The art of German cooking and baking

Preparation: The beef and pork are mixed well with the butter; add the roll which 'has been soaked and the water pressed out, and all other things mentioned above, and mix well. Then small dumplings are made, rolled in flour, and boiled slowly in bouillon or salt water for 1-5 or 20 minutes. Put them into a deep di^h and pour white fricassee gravy over them. Sauerkraut is nice with this meat. You can also fry the Klops instead of boiling them. No. 28— FRIED BEEF LIVER WITH BREAKFAST BACON. Quantity for 6 Persons. 2 lbs. of liver cut into thin Salt, pepper, flour slices % lb. of bacon cut into thin slices Preparation: The bacon must be lean and is fried light yellow, then placed on a platter on the stove. The liver slices are salted and peppered, dipped into flour and fried in the bacon dripping, quite crisp. It is put on the platter with the — 40— bacon. One-half cup of water or bouillon is poured into the lard in which the bacon and liver were fried and left to boil. This gravy may be served separately or on the meat. It re- quires only a few minutes to fry the liver. No. 29— COW-UDDER. Quantity for 6 Persons. 11^ lbs. cow-udder 2 bay-leaves 1 onion, 1 clove Salt 2 qts. of water 6 pepper-corns Preparation: The cow-udder is washed well and placed over the fire with much cold water. As soon as it comes to a boil the water is poured off and the 2 qts. of fresh water poured on and all the spices named added, then boiled until soft which requires 4 or 5 hours. Then it is cut in pieces, and these are rolled in roll crumbs and fried in butter until light yellow. Or a nice brown gravy is made by taking 2 table- spoonfuls of butter and in it brown 2 tablespoonfuls of floiir, then add some of the bouillon, 1 tablespoonful of vinegar, i/^ glass red wine, 1 teaspoonful of sugar — all this well cooked. Now tihe udder is put into this gravy, stewed a little while and served. The gravy must not be too thick. No. SO^CORNED BEEF. 30 lbs. of beef 6 tbsps. of sugar 2 lbs. of salt 10 qts. of water Scant Vs lb. of saltpetre Preparation: Water, saltpetre, sugar and salt are boiled until an egg will float on the mixture. Then this mixture is poured, while hot, on to the fresh meat. The liquid must be 1% inches above the meat after a stone or something heavy is placed on it. The meat may remain in this mixture for 3 to 4 weeks and should be turned once in a while. Smaller pieces need only 8 to 10 days. No. 31— CORNED BEEF FOR COOKING. Quantity for 6 Persons. 3 lbs. of pickled beef i qts. of water Some soupgreens Preparation:. When tIhe beef is very salty, soak it in water for a few hours. Put it to boil with the 4 qts. of water — 41— and soupgreens and boil for 2% to 3 hours slowly. Larger pieces need more time. Cabbage goes nicely with this beef. In carving, cut against the grain. No. 3!l— SMOKED CORNED BEEF. When the meat is taken out of the brine, hang it in a cool, airy place for one day and then smoke it. No. 33— PICKLED BEEF TONGUE. 2 tongues 1 tsp. of saltpetre %, lb. of salt 1 tbsp. of sugar Preparation: The throat end is cut off and the skin of the tongue is cut with a sharp knife at several places. Salt, sugar and saltpetre are heated and the tongues rubbed well with the mixture. They are then packed into a jar and weighted with a stone. They must be turned every day. It takes 10 to 14 days to pickle the tongues. No. 34^SMOKED, PICKLED OR FRESH BEEF TONGUE FOR COOKING AND FRYING. Quantity for 6 Persons. For Cooking. 1 fresh, smoKed or pickled beef 2 cloves tongue Some soupgreens 1 bay-leaf % onion 6 pepper-corns 3 qts. of water For Frying. 2 tbsps. of butter ^ -wine glass of red wine 1 tbsp. of flour % tsp. of sugar % cup of bouillon or water Juice of % lemon