German cookery for the English kitchen

It was whilst staying in the house of a hospitable German friend at Frinton-on-Sea, at all seasons one of most refreshing and idyllic of sea-side resorts on our East Coast, that the idea of bringing out a German Cookery Book in our language was first suggested to me. I record this fact from a sense of gratitude to a place that has endeared itself to me and to many others by its never-fading charm : facing the sea, the prettiest of little houses, nestling in their gardens ; behind, the wide vista of a delightful countryside, and before them the broad greensward, stretching to the edge of the cliff, whose foot is lapped — or lashed, as the elements may decree — ^by the waves of the German Ocean. ELLA OSWALD. CONTENTS. Boapi. PMOI Apple ••• «•• • «• lO Aspaiagiis • •• • •• 6 B«ui ... ••• • «• 8 jDccr ... • •• • •• 4 „ cold • •• • «• «5 Beetroot • •• • •• 9 Bilbeny • •• «•• II Bread ... • •« • •• 14 Brown beer, with milk ••• 5 Cauliflower • •• • • • • •• 6 Celery ... • •• • •• • •• 10 Cherry... • •« • •• • ■• II Chocolate • •• • •• • •• «3 Cranberry • •• • •• • •• 12 Crayfish • • « • •• • •• I Currant • •• • •• • •• II Eel • •• • •• • •• 2 Elderbeny • •• • •• • •• 12 Game ... • •• • •• • •• i Green Com • • • • •• • *• Green Pea • •• • •• • •• 8 Haddock • •• • •• ••• 2 Lettuce • • • *•• • •• 7 Milk ... • •• *•• • •• 12 „ with almonds • •• • •• 1 Pea • •• • •• Pear • •• • •• 10 Plum ... • •• • •• II Potato ... • •• • •• 5 Prune ... • •• • •• 12 Rose-hip • •• • «• 12 Schwerin • •• • •• 7 Soupe k la Reine • «• «•• 3 South German Onion • •• 6 Wine ... • •• • •• • •• 4 „ cold • *• • •• • •• 14 Dnmpliiigi, eto., lenrad with Bonp, Meat, or Fnut. Apple Dumpling^s 23 Beef Balls ... ••• ••• 20 Dampfnudeln Eierstich ... ... Einlauf... 17 raw PA6B Fried Dumplings witb Fndl. 25 Liver balls Marrow balls ... Mehlkldase ... Nudeln... Potato Dumplings Rice with Soup Schwammkldsse Semmelklosse Semolina balls , , cuce ... . • • Spritzkldsse Suppenmakronen Tyrolean Dumplii^fs Veal bails Wiener Nockerl Wurttemberg HutzelkloBS... 21 21 22 18 22 23 16 »9 22 »7 16 «9 19 «4 18 Flih. Fish, baked 45 „ ,, in a mould ^ „ „ with cauliflower 42 ,, ,, for Fricassee ... 43 ,. „ in a ring of rice 43 „ boiled in sauce 32 ,, ,, plain ... 29 ,, „ to appear blue... 29 „ dii^es, cold 47 „ „ prepared with cooked fish... 4« „ „ prepared with minced fish... 42 „ Fricassee 3« , , larcieQ ... ... ... 41 ,, in Aspic... 47 „ in Fricassee sauce ... 34 „ in scallops 49 „ in tomato sauce . 34 „ in white sauce 3* ,, caKe ... ... ... 44 ,, pudding... 43 ,, ragout ... 39 „ steamed 26 ,, SlAWCo ... •«. 4» „ with piquant sauce ... 27 Tl Contents. f» rAGK Pish, with scrambled eggs... 49 ,, with tomatoes 27 Carp in beer sauce Eel, filleted in Aspic fried and baked ... 37 in white sauce 36 in piquant herb sauce. 37 smoked, in beer ... 36 in Weissbier 36 stewed 37 Gkimet, stewed 40 Herrings, pickled, in white sauce ... ... 50 piquant 48 rolled 31 „ marinaded ... 51 Pannfisch ... ... ... 4^ Plaice, boiled 31 ,, stewed ... ... 40 Salmon, boiled 30 ,, whole, with aspic ... 47 Sardellen Entree Sea Fish in beer sauce Sole, baked boiled