German cookery for the English kitchen

I oz. flour. I quart water. Lemon juice. Soup herbs. Put on the meat, which should be well hung, in boiling water, with salt, soup herbs, onion and mustard, and boil till tender. There must only be sufiicient water in the saucepan to just cover the meat the whole time. When done, remove the meat, thicken the gravy with flour, strain, and skim off the fat. Serve witih little dumplings (Mehlklosse), see recipe, page 22. The sauce is much improved if, during the last hour of boiling, tomatoes are added, cut in slices and the seeds removed. The sauce must then be rubbed through a sieve and flavoured with sugar and a pinch of cayenne. In this case, the meat is cut in slices, arranged in the centre of the dish, the sauce poured over it, and surrounded by a border of rice, Nudeln, or macaroni. Pork. 105 SohveineBohmorbraten. (Braised Pork.) For 6 Persons. Time of Preparation : 2 hours. 3^ lbs. pork. I onion. I tablespoonful salt. I dessertspoonful flour. I pint water, wine, or Weissbier. i teaspoonful Liebig's Meat Extract. Wash and beat the meat well, scald with boiling water, dry with a cloth and rub over with salt. Place in a saucepan with \ pint boiling water, and boil briskly till the water has boiled away and the meat browns. Or the meat may be dredged with flour and browned well in a frying pan with 2 oz. butter. Then place the meat with water, wine, or Weissbier in a saucepan, add onion and soup herbs, and braise. When done, take out and thicken the gravy with flour. Strain through a sieve, remove fat, ada a pinch of cayenne and a gill of cream, and stir in half a teaspoonful of Meat Extract. Tomatoes may also be added to the sauce, as in the last recipe, or half a pound of apples, in which case the cream and cayenne are omitted. Schweinefleisch als Wild. (Pork as Mock Venison.) For 8 Persons, Time of Preparation : 3 hours. 4^ lbs. pork. \ pint sour cream. 3 juniper berries 2 oz. butter. I teaspoonful flour. I pint stock. Remove most of the fat from the meat, beat it well and lay it in milk for 4 days. Then take it out and rub it over with salt. Then take it out and rub it over with salt. Brown the butter in a deep baking-tin and lay the meat in it. Baste well and roast in the oven, aclding the stock from time to time. (Half a pint of water with Meat Extract dissolved in it may be substituted for stock.) io6 Schweinefleisch. In the last half-hour of roasting add the cream, in which the flour and pounded juniper berries have been well stirred. A great improvement is the addition of chopped mushrooms. Pikante Schweinekeule. (Piquant Leg of Pork.) For 15 Persons. Time of Preparation : 4 hours. Leg of pork weighing about II lbs. 1 finely chopped Sardelle. 2 leaves of sage. 4 cloves. 1 gill red wine. 2 1/2 pints water with 1 teaspoonful Liebig's Meat Extract dissolved in it. 2 tablespoonsful finely chopped onion. 2 tablespoonsful salad oil. 3 ,, lemon juice or vinegar. 2 tablespoonsful German mustard. I teaspoonful rubbed thyme. I ,, „ marjoram. I tablespoonful red currant jelly. I tablespoonful flour. Beat the leg of pork well, remove the crackling and some of the fat and bone it Mix the marjoram, thyme, cloves, sage, currant jelly, oil, wine, mustard, lemon juice or vinegar, and onions thoroughly to the consistency of pur6e and rub well into the meat. Then place latter in an earthenware vessel which it must nearly fill. Boil up the water with salt, add Meat Extract and pour over the meat, which must remain in soak 24 to 48 hours in a cool place. Then roast the joint, adding from time to time the liquid in which it has lain. Before serving, thicken the gravy with flour and improve, if desired, with cream. Schweins-Carré mit Kirschen-Sauce. (Chine of Pork with Cherry Sauce.)