German cookery for the English kitchen

I quart brown sauce. I teaspoonful capers. Lemon juice. Salt and pepper. I tablespoonful chopped parsley. Mix the breadcrumbs with i ^^^ and the butter, and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this into a basin, and stir till cool, adding then the salt, pepper, the remaining eggs and, lastly, the meat which has been passed twice through the mincing machine. Form into 12 longshaped rissoles, fry them slightly in 2 oz. butter, and then place them to stew gently for 12 minutes in a quart of strong, boiling brown sauce {see recipe, page 55). Flavour the sauce with a teaspoonful of capers, half a teaspoonful chopped onions, slightly fried in butter, and lastly 3 Sardellen, finely chopped, and a tablespoonful of chopped parsley. The butter in which the Klops have been fried can be rinsed out of the pan with some of the brown sauce, and added to the finished sauce. The sauce may be varied by the addition of tomato puree, red wine, or Madeira, and is greatly improved by the addition of a gill of sour cream and some dried Steinpilze, which may be obtained at most of the Germaa Delikatessen-Handlungen. no Sckweinefleisch. Falsohtv Base. (Mock Harb.) For 6 Persons. I lb. pork. \ lb. veal. 4 oz. butter. ,2 Sardellen. ' I g^U sour cream or milk. 4 eggs. Pepper. I tablespoonful chopped onion. Time of Preparation : 2 hours. \ lb. beef. 2 oz. butter. I oz. breadcrumbs. I pint broth. \ teaspoonful capers I ,y flour. \ ,, English mustard. Salt. Pass the meat three times through the mincing machine. Mix the breadcrumbs with i ^%% and the butter and stir in a saucepan till the mixture is reduced to the consistency of dough. Put this in a basin and stir till cool, adding then the 2 eggs and i extra yolk and the chopped Sardellen, capers, mustard, onion, salt, and pepper. Lastly, add the meat and the bacon cut into small dice and mix thoroughly. Form into two " loaves," brush over with the remaining white of ^gg^ sprinkle over with grated roll crust, place in browned butter in a deep baking-tin and bake for ^ hour, adding cream and broth gradually. The veal may be omitted, or even pork alone taken. If intended for eating cold, it is better to take only pork and spice well with carraway. The gravy may be improved by the addition of 4 tablespoonsful of red wine and half a pint of brown sauce (see recipe, page 55). Kotelettes. (Pork Chops — Stewbd.) For 6 Persons* 6 pork chops. I gill white wine. 1 gill broth. 2 oz. butter Time of Preparation : i^ hour. r tablespoonful chopped onion. Pepper. Salt. A little flour. Park. Ill Remove all fat from the chops, rub over with salt and pepper, partly fry on both sides in a deep pan and then add the wine and broth and stew slowly till done. (A teaspoonful of Liebig's Meat Extract dissolved in water may be substituted for broth.) Thicken the sauce with flour. It may also be thickened with German mustard .or the yolks of eggs may be stirred in. Gefmiter Haokbraten. (Stuffed Mock Hare.) Ingredients and preparation as for Mock Hare. When well mixed and formed into a ''loaf/' place on a pasteboard strewn with grated roll and flatten out. Now place in the middle pieces of hard-boiled ^zg'^ and around them, pickled cucumbers cut into thin strips, Sardellen, capers and scraps of ham. Roll together and bake. Specially good for cutting into slices and eating cold. Kotelettes in GeUe. (Pork Chops in Aspic). For 6 Persons. Time of Preparation : 2 hours. 6 chops. 10 leaves of gelatine. Peppercorns. A tablespoonful of salt. 2^ pints water. Onions. Soup herbs. I gill Tarragon vinegar. \ teaspoonful Liebig's Meat Extract. Put the chops on, in boiling water, removing any scum, and then add the soup herbs, onions, peppercorns, salt and vinegar, and boil till tender.