German cookery for the English kitchen

For 6 Persons, Time of Preparation : 2 hours. i^ lb. yellow or green dried peas, i^ oz. butter. Salt. I onion. z\ pints stock. Soup herbs (carrots, turnips, parsley root, celery). Soak the peas overnight. Put them on to boil in cold water with a little carbonate of soda, and after they have boiled for 15 minutes pour off this water and fill up the saucepan with the stock, adding the soup herbs and onion, and boiling until quite soft. Then remove the 128 Gemiise. soup herbs, rub the peas through a sieve, add the butter and stir well (but not directly over the fire) till thoroughly hot. This dish may be varied by the addition of rice, ^ lb. rice being reckoned to every pound of peas. The rice should be scalded and added to the peas when they have been boiling in the stock for a short time. Saure Bohnen oder Linsen. (Piquant Beans or Lentils.) For 6 Persons. Time of Preparation : 3 hours. i^ lb. haricot beans or lentils. 3 oz. bacon. I onion. 2^ pints stock. I tablespoonful flour. Vinegar. Sugar and salt. Soak the lentils or haricots overnight, then put them on in cold water and boil for half an hour with a little carbonate of soda. Drain off the water, rinsing with fresh hot water and then continue boiling in the stock with an onion till soft. Cut the bacon into small dice and fry till the fat has nearly all run out, brown the flour in this and add to the lentils or beans, boiling a few minutes longer. Flavour with sugar, salt and sufficient vinegar to give the dish a piquant taste. Bohnen oder Linsen mit Backpflaumen. (Haricots or Lentils with Prunes.) I lb. haricots or lentils. | i lb. prunes. Prepare the lentils or haricots according to preceding recipe. Stone and stew the prunes and boil them a short time with the lentils. 2 oz. butter. A pinch of nutmeg. , , carbonate of soda. Salt. Vegetables. 1 39 Wirsing Kohl. (Savoy Cabbage.) For 6 Persons. Time of Preparation : 2 hours. 4 lbs. Savoy cabbage. i^ pint stock. 2 tablespoonsful flour. \ teaspoonful chopped onion. • Remove the outer leaves, cut the heads into quarters, taking out the thick stalk. Wash and boil till tender with salt and a pinch of carbonate of soda, then take out and drain. Brown the butter, flour and onion, add to them the stock and boil up to make a sauce, flavouring it with a pinch of nutmeg. Place the Savoy in this sauce and then allow it to simmer gently for 15 minutes before serving. Wirsing mit Milchsauce. (Savoy Cabbage with Milk Sauce.) 5 lbs. Savoy, f pint milk. 2 oz. butter. A small onion. 2 tablespoonsful flour. A pinch of pepper. „ salt. „ nutmeg. Prepare the Savoy as in preceding recipe and parboil it with an onion and salt ; then press the water out of it. Brown the butter and the flour in a saucepan, add the milk, pepper and nutmeg and pour over the Savoy. Then stew in this sauce till tender. Weisskohl. (White Cabbage.) This is prepared in a similar way to Savoy or Wirsingkohl, mutton broth being substituted for the beef stock and ground carraway seeds and a little sugar being added. K 130 Gemiise. Gebackener Wirsing oder Weisskohl. (Baked Cabbage or Savoy.) This is prepared in the same manner as baked cauliflower {see recipe, page 116) and is an excellent dish. Reckon 3 lbs. of cabbage and a pint of sauce for every 6 persons. Wirsing Kohl auf süddeutsche Art (South German preparation op Savoy.) Boil the Savoy in salted water till soft, then chop up finely and stir in some butter, a pinch of pepper, 2 teaspoonsful chopped chives, ^ teaspoonful Meat Extract and a little cream. Serve very hot. GefiUlter Weisskohl oder Wiraing. (Stuffed Cabbage or Savoy.) For 6 Persons. Time of Preparation : 2\ hours. 2 lbs. cabbage. I lb. pork. I oz. breadcrumbs. I egg- Salt and pepper. 1} pint stock. 2 tablespoonsful flour.