Page:Meier - The Art of German Cooking and Baking.djvu/46

 bacon. One-half cup of water or bouillon is poured into the lard in which the bacon and liver were fried and left to boil. This gravy may be served separately or on the meat. It requires only a few minutes to fry the liver.


 * 1½ lbs. cow-udder

1 onion,

Salt

2 bay-leaves

1 clove

2 qts. of water

6 pepper-corns

Preparation: The cow-udder is washed well and placed over the fire with much cold water. As soon as it comes to a boil the water is poured off and the 2 qts. of fresh water poured on and all the spices named added, then boiled until soft which requires 4 or 5 hours. Then it is cut in pieces, and these are rolled in roll crumbs and fried in butter until light yellow. Or a nice brown gravy is made by taking 2 tablespoonfuls of butter and in it brown 2 tablespoonfuls of flour, then add some of the bouillon, 1 tablespoonful of vinegar, ½ glass red wine, 1 teaspoonful of sugar—all this well cooked.

Now the udder is put into this gravy, stewed a little while and served. The gravy must not be too thick.


 * 30 lbs. of beef

2 lbs. of salt

6 tbsps. of sugar

10 qts. of water

Scant ⅛ lb. of saltpetre

Preparation: Water, saltpetre, sugar and salt are boiled until an egg will float on the mixture. Then this mixture is poured, while hot, on to the fresh meat. The liquid must be 1½ inches above the meat after a stone or something heavy is placed on it. The meat may remain in this mixture for 3 to 4 weeks and should be turned once in a while. Smaller pieces need only 8 to 10 days.


 * 3 lbs. of pickled beef

4 qts. of water

Some soupgreens

Preparation: When the beef is very salty, soak it in water for a few hours. Put it to boil with the 4 qts. of water