The art of German cooking and baking

Remarks: The pigs' feet may be served with a brown sweet-sour gravy. They may be eaten cold if put in vinegar, onion slices, salt and pepper-corns for 2 days. No. 2— MEAT GELATINE FOR PATIENTS. Quantity 1% qts. 1 lb. of beef Salt 2 % lbs. veal cartilage % qt. of water 1 small carrot Preparation: The beef and the veal cartilage are washed and cut into small pieces, the carrot is scraped, but left whole. —153 — Then this meat, the carrot and 1 pinch of salt are put into a glass jar with % qt. of water, sealed and slowly cooked in a boiler with water at the bottom, the jar resting on a tray, for 4 hours. After that, strain the broth, let it get cold and remove the fat, then serve it to the patient in spoonfuls. Remarks : Instead of beef, you may use poultry. No. 3— GELATINE OR HEAD-CHEESE FROM POULTRY BOUILLON. Quantity for 4 — 6 Persons. 1 young, fried or boiled chicken i^ tsp. of meat extract % qt. good beef bouillon 5 layers of % box of white 2 tbsps. of Madeira or white gelatine wine 2 sour pickles. Preparation: The fried chicken is cut into small pieces, the pickles are peeled and sliced. The strong beef broth is heated and the gelatine dissolved in it with wine, meat extract and salt added, then strained and tasted as to seasoning. Put 1/4 pt. of the warm fluid into a porcelain dish, skim off all fat, let it get cold and put on the sliced pickles and a few tablespoonfuls of broth, let it cool, arrange the chicken meat on it in the form of scales, pour the rest of the broth on and let it get cold and stiff. Then turn it out on a platter and garnish with parsley. Asparagus cut into small pieces may also be used in this gelatine. Remarks: Instead of chicken you may use veal roast, tongue or goose liver from which all hard fried meat and cartilage is removed. • No. 4— HEAD-CHEESE FROM PIGS' FEET AND CALF'S TONGUE. Quantity for 6 Persons. 4 pigs' feet 1 small onion 2 calves' tongues % bay-leaf Juice of % lemon % tsp. of meat extract % pt. of white wine 1 sour pickle, cut into small 3 tbsps. of vinegar pieces Some salt 2 qts. of water 4 pepper-corns Preparation: Pigs' feet and calves' tongues are cleaned well, put on to boil with the water, salt, pepper, onion, bayleaf. Cover the pot and boil until well done, then take the skin off the tongue and cut it with the rest of the meat into small pieces. — 15-4 — Strain the bouillon and add vinegar, lemon juice, wine and meat extract. Put the meat into a dish, pour the bouillon on and set to cool. Then turn it out on a platter and serve with head lettuce or potato salad, vinegar and oil, mayonnaise dressing or with fried potatoes. No. 5— HEAD-CHEESE FROM OX-TONGUE. Quantity for 6 Persons. 1 pickled ox-tongue % pt. sliced champignons Yz qt. strong beef bouillon % pt. white wine 4 pieces of white gelatine Some champignon water 1 tbsp. of capers % tsp. of meat extract 4 sliced pickles Some vinegar Preparation : The tongue is cleaned and put on to boil in cold water until tender. It is then skinned and sliced, % ptof vinegar poured on and left for a few hours. The bouillon is seasoned with salt, wine, champignon juice, lemon juice, some vinegar and the 4 pieces of gelatine are dissolved in the bouillon. The tongue, champignon and pickle slices and capers are put into a porcelain dish, the bouillon poured on and cooled; then turned out on a platter and served. No. 6— HEAD-CHEESE FROM GOOSE OR DUCK. Quantity for 6 Persons. 1 goose, 8 to 10 lbs. 6 calves' feet For Cooking. 6 qts. of water 1 large sliced onion Salt Some soup greens 6 pepper-corns 1 tsp. of meat extract 2 cloves % cup of good vinegar 1 bay-leaf 4 whites of eggs and shells