German cookery for the English kitchen

Peel the truffles and boil them well in the sauce, with the Meat Extract. Then take them out, cut them into small pieces, place them on again to simmer for 10 minutes in the wine, warmed with the butter in it, and then add the sauce. If a white sauce has been used, the yolks of 2 eggs may be stirred in when the sauce boils up again. For 6 Persons. \ pint red wine. 1 pint brown sauce. 2 oz. butter. 2 oz. chopped onion. Rotwein-Sauce. (Red Wine Sauce.) Time of Preparation : i hour. Salt. Sugar. 2 finely chopped Sardellen. Half a bayleaf. Parsley. Put the red wine on to boil in an earthenware or einamel saucepan with the onion, parsley and bayleaf, and boil with the lid on till the quantity has been reduced to 3 tablespoonsful. Then strain through a sieve, add the sauce (prepared from ^ pint of water in which fish has been boiled, and i pint of water in which a teaspoonful of Liebig's Meat Extract has been dissolved), flavour with the Sardelle and a little sugar and stir in the butter.. Suitable for carp, salmon and eel. 62 Saucen. Burgunder-Sauce. (Burgundy Sauce.) Far 6 Persons, Time of Preparation : i J hour. i^ pint thick brown sauce. 2 oz. small onions. \ pint Burgundy. \ oz. sugar. I teaspoonful Meat Extract dissolved in \ pint water. Peel the onions and scald them three times. Brown the sugar, add the lemon juice and a little stock (or broth formed by dissolving ^ teaspoonful of Meat Extract in J pint of water) and stew the onions in it until they become transparent and brown. Then add the brown sauce, boil all up again and add the Burgundy. Madeira-Sauce. For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. ^ teaspoonful sugar. 4 ,, chopped onion. 2 oz. butter. A little Liebig's Meat Extract. Lemon juice. Madeira to taste. Make i^ pint of brown sauce. Add to it a little Meat Extract and the chopped onions and bring to the boil, stirring continuously. Flavour with sugar, lemon juice and Madeira to taste, and finally stir in 2 oz. butter. Sultaninen-Sauce. (Sultana Sauce.) For 6 Persons. Time of Preparation : i hour. i^ pint brown sauce. ^Ib. sultanas. A pinch of cinnamon. „ pounded cloves. „ allspice. \ teaspoonful chopped onion, i i> ,, lemon peel. Lemon juice, salt and sugar to taste. I oz. sweet almonds. Boil all ingredients in the brown sauce for lo minutes, and flavour to taste with salt, sugar and lemon juice. Sauces. 63 Polnische Sauce. (Polish Sauce.) J^br 6 Persons. Time of Preparation : i hour. \ teaspoonful Liebig's Meat I J pint brown beer. \ oz. flour. 1 oz. butter. 3 oz. onion. 2 oz. grated PfefFerkuchen. Lemon juice. Salt. Extract, dissolved in \ pint water. 3 tablespoonsful finelychopped soup herbs. I tablespoonful raspberry syrup. A pinch of allspice. Brown the flour with the butter, stir in the broth and beer, then the onion cut into slices, the soup herbs finely chopped, the spice, and lastly, the grated Pfeflferkuchen and raspberry syrup. Let the whole simmer for half an hour, then pass through a sieve and flavour with lemon juice, salt and sugar. In this sauce, carp, Vienna sausages, little meat dumplings, etc., are cooked. Holländische Sauce. (Dutch Sauce.) For 6 Persons. Time of Preparation : \ hour. \ pint stock or water in which fish or vegetables have been boiled. 3 oz. butter. \ oz. flour. 5 yolks of eggs. Juice of I lemon. Salt. i teaspoonful Liebig's Meat Extract. Put the flour with i oz. butter in a saucepan and stir until a delicate golden colour. Add the stock and stand on one side to cool.