German cookery for the English kitchen

Cut the bread into dice and fry in the butter and stir into the mixture. Form into little dumplings, throw into boiling water and boil for 10 minutes. Then sprinkle breadcrumbs over them and pour over the browned butter. Serve with Sauerkohl, Schmorkohl, Schmorgurken, potato dishes prepared with vinegar, and lettuce salad. Should the mixture be too firm, add a little milk, if not firm enough, a little more flour. VeaL 97 Kalbsleber-Brot (Pain). (Calves' Liver Pâté).. Time of Preparation : 2 hours. i^ lb. calves' liver, f lb. pork fat. 6 oz. fat bacon. 4 eggs. ^ teaspoonful chopped onion. I „ rubbed marjoram. A pinch of pepper, I tablespoonful salt. Pass the liver and fat several times through the mincing machine, stir in the eggs, then pass through a sieve and add salt and herbs. (The addition of some chopped truffles is a great improvement.) Line a round mould with the bacon cut into very thin slices, fill up with the meat, place a few slices of bacon on the top, and bake in the oven for an hour, standing the mould in a pan of water. Serve with a piquant sauce. If served cold, garnish with aspic. Oekochte Kalbsmilch. (Boiled Calves' Sweetbread.) These are soaked and boiled in water for 40 minutes with salt, and served with various sauces, such as Madeira, Mushroom, Sardellen or Crayfish. For 6 persons reckon i % lb. sweetbreads and ^ pint sauce. Geschmorte Kalbsmilch. (Braised Calves' Sweetbread.) For 6 Persons. Time of Preparation : i hour. i^ lb. sweetbread. I tablespoonful lemon juice. I gill stock. \ tablespoonful salt. 1 teaspoonful flour. 2 oz. butter. Soak the sweetbreads and boil, in boiling water, for 10 minutes. Cut into slices about half an inch thick and roll in flour. Brown the butter in a saucepan and put in the slices of sweetbread. Add the stock, stew gently for 1 5 minutes, and flavour the sauce with lemon juice. The sauce may H Kalhfleisch. also be improved by the addition of cream, or Sardellen and mushrooms. Kalbmilch-Pudding. (SWBBTBRBAD PUDDING.) Time of Preparaium : 3 hours. 2 tablespoonsful salt. I „ chopped parsley. 4 oz. butter. A pinch of pepper. A pinch of cayenne. I*br 6 Persons. I lb. sweetbread. 6 oz. rice. 6 eggs. I quart broth. Soup herbs. Soak the sweetbread and boil it with the soup herbs in the broth for 15 minutes. Then take it out, strain off the broth and boil the rice gently for an hour in the latter. Ten minutes before it is finished, add 2 oz. butter. Stand the rice on one side to get cool. Cream the other 2 oz. butter, add the yolks, parsley and pepper, and, alternately, the rice and whipped whites of eggs and finally, the sweetbread cut into small dice. Fill a well-buttered mould three-quarters full and boil for i^ hour. Serve with Sardellen, Crayfish or Caper Sauce. (See Section : Sauces.) May also be garnished with various vegetables, such as cauliflower, green peas, carrots, asparagus or Brussels sprouts. Kalbmilch-Croquettes. (SWBBTBREAD CROQUETTES.) 7b make 12 Croquettes. Time of Preparation : 2 hours. f lb. sweetbread. I leaf of gelatine. I oz. butter. 1 oz. flour. 8 bottled mushrooms. 2 teaspoonsful Madeira. 6 oz. calves' tongue or cold roast veal. 1 gill broth. 2 teaspoonsful lemon juice. 2 yolks of eggs. Salt. Boil the sweetbreads and tongue and cut into small dice with the mushrooms. Make a white sauce of the broth, butter and flour, boil it down to half its original Veal. 99 quantity and flavour with lemon juice and salt. Dissolve the gelatine and add to the sauce, with the Madeira and yolks of eggs. Then add the other ingredients and mix to a paste. Spread' cfvtv a dush on wfaieh breadonmrbs have been scattered and put a tarter of bfiiadcrumbs on the top. Stand in a cool place for an hour.