German cookery for the English kitchen

cumber), tract is dissolved. Vinegar. Peel the cucumber and remove the seeds. Cut it and the meat into dice. Dissolve 4 leaves of gelatine in the broth and flavour with vinegar. Pour over the chopped meat and cucumber. Pour into a mould. When cold, turn out and serve with Remouladen Sauce. i^See recipe, page 67.) Kalbfleisoh in Gelie. (Boiled Veal in Jelly.) A little spice. 1 parsley root. 2 whites of eggs. \ pint Tarragon vinegar. I tablespoonful salt. 3 lbs. veal. onions. \ oz. gelatine. 2^ pints water. Cut the meat up into slices or dice, put on in boiling water, with salt, removing any scum, add the onions, vinegar and parsley and boil till quite tender. Then remove the meat, add gelatine to the broth (which should have been boiled down to about half its original quantity) clear with 2 whites of eggs and pour through a sieve over the meat, which has been placed in a deep mould. When turned out, garnish with sliced pickled cucumbers and hard-boiled eggs and serve with Remouladen Sauce {see recipe, page 67) or Mayonnaise. Veal. Ueberzogenes Kalbskotellett. (Veal Cutlet with Ragout.) For 6 Persons. Time of Preparation : 2 hours. 6 veal cutlets. I calves' brain. 3 oz. butter. \ lb. calves' sweetbread. \ lb. veal cut into dice. I oz. grated Parmesan cheese. I oz. grated roll. Capers. 3 Sardellen or some chopped mushrooms. I gill white sauce, flavoured with I tablespoonful lemon juice and with 4 yolks of eggs stirred into it. Boil the sweetbreads and brains and chop them up small. Stir them and all the other ingredients into the sauce, so that the latter forms a thick ragout. Beat the cutlets, dust them over with flour and fry them slightly on both sides in 3 oz. butter for 2 minutes. Then lay them on a flat, fireproof dish, and spread a tablespoonful of the ragout on each cutlet. Sprinkle each with Parmesan cheese and breadcrumbs and pour over them the frying butter. Place the dish on a pan of <:old water in a hot oven and bake for about 5 minutes. Kalbsleber. (Calves' Liver.) For 6 Persons, 2 lbs. calves' liver. 4 oz. butter. I gill cream, thickened with a little flour. Time of Preparation : i hour. 2 oz. bacon. \ teaspoonful chopped onion. I gill strong broth. A pinch of pepper. A pinch of salt. Skin the liver, lard it with the bacon, rub it over with the pepper, salt and onion, and bake it in the oven in a deep pan for 30 minutes in the butter, which must be browned first, adding gradually the broth and cream. Cut into slices and serve with a border of macaroni and cauliflower. Sprinkle thickly with Parmesan cheese and pour over it the sauce in which it has been stewed. The liver may also be cut into slices and simply fried in egg and breadcrumbs. 96 Kalbfleisch. Kalbsleber-Goulasoh. (Calves* Liver Goulasch.) For 6 Persons. Time of Preparation : f hour. i^ lb. calves' liver. I oz. chopped onion. 4 oz. butter. \ tablespoonful salt. I dessertspoonful flour. Pinch of pepper. Skin the liver and cut into small dice. Roll well in flour, pepper and salt. Brown the butter and throw in the onions and liver and fry for 2 minutes, shaking to and fro continually. Serve on a very hot dish with a border of rice or macaroni, or of little roast potatoes. Hand round with pickled cucumbers (Senfgurken). Kalbsleber-KIosse. (Calves* Liver Dumplings.) For 6 Persons. Time of Preparation : \\ hour. I lb. calves* liver. 1 oz. breadcrumbs. 4 oz. flour. 3 oz. bacon. 2 tablespoonsful salt. 2 eggs. 2 extra yolks. I oz. butter. 1 oz. bread cut into dice. 2 rubbed sage leaves. I teaspoonful rubbed marjoram. Skin the liver, pass through the mincing machine^ then mix well together with the eggs, extra yolks^ salt, pepper, marjoram and sage.