German cookery for the English kitchen

Peel the asparagus, cut it into pieces about 2 inches long and boil till tender in ij pint water, with salt and sugar. Take out and place on a sieve to drain. Dissolve the gelatine in ^ pint of the asparagus water, stir in the Tarragon vinegar, mustard and a little Meat Extract and place on ice. When the aspic begins to set, stir in the chopped parsley and remove from the ice. Brush over a mould with oil, place on ice, pour in some of the half-set aspic, let it stand till quite set, place a layer of asparagus on it, then again pour in aspic and proceed with alternate layers of aspic and asparagus till the mould is full, the topmost layer being aspic. Turn the asparagus aspic out on to a glass dish and serve with a Remouladen sauce {see recipe, page 67), with cold tongue, ham, etc. Vegetables* 115 Blumenkohl gekooht. (Boiled Cauliflower.) Remove the leaves from the cauliflower, cut off all stalk and soak the whole heads for a time in water with a little vinegar, so that any insects in the head may come out into the water. Boil in water only slightly salted, with a little sugar added. When soft, drain on a sieve and serve with browned butter, or with Dutch sauce {see recipe, page 63) poured over. An excellent dish is cauliflower or asparagus with a sauce poured over it, served in the centre of a ring of minced veal. (For latter see recipe, page 100.) Blumenkohl in Aspio. (Cauliflower in Aspic) Prepare in the same way as Asparagus in Aspic (see recipe on previous page), allowing slightly more cauliflower than the quantity of asparagus given. Blumenkohl mit (iberzug gebaoken. (Cauliflower Fritters.) For 6 Persons. Time of Preparation : 2 hours. 2 lbs. cauliflower. 3 pints water. 1 gill white wine. \ lb. flour. 3 whites of Q%gs. I tablespoonful salad oil. I teaspoonful salt. Wash the cauliflower well and break it up into little heads. Boil these and lay them on a sieve to drain and dry. With the wine, whites of eggs, oil, flour and salt make a thick batter. Dip each little head of cauliflower into the batter and fry a golden brown in a saucepanful of butter. 1 1 6 Gemiise. Cauliflower so prepared is excellent served with Fillet of Beef or Veal with Remouladen Sauce {see recipe, page 67). Blumenkohi gebaoken. (Baked Cauliflower.) Far 6 Persons. Time of Preparation : 2 hours. i^ lb. cauliflower. 2 oz. butter. I gill cream. \ teaspoonful Liebig's Meat Extract. 2 tablespoonsful flour. A pinch of ground mace. Boil the cauliflower. Heat i^ oz. butter and 2 tablespoonsful flour to a golden brown, add the cream and \ pint of the water in which the cauliflower has been boiled, with half a teaspoonful Meat Extract dissolved in it. Boil this sauce till thick, then flavour with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining \ oz. butter, pour it over, sprinkle with grated Parmesan cheese, and bake in a hot oven, standing the dish in a pan of boiling water. Sohwapzwarzeln. (Salsify.) Wash, dry and scrape the roots, throwing each at once into water, in which a tablespoonful of flour and of vinegar have been stirred, so as to retain a good colour. When all have been scraped, take them out, rinse them in fresh cold water and then throw them into slightlysalted boiling water, to which a very little sugar may be added. When tender, take out, drain on a sieve and treat as asparagus and cauliflower, serving with brown butter, various sauces, or bake. Reckon from 30 to 40 heads of salsify for every 6 persons. In South Germany, the salsify is frequently dipped in batter, and fried a pale golden colour in a saucepanful of frying fat or butter. Vegetables. For 6 Persons, 6 lbs. spinach. 4 oz. butter. 4 Sardellen. ^ pint stock. Spinat. (Spinach.) Time of Preparation : 2 hours. 2 tablespoonsful flour.