German cookery for the English kitchen

Bone a chine of pork, remove superfluous fat and roast with the trimmings, sliced carrots and onions, salt and pepper. Baste frequently and bake slowly, adding stock g or water occasionally, to prevent the meat browning. ' Pork. 107 When almost cooked, place on a deep dish and sprinkle over very thickly with breadcrumbs (in preference, German bread) mixed with a little cinnamon and castor sugar. Replace in a moderate oven and bake for another 20 minutes till the crust is a light brown. Serve with a thick cherry sauce {see recipe, page 68). Sohinken In Bopgunder. (Ham in Burgundy.) Jbr 12 Persons. Tune of Preparation : 5 hours. I smoked ham weighing 9 lbs. I lb. small onions. I oz. sugar. I tablespoonful Madeira. i^ pint> Burgundy. A pinch of pepper. 1 tablespoonful currant jelly. 2 teaspoonsful Liebig's Meat Extract. i^ pint brown sauce. 3 oz. butter. A drop or two of lemon juice. Bone the ham and string it together. Boil slowly for from 4 to 5 hours. Meanwhile scald the onions six times. Brown the butter and sugar, add half a pint of the water in which the ham has been boiled, a drop or two of lemon juice and a teaspoonful of Meat Extract, and stew the onions in it till brown, the sauce being just sufficient to cover them. When the ham is done, remove the thick skin and lay the ham in a baking-pan. Pour over it some of the brown sauee (in the making of which, water in which the ham has been boiled and Meat Extract are employed) and some of the wine and place in a very hot oven. Add the remaining sauce and wine gradually and baste the ham with it frequently so that it receives a brown glazing. Finally, stir the red currant jelly into the sauce in which the onions were stewed, flavour with cayenne and add to the Burgundy sauce. Place the ham on a dish, cut into slices and arrange round it difiEerent vegetables and chestnuts, macaroni, Sauerkohl and the little stewed onions. io8 Schweinefleisch. Sohinkenscheiben In BargandeF-Sauoe. (Ham in Burgundy Sauce.) For 6 Persons. Time of Preparation : i hour. 2 lbs. boiled ham. I pint Burgundy sauce. I lb. little onions, prepared according to previous recipe. A similar dish to the preceding can be prepared more simply in the following way : — Prepare a Burgundy sauce with onions according to recipe. Cut the meat into slices and lay it in the boiling Burgundy sauce, which must not be salted until after the ham is added. Serve with various vegetables round, as in last recipe. Bratklops. For 6 Persons » Time of Preparation : i hour. lb. pork. lb. beef. \ teaspoonful onions slightly fried in butter. \\ oz. breadcrumbs. 2 eggs. \ teaspoonful pounded carraway seeds. 3 oz. butter. A leaf of rubbed sage. Salt and pepper. Mix well together the breadcrumbs, ^^^s^ salt, pepper and carraway, and add to them gradually the meat which has been passed twice through the mincing machine. Form into 14 rissoles and fry in 3 oz. browned butter. Bratklops to be eaten Cold. For 6 Persons. Time of Preparation : i hour. 1 1 lb. pork. Yolks of 2 eggs. I oz. breadcrumbs. White of i ^%%. 4 Sardellen, chopped fine. \ teaspoonful chopped onions 4 oz. butter. " slightly fried in butter. 6 hard-boiled eggs. Salt and pepper. Pork. Mix the breadcrumbs with the 2 yolks, the white of eggj onions, salt, pepper and chopped Sardellen, and when thoroughly mixed, add the meat, previously passed twice through the mincing machine. Cut eacn of the hard-boiled ^g^^ in two, press the mixture firmly round each piece and fry for 5 minutes a nice brown in 4 oz^ butter. Serve cold. er Klops. For 6 Persons. Time of Preparation : \\ hour. } lb. pork. \ lb. veal. I lb. beef. \ teaspoonful chopped onions slightly fried in butter. \ oz. butter. I oz. breadcrumbs.