The art of German cooking and baking

Vz qt. of bouillon 1 % tbsps. of vinegar Preparation: The meat slices are salted, pounded, browned in hot butter and put into a pot. The carrots and onions are added and the bouillon is poured over. Cook slowly until tender. The meat, carrots and onions are taken out with a big skimmer. The flour is browned in the butter in which the meat was first browned, the gravy of the meat added and the vinegar ; boil and strain. The onions and carrots are arranged around the roast slices and a few tablespoonfuls of the gravy put on the meat. You can also add for garnishing some nice cuts of boiled potatoes or small potato dumplings. No. 13— ROASTED RIB-PIECE. Quantity for 6 Persons. 4 lbs. — 2 ribs 2 kohlrabis cut in cubes Some fine spices, salt % celery-root cut in cubes % qts. good vinegar % parsley-root cut in cubes Va lb. of butter 2 onions, cut up small 3 carrots cut in cubes Preparation: The bones and tendons are taken out, the — 34 — meat is then rubbed with salt and the spices and put into vinegar for 1/2 hour. The vegetables, which have been cut into small pieces, are stewed in the given quantity of butter until soft. Add salt, and a little water from time to time to prevent the vegetables from becoming brown. The meat is fried in a pan with butter or lard for i/^ hour, turning occasionally. One-half of this fried meat is put into a flat pan, the stewed vegetables are put on top and the other half of the meat is placed on top of this and the whole is thus baked % hour in a medium Ihot oven. From time to time drop on a little butter. When serving, be careful to place the roast on the platter without dropping some of the vegetables. The gravy may be served with it. Remarks: When the roast is ready for baking you can roll it in a piece of oiled paper and bake it in that. No. 14— SOUR ROAST. Quantity for 6 Persons. 4 lbs. of meat • 3 cloves 2'qts. of vinegar Some salt 1 onion cut in slices 2% tbsps. of flour 10 pepper-corns 2 tbsps. of drippings 3 bay-leaves % glass red wine Vs lb. of bacon Preparation: For the sour roast take the same kind of meat as in No. 11, pound it, put it into vinegar with the spices and leave it in that for 4 days, turning it over once in a while. After this time take it out and lard it with bacon cut into pieces one-third inch thick and 2% inches long. Pierce the meat with a pointed knife and insert the bacon. Heat the lard and fry the meat light brown on both sides and place it on a platter. Brown the flour in the lard and pour on the vinegar with the spices, water and salt. Put in a piece of honeycake (Pfeffer Kuchen) if on hand, and l/^ tablespoonful of sugar, boil all and put the roasted meat into this gravy. Cover the roast and bake in the oven for 2^2 to 3 hours, turning and basting frequently with the gravy. One-half hour before done, pour in the red wine. When the roast is tender, finish the gravy. Put the roast on a platter, take all grease off the gravy and strain it. If it is too thick, add more water, if not sour enough, add more vinegar. Potato dumplings or noodles are good with this roast. —SB- No. IS— BEEF-ROULADE. Quantity for 6 Persons. 2 — 2 % lbs. of beef cut into % Salt, pepper inch thick slices 1% tbsps. of flour % lb. bacon cut into thin slices % lb. of butter or lard 1 onion chopped fine 1% cups of bouillon or water Preparation: The best meat for this is from the round. The meat slices are pounded and cut into squares, then sprinkled with salt and pepper, covered with bacon and onions, rolled up and fastened with twine or toothpicks.