The art of German cooking and baking

For the stuffing, mix well the chopped veal, salt, pepper, soaked rolls, i/4 I'b. of butter, 3 eggs, g'rated onion, lemon juice, nutmeg and put the stuffing into the head, 1 inch thick, then make a layer of boiled tongue (^ inch slices), pork and veal. Then a thin layer of truffles. Repeat this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before tlhe throat opening and sew it on. Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones. After it is done, leave it in the bouillon and cool it off ; when it is nearly cold, place it on a board and weight it down. When it is cold, cut off the cloth and pick out all threads. Cut off a slice from the head so you can see the stuffing. Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around tlie head, green lettuce. —87— This will make a fine cold supper or lunch. Serve a cold mustard gravy with it. Remarks: The bouillon, after being boiled down considerably, may be used for aspic or head cheese. No. 24— PORK RIBS AND SAUERKRAUT. Quantity for 6 Persons. 3 lbs. salted pork ribs 1 pinch of sugar 1 lb. sauerkraut 6 large, peeled and sliced apples 1/2 lb. butter % bottle of white wine For Meat Dumplings. % lb. chopped pork Salt, pepper % lb. chopped veal 1 tbsp. of butter 1 egg % tbsp. of grated onion Preparation: The pork ribs which have been salted for several days are cut into pieces, washed, dried and fried on both sides in hot butter, then put into a pot, the sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add Y^ lb. of butter, apples, white wine and sugar, cover and cook slowly for 2 hours. When it gets too dry, pour in some water. The Meat Dumplings : The chopped pork and veal, soaked roll, egg, 1 tablespoonful of butter and onion are mixed well. Shape into dumplings and fry well done in the butter in which you fried the ribs. Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Then serve. If you cannot get wine, omit it. No. 25— SAUSAGE. Quantity for 6 Persons. 2 % lbs. marbled pork Vz tsp. of cloves Salt % tsp. of thyme % tsp. of white pepper Preparation : The meat is ground three times or chopped very fine, then mixed well with tihe spices, filled into casings made from hog intestines and fried while fresh. No. 26— FRIED SAUSAGE. 2% lbs. of sausage Salt, pepper 2 tbsps. of lard 1 cup of bouillon or water 1 small onion % tsp. of meat extract 1 tbsp. of flour Preparation: The sausage is fried slowly in the hot lard until brown, then take it out and put the sliced onion into the — 88— same lard, add the flour, brown it, add water or bouillon, meat extract, if you have it, salt and pepper and cook. Pour this strained gravy over the sausage and serve- No. 27— SAUSAGES. Quantity for 6 Persons. % lb. lean pork 1 pinch of white pepper % lb. fat pork from the loin 2 casings of sheep intestines Salt Preparation: Meat and fat are chopped fine or ground 3 times, salted and peppered, filled into the casings and formed into lengths of sausages. You can improve the sausage by adding chopped truffles. No. 28— FRIED SAUSAGES. Quantity for 6 Persons. 1 lb. of sausages 1 cup of grated rolls 2 whites of eggs Salt, drippings or butter % cup of flour Preparation: The sausages are salted, dipped into white of egg, flour and bread crumbs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables. Remarks: You can prepare them like No. 26 and omit the bread crumbs. No. 29— WHITE CABBAGE PIE WITH PORK. Quantity for 6 — 8 Persons. 1 head of white cabbage Salt % lb. chopped pork 1 pinch of pepper