The art of German cooking and baking

Quantity for 15 — 20 Persons. 10 lbs. of ham 1 very large pig's bladder 2 bottles of Burgundy wine 2 tbsps. of butter 2 small sliced onions 2^ tbsps. of flour A leek % pt. of Madeira 1 piece of thyme % cup of bouillon 1 piece of marjoram A cloth to tie up the ham Vi lb. of truffles Water to boil in % lb. of champignons Preparation: The skin is cut off and the bones are taken out as well as possible. To the wine add the onion, the chopped leek, thyme and marjoram, then leave the ham. in it for 24 hours, turning it over often. After that take it out, make a stuffing of truffles, champignons, 1 tablespoonful of butter, salt, pepper and % cup of bouillon mixed well and stufif the cavity left after removing the bone with it and sew it up. Clean the bladder well inside and outside, make a cut into it and put the stuffed ham inside, then pour in the wine with all its contents in which the ham has been lying for 24 hours, sew it up carefully. Then tie the whole into a white cloth and put it on the fire in cold water to boil for 4 to 5 hours slowly. After this, take the cloth off, open the suture, pour the fluid into a pot and put the ham into a pan. Brown the butter and flour, add some of the ham fluid and Madeira, cook it well and add perhaps % teaspoonful of sugar, (better taste the gravy first). Fill some of this gravy over the ham and put it into the oven, roast for 1/4 hour, then serve it with the gravy. Ham prepared in this way is very fine. If wine cannot be had, use Ginger Ale. No. 11— FRIED HAM WITH EGGS. Quantity for 6 Persons. 1 lb. raw ham sliced very thin 12 eggs 1% Pts. milk 1 pinch of salt and white pepper Vs lb. butter Preparation: The ham is put in milk for 6 hours, then dry off the ham slices and fry them quickly in butter, put them on a platter and pour the butter over. In the meantime the — 82 — eggs have been fried in butter with salt and pepper and now they are carefully placed on the ham. Remarks: You need not put the ham into the milk and instead of ham you may take breakfast bacon. (Bacon and Eggs). No. 12— BOILED HAM WITH NOODLES. Quantity for 6 Persons. 1 lb. of boiled ham 1 pinch of pepper Noodles made from 2 eggs 2 — 3 eggs 1 pt. milk Some butter Salt Preparation: The ham is chopped fine. The noodles are cooked in salt water for ten minutes, then poured into a colander. Butter a casserole and put in a layer of noodles, then a layer of ham and repeat 3 or 4 times until all is in. The top layer must be noodles. The milk is well mixed with 3 or 3 eggs and very little salt and pepper and poured over the whole mass, a few pieces of butter on top and baked in oven slowly for 1 hour. No. 13— BOILED HAM WITH MACARONI. Quantity for 6 Persons. 1 lb. of boiled ham Juice of 1 lemon % lb. of macaroni 2 tbsps. of Parmesan cheese or 1 pt. of milk Swiss cheese Very little salt and pepper 2 — 3 eggs Preparation: The ham is chopped fine and the macaroni broken in 3-inch pieces, boiled in salt water for % hour, then drain. Butter a casserole, put in a layer of macaroni and one of ham, repeat 3 or 4 times, with macaroni for the last layer. The milk is stirred well with eggs, salt, pepper, lemon juice and grated cheese and poured over the mass, then baked in the oven for one hour, after putting a few small pieces of butter on top. Serve in the casserole in which it was baked. No. 14— BREADED HAM. Quantity for 6 Persons. 1 lb. raw ham 2 cups of roll crumbs % lb. of butter or lard, good 1 pinch of salt measure 1 % pts. of milk 3 whites of eggs Preparation: The ham is cut into l^ inch thick slices and put into milk for 5 hours, then taken out, dried, salted, dipped into white of egg and then into roll crumbs mixed with the — 83— flour. Then it is fried in hot butter on both sides. These ham slices are nice to serve with vegetables. No. 15— ROASTED PORK-FILLET.