Page:Meier - The Art of German Cooking and Baking.djvu/41




 * 2–2½ lbs. of beef cut into inch thick slices

¼ lb. bacon cut into thin slices

1 onion chopped fine

½ Salt, pepper

1½ tbsps. of flour

⅛ lb. of butter or lard

1½ cups of bouillon or water

Preparation: The best meat for this is from the round. The meat slices are pounded and cut into squares, then sprinkled with salt and pepper, covered with bacon and onions, rolled up and fastened with twine or toothpicks.

Heat the butter or lard and brown the roulades in it, sprinkle flour over and stew, adding some salt and the bouillon or water. Then stew slowly for 1 hour in a covered pan or pot. If the roulades are small it requires less time, if large it requires from 2 to 2½ hours. The roulades are served with the gravy after the twine or toothpicks have been removed.


 * 2 lbs. of meat

2 small onions in cubes

1 tbsp. of lard

Salt

1 pinch of paprika

1 cup of water

1 tbsp. of flour

Preparation: The onions are stewed in the lard. The meat is cut into pieces 1½ inches thick and 1½ inches square and added to the stewed onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 minutes longer, and then 1 cup of water poured over. In a covered pot or pan it is now stewed for 2 to 2½ hours, stirring often. If it gets too dry, pour on more water. Gulash must not be too juicy. A little red wine may be added.

Remarks: From leavings of roastbeef fillets or pot roast you can prepare gulash in ½ hour. Instead of water you may use the left-over gravy.


 * 6 lbs. of beef brisket

Salt

Soupgreens

1 small onion

8 pepper-corns

2 cloves

2 yolks of eggs

1½ tbsps. of Parmesan cheese, grated

2 tbsps. grated rolls

1½ tbsps. of butter

6 qts. water

1 bay-leaf

Preparation: The beef is pounded and tied into a white