The art of German cooking and baking

The left-over roast may be utilized for ragout, gulash, fricassee, meat dumplings or in a pudding made of roast and potatoes. The bones are split and used to make bouillon. — 49 — No. 9— ROAST VEAL LOIN WITH KIDNEY. Quantity for 6 Persons. 3 lbs. of veal loin with the % lb. of butter or lard kidney 1 tbsp. of flour Salt % cup of cream 1 pinch of pepper ^ cup of water Preparation: Pound the meat and sprinkle with salt and pepper. Cut the kidney off and if it is very fat, cut some of the fat off and render it to be used for frying or cooking. The roast is then put on and basted with hot butter or lard ; the kidney is put in with the roast. Let it roast until well done and baste it frequently. Shortly before it is done, add flour to the gravy and then the cream. If there should be too little gravy, add more water and let it roast %, hour longer. Baste with the gravy several times and serve. The gravy must be strained, the kidney cut in slices and arranged around the roast for garnishing. No. 10—ROASTED FRICANDEAU OF VEAL. Quantity for 6 Persons. 3 lbs. fricandeau or cushion of Vs lb. of butter veal % cup of cream 1 small piece of bacon for 1 cup of water larding 1 tbsp. of flour Preparation: The fricandeau, which is a choice piece of lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to li/4 hours to roast it. Prepare it just the same as directed in No. 9. No. 11— STUFFED BREAST OF VEAL. Quantity for 6 Persons. 3 14 lbs. of breast of veal % lb. of butter for roasting Salt, 1 pinch of pepper ' The Filling. % lb. of chopped beef or veal % tsp. of grated onion % lb. of chopped pork 2 eggs 1 % soaked rolls Salt, 1 pinch of pepper 1 tbsp. of butter 2 tsps. of finely chopped parsley Juice of Vi lemon Preparation: The meat is pounded a little, washed, an incision is made between meat and bone and ^ teaspoonful of salt rubbed in. The ingredients for the filling are mixed well and put into the cavity formed by the cut, then sewed up. The Ys lb. of butter is heated, the stuffed breast put in and roasted -50- a little ; then add 2 tablespoonfuls of flour, sprinkle with salt and pepper, let it cook 10 minutes. Now pour in 1 cup of water, roast for l^^ hours, basting frequently. Strain the gravy and serve. No. 12— BREAST OF VEAL WITH BEER. Quantity for 6 Persons. 5 lbs. of breast of veal % small onion Salt 3 thin slices of lemon 4 pepper-corns 3 tbsps. of flour 2 cloves % lb. of good butter, heaped 1 bay-leaf 1 bottle of beer Preparation: This breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast. It must be pounded and tied with a white string into a good shape. Then it is roasted in the butter to a nice brown color on all sides. When this is done, put the meat into another dish. Put the flour and sliced onion into the butter, cook them brown and add the beer; then add all the spices, put in the meat, cover, and bake in oven slowly for 2 hours, turn over occasionally and baste with gravy. If you do not like beer, use water. The gravy must not be too thin ; if it gets too thick, add more water or beer; strain it. Garnish the roast with slices of lemon. No. 13— CALF'S HEAD RAGOUT. Quantity for 6 — 8 Persons. 1 calf's head with brain and % of tomato tongue Salt i/i lb. of beef Y2 pt. red wine % lb. of veal % lb. of butter % lb. of raw ham 1 onion 6 pepper-corns % lb. of flour 2 bay-leaves 1 pinch of paprika 1 piece of tarragon % pt. of Madeira 1 piece of carrot Juice of % lemon 1 piece of celery ,1 tsp. of sugar 1 piece of kohlrabi 4 hard boiled eggs cut into % ths 1 piece of parsley root