Page:Meier - The Art of German Cooking and Baking.djvu/44

 Preparation: Meat and onions are cut into inch thick slices. Sprinkle with salt and pepper and fry in the butter or lard until light brown. Put the meat and onions on a hot platter. Fry the eggs in butter, strew salt over and lay them on each slice of meat. Be careful to keep the yolk whole.

Potato salad is good served with this meat.


 * 1 lb. of boiled beef

2 yolks of eggs

Vinegar to taste

Salt

1 pinch, of pepper

1½ tbsps. of oil

½ tsp. of grated onions

2 tsps. of capers

½ cup of cold bouillon

3 tbsps. of cream

½ tsp. of mustard

Preparation: The meat is cut in cubes and mixed with the egg yolks and cream. Now vinegar, bouillon, mustard and all the other ingredients except the oil are mixed in well. After the salad has stood for 1 to 3 hours, covered up well, the oil is stirred in. The salad is served in mound-shape, garnished with hard boiled eggs and pepper-pickles cut into nice slices.


 * 1 lb. boiled beef

½ lb. raw or boiled chopped pork

¼ onion, grated

2 rolls soaked in water

Salt

1 pinch of pepper

1 tsp. of capers

Juice of ½ lemon

2½ tbsps. of butter or lard

2–3 eggs

Preparation: The meat is chopped fine or ground twice and mixed well with all the given spices and the soaked rolls. Make oblong dumplings of this mass, roll them in roll crumbs and fry to a light brown in the butter or lard. For gravy serve one of sardines or prepare one of the croquette drippings as follows: When the croquettes are done put ½ tablespoonful of flour into the drippings and let it stew a while, then add 14 cup of bouillon or water, ½ teaspoonful of meat extract and salt according to taste. Let it boil a while and pour the gravy over the croquettes.