Page:Meier - The Art of German Cooking and Baking.djvu/208




 * ⅛ lb. of butter

1 pt. bouillon or gravy

Preparation: The cucumbers are peeled and carefully scooped out. Mix the chopped veal with the soaked roll, stew it in the butter, add salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the cucumbers with this mixture. Melt the ⅛ lb. butter in a shallow pan, place the cucumbers in and gradually add the bouillon, and stew ½ hour. Place the cucumbers carefully on a platter and serve very hot.


 * 4 large cucumbers

1 tbsp. of salt

6 tbsps. of sugar

4 tbsps. of wine vinegar

1 pinch of pepper

1 qt. of bouillon

Salt to taste

4 tbsps. of vinegar

¼ cup of sugar

⅛ lb. of butter

1 small onion

2 tbsps. of flour

1 tsp. of meat extract

Preparation: The cucumbers are peeled and cut in halves. The seeds are taken out and the cucumbers cut into equal parts, which are marinated for ½ hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, 6 tablespoonfuls of sugar and a pinch of pepper.

The bouillon is cooked with meat extract, vinegar, sugar, salt and pepper and the cucumbers put in to cook until tender. Then the butter is melted, the sliced onion and flour browned in it, and the cucumber liquor added. The cucumbers are put in and slowly stewed ¼ hour until they are a shining brown color. Season the gravy to taste.

Remarks: Preserved cucumbers are at once placed in the gravy and stewed ¼ hour.


 * 3 medium sized roots of celery

4 qts. of water

3 tbsps. of salt

1 pt. of gravy

½ pt. of Madeira of red wine

1 yolk of egg

½ lb. of savory veal stuffing

Preparation: The celery is cleaned well and peeled, then carefully scooped out and cooked in salt water for 30 minutes. Line with yolk of egg and stuff with meat stuffing. See preparation of Stuffed Veal, Chapter 3. The slice which had been cut from the top of the celery before this was scooped out, is tied on to the stuffed celery and this is put into a pot with the