Page:Meier - The Art of German Cooking and Baking.djvu/45




 * 1 lb. boiled beef or roast beef

⅛ lb. bacon

2 yolks of eggs

2 whites of eggs beaten to foam

4 tbsps. of gravy

½ tsp. of grated onions

1 tsp. ground capers

1 roll soaked and the water pressed out

Salt, pepper

½ tbsp. of butter

1 tbsp. of roll crumbs

3 chopped sardines

Preparation: Meat and bacon are chopped fine and mixed well with yolks of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and the roll. Add the beaten whites of eggs; put into a pudding-mold which has been buttered and strewn with roll crumbs. Set it in a steamer over a kettle of boiling water and let it steam 1½ hours, or bake in the oven for 1 hour.


 * 1½ lbs. finely chopped raw beef

¼ lb. fat pork, chopped

⅛ lb. of butter

1½ roll—the crust cut off

1 tsp. of grated onion

3 eggs

1 pinch of pepper

Salt

The juice of ¼ of a lemon

Some flour to roll them in

Preparation: The beef and pork are mixed well with the butter; add the roll which 'has been soaked and the water pressed out, and all other things mentioned above, and mix well. Then small dumplings are made, rolled in flour, and boiled slowly in bouillon or salt water for 15 or 20 minutes. Put them into a deep dish and pour white fricassee gravy over them. Sauerkraut is nice with this meat. You can also fry the Klops instead of boiling them.


 * 2 lbs. of liver cut into thin slices

Salt, pepper, flour

¾ lb. of bacon cut into thin slices

Preparation: The bacon must be lean and is fried light yellow, then placed on a platter on the stove. The liver slices are salted and peppered, dipped into flour and fried in the bacon dripping, quite crisp. It is put on the platter with the