Page:Meier - The Art of German Cooking and Baking.djvu/23

 hour in 1¼ qts. of water. Butter and finely cut onions are steeped so that the onions remain light yellow, add the flour and cook a little more. Butter, flour and onions are now put into the boiling tomatoes, and boiled with them. Then the mass is strained, sugar, salt, pepper added, the whole heated, the chopped parsley put in, and the soup served. The roll cubes are fried light yellow and put into the soup or if you wish you can serve them with the soup.


 * 1 qt. canned tomatoes or

4 lbs. fresh tomatoes

1 qt. of milk

½ tbsp. of butter

1 pinch of salt

1 pinch of sugar

1 pinch of pepper

1 tsp. of baking soda

Preparation. The can of tomatoes is heated, the fresh tomatoes must be boiled until soft in ½ qt. of water, then pressed through a fine sieve.

The milk and butter are brought to boil in a double boiler and the tomatoes are put into it. Salt, pepper and sugar put in, then the soda stirred in and the soup served at once.


 * ½ calf's head without the brains

1 calf's tongue or 2 feet

⅛ lb. of raw ham, (scant)

1 carrot

1 piece of parsley-root

½ of a celery-root

2 small onions

⅛ qt. red wine

Salt and pepper

½ lb. of butter

⅛ lb. of flour

1/16 qt. of Madeira wine

4 eggs

2½ qts. of water

Preparation: The finely cut ham, soupgreens and onions are fried and the calf's head and tongue or chopped feet are then put in and the quantity of water added. The feet must be scalded before using.

The whole is cooked until tender and salt and pepper added. Then it is strained. The skin of the calf's head is cut into small pieces (also the tongue and feet) a little salt is strewn over the meat and the red wine poured over it.

Butter and flour are browned and the bouillon, from which the fat has been removed is poured on, also the Madeira wine.

The soup is now slowly boiled for one hour. The scum and fat must be taken off.

Now the meat with the red wine are put in.