German cookery for the English kitchen

Bayrisch Kraut. Prepared in the same way as Rotkohl, but with Weisskohl (whiteheart cabbage) or a mixture of the red and white cabbage. Gekochte Kartoffeln in verschiedenen Saucen. {Bailed Potatoes with Various Sauces.) The sauce for a potato dish should be made somewhat thinner than usual as the potatoes thicken it. jf Boil the potatoes in their skins, cut them into slices, place, still warm, in any of the following sauces : Parsley, Bechamel, Onion, Mustard, or Fricassee, for a few minutes and then serve. Reckon i^ pint of sauce to every 2 lbs. of potatoes. (Potatoes Boiled in Stock.) For 6 Persons. Time of Preparation : i\ hour. 3 lbs. peeled potatoes. 2 sliced onions. Some peppercorns. i^ pint stock. I tablespoonful chopped parsley. I teaspoonful carraway seed. 1 34 Gemiise. Peel and wash the potatoes, cut into quarters, and parboil. Then strain off the water and finish boiling in the stock, which has been previously well boiled with the onions, peppercorns and carraway seed. Just before serving, add the chopped parsley. Brühkartoffeln mit Tomaten. For 6 Persons. Time of Preparation : i hour. 3 lbs. potatoes. 3 oz. butter. 3 oz. onions. Sa i} pint stock. i|^ lb. tomatoes. I tablespoonful parsley, t. Peel the potatoes and cut up into pieces lengthwise. Parboil in water with salt, then drain off and finish boiling in the stock. Melt the butter and stew the tomatoes and onions in it. Rub through a sieve and add to the potatoes. On serving, sprinkle over with parsley. Braune Petersilienkartoffeln. (Potatoes, Browned, with Parsley.) For 6 Persons. Time of Preparation : i\ hour. 2 lbs. potatoes. I oz. butter, f pint cream. A pinch of pepper. I tablespoonful flour. I ,, chopped parsley. \ teaspoonful Meat Extract. Peel and slice the potatoes. Boil them and then drain well. Stir the Meat Extract, flour and pepper into the cream and pour over the potatoes. Add the butter and some salt and boil for 3 minutes. Vegetables. 135 Stir in the chopped parsley and serve with cutlets, chops, rissoles, etc. Kartoffeln mit Tomatensauce. (Potatoes with Tomato Sauce.) For 6 Persons. Time of Preparation : \\ hour. i^ lb. potatoes. I quart stock. 3 oz. butter. 2 oz. onions. 2 tablespoonsful flour. A few tomatoes. Salt to taste. Boil the potatoes in their skins, then peel and slice them. Melt the butter in a saucepan and heat the sliced onions in it for 3 minutes. Then add the tomatoes and flour, and after another 5 minutes, the stock and boil till the tomatoes are quite soft. Rub through a sieve, salt to taste and pour over the slices of potatoes, while the latter are still warm, boiling up once again before serving. Kartoffeln mit Aepfeln. (Potatoes with Apples.) For 6 Persons. Time of Preparation : \\ hour. 2 lbs. apples. Sugar and salt to taste. 2 lbs. potatoes. 2 oz. bacon. Peel the potatoes, cut into quarters, boil w*th salt, drain and partly mash. Meanwhile boil the apples to a pulp and then mix well with the potatoes, flavouring with salt and sugar. Cut the bacon into dice, fry until the fat is melted and pour over the dish. In some districts, fresh plums, prunes and pears ^re prepared with potatoes in the same way. 136 Gemiise. Herringkartoffeln. (Herring Potatoes.) For 6 Persons. Time of Preparation : i\ hour. 2 lbs. potatoes boiled in their skins. i^ pint milk or cream. A pinch of pepper. 2 oz. butter. 2 pickled herring's. I tablespoonful flour. \ teaspoonful chopped onion. Brown the butter and flour slightly, add the milk, and boil up to make a thick sauce. Then add the chopped onion and pepper, and finally the pickled herrings (which should have been well soaked and then chopped finely) and the potatoes cut into slices. Draw on one side and simmer for 5 minutes, then add salt if necessary, and serve.