Page:Meier - The Art of German Cooking and Baking.djvu/173




 * ⅛ lb. of bacon

2 tbsps. of flour

¾ pt. bouillon

¼ onion

Salt

6 pepper-corns

1 clove

1 bay-leaf

2 tbsps. of vinegar

Sugar

Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets.


 * 3 tbsps. of minced herbs

1 tbsp. of minced parsley

1 tsp. of minced onions

1 spray of thyme

6 pepper-corns

2 tbsps. of flour

1¼ pts. of bouillon

½ tsp. meat extract

1 tsp. lemon juice

Salt to taste

2 tbsps. of butter

Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter.


 * 1/12 lb. of butter

2 tbsps. of flour

1 tsp. of sliced onion

1 pt. of bouillon

1 tsp. of meat extract

½ cup champignon liquor

¼ cup of red wine or

4 tbsps. of Madeira

1 tbsp. lemon juice

Salt to taste

1 pinch of sugar

½ pt. of champignons

Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice.