German cookery for the English kitchen

Pass the meat twice through the mincing machine. Cream the butter, and add to it the eggs, breadcrumbs, salt, pepper, and lastly the meat, mixing thoroughly. Form into little balls and boil for 5 minutes in the soup. Dumplings, etc. 2 1 Leberklosse. (Liver Balls.) For 6 Persons. Time of Preparation : 1 hour. 6 oz. calves' or fowls' liver. 1 oz. bread, cut into small dice and fried in i oz. butter. 2 eggs. 2 oz. flour. Salt and pepper to flavour. I teaspoonful chopped parsley. I oz. butter. Pass the liver through the mincing machine. Then stir into it the salt, parsley, pepper, egg, flour, the butter (previously melted), and lastly the bread, fried. Form into little balls and boil for 4 minutes in the soup. Markklösse. (Marrow Balls.) 3 oz. beef marrow. 2 eggs. 4 oz. grated roll. \ tablespoonful chopped parsley. Pinch of salt. Melt the marrow in a saucepan, beat to a froth, add the 2 eggs, stir in the grated roll and salt, mix well and form into little balls. Boil for 3 minutes in the soup. Mehlklosse mit gerösteter Semmel. For 6 Persons. Time of Preparation : f hour. 2 oz. roll, cut into dice and fried in butter. Salt. 2 whole eggs* f pint milk. 10 oz. flour. Make the well-beaten eggs, milk and flour into a paste, mixing well. Stir in the fried bread or roll. Cut off small pieces with a spoon, throw them into boiling water and boil for 5 minutes. Pour browned butter over them and serve with stewed fruit or meat. Suppen^Einlagen. Klosse. Feine Mehlklosse. For 6 Persons. I lb. flour, i^ oz. butter, f pint milk. Salt. Time of Preparation : i bour. I tablespoonful sugar. 1 oz. grated roll. A little lemon juice or 4 bitter almonds. Melt the butter in a saucepan, add to it the milk thickened with flour and salt, and heat, stirring well, until of the consistency of dough. Then remove from the fire and, when cool, stir in gradually the beaten-up eggs, grated roll, sugar and grated almonds or lemon peel. Cut off small pieces with a tablespoon, throw into boiling water and boil 4 minutes. 6 oz. roll. \ lb. flour. I pint milk. Semmelkldsse. 2 oz. butter. 4 bitter almonds, grated. I tablespoonful salt. 2 eggs. Cut the roll into small dice, pour milk over them and stir well. Then add the well-beaten eggs, the butter, melted, salt and grated almonds and mix well. Cut off small pieces of this paste with a tablespoon, throw into boiling water and boil, with the lid on, for 5 minutes. For 6 Persons. 2 lbs. potatoes. I oz. butter. Kartoffelkldsse. (Potato Dumplings.) Time of Preparation : i^ hours. '^ oz. f 1 tablespoonful salt. 2 tablespoonsful grated roll. A pinch of pepper or nutmeg. our. Dumplings, etc. 23 Boil the potatoes and rub them through a sieve when cold. Stir into them a beaten-up ^%%^ a tablespoonful salt, pepper, the butter melted, the flour and grated roll and mix thoroughly to a paste. Form into little balls, roll in flour, throw into boiling water and boil with the lid on for 6 minutes. If these dumplings are to be served with fruit, add a little sugar, 4 grated bitter almonds and another egg in making the paste, and omit the pepper. Ipfelkldsse. (Apple Dumplings.) For 6 Persons. Time of Preparation : 2 hours. I lb. apples. I gill milk. 14 oz. flour. I oz. butter. I teaspoonful salt. Peel and core the apples and cut them into little dice. Mix. the remaining in^gredients to a firm paste and stir the apples into it. Cut off small pieces with a tablespoon, throw into boiling water and boil a few minutes. Serve with brown butter, sprinkled over with sugar and cinnamon. KloBse von pohen Kartoifelii. (Dumplings made from Raw Potatoes.) Far 6 Persons. Time of Preparation : 2 hours. 3 lbs. peeled raw potatoes. 3 oz. semolina. 2 oz. butter.