egg, roll into balls the size of a plum and dust with flour. Peel three celery roots✪ Meat Balls and Celery Root, cut into cubes and boil. Skim from the water and throw in the meat balls to simmer for ten minutes ; then skim out. Season the broth with salt, pep- per, nutmeg, and lemon juice; add half a tablespoon of roux (No. 138), and stew for a few minutes; then pour some of it over the beaten yolk of an egg, return to the saucepan with the meat and celery and, when quite hot, serve. 308. MEAT PANCAKE— SWISS Add a few raisins to a cup of cold meat of any kind, chopped fine. Season with salt, paprika, juice and zest of a lemon, a grating of nutmeg and a pinch of sugar. Bind with a beaten egg and heat. Make rather a thin batter of a pint of milk, three beaten eggs✪ Meat Pancake, and flour. Beat hard for five minutes, then drop in large spoonfuls in a well greased hot frying pan. When brown on one side drop some of the mince on the pancake and fold over; remove to a hot platter. 309. MINUTEN FLEISCH— GERMAN Cut a pound and a half of veal, from the leg, into very thin slices, and then into three-inch squares. Season with salt and paprika and soak in enough white wine to barely cover for an hour. Drain, dust with flour and brown in butter. Stir in a tablespoon of flour, some onion juice and a cup of stock✪ Minuten Fleisch, and simmer until tender; then season to taste and serve. 310. MOCK SMELT— CHILEAN Mix a cup of cold lamb or veal, chopped fine, with two tablespoons of bread crumbs, a teaspoon each of onion juice, Worcestershire sauce and vinegar, a chopped hard boiled egg and a piece of green pepper✪ Mock Smelt, chopped, salt and pepper. Place a spoonful in a leaf of Romaine lettuce, fold over, dip in fritter batter (No. 446), and fry in deep fat like fish. Drain on paper. 311. MUSAKA— AUSTRIAN Peel two large egg-plants, cut in slices lengthwise, sprin- kle with salt. Stand aside for an hour, rinse and dry. Dip in flour and saute in butter; then line the bottom and sides of a greased pudding dish with it. Pass a pound of round steak and an onion✪ Musaka through a chopper. Fry in butter, 88 ENTREES AND LUNCH DISHES then pound. Season with salt, paprika and onion juice. Spread a layer on the egg-plant ; then repeat until the dish is full with egg-plant on top. Dot over with bits of but- ter, sprinkle with crumbs and grated cheese and bake for half an hour. Serve with lemon. 312. NAVARIN AUX POMMES— FRENCH Cut up three slices of salt pork and fry until crisp ; then add two pounds of neck and breast of mutton, cut for stew and sprinkled with salt and pepper, a large carrot, an onion, a half clove of garlic, two branches of celery and one of parsley — all chopped — and fry until slightly brown. Stir in two tablespoons of flour and cook for five minutes more. Skim the grease off and add t\vo cups of stock, or hot water, and a cup of tomatoes and simmer for three-quarters of an hour. Transfer the meat to a casserole and pour over it the sauce, rubbed through a sieve, and a wineglass of white wine; bring to a boil, then add several tart apples, cut up, and half a dozen blanched small onions✪ Navarin aux Pommes. Cover and cook until they are tender. Green peas can be substituted for the apples. 313. NOODLES AND HAM— GERMAN Fry until crisp four slices of raw ham cut into narrow strips ; add double the amount of boiled noodles and fry until the latter are brown.

AI-modernized reading of the original text

egg, roll into balls the size of a plum and dust with flour. Peel three celery roots, cut into cubes and boil. Skim from the water and throw in the meat balls to simmer for ten minutes ; then skim out. Season the broth with salt, pepper, nutmeg, and lemon juice; add half a tablespoon of roux (No. 138), and stew for a few minutes; then pour some of it over the beaten yolk of an egg, return to the saucepan with the meat and celery and, when quite hot, serve. 308. MEAT PANCAKE— SWISS Add a few raisins to a cup of cold meat of any kind, chopped fine. Season with salt, paprika, juice and zest of a lemon, a grating of nutmeg and a pinch of sugar. Bind with a beaten egg and heat. Make rather a thin batter of a pint of milk, three beaten eggs, and flour. Beat hard for five minutes, then drop in large spoonfuls in a well greased hot frying pan. When brown on one side drop some of the mince on the pancake and fold over; remove to a hot platter. 309. MINUTEN FLEISCH— GERMAN Cut a pound and a half of veal, from the leg, into very thin slices, and then into three-inch squares. Season with salt and paprika and soak in enough white wine to barely cover for an hour. Drain, dust with flour and brown in butter. Stir in a tablespoon of flour, some onion juice and a cup of stock, and simmer until tender; then season to taste and serve. 310. MOCK SMELT— CHILEAN Mix a cup of cold lamb or veal, chopped fine, with two tablespoons of bread crumbs, a teaspoon each of onion juice, Worcestershire sauce and vinegar, a chopped hard boiled egg and a piece of green pepper, chopped, salt and pepper. Place a spoonful in a leaf of Romaine lettuce, fold over, dip in fritter batter (No. 446), and fry in deep fat like fish. Drain on paper. 311. MUSAKA— AUSTRIAN Peel two large egg-plants, cut in slices lengthwise, sprinkle with salt. Stand aside for an hour, rinse and dry. Dip in flour and saute in butter; then line the bottom and sides of a greased pudding dish with it. Pass a pound of round steak and an onion through a chopper. Fry in butter, then pound. Season with salt, paprika and onion juice. Spread a layer on the egg-plant ; then repeat until the dish is full with egg-plant on top. Dot over with bits of butter, sprinkle with crumbs and grated cheese and bake for half an hour. Serve with lemon. 312. NAVARIN AUX POMMES— FRENCH Cut up three slices of salt pork and fry until crisp ; then add two pounds of neck and breast of mutton, cut for stew and sprinkled with salt and pepper, a large carrot, an onion, a half clove of garlic, two branches of celery and one of parsley — all chopped — and fry until slightly brown. Stir in two tablespoons of flour and cook for five minutes more. Skim the grease off and add two cups of stock, or hot water, and a cup of tomatoes and simmer for three-quarters of an hour. Transfer the meat to a casserole and pour over it the sauce, rubbed through a sieve, and a wineglass of white wine; bring to a boil, then add several tart apples, cut up, and half a dozen blanched small onions. Cover and cook until they are tender. Green peas can be substituted for the apples. 313. NOODLES AND HAM— GERMAN Fry until crisp four slices of raw ham cut into narrow strips ; add double the amount of boiled noodles and fry until the latter are brown.

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Meat Balls and Celery RootMeat PancakeMinuten FleischMock SmeltMusakaNavarin aux Pommes

Pan-Pacific cook book