The art of German cooking and baking

Vz pt. bouillon Preparation: Brown the butter with the sliced onion, stir in the flour, add the bouillon and season with salt, vinegar and pepper. Cook the gravy 10 minutes and strain through a fine sieve. — 166 — No. 23— PEARL ONION GRAVY. Quantity for 6 Persons. 1 small piece of butter 1 % tbsps. of vinegar % tbsp. of sliced onion Salt 1 % tbsp. of flour 1 pinch of pepper % pt. of bouillon 2 yolks of eggs 2 tbsps. of small pearl onions Preparation: Prepare the gravy just like onion gravy, No. 22. After the gravy has been strained, put in the pearl onions, cook for 1 minute and stir in the yolks of eggs, but do not cook any longer. No. 24^PICKLE GRAVY. Quantity for 6 Persons. 1 piece of butter % tsp. of meat extract 2 tbsps. of sliced onion Salt, pepper 1% tbsps. of flour % tbsp. of vinegar % pt. of bouillon 1 tsp. of sugar 2 small chopped pickles Preparation: Brown the butter, stir in the onion and flour, cook a minute, and add the bouillon. Add the meat extract and cook 15 minutes, then strain and season with salt, pepper, vinegar, sugar. Put in the finely chopped pickles and set to simmer. You can improve this gravy with pieces of cauliflower and small pearl onions. Serve with mutton roast or lamb. No. 25— BURGUNDY OR MADEIRA SAUCE. For Ham, Fish or Tongue. Quantity for 6 Persons. 1/10 lb. of butter 1 clove 2 tbsps. of flour 1 bay-leaf % pt. of bouillon 1 lemon slice 1 cup of Burgundy, red wine 1 tbsp. lemon juice or Madeira 1 tsp. sugar Salt % tsp. meat extract 6 pepper-corns Preparation : Brown the butter and flour, add the bouillon and all the other ingredients. Cook this gravy for 1 hour slowly, stirring frequently, then strain through a fine sieve, add a few tablespoonfuls of wine, season and serve hot. It must be a nice brown color and smooth. — 167 — No. 26— BACON GRAVY. Quantity for 6 Persons. % lb. of bacon 6 pepper-corns 2 tbsps. of flour 1 clove % pt. bouillon 1 bay-leaf % onion 2 tbsps. of vinegar Salt Sugar Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and §eason with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets. No. 27— HERB GRAVY. Quantity for 6 Persons. 3 tbsps. of minced herbs 2 tbsps. of flour 1 tbsp. of minced parsley 1% pts. of bouillon 1 tsp. of minced onions Vz tsp. meat extract 1 spray of thyme 1 tsp. lemon juice 6 pepper-corns Salt to taste 2 tbsps. of butter Preparation : Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned ; add the bouillon and meat extract and boil down to yi the quantity, strain through a fine sieve, heat again and put in the Iherbs. Season with lemon juice and salt and stir in a small piece of butter. No. 28— BROWN CHAMPIGNON SAUCE. Quantity for 6 Persons. 1/12 lb. of butter % cup of red wine or 2 tbsps. of flour 4 tbsps. of Madeira 1 tsp. of sliced onion 1 tbsp. lemon juice 1 pt. of bouillon Salt to taste 1 tsp. of meat extract 1 pinch of sugar % cup champignon liquor Vz Pt. of champignons Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for yi hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice. — 168 — No. 29— TRUFFLE SAUCE. Quantity tor 6 Persons. 1/12 lb. of butter 2 cloves 3 tbsps. of flour 1 bay-leaf 1 tsp. of chopped onion 1 pinch of sugar 1 pt. bouillon or beef gravy Salt to taste 1 cup red wine 1 small can of truffles % cup Madeira % tsp. meat extract 6 pepper-corns