The art of German cooking and baking

Quantity for 6 Persons. 2 — 2 % lbs. of pork-fillet 1 tbsp. of flour % lb. bacon for larding % cup of sweet or sour cream Salt, pepper 1 cup of water , 2 tbsps. of butter or drippings Preparation: The pork-fillets are pounded, the skin and most of the fat removed, then larded with bacon, salted and peppered. Put the fat which you cut off into a flat baking tin with some butter; into this heated lard and butter, put your fillets, baste often and let it roast in the oven 45 minutes to 1 hour. This depends on the size of the meat. 15 minutes before done, pour off some of the lard, stir in the flour to brown, then the water and gradually the cream, basting frequently. Strain the gravy and serve with the fillet. No. 16— STUFFED PORK-FILLET CALLED MOCK-DUCK. Quantity for 6 Persons. 2 large fillets of 2 % lbs. or % lb. bacon for larding 4 small ones Salt, pepper For Stuffing. % lb. chopped pork - Salt % lb. chopped veal 1 pinch of pepper 2 eggs ■ 2 tbsps. of butter for frying % tbsp. of butter Vz tbsp. of flour % tbsp. of lemon juice % cup of sweet or sour cream 1 tbsp. of capers 1 cup of water Preparation: The skin and fat are removed from the fillets and these pounded flat. Chopped pork and veal, eggs, i/^ tablespoonful of butter, lemon juice, capers, salt and pepper are mixed well. This stuffing is placed between two fillets and these are then tied together with string or fastened together with toothpicks. If there are four fillets, put % of the stuffing on two and place the other two on top, then put bacon strips on top and fry them like No. 15, 1 to 1% hours. Strain the gravy and serve with the fillets. This makes a very fine dish. —84— No. 17— ROASTED PORK CUTLETS. Quantity for 6 Persons. 3 lbs. of pork cutlets 1 clove Salt, pepper % bay-leaf 1 egg Vtt small onion 1 % cups grated rolls % lb. of butter or lard 1 tbsp. of flour 1 cup of water Preparation: The pork cutlets are pounded, salted and peppered. The egg is beaten with a tablespoonful of milk and the cutlets dipped into this and then into the bread crumbs, then fried until light brown in hot butter or lard. This will require 15 minutes if they are 1/4 inch thick; if they are thicker, fry them for 20 minutes and place them on a hot platter. If there is much fat in the pan, take some of it out and brown onion slices and flour in the remaining fat ; add water, clove and bay-leaf, also salt and pepper, if necessary, and cook for 5 minutes. Strain the gravy and pour over cutlets or serve it separately. No. 18— CHOPPED PORK CUTLETS. Quantity for 6 Persons. Preparation and ingredients are the same as in No. 17. The cutlets are chopped, carefully breaded and fried in butter about 8 to 10 minutes if the cutlets are i/^ to % inch thick. No. 19— STEWED PORK CUTLETS. Quantity for 6 Persons. 3 lbs. pork cutlets 1 bay-leaf Salt, pepper 4 pepper-corns % cup of flour for dipping % sliced onion 1% pts. of bouillon or water 1% — 2 tbsps. of flour mixed with % tsp. of meat 1 wineglass Madeira or red wine extract Juice of % lemon 2 cloves Butter Preparation: The fat is cut off and the cutlets salted and peppered and dipped in flour, then fried quickly in hot butter on both sides. They are tlhen taken out and put on a hot platter. The sliced onion and flour are browned in the drippings, bouillon, wine, spices, lemon juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are then put into this gravy, covered and placed into the oven to stew one hour. When done, strain the gravy and serve with cutlets on the same platter. — 85 — No. 20— PORK KIDNEYS. Quantity for 6 Persons. 1 % lbs. pork kidneys % lb. of butter Salt, pepper 1 pt. of bouillon 1 % tbsps. of flour 1 % tbeps. of vinegar