The art of German cooking and baking

Preparation: The goose and calves' feet are cleaned and well jointed, then put to boil in cold water with all the other ingredients. When the goose is tender, take it out of the broth, remove all spices that may adhere to it, place it into a porcelain or stone jar. Let the calves' feet cook until boiled down to 3 qts., remove all fat and season with vinegar, meat extract and salt if necessary. Put in the crushed egg shells, beat the white of egg with water and add it to the bouillon, let it come to boil and then set aside to simmer until the white of egg curdles. After one hour, strain the bouillon and pour it through a wlhite cloth over the goose meat. Remarks : If you wish to prepare the head-cheese quickly, omit the calves' feet and use 35 pieces of gelatine dissolved -155- in 3 qts. of bouillon, which is also clarified with white of egg and egg shells. Remarks: The meat of the calves' feet may be breaded in roll crumbs, fried in butter and served with a raisin gravy. If you wish to make this head-cheese from duck, take 2 ducks. No. 7— HEAD-CHEESE FROM PARTRIDGE. Quantity for 6 Persons. 3 partridges 2 tbsps. of lemon juice 2 qts. of water 4 tbsps. of Madeira or good Salt white wine 4 pepper-corns 2 whites of eggs and egg shells % onion 15 pieces of gelatine or 2 cloves 1/20 of a lb. 1 bay-leaf ^, tsp. of meat extract Preparation: The partridges are cleaned and dressed and put to boil in cold water with the spices. When it is done, carve it and put it into a porcelain dish. Let the bouillon boil down to 1^4 qts., season with white wine or Madeira, lemon juice and meat extract and remove all fat, then dissolve the gelatine in it. Stir the whites of eggs with some bouillon and add it with the egg shells, then boil for a few minutes and set aside to simmer until the bouillon is clear. Strain it .through a sieve and a cloth and pour it on to the meat to cool. Turn it out on a platter and garnish with lettuce and lemon slices. No. 8— FISH IN JELLY. Quantity for 6 Persons. 2% lbs. of flsh 2 lemon slices 2 % qts. of water 2 tbsps. of vinegar Salt 4 tbsps. of lemon juice 4 pepper-corns % pt. of white wine 2 cloves 10 pieces of white gelatine 1 bay-leaf Preparation: Put the water on with all the other ingredients and boil, then put in the fish after being dressed and cleaned and let it simmer gently for i^ hour. Take out the fish, remove the bones and cut it up into large pieces. The fish stock is boiled down to 1^ qts. and the gelatine dissolved in it, then boiled for one hour, strained and poured on the fish to cool. Serve it on a glass platter garnished with head lettuce. — 156 — No. 9— EEL IN JELLY. Quantity for 6 Persons. 3 lbs. of eel 1 sliced onion 1 V2 qts. of -water Some soupgreens % qt. of wine vinegar % lemon, sliced 10 pepper-corns 12 layers of white gelatine 3 cloves % tsp. of meat extract Salt 2 hard boiled eggs 2 bay-leaves White of 1 egg Preparation : The eel is skinned, cut in pieces and the intestines taken out. The 1J4 qts. of water are brought to boil with vinegar, pepper-corns, salt, bay-leaf, onions, lemon slices and soupgreens; add the eel and simmer gently for 15 minutes. Take out the pieces of eel and boil the broth down to 1 qt.. Into this put the crushed egg shells, the white of egg mixed with some broth, %^ teaspoonful of meat extract and the gelatine and cook for a minute, then set aside. When the bouillon is clear, strain it through a fine cloth. Slice the two hard boiled eggs and cover the bottom of a porcelain dish with them, then pour on some jelly and fish bouillon and let it get cold. After that put the eel pieces on and the rest of the sliced egg, then pour the rest of the stock over and let it get cold. When it is stifif, turn it out on a plate and garnish with head lettuce. It is best to prepare this dish the day before using it. No. 10— SALMON IN JELLY.