Page:Meier - The Art of German Cooking and Baking.djvu/126

 5 to 5½ hours, basting it often. Remove paper and crust, When done, and brush the meat with gravy.

The gravy is prepared by browning the flour in the drippings, adding all the spices, the port wine, and the bouillon, then cooking it well. If the gravy is too greasy, skim it off and strain before serving.

Currant jelly or apple sauce is served with this meat.


 * 3 lbs. of meat

¼ lb. of bacon

⅛ lb. butter Scant

Salt

1 pinch of pepper

½ lb. of butter for frying


 * 1 tbsp. of flour

3 tbsps. of cream

1 tsp. of lemon juice

½ cup of water

1 tbsp. of capers

Preparation: The membrane and tendons are removed from the meat, then it is chopped or ground fine together with the bacon and mixed well with ⅛ lb. of butter, salt, pepper and shaped into steaks.

The other portion of butter is heated and in this the steak is fried 10 minutes on the stove, basting and turning often. Put it on a hot platter and prepare the gravy.

If there is too much drippings left, take some out, stir in the flour, brown a few minutes, then add all the ingredients and cook well, pour it over the steak, serve immediately.


 * 2 lbs. fried or roasted game

¼ lb. of butter

Salt

1 pinch of pepper

1 tsp. of grated onion

¼ lb. finely grated Parmesan cheese

¼ lb. of truffles, sliced

4 eggs

¼ lb. finely chopped sardines

2 soaked rolls

Some butter for the dish

Preparation: The meat is chopped or ground very fine. The butter is melted—add to it the rolls, chopped sardines (from which the bones have been removed) and onions, one whole egg and 3 yolks of eggs. This mixture is stirred on the stove and left to stew until dry.