The art of German cooking and baking

Preparation : The outer leaves are removed and the head of cabbage cooked until tender in 6 qts. of boiling salt water. The butter is melted, flour stirred in, milk added, cooked and seasoned with salt, pepper and if you like, stir in the yolks of eggs. Put the head of cabbage on a platter and pour the thick dressing over it, then serve at once. No. 39— WHITE CABBAGE SAUSAGES. Quantity for 6 Persons. 1 head of cabbage, 4 lbs. 1 tbsp. of butter 5 qts. of water Salt to taste 3 tbsps. of salt Vi lb. of bacon, cut fine % lb. chopped pork 1 onion, cut fine % lb. of chopped beef % pt. gravy 1 pinch of pepper Preparation: The bad leaves are removed and after cleaning the cabbage well, it is cooked partly done in boiling salt water. The outer leaves are then carefully cut off. The leavings of the cabbage are chopped fine, also the pork and beef and all this is mixed well, seasoned with butter, salt and pepper. Some of this mixture is put on each cabbage leaf and the leaf is rolled round it and tied with a clean string. The bacon is put into a pan and the cabbage sausages fried brown in it. The gravy is poured in and all is cooked a few minutes, then served on a platter. — 197 — No. 40— WHITE CABBAGE WITH LAMB. Quantity for 6 Persons. 1 head of white cabbage, 5 lbs. 1 pinch of pepper 5 qts. water Salt to taste 2 — 3 lbs. of lamb 1 qt. of water Preparation: The bad leaves are trimmed off, the heart cut out, the cabbage cut up into 8 parts and cooked 15 minutes in boiling water, then the water is drained off. 1 to 3 qts. of water are poured on the cabbage, the meat is put in, season with salt and pepper and boil until tender. By the time the meat is done, the water ought to be boiled down so the vegetables are not too juicy. No. 41— KOHLRABI. Quantity for 6 Persons. 6 — 8 medium sized kohlrabis Vz pt. of bouillon 3 qts. of water % tsp. of meat extract 1 tbsp. of salt % cup of sweet cream Mo lb. of butter 1 pinch of salt 1% tbsps. of flour 1 pinch of pepper Preparation: The kohlrabis are peeled, sliced and cooked until tender in boiling salt water. Drain off the water. Melt the butter, add the flour and bouillon and cook. Put in the kohlrabis, season with salt and pepper, add the cream and stew slowly for 15 minutes. No. 42— TURNIPS. Quantity for 6 Persons. 6 — 8 medium sized turnips V2 tbsp. of flour 4 qts. of water % pt. of bouillon 2 tbsps. of salt 1 pinch of pepper Vlo lb. of butter Salt to taste Preparation: The turnips are peeled, sliced, cooked until tender in boiling salt water, which is- drained off when done. Put the butter on the turnips, add the flour and bouillon, season with salt and pepper and stew 15 minutes more. No. 43— TELTOW TURNIPS. Quantity for 6 Persons. 2 lbs. of Teltow turnips 1 pt. of bouillon 3 qts. of water % tsp. of meat extract 2 tbsps. of salt 1% tsps. of sugar Va lb. of butter 1 pinch of pepper 1 tbsp. of flour Salt to taste Preparation: The vegetable is scraped, washed well in warm water, put into boiling salt water and boiled partly done. — 198— then drained. The turnips are stewed in butter to which the flour, sugar and bouillon are added, then the dish is covered and left to stew until tender. Season with salt and pepper. The vegetable must not be too juicy. No. 44— STEWED GREEN STRING BEANS. Quantity for 6 Persons. 2% lbs. fresh, green beans 1 tsp. of sugar % lb. of butter or good drippings 1 small piece of summer savory 1% Pt. of bouillon 1 tbsp. of chopped parsley 1 tbsp. of flour Salt and pepper