German cookery for the English kitchen

In the last half-hour add to the gravy the meat is cooking in, 4 oz. mushrooms, 2 teaspoonsful chopped onions, and i gill sour cream. Instead of these, 2 oz. chopped onions and i tea^ spoonful pounded carraway seeds may be substituted, or fresh or pickled cucumbers. The cucumbers must be peeled, the seeds extracted and cut into slices, which are cooked in the gravy for half an hour, with a little sugar, i teaspoonful German mustard and a little vinegar. Binderroulade. (Beef Olives.) For 6 Persons. Time of Preparation : 3 hours. 2^ to 3 lbs. meat without bones. 4 oz. chopped bacon. 5 oz. breadcrumbs (German bread, if possible). 4 oz. butter. 2 oz. finely chopped onions.. \ oz. salt. I oz. flour. A pinch of pepper. Cut the meat into slices, about 8 oz. in weight, beat them and sprinkle with salt and pepper. Fry the breadcrumbs with i oz. butter, and while still hot, mix with the chopped onion. Spread the slices of meat with the chopped bacon, and the fried breadcrumbs and onions, and roll together, tieing the ends of the little rolls with string, or skewering them. Dredge the ** Rouladen " with flour, brown the butter, put in the '^ Rouladen,'' and brown them on all sides. Then add sufficient water to enable them to stew in a gravy of the same thick consistency as that in which the braised beef is cooked. Sour cream may be added to the sauce, which may also be flavoured with tomatoes, red wine or Madeira. Sardellen and pickled onions, both chopped finely, may be substituted for the stuffing. Beef. 87 Deutsches Beefsteak. (German Beefsteaks.) Far 6 Persons. Time of Preparation : i hour 2^ lbs. lean meat. I tablespoonful salt. 5 oz. butter. I oz. breadcrumbs. A pinch of pepper. Pass the meat through the mincing machine. Mix the breadcrumbs well with an oz. of butter, the salt and pepper, and add to the meat. Make 12 round rissoles, flattened. Dip a knife in water and trace squares on the rissoles with the back of it. Fry in the remainder of the butter for 4 minutes, turning 4 times. Poached eggs may be served on the ** beefsteaks," and they may be garnished with Sardellen or pickled cucumbers, cut into slices. (Prussian Cutlets.) i^ lb. lean beef, mutton or veal. 3 oz. fat. I dessertspoonful chopped onion. A little grated nutmeg. Salt and pepper to taste. Pass the meat twice through the mincing machine and thoroughly mix in the other ingredients. Divide into portions and press into the shape of cutlets. Insert a little piece of macaroni at the thin end of each to look like a bone. Brush over with ^gg and sprinkle with breadcrumbs. Fry in hot fat till a nice brown. Place in a circle on a hot dish, with a garnish of vegetables in the centre. Rindfleisohreste mit Aepfeln. (Cold Beef with Apples.) For 6 Persons. Time of Preparation : i hour. I lb. cold beef. I pint brown sauce. I lb. apples. 88 Rindfleisch* Cut the apples into slices and stew in the brown sauce {see recipe, page 55). Flavour sauce with lemon juice or vinegar and a little sugar and place the slices of cold beef in it just long enough to warm through. Pickled cucumbers may be substituted for apples. Restepudding. (Remnant Pudding.) For 6 Persons, Time of Preparation : 2\ hours. 1 lb. boiled or roast cold meat. \ lb. bacon. 2 oz. breadcrumbs. 4 tablespoonsful stock. 5 eggs. 2 or 3 Sardellen. I teaspoonful chopped parsley. I ,, ,, onion. Pepper and salt to taste. Pass the meat through the mincing machine, mix thoroughly with all other ingredients, put into a wellbuttered pudding basin and boil for i^ hour. Serve with Sardellen, Mustard, or Fricassee Sauce. Binder- and Kalbszunge. (Ox AND Calves' Tongues.) Cut off the gullet portion, scald and scrape the tongue and boil it in 3^ quarts water, with i oz. salt and soup herbs.