it slowly for 30 minutes more. Serve it at once in the covered pan. The pan must be small for such a small portion. Remarks: Instead of potatoes and onions you can take fresh or canned champignons, morels or mushrooms. This dish is good for sick persons if you omit the onions and mushrooms and take potatoes only. No. 11— BEEF POT ROAST. Quantity for 6 Persons. 4 lbs. of meat 1 clove 1 piece of fat bacon 2 tbsps. of suet Salt 3 tbsps. of flour 6 pepper-corns 1 tbsp. of red wine or Madeira 1 bay-leaf % of an onion Preparation: The meat — from rump, chuck or sirloin — is pounded. The bacon cut in small thick pieces is stuck into the meat, heat the suet, add onions and brown meat slightly on both sides. When this is done it is placed on a platter. Flour is browned in the suet to which water and the spices are added, and cooked. The browned meat is put into the gravy, which sihould cover it. Cover the pot well. The best thing for a pot roast is an iron pot. Put the covered roast into the moderately hot oven for 2% to 3 hours, basting frequently. One-half hour before done, pour the wine over it. When done, take the roast out and prepare the gravy. Take off all fat; if too thick add more water and strain. No. 12— BRAISED BEEF SLICES. Quantity for 6 Persons. 3 slices of meat, 3 lbs. 10 small peeled onions Salt, pepper 3 carrots cut into cubes % lb. of butter 1 ^^ tbsps. of flour