The art of German cooking and baking

Heat the butter or lard and brown the . roulades in it, sprinkle flour over and stew, adding some salt and the bouil- lon or water. Then stew slowly for 1 hour in a covered pan or pot. If the roulades are small it requires less time, if large it requires from 2 to 2i^ hours. The roulades are served with the gravy after the twine or toothpicks have been removed. No. 16— BEEF-GULASH. Quantity for 6 Persons. 2 lbs. of meat Salt 2 small onions in cubes 1 pinch of paprika 1 tbsp. of lard 1 cup of water 1 tbsp. of flour Preparation: The onions are stewed in tihe lard. The meat is cut into pieces li/^ inches thick and 1% inches square and added to the stewed onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 minutes longer, and then 1 cup of water poured over. In a covered pot or pan it is now stewed for 3 to 2i/^ hours, stirring often. If it gets too dry, pour on more water. Gulash must not be too juicy. A little red wine may be added. Remarks: From leavings of roastbeef fillets or pot roast you can prepare gulash in y<2, hour. Instead of water you may use the left-over gravy. No. 17— STEAMED BEEF-BRISKET. Quantity for 6 — 8 Persons. 6 lbs. of beef brisket 2 yolks of eggs Salt 1 % tbsps. of Parmesan cheese, Soupgreens grated 1 small onion 2 tbsps. grated rolls 8 pepper-corns 1 % tbsps. of butter 2 cloves 6 qts. water 1 bay-leaf Preparation: The beef is pounded and tied into a white — 36 — cloth in a good shape. The water is heated with salt, soup- greens and spices to the boiling point, then the meat added which must boil 1 hour so little that you Ihardly notice it. The pot must be well covered. If there are bones in the meat, they should be removed and put into the stock. When the meat is tender, take it out, cover it with fricas- see gravy whiclh is first stirred with 2 yolks of eggs. Strew the Parmesan cheese and roll crumbs over it and baste with some melted butter. Now set it into the oven and bake for 20 minutes. You can garnish the roast with fried cut potatoes or macaroni. Cucumber-salad, mixed pickles or salt- or pepper pickles go nicely with this meat. Remarks: The bouillon may be boiled down and used for soup. No. 18— BEEF CUTLETS QF ROASTBEEF. Quantity for 6 Persons. 3 lbs. roastbeef Salt, pepper % lb. butter Preparation: The meat is cut into 3 slices and bones, tendons, fat and skin removed from it. It is then pounded well. It must be II/2 inclhes thick. The butter is heated, the meat fried 20 minutes, turning it over several times. The last 5 minutes you put it off the hot fire and let it simmer. Sprinkle with salt and pepper, then baste with the butter. Serve on a hot platter and garnish with parsley. The rem- nants may be used for gulash. No. 19— BOILED BEEF. Quantity for 6 Persons. 4 lbs. of meat 1 lb. of bones Soupgreens 4 — 5 qts. of water Salt Preparation: The meat wihich may be from the rump, thick rib-piece or breast, is washed. The water with the bones, all soupgreens and salt is boiled for 1 hour, then put in the meat and boil slowly 2% hours. With this meat serve onion, mustard, horse-radislh or leek-gravy. Remarks: This meat may be utilized forha^h, salad, meat pudding or beef with onions and eggs. —37— No. 20— BEEF HASH. 1 lb. remnants of meat Vz wine glass of white wine % of an onion 1 cup bouillon 1 tbsp. of butter Salt, pepper 1 tsp. of flour Preparation: The meat is chopped fine and may be of soup-meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add Y^ tablespoonful of meat ex- tract and wine. Let it cook 1/4 'hour and serve. Fresh boiled, peeled potatoes are nice to serve with it. No. 21— HASH WITH POTATOES. Quantity for 4 — 6 Persons. 1 — 1 % lbs. of meat A little pepper