The art of German cooking and baking

2 lbs. fried or roasted game % lb. of truffles, sliced % lb. of butter 4 eggs Salt Vi lb. finely chopped sardines 1 pinch of pepper 2 soaked rolls 1 tsp. of grated onion Some butter for the dish % lb. finely grated Parmesan cheese Preparation: The meat is chopped or ground very fine. The butter is melted — add to it the rolls, chopped sardines (from which the bones have been removed) and onions, one whole egg and 3 yolks of eggs. This mixture is stirred on the stove and left to stew until dry. — 121 — After cooling it off, add the chopped meat, salt and pepper. Press the whole through a sieve so there will be no chunks or pieces. Into this mass stir the truffle slices, the beaten whites of eggs, and the Parmesan cheese. Fill a buttered dish or casserole with this mixture, cover it, set it in a steamer over a kettle of boiling water and boil 11/^ hours. After cooling, turn it out on a platter, garnish the platter with prepared lettuce. This makes a fine dish for an evening dinner. Remarks : This pie may also be served hot ; then serve a game gravy or herb gravy with it. No. 12— GAME RAGOUT MADE FROM REMNANTS. Quantity for 6 Persons. 1% lbs. cold game remnants, 1 small onion either deer, doe, rabbit or Salt wild boar meat 1 pinch of j)epper % lb. of bacon 1 pt. bouillon, boiled from the 1 tbsp. of butter bones 2% tbsps. of flour % cup sour or sweet cream 1% tbsps. of lemon juice 2 vinegar or dill pickles, sliced Preparation: The meat is cut from the bones in nice, equal pieces. The bones are brought to boil in 2 qts. of cold water and boiled down to 1 pt. of broth or bouillon. Cut the bacon into cubes and brown it in the butter, onion slices and flour and add the bouillon. If you have left-over game gravy, add that too, season with salt, pepper, lemon juice and cream and cook slowly for 20 minutes, then strain and cut the pickles into it. Put the meat pieces into this gravy and let it get hot, but do not cook or the meat will get tough. The gravy must be smooth. After heating, serve at once. Remarks : If you wish to have the ragout very fine, omit the pickles and take truffles or champignons instead. No. 13— LEG OR SADDLE OF WILD BOAR. Quantity for 14 — 18 Persons. 10 — 14 lbs. of wild boar meat For Pickling. 5 qts. of vinegar 1 doz. juniper berries 10 pepper-corns 1 large onion, sliced 3 cloves For Frying. 1 bottle of red wine Salt 1 qt. of bouillon — 122 — To Cover the Roast. 1 lb. grated rye bread 3 tbsps. of sugar % lb. of butter 4 pulverized cloves For the Gravy. 3 tbsps. of flour mixed with some 1 tsp. of meat extract water > Preparation: The roast is pounded, the surface scored or cut in squares and the meat placed into a deep pot or jar. Vinegar, pepper, juniper berries, cloves and onion slices are put in and left with the meat for 3 days. After this time take the roast out and roast it in a deep roaster with all that was on it in the jar, except the vinegar. Instead of that, pour on the red wine and bouillon, season with salt and roast in the oven for 3% hours. Then strew tihe roast with rye bread crumbs which have been mixed with l/^ lb. of butter, pulverized cloves and 3 tablespoonfuls of sugar. Roast it 30 minutes longer so the crust will get hard and brown. In the meantime add the flour mixed with water to the gravy and cook it a while, then strain, add the meat extract, cook again, taste for salt and spices and skim off the fat. Remarks : The remnants of roast are utilized in the same way as those of pork roast. No. 14— HOW TO SKIN A RABBIT.