German cookery for the English kitchen

Skim off the fat from the broth, strain, and, if necessary, clear with an egg. Dissolve in it 10 leaves of felatine and stir in half a teaspoonful of Liebig's Meat Extract. Schweinefleisch. Pour into a deep dish sufficient to cover the bottom. As soon ^s it has set, decorate with slices of boiled eggs, pickled cucumbers, Sardellen, etc., and then place in the chops and pour over the rest of the broth. When cold, cut out the chops separately and serve with Remouladen Sauce {see recipe, page 67). Sohweinefleiaoh-Siilze. (Pork in Jelly.) For 6 Persons. 2 lbs. pigs* trotters. 1 lb. lean fresh pork. \ lb. veal. \ lb. lean pickled pork. 2 quarts water. Time of Preparation : 3 hours. 3 onions. I quart vinegar. Peppercorns. A little sugar. I bayleaf. I clove. Put all the meat on to boil with the onions and peppercorns, and boil till very tender. Then take out, cut into little dice and put into a mould. Add vinegar and sugar to the broth and boil down to a little over a pint. Skim off fat, then strain and pour over the meat in the mould. Sardellen and pickled cucumbers (Pfeffergurken) cut up small may be added to the meat if desired. Turn out when set. GEMUSE. (Vegetables.) Stangenspargel. (Asparagus prepared whole.) Wash the asparagus and peel it. Tie about 8 thick or 12 thinner heads together, trimming off the lower ends of the stalks to an equal length. Place upright in a double enamel saucepan, in boiling water, slightly salted and sweetened, with sufficient water to just cover the tips. Boil for about half an hour, then take out, place on a warm dish, untie^ pour oiled butter over and serve. The water the asparagus has been boiled in, as well as the peelings (well washed) and the odd ends cut off, should be used for soup. BraohspaFgel. For 6 Persons. Time of Preparation : i to i^ hour. 3^ lbs. asparagus. 3 oz. butter. 2 oz. flour. I gill cream. 2j pints water. A little sugar. A tablespoonful salt. A little nutmeg. Wash and peel the asparagus and break it into pieces about 2 to 3 inches long, boil till tender in 2^ pints water, slightly salted and sweetened. Then drain on a sieve. Put 3 oz. butter into a saucepan and mix 2 oz. flour smoothly with it. Add the cream and a pint of the asparagus water. Boil well and flavour with a little nutmeg. Serve the asparagus in this sauce. The cream may be omitted and extra asparagus water substituted for it ; in this case, i^ oz. fresh butter is added to the sauce and a little chopped parsley stirred in just before serving. 114 Gemiise. Spargel mit Sauce gebaoken. (Asparagus baked in Sauce.) For 6 Persons. Time of Preparation : 2 hours. Prepare the asparagus and sauce as in last recipe and fill a mould. Melt an oz. of butter, pour it over, place a layer of Parmesan cheese (2 tablespoonsful) on the top and bake in a very hot oven for 15 minutes, standing the mould in a pan of hot water. Tinned asparagus may be used equally well for this and other asparagus dishes. When the tin has been opened, stand it in boiling water, till the asparagus is warm through. To make a sauce, some of the water out of the tin may be used. SpaFgel in Aspio. (Asparagus in Aspic) For 6 Persons, Time of Preparation : 2 hours. 2 lbs. fresh asparagus or I lb. tinned asparagus. \ pint asparagus water. I gill Tarragon vinegar, ^ teaspoonful Engl, mustard. I tablespoonful salt. 1 „ sugar. \ oz. gelatine. 2 tablespoonsful chopped parsley. A little Liebig's Meat Extract.