The art of German cooking and baking

put into the gravy with the onions. Cut the meat into pieces and put it into the hot gravy ; it must not boil, otherwise the meat will be tough ; put another piece of butter on top and serve. No. 5— SHELLS FILLED WITH VEAL ROAST. Quantity for 6 Persons. % lb. veal roast % cup of cream iVz tbsps. of butter 1 cup of bouillon or water and 2 tbsps. of flour % tsp. meat extract Salt, pinch of pepper % tbsp. of Parmesan cheese, 3 tbsps. of white wine grated Juice of % lemon 1 tbsp. of rolls, grated Preparation: The butter is melted and flour stirred in. Stew it and add water or bouillon (if you take water, use 14 teaspoonful of meat extract), cream, white wine, salt, pepper, lemon juice. The gravy must boil. Taste it to make sure that it may not be either too salty, too sweet, or too sour. Chop the veal roast and put it into the gravy. The mixture should be pretty thick; fill it into the shells, sprinkle with the Parmesan cheese and roll crumbs and place small pieces of butter on top. Then bake them in the oven to a light yellow color which requires 10 minutes. Serve at once. No. 6— VEAL ROAST PUDDING. Quantity for 6 Persons. 1 lb. veal roast Salt % part of an onion chopped fine 1 pinch of pepper 3 tsps. of parsley, chopped fine % cup of sweet cream % lb. of butter, good measure 1 roll, grated 3 eggs % pt. of tomato or sardine gravy 1 tsp. of Parmesan cheese Preparation: The veal roast is chopped fine. Threefourths of the butter is creamed, and the 3 yolks stirred in, meat, salt, pepper, Parmesan cheese, roll crumbs, cream, parsley, all well mixed. The chopped onion is cooked in butter for a little while and then stirred in. The white of egg is beaten stiff and also added to the mass. A tin pudding-mold is buttered and strewn with roll crumbs, the mixture put in, and the closed mold set in a steamer over boiling water and steamed for one hour. Dump the pudding on a hot platter and pour over it tomato or sardine gravy. — 48 — No. 7— VEAL ROAST SALAD. Quantity for 6 Persons. 1 lb. veal roast 1 tsp. of mustard 3 yolks of eggs % qt. of milk 1 tbsp. of flour % tbsp. of butter 2 tsps. of salt 4 mustard pickles Some pepper 2 tbsps. of pearl onions 3 tbsps. of wine vinegar Preparation: Milk, flour, yolks of eggs, salt, pepper, vinegar, and butter are stirred to a gravy and brought to boil. It requires 10 minutes time till the gravy is thick and smooth. Veal roast and pickles are cut into thin slices. Meat, pickles and onions are put into layers in a dish and between each two layers a few spoonfuls of gravy, concluding with gravy over the top. Three hard boiled eggs quartered and placed on or around the salad makes it look nice. No. 8— SADDLE OF VEAL. Quantity for 10 Persons. 6 — 7 lbs. of veal saddle % lb. of bacon Some salt 1 cup of cream 1 pinch of pepper 2 % tbsps. of flour % cup of butter, or good roast drippings Preparation: The saddle of veal is well prepared by the butcher so it will lie flat in the pan. Skin and scald the veal and lard it with bacon, tlhen sprinkle with salt and pepper and put into the pan. Heat the butter, pour it over the meat and set it into a medium hot oven. Pour a little water over once in a while so the butter does not get too brown; the roast must be basted every 10 minutes to make it juicy. It requires 1 or II/2 hours roasting to make it tender. Onequarter of an hour before done put in the flour and cream. The gravy must be strained before serving. The kidneys may be removed, cut into thin slices, arranged around the roast with the pieces overlapping each other like scales. Remarks: The gravy may be prepared in various ways. Instead of cream take i/4 cup of Madeira or red wine and cut truffles into thin slices and put into the gravy. Another way is to take cream' and champignons and lemon juice.