German cookery for the English kitchen

rolled, in mushroom sauce , ... „ in tomato sauce Tench, with dill sauce Xrout ... ... ... Crayfish Lobster Fricassee... Oyster Ragout Sances. 52 35 45 30 33 33 28 31 52 53 54 Almond Beamaise Bechamel Brown ... Bufgundy Caviar ... Cherry ... Cra3rfish Cucumber Cumberland Dutch ... Fish Fricassee Fruit ... Herring „ cold Horseradish f» Madeira with almonds. 67 64 57 55 62 60 68 59 60 66 63 59 57 67 56 66 58 62 Mayonnaise, see Salads ,, reo ... „ green ... L Mushroom ... ... Mustard „ butter for fish Ojrster Polish ... ... Remouladen ... Red Wine Sardellen Sauce for cauliflower, etc. Sultana Tomato ... jT ruffle ... ... ... Vanilla Weinschaum W DltC ••• ••• ••• PAOB 66 66 • 57 64 . 65 60 . 63 67 61 . 68 56 . 65 62 • 56 61 . 67 . 68 • 55 >» »> »> Game and Poultry. Chickens, braised 73 k la Cayenne ... 74 Fricassee 75 Ragout 74 Rice ... ... 7^ Duck in Aspic 82 braised... ... ... 81 ,, with chestnuts 81 Giblets ... ... ... 82 Ragout, Polish ... 82 roast ... ... ... 82 Groose in Aspic 80 Giblets... ... ... 79 ,, Polish 80 roast ... ... ... 78 „ ,, Mecklenburg ... 80 Guineafowl 77 Hare, roast 70 ,, Salmi ... ... ... *ji Partridge Potrafka 72 ,, Salmi ... ... 73 Pheasant 73 Pigeons, braised 77 „ Fricassee 77 Turkey, Fricassee 78 ,, Ragout 78 „ roast 78 Venison cutlets in Burgundy sauce ... ... 70 leg of 69 Ragout 70 saddle of ... ... 69 shoulder of 69 >> Contents. Vll Beet PAGB 84 B«sefbnused „ ,, with vegetables 85 „ breast rolled 83 ,, cold, with Apples „ Olives „ steak, German >t stewed ... Hungarian Goulasch Ox Brains „ Liver, braised ,, Tongue ••• ... „ „ Ragout ... Prussian Cutlets Remnant Pudding ... 87 86 83 90 89 89 88 88 ... 00 TeaL Veal Aspic 93 „ boiled, in jelly 93 „ „ with Fricassee Sauce 91 ,, braised ••. ... ... 92 ,, „ with Egg Sauce 92 ,, Cutlets, braised ... 93 „ „ with Ragout... 95 „ Fricassee 91 „ minced, border of ... 100 „ Olives 93 ,, Pudding ... ... 93 „ Ragout Fin in Scallops 99 Calve's Brains 99 Liver ... ... ... 95 „ Dumplings ... 96 „ Goulasch ... 96 „ P^t^ 97 Sweetbread, boiled... 97 „ braised. 97 „ croquet. 98 pudding 97 ••• ... Oo >f >» f> »> ff Tongue »» with Dutch Sauce 100 nation. Leg of Mutton as Mock Venison... loi „ „ with Mustard Sauce... loi Mutton Pudding 102 Sheep's Tongue in Aspic ... loa PAGE Pork. Pork as Mock Venison ... 105 boiled, with vinegar ... 103 braised ... ... ... 105 in jelly ... ... ... iia leg/ piquant 106 stewed 104 with Cherry Sauce ... 106 chops, stewed no „ injelly in Bratklops 108 Ham in Burgundy 107 „ sliced in Burgundy Sauce ... ... 107 Konigsberger Klaps ... 109 Mock Hare no „ stuffed ... ... Ill Pig's Ears, with Mustard Sauce 103. i> Yegetablei. Asparagus, prepared whole 113 short lengfths ... 113 boiled in sauce. . . 114 in aspic... ... 114 Beetroot ... ... ... 126 Broccoli ... ... ... 131 „ Bavarian 131 Brussels' Sprouts 132 „ „ baked ... 132 Cabbage 129 baked 130 stufifed 130 Carrots ... ... ... 119 Cauliflower, baked 116 boiled 115 fritters... ... 115 in aspic ... 115 Celery Root ... 123 ,, with Cream Sauce 124 Chestnut, pur^e 127 ,, stewed ... ... 126 „ with apples ••• 127 Cucumbers, stewed 125 ,, stuffed 125 Dried Peas 127 French Beans... 119 with carrots ... 1 20 „ pears ... 120 „ tomatoes lai milk ••• 120 If i> ft » ^ ^ vni CoHi€His. 99 99 with carrots... *t v> PAGB ... 117 ... 118 ... 118