German cookery for the English kitchen

While the goose is cooking, shred a medium-sized red cabbage and put it on to simmer in a little stock. When nearly soft, add 6 small sausages, slightly fried in goose fat, and when the cabbage is quite soft, stir in 3 tablespoonsful vinegar. When the goose has been roasted a nice brown, serve it with the red cabbage and sausages. Add a little broth to the gravy, boil it up and strain it. Geschmorte Ente. (Braised Duck.) Brown 2 oz. butter in a deep baking-pan. Place in it the duck, prepared as in the recipe for goose, and baste well. Then add a pint of stock (or water with half a teaspoonful of Liebig's Meat Extract dissolved in it) and some soup herbs, such as carrots, turnips, and a little celery and parsley root, and braise the duck in this, turning frequently, and adding water whenever the gravy seems much reduced in quantity. When the duck is done, take out, and cut up. Thicken the gravy with a very little flour and pour over the duck, which may be served with various vegetables arranged in little heaps around it. Geschmorte Ente mit Maronen. (Braised Duck with Chestnuts.) Braise the duck as in previous recipe. When cooked, add I gill red wine, a little lemon peel and i lb. stewed chestnuts. When the duck has stewed in this for 5 minutes, take it out and cut it up. Arrange the pieces in the centre of the dish, the chestnuts in a border around it, outside them baked apples and little roasted potatoes, and pour over the sauce* o 82 Wild und Geflugel. Ente-Potrawka. (Polish Duck Ragout.) For 6 Persons. Time of Preparatian : 4 hours. 1 duck. \ pint sour cream. 2 oz. dried Steinpilze. 3 oz. onions. \ lb. minced pork. i oz. flour. 1 egg. Peppercorns. 2 oz. butter. i teaspoonful Liebig's Meat \ oz. breadcrumbs. Extract. Salt. Rub the duck well with salt (inside and out), place a few stalks of marjoram inside it and roast it a nice brown. Cut the giblets up into small pieces and boil with onions, salt and i quart water, till the broth is boiled down to about | pint. Then strain off. Wash the Steinpilze and boil for 10 minutes in the broth with a little Meat Extract ; then chop finely. Mince the pork and liver finely and mix with 1 egg, i oz. breadcrumbs and a teaspoonful of chopped Steinpilze. Make up into small sausage-shaped rolls, half an inch thick and an inch long, and fry them for 3 minutes in 2 oz. butter. Place the roasted duck on a board and chop it up into 10 to 12 pieces. Remove fat from the gravy, add the broth to it, half a pint of sour cream, thickened with i oz. flour and the remaining chopped Steinpilze. Boil up once more, put in the little meat rolls and let them warm through in the same for 2 minutes. Pour the sauce first into a mediumly-deep dish, then put the pieces of duck in the centre, round them the little meat rolls, and outside them a border of macaroni and little baked potatoes. Entenklein. (Duck Giblets.) Prepare in the same manner as Goose Giblets {see recipe, page 79). Ente in Oelsee. (Duck in Aspic) Prepare in the same manner as Goose in Aspic {see recipe, page 8o). Entenbraten. (Roast Duck.) Prepare in the same manner as Roast Goose {see recipe, page 78). ft" RINDFLEISCH (Beef.) Rinderbrast gerollt. (Rolled Breast of Beef.) For 6 Persons. Time of Preparation: 4 hours. 4 lbs. meat. | 2 quarts water. I oz. salt. Take out the bones, roll the meat, tie round with string and boil gently for 3 hours. Serve with horseradish sauce. The meat may also be served, cut into slices, on a flat dish with little heaps of various vegetables arranged round it. The vegetables, such as peas, beans, cauliflower and also rice, or macaroni, should have been boiled in broth, either stock or water with Meat Extract dissolved in it Butter dissolved in some of this vegetable broth should then be poured over the vegetables. Gedämpftes Rindfleisch. (Stewed Beef.)