Page:Meier - The Art of German Cooking and Baking.djvu/169




 * ⅛ lb. of butter

⅛ lb. of raw ham

1 small onion

1½ tbsps. of flour

⅓ pt. bouillon

⅓ pt. cream or milk

¼ cup of ground poultry, fish or meat

Salt, pepper

1 tsp. of lemon juice

Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve.


 * ½ cup of horse radish

1½ tsps. of flour

1 tbsp. of butter

¾ cup of cream or bouillon

1 pinch of salt

1 tsp. of sugar

Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar.


 * ½ cup of horse radish

3 tbsps. of vinegar

1 pinch of salt

1 tsp. of sugar

Preparation: The prepared horse radish is mixed with vinegar, salt and sugar and served that way.


 * ⅛ lb. of butter

2 tbsps. of flour

½ pt. of strong bouillon or fish stock

¼ pt. of white wine

Juice of ½ lemon

4–6 sardines

Salt

1 pinch of pepper

2 yolks of eggs

Preparation: The sardines are soaked in water for ½ hour, then chopped fine and rubbed through a sieve. Melt the butter, stir in the flour and stew a while, then add the