The art of German cooking and baking

For the gravy stir 3 tablespoonfuls of flour into the butter and brown, then add water and wine, the vegetables and salt. The vegetables must be cooked very tender, then put in the veal schnitzel or cutlets and cook slowly for 30 minutes. The whole, schnitzel, gravy, and vegetables, is served in one dish. It makes a fine dish. The gravy must not be thick. No. 26— VEAL STEAK FROM THE LEG. Quantity for G Persons. 2 % lbs. of veal 1 pinch of white pepper % lb. of butter % cup of water Salt Preparation: The steak must not be cut too thick. Remove the skin from the steak and pound it well, then fry it in the butter on medium fire for 14 hour, turning and basting it several times. Serve it on a hot platter and sprinkle with salt and pepper and put a little fresh butter over the whole. -57- For the gravy, pour into the frying butter 14 cup of water, cook well and strain, then serve separately. Garnish the steak with lemon slices. No. 27— SWEETBREADS. Quantity for 6 Persons. 2 lbs. of sweetbreads Roll crumbs or cracker crumbs Salt, pepper % lb. of butter 1 — 2 eggs Preparation: The sweetbreads are cooked in salt water for 10. minutes, then taken out and skinned. It is then cut lengthwise if it is very thick and sprinkled with salt and pepper. The egg is beaten well and the sweetbreads dipped into that and then into the roll or cracker crumbs. Then it is fried to a golden yellow in the butter. For the gravy, pour a little water into the hot butter and boil, then pour over the sweetbreads. This is a good dish with vegetables. No. 28— SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS. Quantity for 6 Persons. 1% lbs. of sweetbreads 2 tbsps. of butter % pt. of champignons, scant 2 tbsps. of flour 3 truffles Some bouillon % wine glass of white wine % tbsp. of Parmesan cheese Salt % tbsp. of roll crumbs 1 pinch of pepper V2 cup of cream V4, tsp. of meat extract Preparation: The sweetbreads are boiled in % qts. of salt water until tender, which requires ^4: hour. Take them out, skin them well and cut them into very small pieces. Boil down the bouillon of it to 1^2 cups. The Gravy: Heat tihe butter and stir in the flour and stew but do not brown it, then add the bouillon, cream, wine, lemon juice and juice of the champignons, salt and pepper and cook until it thickens. The champignons and truffles are chopped fine and put into the gravy with the sweetbreads. Heat and fill into shells or other small molds, sprinkle with a little Parmesan cheese, a few roll crumbs and a little piece of butter and bake in oven light brown, which requires 10 minutes. This makes a fine side-dish. — 58— No. 29— PUFF-PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT. Quantity for 6 Persons. % lb. fresh and very cold butter % pt. of cold water % lb. good flour 1 tbsp. of strong brandy 1 white of egg This makes 6 small patties. The Filling. % lbs. of sweetbreads 1 % tbsps. of flour % pt. of champignons 1 cup bouillon 3 truffles % cup of cream 1/3 wine glass of white wine % tsp. of meat extract Juice of % lemon Salt and 1 pinch of pepper 1% tbsps. of butter The Paste.