The art of German cooking and baking

Boiled or roasted beef Salt Vi onion 1 cup of bouillon or water 1 tbsp. of butter 4 peeled, boiled potatoes Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ¼ of an hour, then served. No. 22— BEEF WITH ONIONS. Quantity for 6 Persons. 1% lbs. boiled beef 1 tbsp. of vinegar 1 onion 1 pinch of pepper 2 tbsps. of butter or suet Salt 2 tbsps. of flour % tsp. of meat extract Vs qt. of bouillon Preparation: The onion is cut fine and simmered in the butter or suet until soft ; then add flour, simmer until brown ; pour on the bouillon, vinegar, salt, pepper and meat extract and let come to a boil. The meat is cut in slices and put into the gravy and heated. No. 23— BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS. Quantity for 6 Persons. 1% lbs. boiled beef 6 eggs 1 onion Salt 2 tbsps. of butter or good 1 pinch of pepper drippings — 38 — Preparation: Meat and onions are cut into inch thick slices. Sprinkle with salt and pepper and fry in the butter or lard until light brown. Put the meat and onions on a hot platter. Fry the eggs in butter, strew salt over and lay them on each slice of meat. Be careful to keep the yolk whole. Potato salad is good served with this meat. No. 24— BEEF SALAD. Quantity for 6 Persons. 1 lb. of boiled beef 1 % tbsps. of oil 2 yolks of eggs % tsp. of grated onions Vinegar to taste 2 tsps. of capers Salt % cup of cold bouillon 1 pinch, of pepper 3 tbsps. of cream % tsp. of mustard Preparation: The meat is cut in cubes and mixed with tihe egg yolks and cream. Now vinegar, bouillon, mustard and all the other ingredients except the oil are mixed in well. After the salad has stood for 1 to 3 hours, covered up well, the oil is stirred in. The salad is served in mound-shape, garnished with hard boiled eggs and pepper-pickles cut into nice slices. No. 25— CROQUETTES. Quantity for 6 Persons. 1 lb. boiled beef Salt % lb. raw or boiled chopped 1 pinch of pepper pork 1 tsp. of capers % onion, grated Juice of % lemon 2 rolls soaked in water 2 ^ tbsps. of butter or lard 2 — 3 eggs Preparation : The meat is clhopped fine or ground twice and mixed well with all the given spices and the soaked rolls. Make oblong dumplings of this mass, roll them in roll crumbs and fry to a light brown in the butter or lard. For gravy serve one of sardines or prepare one of the croquette drippings as follows: When the croquettes are done put % tablespoonful of flour into the drippings and let it stew a while, tlhen add 14 cup of bouillon or water, % teaspoonful of meat extract and salt according to taste. Let it boil a while and pour the gravy over the croquettes. —39— No. 26— MEAT PUDDING No. 2. Quantity lor 6 Persons. 1 lb. boiled beef or roast beef 1 tsp. ground capers % lb. bacon 1 roll soaked and the water 2 yolks of eggs pressed out 2 whites of eggs beaten to foam Salt, pepper 4 tbsps. of gravy % tbsp. of butter % tsp. of grated onions 1 tbsp. of roll crumbs 3 chopped sardines Preparation: Meat and bacon are chopped fine and mixed well with yolks of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and the roll. Add the beaten whites of eggs; put into a pudding-mold which has been buttered and strewn with roll crumbs. Set it in a steamer over a kettle of boiling water and let it steam li/^ hours, or bake in the oven for 1 hour. No. 27— KONIGSBERGER KLOPS. Meat Balls. Quantity for 6 Persons. 1% lbs. finely chopped raw beef 3 eggs % lb. fat pork, chopped 1 pinch of pepper % lb. of butter Salt 1% roll; — the crust cut off The juice of % of a lemon 1 tsp. of grated onion Some flour to roll them in