Kloppse

Ingredients

• divide the preparation into 12 equal parts
• 2 quarts boiling water
• 1 onion
• y^ tablespoonful salt
• y, fine-cut carrot
• a bouquet
• 1 tablespoonful beef drippings
• 2 tablespoonfuls fine-chopped onion
• y^ tablespoonful fiour
• 1 cupful of the boiling broth
• y^ even teaspoonful salt
• y4 teaspoonful pepper
• 1 tablespoonful sugar
• 8 tablespoonfuls vinegar

Method

1. 1

   Roll each part into a round ball, wetting hands in cold water.

2. 2

   Place boiling water in a saucepan, add onion, salt, carrot, and bouquet.

3. 3

   Once boiling, add balls and cook for 15 minutes.

4. 4

   Remove with a skimmer to a warm dish.

5. 5

   For sauce, melt beef drippings, add onion, cook without browning, then add flour and stir.

6. 6

   Add boiling broth, beef extract, season, boil for 3 minutes, and serve with kloppse.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 173. The excerpt below is the record exactly as published.

divide the preparation into 12 equal parts, roll each into a round bail (wetting the hands in cold water while rolling, to make the balls perfectly smooth), then roll in flour. Place a saucepan with 2 quarts boiling water over the fire, add 1 onion, y^ tablespoonful salt, y, fine-cut carrot, and a bouquet ; as soon as it boils put in the balls, cook 15 minutes ; then remove with a skimmer to a warm dish. Serve with the following sance: Melt 1 tablespoonful beef drippings in a saucepan ; add 2 table- spoonfuls fine-chopped onion, cook 6 minutes without browning ; add y^ tablespoonful fiour, stir for a few minutes, add 1 cupful of the boiling broth, a little beef extract; season with y^ even tea- spoonful salt, y4 teaspoonful pepper, 1 tablespoonful sugar, 8 table- BEEF. 259 spoonfuls vinegar, boil 3 minuteS) and serve with the kloppse. Serve with potatoes boiled with their skin. In place of onion sauce, the fol- lowing sauces may be served : anchovy, tomato, or horseradish. Falseher Hase^ or Mock Hare.— Half a pound fine-chopped veal, Vs pound fine chopped beef, Y^ pound lean fresh pork, 2 ounces larding pork, all chopped fine; 4 ounces stale bread without the rind, 2 yolks and 1 whole egg, 2 tablespoonf uls fine chopped onions, iVs even teaspoonf ul salt, 1 teaspoonful pepper, 1 teaspoonf ul nut- meg (if handy, a little fine-chopped green thyme or marjoram). Soak the bread in cold water 10 minutes, inclose in a towel, press out all the water ; melt ly, ounce butter in a saucepan, add the fine-chopped onion, cook 6 minutes without browning ; then add the bread, stir and cook 5 minutes ; remove, and when cold mix it with the meats, the seasoning, and well-beaten eggs ; work this well to- gether ; then lay on a board, form into a long loaf, wet the hands and make it smooth all over, brush it over with beaten egg, cover with fine bread crumbs, then lard the top with fine strips of larding pork. Place 3 slices of larding pork with the roll on top in a bak- ing pan ; pour 1 ounce melted butter over the roll and 2 table- spoonfuls water in the bottom of pan, set in the oven and bake 1 hour (if it should get too brown, cover with buttered paper) ; when done, transfer the mock hare to a warm dish ; add to the gravy in pan after removing the pork y, tablespoonf ul flour ; stir for a few minutes on top the stove, add y^ pint of stock or boiling water, with Vt teaspoonful beef extract, cook 3 minutes, then strain. Season with salt, pepper, and the juice of Yt lemon ; add y^ ounce butter and 1 tablespoonful fine-chopped parsley, pour a few spoonfuls gravy over the mock hare, and serve the remainder in a sauce bowl. Garnish the mock hare with fried tomatoes and patricia potatoes. !Note : The meat must be ground or chopped exceedingly fine and all stringy parts rejected ; also the onions should be chopped very fine. Meat Pudding. — One pound fine-chopped lean beef, 1 pound fine-chopped veal, y^ pound fine-minced larding pork, 1 tablespoon' 260 MEATa f ul salt, 1 teaspoonful pepper, Ys teaspoonful Butmeg, 3 well-beaten oggs* ^ ounces stale bread, 1 grated onion; soak the bread in cold water 10 minutes, inclose it in a towel and press out all the water. Melt 1 tablespoonful butter in a saucepan, add the bread, stir and cook 5 minutes, then remove. When cold mix it with the above-named ingredients, butter a pudding form, sprinkle it with bread crumbs, put in the preparation, pack it down firmly ; close the form tightly, set it in a vessel with boiling water to reach one third up the form, cover and boil 2 hours. When ready to serre turn the pudding on to a dish, and serve with either mushroom, anchovy, tomato, caper, HoUandaise, or horseradish sauce. Serve mashed potatoes and any kind of vegetables in season with it Smoked Beef Tongue^ Boiled. — If the tongue is very dry soak it over night in cold water ; in the morning place over the fire with cold water, and boil slowly till done ; leave it in the liquor till cold. Take it out, remove the thick skin, cut the tongue in thin slices, arrange neatly on a dish, and garnish with parsley or scoped horseradish, and serve for tea or lunch. Beef Tongue h la Financidre. — Place a well-washed fresh beef tongue in a soup kettle, add some soup bones and, if handy, a shank of veal, set the kettle over the fire ; as soon as it boils add 1 tablespoonful salt, Vs tablespoonful pepper, 2 onions, 1 carrot, a bouquet

Cook this with the app: pantry check, scaling, and the assistant.