German cookery for the English kitchen

For 6 Persons. Time of Preparation : 4 hours. 3 lbs. breast of beef. | 2\ pints water. Soup herbs. Remove the bones and put them on to boil in 7\ pints water. When they have boiled for an hour, take them out and put into the water the soup herbs, cut up. <•# Rindfleisch. and the meat, which has meanwhile been well beaten, rolled together and tied up with string. Simmer for 3 hours. The broth must only just cover the meat. When the meat is ready, use the broth in preparation of any sauce that may be preferred. The dish may be garnished with little heaps of various vegetables. Bindersauerbraten. For 6 Persons, Time of Preparation : 3 hours. 2 to 3 lbs. meat. I tablespoonful German mustard. I tablespoonful chopped onions. I leaf of sage. \ teaspoonful chopped thyme. 3 oz. butter. A pinch of ground pepper. A pinch of salt. \ pint water in which \ teaspoonful Meat Extract is dissolved. 2 oz. grated Pfefferkuchen or I oz. flour, to thicken the sauce. \ pint Tarragon vinegar. Mix all the ingredients, with the exception of the Pfefferkuchen, to a sauce the consistency of puree. Place the meat in a small earthenware jar, pour the sauce over it and tie down. Stand in a cool place for 3 or 4 days, turning daily. On the fourth day, braise the meat in a saucepan with 3 oz. butter. The sauce in which it has lain is added gradually and the grated Pfefferkuchen strewn over on serving. It is an improvement if red wine be taken instead of vinegar. . The meat can also be larded before being placed in the sour mixture. For 6 Persons, 3 lbs. meat. 1 oz. bacon. 2 oz. onions. Soup herbs. Rindepsohmorfleisch. Time of Preparation : 3 to 3I hours. \ oz. salt. 4 oz. butter or dripping. A piece of dry crust. I oz. flour. A little spice. Beef. 85. Beat the meat well and tie it together. Cut the bacon into thin strips, sprinkle with pepper and salt, and lard the meat with it. Rub the meat with the salt and dredge a little flour over it. Brown the butter or fat in a deep baking-pan, put into it the meat and let it get brown on all sides. Then add the onion, soup herbs, etc., and enough water for the lowef half of the meat to be always standing in a thickish gravy. When the meat is done, take it out, removing the string, and prepare the sauce. If it is not yet thick enough, add a little flour, then strain through a sieve. A gill of sour cream, or of butter-milk in which a little flour has been smoothly mixed, may be added as an improvement. A further improvement is the addition of 3 tablespoonsful of red wine. Rinderschmorbraten mit Gemüse. For 6 Persons* Time of Preparation : 3^ hours. ^ to 3 lbs. meat. \ lb. spring carrots. 1 pickled cucumber. \ lb. potatoes. 2 oz. kidney beans. 4 heads of Kohlrabi with the green. 6 oz. cauliflower, or asparagus, or Brussels sprouts, or mushrooms. 6 or 8 oz. butter or dripping. More butter or dripping must be taken than usual, as the vegetables absorb a large amount of it. The meat is cooked according to previous recipe and the vegetables added gradually, first those that require the longest time to cook. Use whatever vegetables are in season — in winter, those in tins or bottles. In the last 5 minutes, add the pickled cucumbers, cut into slices. If chopped mushrooms are added, they also must only stew 5 minutes. The appearance of the dish is improved if some of the vegetables are cooked separately in water with salt. To serve, cut the meat into slices ; place them close together again, lay the vegetables round in little heaps, and pour over the sauce. Then place the vegetables Rindfleisch. cooked in water, on the top of the meat and surround all by a border of macaroni. A few stuffed tomatoes among the vegetables improve the appearance of the dish. The Same, without Soup Herbs.