The art of German cooking and baking

Preparation: There should be 12 pieces of chops; salt and pepper them and fry them brown on both sides in butter. The boiled potatoes are pressed through a potato masher and mixed well with the remainder of the butter, which is creamed with the yolks of 3 eggs, salt, grated onion, cheese, cream and the rest of the butter which is left in the pan. Half of this mixture is placed into a casserole, the fried cutlets are placed on top and the remainder of the mixture put on to cover them. Then strew bread crumbs over the whole and small pieces of butter and bake in a medium hot oven for i/^ to % hour. Serve in the casserole. No. 17— STEWED MUTTON CUTLETS. Quantity for 6 Persons. 4 lbs. of mutton cutlets 1 tbsp. of flour Salt, pepper Some bouillon or water mixed Some bacon for larding with % tsp. meat extract % pt. of champignons 2 tbsps. of butter 4 truffles 1 small wineglassful of Madeira or red wine Preparation: The cutlets must be 3 inches thick. They are pounded and larded with bacon stiips after the skin and fat have been removed from them, tlhen peppered and salted — 71 — and dipped in flour. Now they are quickly fried in butter and placed on a hot platter. For the gravy, brown the flour in the butter, add bouillon, wine, salt,, and the cutlets. Cover and stew until done. 1/4 hour before they are done, skim the fat off and add the sliced champignons and chopped truffles. Serve the cutlets and gravy on the same hot platter. It is best to warm the plates with such a dish. Remarks: You can prepare the cutlets more simply by omitting the champignons and truffles and putting 4 tomatoes into the gravy. Strain the gravy. No. 18— IRISH STEW. Mutton Cutlets stewed with all kinds of vegetables and Potatoes. Quantity for 6 Persons. 3 lbs. of mutton chops 2 lbs. of raw potatoes 1 head of Savoy cabbage Bouillon or water 5 kohlrabis % lb. of butter 3 small onions Salt, pepper Vi head white cabbage Preparation: The vegetables and potatoes are cleaned and peeled well and cut into small pieces. In an iron kettle, which has been buttered, the vegetables are placed in layers, then a layer of cutlets, seasoned with salt and pepper ; on this a layer of potatoes and onions ; repeat this twice, taking care that you do not season too highly with salt. Potatoes must be tjhe last layer. Fill up with hot bouillon or water. Place a piece of butter on top. Stew or boil for 3 hours, well covered. No. 19— BAKED MUTTON KIDNEYS. Quantity for 6 Persons. 10 mutton kidneys Salt, pepper 1 piece of butter Vz tbsp. of mustard Grated rye bread Preparation: The kidneys are cut half way through, skinned and rubbed with salt and pepper. Melted butter mixed with mustard is put over them and then they are dipped in rye bread crumbs, basted with butter and baked 15 minutes. This dish is very nice garnished with cooked vegetables. — 72 — No. 20— MUTTON KIDNEY PUDDING. Quantity for 6 Persons. 8 raw mutton kidneys 18 champignons 1 small onion % cup of rice Salt, white pepper Bouillon or water 2 tbsps. of butter 1 tbsp. of butter Juice of 1 lemon 2 yolks of eggs 1 tbsp. of flour % pt. gravy or broth from the meat Preparation: The kidneys are sliced ^ inch thick. Butter, onions and sliced champignons are cooked ; flour, gravy, salt and pepper are added. The sliced kidneys are put in and cooked slowly 15 minutes. Add lemon juice. The % cup of rice is boiled until soft in bouillon or water to a thick mush, then the butter and finally the 2 yolks of eggs are stirred into it. A pudding-mold is buttered and strewn with roll crumbs, then put in a layer of rice and a layer of meat, alternately, until all is in ; the last layer should be rice. Cover and cook in a steamer over a kettle of boiling water for 2 hours. After it is done, dump it on a hot platter and serve with Dutch gravy. No. 21— MUTTON RAGOUT.