The art of German cooking and baking

% lb. of bacon 1 pinch of nutmeg 3 rolls % onion % lb. of butter, good measure 3 qts. of salt water or broth for 4 eggs cooking 2 cups of flour Preparation: The liver and bacon are chopped very fine or ground twice. The rolls are grated and browned in butter. The onions are cut fine and cooked or fried to a light yellow in 1^ tablespoonful of butter. Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver and bacon, then cut out dumplings with a floured round wooden ladle as large as a medium sized potato. The salt water must boil, then put in the dumplings and cook for 10 minutes. Put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried. Try one dumpling first and if it does not stay whole, add more flour. Sauerkraut will go well with this dish. No. 35— VEAL OR CALF'S LIVER WITH BREAKFAST BACON. Quantity for 6 Persons. 2 % lbs. of calf's liver 1 tbsp. of flour V2 lb. of bacon 1 onion Salt 1 cup of water 1 pinch of pepper Flour for dipping 1 oz. of butter Preparation : Liver is cut into 1/4 inch strips and bacon in 3x4 inch slices. The bacon is fried light yellow, then put on a platter and kept hot. The liver is sprinkled with salt and — 61— pepper, dipped in flour and baked to a light brown in butter or the bacon drippings. Then placed on the same platter with the bacon and served. Stir into the bacon drippings or butter 1 tablespoonful of flour and the sliced onions, boil and add water or bouillon. Strain the gravy and serve. No. 36— LARDED AND BAKED CALF'S LIVER. Quantity for 6 Persons. 2 % lbs. of calf's liver in one 1 carrot whole piece 1 onion Salt, pepper 1 small piece of celery % lb. of bacon for larding 5 pepper-corns ii lb. of butter 2 cloves % pt. of cream 1 bay-leaf 1 tbsp. of flour 1 pt. light white wine Preparation: The white wine, carrot, onion, celery, pepper-corns, cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for i/^ 'hour. The liver is skinned, larded, salted and peppered and the cooked wine with contents poured over. Let stand for 10 hours. After that, roast the liver in hot butter in the oven for 30 minutes and baste frequently. During the last 10 minutes, pour the wine in which the liver Ihad been lying over it and boil. Stir in 1 tablespoonful of flour and cream and boil again. The liver is served on a hot platter. The gravy is strained and served separately. Garnish the dish with lemon slices and parsley. No. 37— LARDED BRAISED CALF'S LIVER. Quantity for 6 Persons. 2% lbs. calf's liver, whole 1 bay-leaf Salt, pepper 3 cloves % lb. of bacon for larding 6 pepper-corns 1 carrot cut in pieces 1 pinch of nutmeg blossom 1 piece of parsley root % pt. red wine or •\,hite beer, 1 onion, sliced (weiss beer) % lb. butter 1% tbsps. of flour Preparation : The liver is skinned and larded and sprinkled with salt and pepper, fried quickly until light brown in % lb. of butter. Flour, onion, carrot and parsley root and all the spices are added and all fried in the liver butter a while. Then pour in the red wine or beer and enough bouillon to cover the liver. Cover and bake in the oven ll^ hours. Serve on a hot platter and strain the gravy. Remarks: You can fry the larded liver without wine or beer, using only bouillon and i^ cup of cream. — 62— No. 38— VEAL KIDNEYS. Quantity for 6 Persons. 2 veal kidneys 1 tbsp. of flour % lb. raw ham 3 tbsps. of champignons % lb. butter or mushrooms % onion 1% tbsps. of lemon juice 1 cup veal roast gravy % tsp. of sugar 4 tbsps. of red wine or Madeira