Stuffed Pork-Fillet Called Mock-Duck

Ingredients

• 2 large fillets of 2 % lbs.
• % lb. bacon for larding
• % lb. chopped pork
• % lb. chopped veal
• 2 eggs
• % tbsp. of butter
• % tbsp. of flour
• % tbsp. of lemon juice
• 1 tbsp. of capers
• Salt, pepper
• % cup of sweet or sour cream
• 1 cup of water

Method

1. 1

   Pound fillets flat, mix chopped pork, veal, eggs, butter, lemon juice, capers, salt, and pepper for stuffing.

2. 2

   Place stuffing between fillets, tie together, and fry like the previous recipe for 1 to 1.5 hours.

3. 3

   Strain gravy before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 38. The excerpt below is the record exactly as published.

STUFFED PORK-FILLET CALLED MOCK-DUCK. Quantity for 6 Persons. 2 large fillets of 2 % lbs. or % lb. bacon for larding 4 small ones Salt, pepper For Stuffing. % lb. chopped pork - Salt % lb. chopped veal 1 pinch of pepper 2 eggs ■ 2 tbsps. of butter for frying % tbsp. of butter Vz tbsp. of flour % tbsp. of lemon juice % cup of sweet or sour cream 1 tbsp. of capers 1 cup of water Preparation: The skin and fat are removed from the fillets and these pounded flat. Chopped pork and veal, eggs, i/^ tablespoonful of butter, lemon juice, capers, salt and pepper are mixed well. This stuffing is placed between two fillets and tlhese are then tied together with string or fastened to- gether with toothpicks. If there are four fillets, put % of the stuffing on two and place the other two on top, then put bacon strips on top and fry them like No. 15, 1 to 1% hours. Strain the gravy and serve with the fillets. This makes a very fine dish. —84— No. 17— ROASTED PORK CUTLETS. Quantity for 6 Persons. 3 lbs. of pork cutlets 1 clove Salt, pepper % bay-leaf 1 egg Vtt small onion 1 % cups grated rolls % lb. of butter or lard 1 tbsp. of flour 1 cup of water Preparation: The pork cutlets are pounded, salted and peppered. The egg is beaten with a tablespoonful of milk and the cutlets dipped into this and then into the bread crumbs, then fried until light brown in hot butter or lard. This will require 15 minutes if they are 14 i"ch thick; if they are thicker, fry them for 20 minutes and place them on a hot platter. If there is much fat in the pan, take some of it out and brown onion slices and flour in the remaining fat ; add water, clove and bay-leaf, also salt and pepper, if necessary, and cook for 5 minutes. Strain the gravy and pour over cutlets or serve it separately. No. 18— CHOPPED PORK CUTLETS. Quantity for 6 Persons. Preparation and ingredients are the same as in No. 17. The cutlets are chopped, carefully breaded and fried in butter about 8 to 10 minutes if the cutlets are i/^ to % inch thick. No. 19— STEWED PORK CUTLETS. Quantity for 6 Persons. 3 lbs. pork cutlets 1 bay-leaf Salt, pepper 4 pepper-corns % cup of flour for dipping % sliced onion 1% pts. of bouillon or water 1% — 2 tbsps. of flour mixed with % tsp. of meat 1 wineglass Madeira or red wine extract Juice of % lemon 2 cloves Butter Preparation: The fat is cut off and the cutlets salted and peppered and dipped in flour, then fried quickly in hot butter on both sides. They are tlhen taken out and put on a hot plat- ter. The sliced onion and flour are browned in the drippings, bouillon, wine, spices, lemon juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are then put into this gravy, covered and placed into the oven to stew one hour. When done, strain the gravy and serve with cutlets on the same platter. — 85 — No. 20— PORK KIDNEYS. Quantity for 6 Persons. 1 % lbs. pork kidneys % lb. of butter Salt, pepper 1 pt. of bouillon 1 % tbsps. of flour 1 % tbeps. of vinegar Preparation: The kidneys are cut crosswise into 1/4 inch slices and fried in the hot butter 1 minute. Salt and pepper, stir in the flour, cook another minute and pour in bouillon and vinegar and cook 1 to 2 minutes more, stirring constantly. Have a good hot fire. The kidneys are tender when they do not look red any longer. If they cook too long, they get hard. Serve at once. No. 21— PORK RAGOUT OR PORK PEPPER. Quantity for 6 Persons. 2 lbs. of lean pork 1 % tbsps. of vinegar or 1 % tbsps. of butter or lard 1 wineglassf ul of red wine Salt, pepper 3 tbsps. of flour % onion Some water or bouillon 2 cloves % cup of pig's blood if you can 1 bay-leal get it Preparation: The meat is cut into 31^ inch squares. The butter and flour is browned, then bouillon or water, onion slices, spices and salt added and cooked a few minutes. Put in the meat and cook slowly ^2 hour. Add the vinegar or. red wine and continue to cook slowly until done, which will re- quire 1/^ to 1 hour. Put the ragout in a warm dish and stir the blood into the gravy, strain and pour over the meat. Remarks: You may omit the blood. No. 22— MOCK-RABBIT. Quantity for 6 Persons. 1 lb. chopped pork 1 tbsp. of capers 1 lb. chopped veal Salt 1 lb. chopped beef 1 pinch of pepper 2 tbsps. of butter Va lb. of butter or lard for frying 3 eggs % tbsp. of flour

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