German cookery for the English kitchen

Cut the tongue into slices and serve with any of the following sauces : Madeira, Burgundy, Sardelle, Raisin, Mustard or Horseradish. {See the various recipes.) Rinderzungen-Ragout. (Ox Tongue Ragout.) For 12 to 14 Persons, Time of Preparation : 4 hours. I ox tongue. 1 lb. calves' sweetbreads. 2 ox brains. I quart Madeira or Burgundy sauce. \ lb. pork, made into meat balls with i ^^^ and ^ oz. breadcrumbs. \ lb. bottled button mushrooms. A little lemon juice. Beef. Boil an ox tongue according to recipe, and then the meat balls and the sweetbreads in the same broth. Boil the brains (see recipe) and fry them in butter. With the broth make a Burgundy or Madeira sauce. Cut the tongue and sweetbreads into slices. Chop up half the quantity of mushrooms, slice the rest. Flavour the sauce with lemon juice and the chopped mushrooms. Then add all the meat to the sauce, keeping back a few meat balls and the brains to garnish the dish. The dish may be further garnished with little stewed onions, stuffed tomatoes, or stewed chestnuts. A ring of rice may be placed round the ragout. Rinderleber geschmort. (Braised Ox Liver.) For 6 Persons, Time of Preparation \ 3 hours^ 2\ lbs. liver. 4 oz. bacon. \ pint sour cream. \ pint water with a teaspoonful Meat Extract dissolved in it. I oz. flour. 4 oz. butter. I quart milk. I onion. Soup herbs. Salt. A little spice. Skin the liver, and soak it in the milk for i^ hour. Then lard it with strips of the bacon. Brown the butter, put into it the liver, salt, spice, onion, and soup herbs. Stew gently for \\ to 2 hours, adding the broth gradually, and finally the cream, thickened with flour. Pass the sauce through a sieve and pour it over the liver on serving. Rinderbragen. (Ox Brains.) Time of Preparation : i hour. Soak an ox brain in water containing vinegar or lemon juice, i teaspoonful to half a pint. Then boil For 4 Persons. Rindfleisch. for 12 minutes in another lot of water, with lemon juice and salt and place on a sieve to drain. Cut into four slices, roll in flour, egg and bread crumbs, and fry in butter. Garnish with Sardellen, slices of lemon and parsley. Madeira Sauce may be served with the brains. Ungarisches Goulash. (Hungarian Goulasch.) For 6 Persons. Time of Preparation : 3 hours. 3 lbs. beef, without bones. 6 oz. bacon, cut into dice. \ pint cream, in which i dessertspoonful flour has been smoothly mixed. 4 oz. chopped onion. \ teaspoonful cayenne. A pinch of salt. ♦ ♦ M >> pepper. \ pint water, in which \ teaspoonful Liebig's Meat Extract is dissolved. Place the meat and bacon, both cut into dice, with the onions, salt and pepper into a saucepan. Pour over them the water, in which the Meat Extract has been dissolved and simmer gently, with the lid of the saucepan on, for I hour. Then add the cream and Cayenne and continue simmering gently until the meat is quite tender. Should the gravy then be at all thin, it may be thickened by the addition of flour. KALBFLEISCH. (Veal.) Gekochtes Kalbfleisch mit Fricassee Sauce. (Boiled Veal with Fricassee Sauce.) Far 6 Persons. 2 to 3 lbs. veal. 1 onion. A little spice. 2 yolks of eggs. Lemon juice. Time of Preparation : 2 hours. 3 oz. butter. Soup herbs. 1 teaspoonful capers. 3 oz. flour. 2 tablespoonsful salt. Wash the meat with cold water, cut up into pieces large enough for a helping, put into a saucepan, add the soup herbs, onion and salt, pour boiling water over to nearly cover, and stew till tender. Then strain off the broth. Brown the butter and flour, and add to the broth to make a sauce. Boil up, add the capers and 2 yolks of eggs and flavour with lemon juice. Macaroni may be served with this dish, and cauliflower boiled with the veal is an improvement.