The art of German cooking and baking

When the tongue, heart and lungs are well done, cut them into cubes. All the meat is put into a pot. Season with salt, pepper and a piece of butter, pour in some bouillon and stew. Cut the meat off the head, season with salt and pepper, dip in egg and roll crumbs and fry in butter to a golden yellow. The same is done with the brains. The liver is cut into slices, salted, peppered, dipped in fiour and also fried. The hash of tongue, lung and heart is placed in the middle of a hot platter, the liver slices placed in a wreath around it, the meat from the head, which has been cut into neat pieces, and the brains placed on top of the hash. The gravy should be prepared before dishing out the hash. For the gravy, take one tablespoonful of flour, stir it in the butter in which the meat, brains and liver have been fried, add some of the bouillon and a little vinegar, lemon juice or white wine. Serve the gravy with the meat. No. 31— PLAIN RAGOUT OF MUTTON OR LAMB. The preparation is the same as in No. 29. Instead of wine, take wine vinegar or herb vinegar and leave off the champignons and truffles. No. 32— LAMB CROWN ROAST. Contents and preparation are the same as No. 42 of previous chapter. Veal Crown Roast. — 77 — PORK. --^^^s^^ ^^ S;^ ^^m S^§^^^ Ham. Pork Loin. Pork Chops. Pork Shoulder Belly. Head. Snout. Shanks. Feet. Boiled, Fried and Salted Pork. Also recipes for utilizing left-over pork. Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light.. Inferior pork has a yellow hide, smeary lard and very fat, dark meat. Suckling pig is considered a delicacy in the kitchen. It is usually 2 or 3 weeks old. Best Pieces for Roasts. The leg, the pork loin, the slightly smoked rib piece, the fillets. Small Pieces for Frying. The cutlets, the fillets and ham slices. Best Pieces for Stew. The pork shoulder and fillets. — 78 — Best Pieces for Boiling. The belly, the hip-bone, (head, shoulder and marbled pieces. Best Pieces for Smoking and Salting. The hams, pork loins, smoked tenderloin, (called lachsschinken), the belly for lean bacon, the pork loin as fat bacon, tenderloin and shoulder. For Gelatines. The hide or skin and bones. No. 1— PORK ROAST. Quantity for 6^^8 Persons. 4 lbs. rib roast 1 onion Salt 1% tbsps. of flour 6 pepper-corns 1 cup of cream 2 cloves - 1% cups of water 1 bay-leaf Preparation : The meat is waslhed and pounded, some fat trimmed off and salted. The roast is put into the oven with 1 cup of boiling water, all spices and onion and roasted 1% to 2 hours, basting it frequently. The roast must be crisp outside. When it is done, put it on a platter and prepare the gravy. If there is too mudh fat, skim it off, put the flour into it, stew a little while, add the cream and some water if necessary, cook, strain and serve with the roast. No. a— FRESH YOUNG LEG OF PORK FOR ROAST. Quantity for 10 — 15 Persons. 8 — 10 lbs. of leg of pork 1 onion Salt . 2 tbsps. of flour 6 pepper-corns 1 pt. of water 3 cloves % wineglass red wine or Madeira 2 bay-leaves Preparation: The meat is pounded, skinned, some of the fat cut off, rubbed with salt and put in oven with 1 pt. boihng water, all spices and onion and roasted 2% to 3 hours, basting it frequently. For the gravy, skim off the iat, stir in the flour, stew a little wlhile, then add some water, the wine. or cream, and cook it well, strain and serve with the meat. — 79 — No. 3— BREADED LEG OF PORK.