The art of German cooking and baking

Preparation: The calf's head is split in half, the brain and the tongue taken out and soaked in water. Take the skin off the calf's head, brush the skin in water until it is white, then boil it with the tongue until tender. Put in the split head bones, all the soupgreens, salt, pepper-corns, bay-leaf, —51— tarragon and boil for 2 hours. The bouillon must be boiled down to 1 3^ or 3 qts. When the skin is done, cut it into squares. The tongue is skinned and cut into slices. Both are put into a dish and red wine, salt and pepper added. Beef, veal, ham and onion are cut into pieces and fried brown in % lb. of butter. Add % lb. of flour, cook a little and add the calf's head bouillon and Madeira and cook slowly for 2 hours. The gravy must be strained, the fat taken off and then seasoned. Put into it the pieces of skin and tongue, some lemon juice and sugar. Serve the ragout on a hot platter. Fry the brains to a light yellow, cut it in pieces and garnish the ragout with them ; also with scallops of pastry and the %ths of eggs. It is a fine side dish. No. 14— CALF'S TONGUE. Quantity for 6 Persons. 3 calves' tongues 1 bay-leaf Salt 2 cloves 2 qts. of -water 1 slice of lemon 6 pepper-corns % onion The Gravy. % cup of sour cream 2 tbsps. of capers % lb. of butter % tsp. of sugar 3 tbsps. of flour 2 yolks of eggs 2 tbsps. of lemon juice Salt, 1 pinch of pepper Preparation : The tongues must be fresh and washed well, cooked until tender in 2 qts. of water with all the given ingredients, then skinned and cut into slices. The Gravy: Butter is heated, flour stirred in, bouillon added and cooked well with lemon juice, cream, sugar and capers. The slices of tongue are put in the gravy and heated, the yolks of eggs stirred in and then served. The gravy must not be too thin. The slices of tongue may be salted, dipped into yolks of eggs and roll crumbs and fried in butter. No. 15— CALF'S BRAINS. Quantity for 6 Persons. 3 calves' brains 1 egg Some salt % cup of grated rolls 1 pinch of pepper 1 qt. of water Preparation: The brains are soaked in water. One quart of water is brought to boil, the brains put in and boiled for 5 minutes, then taken out and the small v^ins and skin re- , — 52 — moved, then salted and peppered. Beat the egg well, dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow. Remarks: When the brains have been thus prepared, drip a few drops of lemon juice on and then bake, or, it may be served with lemon slices. No. 16— VEAL FRICASSEE. Quantity for 6 Persons. 2% lbs. breast of veal (brisket) 4 pepper-corns 2 qts. of water 2 cloves % onion Vz bay-leaf Salt Gravy. 3 tbsps. of butter 2 yolks of eggs 2 tbsps. of flour and bouillon 1 wineglassful of white wine Preparation: The meat is cut into nice pieces and the cartilage left on. Scald it for l^ minute and drain well. With the 2 qts. of water, onion, salt and spices, it is boiled until tender. Boil down the bouillon to % of a quart so it is verystrong. It requires 1 hour to cook the meat done. The Gravy. Heat the butter, put in the flour and stew a little. Butter and flour must remain white, stir in the veal bouillon gradually that the gravy may become smooth. Then add the white wine and cook 1 minute, stir in the yolks of eggs and stop cooking. The meat, which has been kept hot, is put into the gravy and served. Rice cooked in water and bouillon is nice served with this. Place the meat in the middle of the platter and garnish with the rice. No. 17— VEAL GULASH. Quantity for 6 Persons. 2 14 lbs. of veal 1 pinch of pepper 1 small onion 1 tbsp. of flour 1 tbsp. of butter 1 cup of water