Page:Meier - The Art of German Cooking and Baking.djvu/42

 cloth in a good shape. The water is heated with salt, soupgreens and spices to the boiling point, then the meat added which must boil 1 hour so little that you hardly notice it. The pot must be well covered. If there are bones in the meat, they should be removed and put into the stock.

When the meat is tender, take it out, cover it with fricassee gravy which is first stirred with 2 yolks of eggs. Strew the Parmesan cheese and roll crumbs over it and baste with some melted butter. Now set it into the oven and bake for 20 minutes. You can garnish the roast with fried cut potatoes or macaroni.

Cucumber-salad, mixed pickles or salt- or pepper pickles go nicely with this meat.

Remarks: The bouillon may be boiled down and used for soup.


 * 3 lbs. roastbeef

Salt, pepper

¼ lb. butter

Preparation: The meat is cut into 3 slices and bones, tendons, fat and skin removed from it. It is then pounded well. It must be 1½ inches thick. The butter is heated, the meat fried 20 minutes, turning it over several times. The last 5 minutes you put it off the hot fire and let it simmer. Sprinkle with salt and pepper, then baste with the butter. Serve on a hot platter and garnish with parsley. The remnants may be used for gulash.


 * 4 lbs. of meat

Soupgreens

1 lb. of bones

4–5 qts. of water

Salt

Preparation: The meat which may be from the rump, thick rib-piece or breast, is washed. The water with the bones, all soupgreens and salt is boiled for 1 hour, then put in the meat and boil slowly 2½ hours. With this meat serve onion, mustard, horse-radish or leek-gravy.

Remarks: This meat may be utilized for hash, salad, meat pudding or beef with onions and eggs.