The art of German cooking and baking

Salt Preparation: The meat is cut into I14 inch squares. The onion is cut into small cubes and fried slightly in the butter, the meat is then added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 minutes more. The water is then poured in and covered up. Stir it once in a while and let it cook until done, which will require about I14 hours. Gulash must not be too juicy. —53 — No. 18— UNBREADED VEAL CUTLETS. (Chops). Quantity for 6 Persons. 3 lbs. veal chops Juice of % lemon % lb. of butter % tbsp. of capers Salt % tbsp. of meat extract if 1 pinch of pepper necessary % cup of cream 1 cup of water Preparation : The cutlets are cut from the back, each one containing a bone. It is pounded, shaped neatly and sprinkled with salt and pepper. The butter is heated, the cutlets put in and fried brown on both sides, then put on platter. Put into the butter the % tablespoonful of flour and brown it. Should there be too much butter, take some out before putting in the flour, then pour into the butter and flour one cup of water, salt if necessary, lemon juice and cream. Press the capers through a sieve and stir into the gravy. Put the cutlets into this gravy, cover the pan and stew 10 minutes, then serve. If the gravy is too light brown, add the y^ teaspoonful of meat extract. Remarks: Anyone who does not like the taste of capers and lemon juice may leave them out, also the cream. If you wish the gravy very fine, leave off the above and add champignons and finely chopped or cut truffles and 2 tablespoonfuls of Maderia. No. 19— BREADED VEAL CUTLETS. Quantity for 6 Persons. 3 lbs. of veal cutlets Salt, pepper 1 egg Roll crumbs, or cracker crumbs 1 tbsp. of milk % lb. of butter Preparation: The cutlets are pounded, shaped neatly and sprinkled with salt and pepper. The egg is mixed well with the milk; in case you have some white of egg left over, use that with milk, dip the cutlets into it, then into the roll or cracker crumbs and place them into the hot butter to brown on both sides. Put the fried cutlets on a platter. The Gravy: Put y^ tablespoonful of flour into the hot cutlet butter and stew, add a half cupful of water, cook a little while, pour it over the cutlets, garnish with lemon slices and serve. — 5,4 — No. 20— VEAL CUTLETS AF A FINE SIDE-DISH. Quantity for 6 — 8 Persons. 3 lbs. of veal cutlets Salt, pepper 1 lb. of sweetbreads % lb. of butter % lb. of boiled calf's tongue 1 tbsp. of Parmesan cheese 1 pt. can of champignons 1 tbsp. of crab butter 1 small can of truffles Preparation : The cutlets are pounded, salted and peppered and fried to a light brown on both sides in Ys lb. of butter. The tongue is cooked well done in water with salt, a piece of onion, 4 pepper-corns, 2 cloves, 1 bay-leaf; 14 hour before done, put in the sweetbreads. When both are done, skin them and chop them or cut them into cubes. The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew a little while, then add bouillon in Which the tongue and sweet^breads were cooked, add some of the champignon juice, a wine glass of red wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook for % hour, strain and put champignons, finely chopped truffles, sweetbreads and tongue in the sauce and heat. Put the cutlets into an oblong or round casserole, strew with Parmesan cheese, drip some crab butter over. The ragout is poured over them and the whole is baked in the oven for ^4: hour and when served in the casserole, it is a very fine dish. No. 21— CHOPPED VEAL CUTLETS. Quantity for 6 Persons. 3 lbs. of veal cutlets Some flour Salt, pepper % lb. of butter 1 — 2 eggs