German cookery for the English kitchen

Brown the butter and flour in a saucepan. Then add the stock and cream, salt and pepper to taste, and boil the sauce well. Place in it the slices of parsnep and simmer gently for another 5 minutes. Vegetables. 125 Geschmorte Gurken. (Stewed Cucumbers.) For 6 Persons. Time of Preparation : 2 J hours. 6 lbs. cucumbers. j 2 tablespoonsful flour. \ oz. onion. I i tablespoonful salt. 2 oz. butter. i teaspoonful potato flour, i^ pint stock. \ gill wine vinegar. 2 oz. sugar. A pinch of pepper. Peel the cucumbers and cut into pieces lengthwise, removing all seeds. Sprinkle with salt and pepper and a little vinegar, and stand in a cool place, covered over, for one hour. Then boil in the stock till tender, with the juice that has come from them while standing, a little vinegar and the onion. Melt the butter in a saucepan and brown it with the flour and a little sugar, add the cucumber stock and boil this sauce well. Then put in the cucumber and simmer for another 10 minutes. Finally stir the potato flour smoothly in a little water and add to the sauce to thicken it, flavouring with sugar and vinegar to taste. Gefüllte Gurken (Stuffed Cucumbers.) For 6 Persons. Time of Preparation : 3 hours. I oz. breadcrumbs. 4 lbs. cucumbers. f lb. pork. Other ingredients as in preceding recipe. Peel the cucumbers, cut them in halves, remove the seeds, and leave them to stand for an hour, covered, sprinkled over with pepper, salt and vinegar. Then parboil them carefully. With the finely-chopped pork, the breadcrumbs, an egg and salt make mincemeat and fill the cavities of the cucumbers with it. Fit the halves together again, tie them together and stew as in last recipe, preparing the sauce in the same manner. Gemiise. Rote Rilben. (Beetroot.) For 6 Persons. 4 lbs. beetroot. 2 oz. butter. I gill stock. 1 gill wine vinegar. 2 ground cloves. Time of Preparation : 4 hours. 3 tablespoonsful sour cream. I teaspoonful ground caraway seeds. I tablespoonful flour. I teaspoonful chopped onion. Sugar and salt to taste. Wash and boil the beetroot till tender. Remove the skin and cut into thin slices. Brown the butter and flour in a saucepan ; add to them the stock, spices and onion, and boil all up together. Then add the sliced onion, flavour with vinegar and sugar, and allow all to simmer for a few minutes. Add finally the cream thickened with a little flour, and serve. Two tablespoonsful of grated horseradish may also be added just before serving. Oesohmorte Maronen. (Stewed Chestnuts.) For 6 Persons. 2 lbs. chestnuts. 2 oz. butter. \ pint stock. Time of Preparation : i\ hour. A little sugar. i gill red wine. \ teaspoonful potato flour. I tablespoonful lemon juice. Remove the hard brown skin of the chestnuts with a knife, and then put them into boiling water until the yellow skin can be easily peeled off. Brown the butter with a little sugar in a saucepan, and add to it the stock and lemon juice. Place the chestnuts in this and stew them until tender, adding then the red wine, or 3 tablespoonsful of Madeira, thickened with flour. Vegetables. 127 Haronen mit Aepfeln. (Chestnuts with Apples.) I lb. chestnuts. | i^ lb. apples. Sugar to taste. Remove both skins from the chestnuts {see preceding recipe) and boil with salt till tender. Stew the apples with sugar, pass them through a sieve and serve mixed with the chestnuts. Maronenpurte. (Chestnut Pur^e.) 2 lbs. chestnuts. 2 oz. butter. A little sugar. f pint veal stock. \ gill sweet cream. A pinch of pepper. Remove both skins from the chestnuts {see recipe on previous page) and boil in the stock till quite soft. Rub through a sieve, then stir briskly over the fire with the butter and cream, flavouring with sugar and pepper. This dish is an excellent addition to Sauerkohl. Erbsen. (Dried Peas.)