The art of German cooking and baking

Preparation: The kidneys are cut crosswise into 1/4 inch slices and fried in the hot butter 1 minute. Salt and pepper, stir in the flour, cook another minute and pour in bouillon and vinegar and cook 1 to 2 minutes more, stirring constantly. Have a good hot fire. The kidneys are tender when they do not look red any longer. If they cook too long, they get hard. Serve at once. No. 21— PORK RAGOUT OR PORK PEPPER. Quantity for 6 Persons. 2 lbs. of lean pork 1 % tbsps. of vinegar or 1 % tbsps. of butter or lard 1 wineglassf ul of red wine Salt, pepper 3 tbsps. of flour % onion Some water or bouillon 2 cloves % cup of pig's blood if you can 1 bay-leal get it Preparation: The meat is cut into 31^ inch squares. The butter and flour is browned, then bouillon or water, onion slices, spices and salt added and cooked a few minutes. Put in the meat and cook slowly ^2 hour. Add the vinegar or. red wine and continue to cook slowly until done, which will require 1/2 to 1 hour. Put the ragout in a warm dish and stir the blood into the gravy, strain and pour over the meat. Remarks: You may omit the blood. No. 22— MOCK-RABBIT. Quantity for 6 Persons. 1 lb. chopped pork 1 tbsp. of capers 1 lb. chopped veal Salt 1 lb. chopped beef 1 pinch of pepper 2 tbsps. of butter Va lb. of butter or lard for frying 3 eggs % tbsp. of flour 2 soaked rolls 1 cup of water Juice of % lemon 1 cup of roll crumbs Preparation : All the meat must be chopped very fine and mixed well with the roll from which the water has been well drained, eggs, 2 talblespoonfuls of butter, lemon juice, capers, salt, pepper, and 1 teaspoonful of grated onion. It is shaped into an oblong loaf and strewn with roll crumbs. The butter or lard is heated, the loaf of meat put in and baked in the oven one hour, basting frequently. Take out the mock-rabbit care- —86-- fully and put it on a platter. For the gravy, brown Yz tablespoonful of flour in the drippings, add the water, boil, and when done, strain and serve with the mock-rabbit; You may also add % cup of cream and some lemon juice. to the gravy. Remarks: You may also put 2 to 3 peeled, hard boiled eggs into the loaf of meat, whole, before baking it. It is fine for slicing cold. ' "' ' ' No. 23— STUFFED HOG'S HEAD. Quantity for 10 Persons. 1 hog's head with ears 2 small onions Salt % of a celery root 6 whole peppers % pt. of wine vinegar 7 qts. of water for cooking 4 cloves 1 carrot 2 bay-leaves The Stuffing. 1 lb. chopped lean pork 3 eggs 1 lb. chopped lean veal Juice of % lemon Salt, pepper ' 1 tsp. of grated onion % lb. butter 1 pinch of nutmeg. 2 soaked rolls Extra. 1 lb. boiled beef tongue Vs lb. truffles, cut in small pieces % lb. of boiled veal Vz lb. bacon % lb. cooked pork 1 white cloth to tie up Preparation: The head is cleaned well and split open lengthwise without cutting the skin. The bones are all taken out and the inside of the head is salted and peppered. The bones are split and put over the fire with the 7 qts. of. water, the carrot, onion, celery, vinegar, cloves, and bay-leaf.