Page:Meier - The Art of German Cooking and Baking.djvu/35

 and stewed in a pan with the butter and onions. The gravy is mixed with flour, salt and pepper and poured on the meat which is left to cook a few minutes until the gravy gets thick.

The rice is cooked until soft and thick in the water or bouillon, the grated cheese is put in and at last the yolks of 2 eggs. Taste the rice for salt. Butter a pudding-mold and strew in some grated rolls, now put in one layer of rice and one layer of meat and so on until all the meat and rice are in. Close the mold well and set in a steamer over a kettle of boiling water and steam for 2 hours.

After the pudding is done, turn it out and pour over it a Dutch gravy or serve the gravy separately with it.


 * 4–6 lbs. of fillet

¼ lb. of butter

Salt and pepper

½ cup sweet or sour cream

½ cup of water

For larding take ⅛ lb. of bacon

½ tbsp. of flour

Preparation: The fillet roast is freed from fat and skin. The bacon is cut in narrow strips and the fillet larded with it.

The butter is put into the frying-pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper. It is roasted in the oven for ¾ of an hour, basting frequently with the gravy or water; the cream is put on 1 spoonful at a time. The roast must be of a nice pink color. It is placed on a platter.

The gravy: The given quantity of flour is put into the pan and browned, the water poured over and cooked for a few minutes; then strain and serve.

You can also put champignons into the gravy, which makes it richer.


 * 2½ lbs. of fillet

¼ lb. of butter

Salt and pepper

¼ cup of water

Preparation: Cut the 2½ lbs. of fillet into 6 pieces, trim off the fat and skin and pound slightly. They are then formed into round beefsteaks and sprinkled with salt and pepper.

The butter is put into a frying-pan and heated and the steaks quickly browned on both sides, which requires about 5 minutes. Fry for 5 minutes more, basting and turning