Page:Meier - The Art of German Cooking and Baking.djvu/38




 * 2 lbs. of chopped meat

Salt, some pepper

6 yolks of eggs

2 tsps. of chopped onions

2 pepper-pickles

2 salt-pickles

⅛ lb. sardines

1½ tbsps. of capers

Preparation: The beef which must be very fresh and free from sinews, is chopped or ground twice in the grinder. Mix with salt and pepper and form into 6 equal 1¼ inch thick steaks. With a knife, score or mark squares on the surface. Make a depression in the middle of each steak and put into this carefully one raw yolk of egg. Garnish each steak with a small heap of onions, chopped small pieces of pickles, sardines from which the bones have been removed. Capers and mustard mixed with oil and vinegar may be served with it. The steaks must be served fresh.


 * 1 lb. of fillet meat

⅛ lb. of butter

½ onion

Some salt

1 pinch of pepper

6 tbsps. of gravy

4 potatoes peeled

Preparation: The pan which must have a cover is buttered. The potatoes and onions are cut into cubes, salted and peppered and put into the pan.

The pounded meat, cut into slices is browned on both sides in 1 tablespoonful of butter from the ⅛ lb. This must be done quickly in about one minute. The browned meat is then put on the raw potatoes. The gravy is poured into the beefsteak butter, or if you have no gravy, take water and boil it for one minute with a little meat extract, pour it over the potatoes and meat, cover well, and cook it 5 minutes over a hot fire; then set it aside and cook it slowly for 20 minutes more. Serve it at once in the covered pan. The pan must be small for such a small portion.

Remarks: Instead of potatoes and onions you can take fresh or canned champignons, morels or mushrooms. This dish is good for sick persons if you omit the onions and mushrooms and take potatoes only.