European and American cuisine

When done, put the rouladen on a warm dish, remove the strings, also the fat from the gravy ; mix ⅛ tablespoonful cornstarch with a little cold water, add it to the gravy ; add sufficient boiling water or stock to make a creamy sauce, boil 5 minutes, then strain ; add a little beef extract and a small piece of butter ; pour a few spoonfuls over the rolls and serve the remainder in a sauce bowl. Serve with boiled potatoes and boiled cabbage ; or any other kind of vegetables may be served with it ; or send apple sauce and boiled potatoes to table with it. (SufScient for a family of 6.) Beef Rouladen, No. 2.— Take 1½ pounds of beef off the upper round or lower sirloin, cut the meat into 6 thin slices 4 inches square, season them with ¼ tablespoonful salt, ⅛ teaspoonful pepper, spread 1 teaspoonful grated onion over each square, lay 3 strips of larding pork over each piece of meat of ¼ inch in thickness, roll the pieces up, tie them firmly, roll them in flour, and finish the same as in foregoing recipe. Serve with mashed potatoes and stewed tomatoes. Kloppse. — For a family of 6 take ¼ pound fine-chopped lean beef, ½ pound fresh lean pork (the best is to take 1 or 2 pork chops and mince them fine), 4 ounces fine-chopped larding pork. Soak 4 slices bread in water 10 minutes, inclose and press it out in a towel then measure (there should be 1 pint). Melt 1 ounce butter and 2 tablespoonfuls fine-minced onion, cook 6 minutes without browning; then add the bread, stir and cook 5 minutes; remove, and when cold mix it with the meat, add 2 well-beaten eggs, 1 even tablespoonful salt, 1 even teaspoonful pepper, ⅛ teaspoonful nutmeg. Mix well together; divide the preparation into 12 equal parts, roll each into a round bail (wetting the hands in cold water while rolling, to make the balls perfectly smooth), then roll in flour. Place a saucepan with 2 quarts boiling water over the fire, add 1 onion, ¼ tablespoonful salt, ⅛ fine-cut carrot, and a bouquet ; as soon as it boils put in the balls, cook 15 minutes ; then remove with a skimmer to a warm dish. Serve with the following sance: Melt 1 tablespoonful beef drippings in a saucepan ; add 2 tablespoonfuls fine-chopped onion, cook 6 minutes without browning ; add ¼ tablespoonful flour, stir for a few minutes, add 1 cupful of the boiling broth, a little beef extract; season with ¼ even teaspoonful salt, ¼ teaspoonful pepper, 1 tablespoonful sugar, 8 table- spoonfuls vinegar, boil 3 minutes, and serve with the kloppse. Serve with potatoes boiled with their skin. In place of onion sauce, the following sauces may be served : anchovy, tomato, or horseradish.