German cookery for the English kitchen

Bone, beat and lard the mutton and then place it from 24 to 48 hpurs in a sauce composed of the above ingredients. Then roast in* a deep pan in the oven with ^ lb. butter,, adding gradually the sauce in which it has lain. The sauce may be thickened before serving with a little flour, and improved by the addition of a little red wine. I02 Hammelfleisch. Hammelfleisch-Pudding. (Mutton Pudding.) For 6 Persons. Time of Preparation : 3^ hours. i\ lb. lean mutton. ^ lb. bacon. 6 eggs. 2 oz. breadcrumbs. z tablespoonsful salt. 6 Sardellen. I tablespoonful capers. I y» chopped parsley. I 9, German mustard. Pass the mutton and bacon twice through the mincing machine. Soak the breadcrumbs in milk and stir to the consistency of pur6e. Then add the eggs, salt, finely chopped Sardellen, capers, parsley and mustard. Lastly, stir in the meat and mix all well together. Fill a well-buttered mould or basin and boil for 2 hours. Before the pudding is turned out, run a skewer through a few times. Serve with Caper, Onion or Sardellen Sauce. Hammelzungen in Aspic. (Shbbps* Tongues in Aspic.) For 6 Persons. Time of Preparation : 3 hours. 6 sheeps' tongues. 1/2 teaspoonful Liebig's Meat Extract. I onion. Soup herbs. i oz. gelatine. I quart water. 1 gill Tarragon vinegar. Spice. 2 whites of eggs. 2 tablespoonsful salt. Scald the tongues and scrape them. Put them on to boil with I quart water, onions, soup herbs, spice and salt, and boil till very tender. Then remove the hard sldn and cut in half lengthwise. Skim the fat off the broth, which should be reduced to about I pint, and add the Meat Extract, gelatine and Tariagon vinegar. Clear with 2 whites of eggs, strain through a cloth and pour over the sheeps' tongues, placed in gloss dishes. SCHWEINEFLEISOL Gekochtes saures Schweinefleisch. (Boiled Pork.) Far 8 Persons. 4^ lbs. pork. I lb. onions. \ lb. apples. 2^ pints water. I tablespoonful salt. Time of Preparation : 2 hours. A few peppercorns. 1/2 teaspoonful Liebig's Meat Extract. I oz. rice. 4 tablespoonsful vinegar. Cut the meat into eight slices and put on in boiline water with the onions, apples, peppercorns, salt and rice. When it has boiled for an hour, add the vinegar. The meat must be boiled till very tender and then taken out and the gravy, to which a little Meat Extract is added, strained through a sieve and poured over it Pears may be substituted for apples ; in this case, after the gravy has been strained off, replace the pears in it Schweineohren mit Senfsauce. (Pigs' Ears with Mustard Saucb.) For 6 Persons. Time of Preparation : 3 hours. 3 large pigs' ears. 2 oz. butter. 2 oz. flour. I apple. 1/2 teaspoonful Liebig's Meat Extract. I teaspoonful sugar. A little rubbed marjoram. A few peppercorns. 3 hard-boiled eggs. 4 oz. German mustard. 4 tablespoonful chopped onion. 3 tablespoonsful vin^ar. I „ salt. 2^ pints water. I04 Schweinefleisch. Wash the pigs' ears well, cut them in two lengthwise and boil them, till very tender, in i quart water with the marjoram, a whole onion, an apple, peppercorns, and salt Then take out, allow to cool, and cut up into narrow strips. Strain the broth, brown the butter and flour together and add to it with the chopped onion to make a thick sauce, adding the mustard, sugar. Meat Extract (dissolved in half a pint of water), and the vinegar. Boil up the pieces of ear once more in the sauce and serve, garnished with hard-boiled eggs. The ears may also be merely boiled in water with salt, then when cold, cut into strips, rolled in flour, egg and breadcrumbs, fried in butter and served with Remouladen Sauce (see recipe, page 67). Gedämpftes Schweinefleisch. (Stewed Pork.) For 6 Persons, Time of Preparation : 2 J hours. 3 lbs. lean pork. I onion. I tablespoonful German mustard.