Recipes from The art of German cooking and baking
Records 51 to 100 of 1,027, in reading order. Each links to a modern interpretation.
Pigeon Soupp. 9Chicken Soupp. 9Partridge Soupp. 10Red Wine Soup with Sagop. 10Tomato Soup with Small Meat or Potato Dumplingsp. 10Buttermilk Soup or Sour Milk Soupp. 10Buttermilk Soup or Sour Milk Soupp. 10Oysterplant Soupp. 10Roast Beefp. 11Meat-Puddingp. 11Beef-Fillet Roastp. 11Beef-Fillet Beefsteakp. 12Broiled Steak of Roast Beefp. 12Steak from the Beef Roundp. 12Chopped German Steak or Hamburg Steakp. 12Raw Beefsteak a la Tartarep. 13Fillet Beefsteak for Breakfastp. 13Beef Pot Roastp. 13Braised Beef Slicesp. 13Roasted Rib-Piecep. 14Sour Roastp. 14Sour Roastp. 14Beef-Rouladep. 14Boiled Beef Slices Fried with Eggs and Onionsp. 14Beef-Gulashp. 15Steamed Beef-Brisketp. 15Beef Cutlets of Roastbeefp. 15Boiled Beefp. 15Beef with Onionsp. 15Beef Hashp. 15Hash with Potatoesp. 15Beef Saladp. 16Beef Saladp. 16Croquettesp. 16Meat Pudding No. 2p. 16Königsberger Klops (Meat Balls)p. 16Fried Beef Liver with Breakfast Baconp. 17Ragout of Ox-Tonguep. 18Meat Dumplingsp. 18Chop Sueyp. 18Veal Roast Puddingp. 20Veal Roast Saladp. 20Saddle of Vealp. 20Roast Veal Loin with Kidneyp. 21Roasted Fricandeau of Vealp. 21Stuffed Breast of Vealp. 21Breast of Veal with Beerp. 21Calf's Head Ragoutp. 21Calf's Tonguep. 22Calf's Brainsp. 22