The art of German cooking and baking

Preparation: The veal kidneys are fried, some fat cut off, then they are cut in thick slices, sprinkled with salt and pepper, fried one minute in the % lb. of butter until light brown and put on a hot platter. The ham is sliced and fried in the same butter rapidly about 2 minutes on both sides and placed on the platter with the kidney slices. In the same butter, fry the sliced onions, flour and the sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon juice and sugar, boil and taste. Put in the meat slices and heat again but do not cook; serve at once. Toasted wheat bread served with this dish or placed around the edge of the platter is very nice. No. 39— VEAL KIDNEY ON BREAD OR ROLLS. Quantity for 6 Persons. % lb. of veal kidneys or rem- 1 yolk of egg nants of same 1 tbsp. of butter 1 tbsp. of roll crumbs 3 rolls or wheat bread 1 tbsp. of capers Parmesan cheese and a little 1 tbsp. of chopped parsley butter 1 tsp. of chopped onions Preparation : The calf kidney must be cooked tender and chopped fine, then mixed well with the roll crumbs, capers, parsley, onions, yolk of egg, butter, salt and pepper. Cut the rolls or the wheat bread in slices, cover each thickly with the mixture and sprinkle with Parmesan cheese. Put on a few drops of melted butter and bake in a medium hot oven for 5 minutes. Serve this dish with asparagus, cauliflower or spinage. If you do not like the taste of cheese, leave it out. No. 40L-VEAL OR CALF'S TRIPE. Quantity for 6 Persons. 2 calves' tripes Salt % lb. of butter 8 pepper-corns 3 or 4 tbsps. of flour 1 onion Bouillon 1 bay-leaf 2 yolks of eggs 2 cloves Water Preparation : The calf's tripe must be fresh. It is cleaned — 63— well and scalded several times, then rubbed down with salt and left in water for ^ day. After that it is cut into 3 inch squares and cooked until tender. Now add salt, pepper-corns, bayleaf, cloves and onion. Heat the butter and flour, take some of the bouillon when the tripe is done and pour it into the butter to make the gravy thick and stir in 2 yolks of eggs. Put the tripe and gravy on one platter and serve. The bouillon may boil down to leave just enough for the gravy, making it pretty strong. No. 41— STEWED VEAL OR CALF'S TONGUE WITH RAISINS. Quantity for 6 Persons. 2 calf tongues . 3 qts. of water % lb. washed raisins Salt 1 slice of lemon peel 6 pepper-corns % pt. of white wine % onion 2% tbsps. of butter 1 bay-leaf 2 % tbsps. of flour 2 cloves Juice of % lemon Preparation: Soak the calf tongues in water. Cover and cook slowly in 3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and pepper; when tender, skin and slice. Brown the butter and flour and add the tongue bouillon, white wine, raisins and lemon juice. Cook i^ hour and season with sugar, salt or lemon juice. Put the tongues into the gravy and heat but do not boil. The gravy must be thick. Serve. Potato dumplings are nice with this meat. No. 42— STUFFED VE^AL CROWN ROAST. Quantity for 8 — 10 Persons. 1 saddle of veal Salt according to taste % lb. chopped veal 1 pinch of pepper 1 qt. fresh champignons or 1 piece of butter 1 pt. canned champignons % soaked roll 2 eggs Small peeled potatoes Preparation: The saddle of veal is freed from all fat and the rib-bones are freed from meat 2 inches from the end. The prepared saddle of veal is tied together so it looks like a crown. The fresh champignons are cooked until tender in butter and some bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and roll and mix well. This stuffing may or may not be stewed a little with butter and then put into the crown of veal. On the small ribs stick some potatoes so that they will not get too brown. Roast the stuflfed crown of veal 2 or 2i/^ hours, same as veal roast. — 64— MUTTON. 1. Leg. 6. Neck. 2-3. Loin and small Ribs, or 7. Breast.