German cookery for the English kitchen

Make up into 12 croquettes, roll in flour, egg and breadcrumbs, and fry in butter or dripping. Wash some parsley, dry it with a cloth, fry for half a minute and garnish with it. Serve the croquettes in a serviette. Kalbshirn. (Calvbs' Brain.) Far 4 Persons. Time of Preparation : i hour. Soak the brain first and then boil gently for 15 minutes in 1 pint water with salt, a teaspoonml of vinegsir, onions and a little spice. Drain on a sieve, cut lengthwise into 4 pieces, rdlT in flour, egg and breadcrumbs, and fry in 2 oz. butter. The dish may be garnished with Sardellen, and Sardellen or Mushroom Sauce may be served with it. If served cold, then substitute Mayonnaise or Remouladen Sauce. Ragout fin in Muscheln. (Ragout fin in Scallops.) Quantity for 12 Scallop Shells. 2 calves^ brains. I „ tongue. \ lb. calves' sweetbread. 8 yolks of eggs. 10 button mushrooms. Lemon juice to taste. 2 oz. butter. 1 pint thick white sauce.^ 3 Sardellen. 2 to 3 tablespoonsful whiite wine. I oz.gratedParmesan cheese. I teaspoonful' capers. Boll the brains, tongue and sweetbread. Then cut the tongue into narrow strips^ the sweetbread into diee, and divide the brains into small pieces with a spoon. Make a pint oi thick white sauce, flavour with wine, lemon juice^ chopped mtushrooms, Sardellen and capefS} h^' lOO KalbfleiscK and stir in the yolks of eggs. Pour the sauce over the meat. Butter the shells, strew breadcrumbs in them, then fill up with the ragout, putting on top of each shell another sprinkling of breadcrumbs and Parmesan cheese. Bake in a hot oven for a few minutes. Kalbszunge mit holländischer Sauce. (Calves' Tongue with Dutch Sauce.) Far 6 Persons. Time of Preparation : 2\ hours. Boil 3 small calves' tongues in 1 quart water and then skin them. When cool, cut them into slices lengthwise, roll in egg and breadcrumbs and fry them in 2 oz. butter. Use the water they have been boiled in to prepare a Dutch sauce {see recipe, page 63). Pour over the slices and serve. This dish is improved by the addition of little meat balls {see recipes, page 20) or button mushrooms. Kalbfleisohring. (Border of Minced Veal.) \ lb. veal. 2 oz. butter. 5 mushrooms. \ lb. pork. 3 eggs. 1 gill milk. 2 tablespoonsful flour. A pinch of pepper. Heat half the quantity of the butter, the flour and the milk, in a saucepan, stirring continuously till of the consistency of dough. Then turn into a basin, stir till cold and beat well with the remainder of the butter and the yolks of the eggs. Add salt, pepper, the mushrooms chopped finely and the whites of eggs, whisked well, and finally the veal and pork which have been passed several times through the mincing machine. Stir well and when thoroughly mixed, fill a ring-shaped mould and steam carefully for J to } hour. Turn out the ring on to a flat dish and fill the centre with asparagus, cauliflower, peas, Brussels sprouts, meat or fish ragout, rice and green peas, etc. HAMMELFLEISCR (Mutton.) Hammelkeule wie Wild. (Leg op Mutton as Mock Venison.) Bone the mutton, beat it well and lard it with strips of bacon. Place it in sour milk for 3 days and then roast it (2^ hours to a 9 lb. leg) with 2 lbs. butter, pouring in water from time to time. When the meat is done, add to the gravy half a pint of sour cream, thickened with a little flour, and ^ teaspoonful Liebig's Meat Extract. Hammelkeule mit Hostrioh. (Leg of Mutton with Mustard Sauce.) ^ lb. German mustard. 1 oz. chopped onion. 2 tablespoonsful salad oil. I tablespoonful chopped parsley. I tablespoonful lemon juice. 2 rubbed sage leaves. ^pinch of pepper. I gill broth made by dissolving ^ teaspoonful Liebig's Meat Extract in water. ^ lb. butter. I tablespoonful Tarragon vinegar.