Page:Meier - The Art of German Cooking and Baking.djvu/43




 * 1 lb. remnants of meat

¼ of an onion

1 tbsp. of butter

½ wine glass of white wine

1 cup bouillon

Salt, pepper

1 tsp. of flour

Preparation: The meat is chopped fine and may be of soup-meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add ¼ tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. Fresh boiled, peeled potatoes are nice to serve with it.


 * 1–1½ lbs. of meat

Boiled or roasted beef

¼ onion

1 tbsp. of butter

A little pepper

Salt

1 cup of bouillon or water

4 peeled, boiled potatoes

Preparation: The meat is chopped fine. The onions are cut fine and steeped in the butter, then the meat put in and cooked 5 minutes. Salt and pepper are added, the potatoes are also chopped fine and added and water or bouillon poured on. The whole is cooked for ¼ of an hour, then served, served.


 * 1½ lbs. boiled beef

1 onion

2 tbsps. of butter or suet

2 tbsps. of flour

1 tbsp. of vinegar

1 pinch of pepper

Salt

½ tsp. of meat extract

½ qt. of bouillon

Preparation: The onion is cut fine and simmered in the butter or suet until soft ; then add flour, simmer until brown; pour on the bouillon, vinegar, salt, pepper and meat extract and let come to a boil.

The meat is cut in slices and put into the gravy and heated.


 * 1½ lbs. boiled beef

1 onion

2 tbsps. of butter or good drippings

6 eggs

Salt

1 pinch of pepper