European and American cuisine

Pot Roast à l'Allemande. — Select a piece of beef from the lower sirloin or rump; if the rump is taken, remove the bone ; season the meat well with salt and pepper, tie it into a round shape with strings. Melt 4 ounces butter in a saucepan ; as soon as melted put in the beef, turn often, and cook till the meat has obtained a fine color ; add 1 cup of stock or boiling water, cover and cook till nearly dry ; then add 1 pint of sour cream, 1 onion, a few slices of carrot, and a bouquet, cover and cook slowly till the meat is done. (If wanted rare, allow 16 minutes to a pound ; if well done, 30 minutes. All pot roasts must either be cooked rare or well done.) Shortly before serving take the meat out, remove the strings, and lay it on a warm dish ; free the gravy from the fat, mix1 tablespoonful cornstarch with a little cold water, add it to the gravy, stir and cook a few minutes ; add sufficient stock or boiling water to make a creamy sauce, cook 3 minutes ; then strain, pour a few spoonfuls over the meat, and serve the remaining sauce in a saucebowl. With this meat, creamed beans and boiled potatoes may be served, or noodles boiled in salted water and dressed with fried bread crumbs. (If cream is not handy sweet milk may be taken.) Sour Roast. — Select a piece of beef of 4 pounds from the lower sirloin; cut y^ pound larding pork into finger-thick strips, chop fine 1 onion, mix it with 1 tablespoonful salt, Y2 tablespoonful pepper, V4 teaspoonful allspice ; make incisions 1 inch apart in the meat with a pointed knife, roll the pork strips separately in the onion seasoning; put one into each incision; rub the remaining seasoning all over the meat, tie it into a round shape. Place the meat into a bowl, mix 1 pint of strong white vinegar with Y2 pint of water, pour it over the meat; add 2 onions cut into slices, 6 cloves, 2 bay leaves, 12 whole peppers, cover and set in a cool place for 3 days, turning the meat every day with a fork. When ready to cook put the meat into a roasting pan. add the vinegar, spice, BEEP. 237 and onions, also 1 tablespoonful sugar, set in a hot oven and roast 2½ hours, or till done. Shortly before serving lay the meat on a hot dish, remove the strings, and garnish with potato dumplings ; strain the gravy, remove the fat, mix 1 tablespoonful cornstarch with Y2 cupful cold water, add it to the gravy, stir and cook a few minutes on top of stove (if too thick add sufficient boiling water to make a creamy sauce, boil 3 minutes). Pour a little of the sauce over the meat and serve the remainder in a sauce bowl. Stewed prunes can be served with this dish.